Easy peasy. I saw this prompt and I immediately knew what I was going to share. Not only is it a family favorite childhood recipe loved and adored by all children in the family, but it's also everyone's favorite, period: Oma's Schnitzel.
My grandmother would make this for most holiday gatherings (always on Christmas Eve), as well as for other special occasions. And it's something we all always devour and pretty much fight over- from the itty bitty littles (though last year I nearly gasped when I saw my cousin's child, 2 at the time, with one of those microwavable cups of mac n cheese sitting by her plate! WTF?!? EVERYONE loves Oma's Schnitzel, man!) to the white haired old folks like myself. ;D
And the best part about this recipe is that it really is rather simple and not very expensive (the way we make it) at all! Andplusalso, it makes for some rad leftover* delectable delights!
- thin sliced pork tenderloin, pounded a bit (can use turkey, chicken, etc... originally made with Veal but not by anyone in our family)
- bread crumbs (I use mixture of plain and Italian)
- vegetable oil
- After pounding out pork, salt and pepper both sides.
- Place about an inch worth of oil in frying pan and heat.
- Add about 1/2 cup of flour to a large plate and spread over whole plate.
- Next to flour plate, place a large, shallow container with a couple beaten eggs.
- Next to the egg bowl, place another plate with bread crumbs spread out.
- Next to the bread crumbs, place another empty plate for the dressed meat.
- Take each piece of pork and dredge both sides through flour, then egg, then breadcrumbs. (If you run low on anything just add to its plate or bowl.)
- Gently place each piece of dressed up meat on to a clean plate.
- Once all your meat is ready to go and the pan of oil is hot, hot, hot... gently place each piece of meat in hot oil until they start floating, then flip and fry on other side. (These cook up pretty fast- especially if pounded thin... maybe two minutes per side.)
- When golden brown on both sides, remove from oil (I place them onto a cooling rack that's over a paper lined cookie sheet) and sprinkle a bit of salt.
- Serve alongside your favorite sides with a wedge of lemon.
Leftovers* are AWESOME between some nice french bread and a piece of provolone cheese... and add some Muffaletta spread (Italian olive spread) and O.M.G!!
* Leftovers aren't really part of the childhood recipe- just the Schnitzel.