If you’re antsy to get to the recipe, and I don’t blame you, just click on “Jump to Recipe” above. Otherwise, stay with me to see some photos of this beautiful food, and also get some other tid-bits, including some info on the mashed-potato recipe that changed my life; and I’m a mashed potato fiend.
My son just requested this for his “special birthday dinner” for the second year in a row, and none of us were disappointed! In fact, strangely, our family doubled in size by dinner time! So if you’re like me and you love hanging out with your in-laws, double or triple the recipe (my MIL arrived with a Costco package of pork,and hummus, and always brings snacks), otherwise…you might want to keep it on the down-low.
The reason you’ll probably need the other leaf for your table if you make this is because of this:
Who wouldn’t want to come to your house if you’ve got a platter of these golden, crispy, gorgeous pieces of pork goodness. I’m not kidding you, I put the platter down to take some photos, and this beam of light shone down on them and I heard a choir of angels….okay, maybe I’m getting carried away. These are good though.
My daughter made up our salad. She did an awesome job. I was impressed. She had hit an age where she would do the quickest job she could do on anything I asked of her for awhile, but she’s coming out of it, and taking pride in what she does. She added carrots, cucumbers, Feta, lettuce, arugula… maybe she’ll comment and tell me how wrong I am about what was in it, but it was good.
I whipped up the mashed potatoes…Guilt free potatoes, in fact. If you guys haven’t checked out skinnytaste.com yet, you’ve got to check her out. Here are her amazing garlic mashed potatoes that blew my mind! I really thought you had to put whole milk, a full cube of butter, and sometimes even a whole brick of cream cheese just to make the best mashed potatoes. She taught me that you can make them taste amazing by using chicken broth and just a little butter! Amazing! Like I said above..I’m a potato fiend. I’m not going to steer you wrong.
Speaking of Skinnytaste. My first day on Weight Watchers….I was eating Salisbury steak with mashed potatoes and gravy! She’s probably the only reason I was able to do Weight Watchers, and I’ve learned soooo much from her. If you haven’t checked her out, and you want lightened up versions of the best comfort foods without sacrificing the taste, leave my site right now and go over there. But before you leave, here’s another picture of the Schnitzel dinner:
Now, to be completely honest, I’ve never actually measured the Panko and flour while making this. I just use “more than enough.” I should have measured before making them tonight, because I KNEW I was going to share it, but I had a brain fart. So what I did, is I went over to spy on another bloggers recipe that also uses Panko and flour. I didn’t use her exact amounts, so that I wasn’t being a total copy cat, but I still feel like it wouldn’t be right not to share that her Schnitzel also looks quite heavenly, and you can find it here. I’m going to be following her blog now, because she definitely has some things I want to eat!
Anyway, I hope you enjoy the recipe! I hope I can still lure people to my house with it, now that I’m sharing the recipe and they can make it themselves!
Pork Schnitzel- Blake and Christina Style
- 2 lbs thin sliced boneless pork (or regular thickness can be pounded flat
- 2 cups Panko bread crumbs
- 1 envelope (or about 3 Tbsp) Ranch Seasoning Mix
- 1 cup flour
- 4 eggs, beaten
- Oil for frying (Peanut works very well for frying. I'm using a mix of Peanut oil, bacon grease, and duck fat that I've been storing up)
- Salt and pepper
- 1 or 2 lemons
- Optional: Country Gravy packets, and any ingredients they call for.
- Step 1 In a thick, deep pot or Dutch oven (I highly recommend cast iron to get nice, golden results), Slowly heat about an inch of oil until it reaches about 350° (Don’t crank it up too high. It takes longer to cool the oil back down than it does to heat it up!)
- Step 2 Make an assembly line, putting the flour first, then the eggs, followed the Panko mixed and Ranch seasoning mixed together. (Hint: Place these in dishes that you’ll be able to dip the pork into. I use deep plates for the flour and Panko, and my widest cereal bowls for the eggs.)
- Step 3 Salt and pepper each station.
- Step 4 When the oil is ready, dip the first two pieces of pork into the flour
- Step 5 Dip floured pork pieces into the egg mixture, completely coating them, and then allow all the excess egg to drip back into the bowl.
- Step 6 Press the pork into the Panko crumbs. Turn them and press the other side into it.
- Step 7 Place both pieces into the hot oil, cook for 3 minutes, flip over with tongs and fry for 3 minutes on the other side.
- Step 8 Remove from pot onto a wire rack, with something under it to catch the grease. After they’ve had some time to drip off the grease, and when needing the space for more, move them to a baking sheet in the oven on low.
- Step 9 Repeat the process with the other pieces, two at a time, while trying to keep the oil between 300-350° (Each time you place cold pieces in, the temperature will drop for a little bit, so don’t add more than two at a time.
- Step 10 Serve with lemon wedges, which really compliment this dish, and enjoy! We like to make a country gravy, squeeze a half lemon into it in the end, and serve it over the schnitzel and some mashed potatoes.