On Tuesdays we eat schnitzel

So I love schnitzel but have never made it fully from scratch before, and while I certainly recommend using a meat tenderizer and not an actual hammer, the recipe is solid. (I swear my meat tenderizer grew legs and ran away)

Overall it was pretty easy and very, very tasty.


  • Pork chops (as many as you want to make)
  • 1 – 11/2 Cups Flour
  • 2 tbsp salt
  • 1 tbsp pepper
  • 2 eggs, beaten
  • Vegetable oil for frying


  1. Place your pork in between two layers of plastic wrap and get tenderizing!  Use the flat side of your tenderizer to flatten out the veal until it’s even and about 1/2 an inch thick.
  2. Heat about 1 cup of vegetable oil in a large skillet – you made need more or less I just like to have about a 1/4 of an inch coating on the whole pan.
  3. Once you’ve flattened each chop, place in the flour mixture to lightly coat, then in the egg wash and then back in the flour mixture*
    – *You can also finish with panko break crumbs following the flour, egg and panko process
  4. Once the oil is hot (if you flick some flour in it it should bubble and fry) slowly place your chops in the oil letting them fry for several minutes until the coating is golden brown, flip and repeat on the second side.
  5. Once the chops are finished place them on a rack to allow any excess oil to drip off
  6. I like to serve these with a variety of different sweet sides including baked apple slices, red pepper jelly etc.



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