One Recipe a Week has been continuing strong in our household! This time, we took a look at the Munchies Guide to Dinner. This cookbook is for people who are just learning how to cook. The first few pages talk about properly storing your food and the book itself is mainly basics like roasting a chicken, making your own salad dressing and cooking lasagna. Lots of these recipes are stuff most people know how to do, but we decided to take a look at Pork Schnitzel. This recipe had a goal, like most recipes in the book – specifically to learn how to bread various things. At the start of each recipe in the book, it states what your main takeaway is.
We took our own twists on this recipe, primarily with the salad that is marked along with the pork schnitzel in Munchies Guide to Dinner. They suggest a fennel and olive salad, however, we couldn’t find any fennel, so we made a small toss salad of our own to go with our pork. We also made the recipe just a bit easier, by purchasing pre-cut meat instead of cutting our own from one joint.
Pork Schnitzel
Ingredients
- 3 lbs Pork Loin Steaks*
- 1 1/2 cups Flour
- 4 Eggs Lightly Beaten
- 3 cups Dried Bread Crumbs
- 2 cups Vegetable Oil
- A generous shake of Italian seasoning
Instructions
- Place a layer of plastic wrap onto a work surface.
- Place pork lion onto the plastic wrap and cover with more plastic wrap.
- Pound out pork lion with a rolling pin, meat hammer, or heavy pan until 1/4 inch thick. Set aside.
- Put flower on to a large plate, season generously with salt and pepper, set aside.
- Beat the eggs in a large bowl, set aside.
- Mix bread crumbs and Italian seasoning, place on a large plate and set aside.
- Place a piece of pork into the flour, fully coat it, then into the egg and finally the bread crumbs.
- Place the coated pork onto a plate and continue until all of the pork is fully coated.
- Heat oil in a large frying pan over medium heat.
- Line a plate with paper towels for draining.
- Fry the pork, trying not to crowd the pan, for 5 to 7 minutes – until golden brown, flipping once.
- Remove from the pan when golden on both sides, setting on top of the paper towel plate to drain.
- Season with salt and pepper. If you are making a lot of these, you can put the cooked pork in a low temp oven to keep warm.
- Serve with salad!
Notes
We also made a little sauce for the pork with some mustard, wholegrain mustard, mayo, honey and olive oil as a sort of honey mustard sauce. It went really well with the pork! You can mix together the above and just keep tasting to adjust to your own sweet and mustard-liking.
This recipe is one that we have actually used several times since reading the Munchies Guide to Dinner, as it was a big hit. Pork Schnitzel is very easy to make and it’s such a good midweek meal. Sometimes we round it out by making a potato-based side as well. This cookbook is really designed for those who aren’t yet comfortable in the kitchen – and I really like that. All of the different skills listed are so needed and are very good for beginners to learn! It’s a great gift for those who are just moving out on their own or people who are just starting to get into cooking.
Ahhh I love pork schnitzel its one of my favourites
We love it too! 🙂
I absolutely love pork schnitzel and spaetzle. We used to live in Germany and they used veal but my parents always made it with pork for me as I would not eat veal. This looks so good!
I have not mastered spaetzle, but had some lovely spaetzle in Germany that I remember fondly.
The finsished meal looks great! I love recipe books like that that really try to teach people how to cook and why certain steps are important rather than just how to throw a few ingredients together to make a meal. It’s far far far more valuable x
Sophie
It really is, especially for people starting out.