Ahh Fall - it’s honestly my favourite time of year! Hearing the crunchy leaves underfoot. Wearing big bulky sweaters and thick socks on a crisp autumn morning. Taking in belly-warming, rich and comforting meals. Yes, there’s nothing like it!
In my neck of the woods (Kitchener-Waterloo to be exact), fall also brings a very popular German festival, called Oktoberfest. This two-week festival draws huge crowds of people who are looking to experience and celebrate German culture. There’s lots to drink, lots to taste, and lots to see during this festival, but the one thing I always go out of my way to eat is schnitzel. There’s something so comforting about a warm and crisp piece of pork, slathered in spicy mustard and covered in sauerkraut. Whether it’s on a plate or on a bun, it’s one of my all-time favourite German treats!
Rather than waiting an entire year to get my fill of schnitzel, I like to make this easy to prepare dish at home. They key to the perfect schnitzel is the thickness of the pork chop – you want it no thicker than ¼-inch. I also like to use panko breadcrumbs vs. traditional breadcrumbs for a crispier breading. Oh and don’t forget the sauerkraut – it’s a MUST!
So, if you’re looking for a comforting meal this fall, make your way to Kitchener-Waterloo Oktoberfest or give this quick and easy recipe a try at home!
- 6 Ontario boneless pork loin center chops, about 1-inch thick
- Salt and fresh cracked black pepper
- 1½ cups (343 ml) panko bread crumbs
- 2 tsp (30 ml) Italian seasoning
- ½ cup (118 ml) all-purpose flour\
- 2 large eggs
- Canola oil, for frying
- 6 ciabatta buns or brioche burger buns (optional)
- Horseradish mustard or Dijon mustard
Delicious options for sides: Sauerkraut, Mashed Potatoes, Corn on the Cob, Pickles
- On a cutting board, using a very sharp knife, butterfly the pork chops; making sure not to cut all the way through. Open chops and place between two pieces of parchment paper or plastic wrap and pound with a meat mallet until between 1/16 to 1/4-inch thick (depending on your preference). Season both sides of chops with salt and pepper.
- In a shallow bowl whisk together panko and Italian seasoning. In another shallow bowl pour flour. In the last shallow bowl beat eggs.
- Place a wire cooling rack over a baking sheet. One at a time dredge both sides of the pork chop in flour then dip into egg mixture, letting any excess drip off before placing in panko. Make sure both sides are completely covered in bread crumbs before placing breaded chop on wire rack. Repeat process with remaining chops.
- To a large skillet, add enough oil to sufficiently cover the bottom of the pan. Heat over medium-high. Once oil is hot, add breaded chops; working in batches of 2-3. Cook 3-4 minutes per side, or until chop is golden brown and crispy. Remove to a paper towel-lined plate. Immediately season with salt.
- Serve over mashed potatoes topped with sauerkraut, mustard, and a side of corn.