Pexels/Nadin Sh
With origins in Austria, wiener schnitzel is a popular European dish typically made from cuts of veal. Popularity soon spread to nearby Germany and is now synonymous with the two countries. This pork version is quick and easy to make and pairs beautifully with hearty vegetables. Serve with a slice of lemon and a German beer for Oktoberfest. For an extra side dish, check out Laura Bonicelli’s recipe for Mason Jar Sauerkraut.
Pork Schnitzel
- 4 boneless pork loin chops
- 2 tsp. salt
- 1 tsp. black pepper
- ½ cup all-purpose flour
- 3 large eggs, beaten
- 2 cups breadcrumbs
- 2 tsp. fresh thyme leaves, chopped
- 1 tsp. rosemary, chopped
- 1 ½ cups vegetable oil
Pound the pork chops to ¼-inch thick. Season the pork chops with 1 tsp. salt and ½ tsp. black pepper. In a medium bowl, combine the flour, 1 tsp. salt and ½ tsp. black pepper. Add the beaten eggs in a second bowl. In a third bowl, combine the breadcrumbs, thyme and rosemary. Working with one pork chop at a time, dredge the pork chops in the flour, followed by the eggs and breadcrumbs. Press the breadcrumbs into the pork to help them adhere. Reserve the pork chops on a baking sheet. Add enough oil to cover a medium pan by a ¼ inch. Heat the oil over medium heat until it starts to shimmer and reaches 375 F. Fry the pork chops for about 2-3 minutes on each side or until golden brown and the internal temperature reaches 145 F. Reserve the fried pork chops over a wire rack, so the excess oil can drip off. Note: If the oil starts to splatter while frying, the oil is too hot. Turn the heat down, and continue frying.
Roasted Carrots and Potatoes
- 8 red potatoes
- 4 large carrots
- 3 Tbsp. olive oil
- 2 tsp. fresh thyme, chopped
- 1 ½ tsp. salt
- 1 tsp. black pepper
Heat the oven to 375F degrees. Chop the potatoes and carrots into 1/4-inch cubes or the desired size. Place the chopped vegetables on a medium-sized baking sheet. Drizzle over the olive oil, thyme, salt and pepper. Mix to combine. Bake for 30-35 minutes or until the potatoes and carrots are tender.
Spencer Olson, who is from the area, continues to expand his cooking repertoire. Taste more at thewoodenspoonchefs.com.
