I’m so far behind on reading the magazines I subscribe to it’s embarrassing. We’re talking at least six months, and in some cases more. When I finally do get around to flipping through an issue it’s inevitable that at least half of the recipes I want to make feature ingredients that have long since gone out of season. Ooops. I usually do remember to revive those recipes when they’re seasonally appropriate so I guess that counts for something, right?
Last month when we flew to Florida, I actually grabbed current issues of a few of my magazines to read on the plane. What a novel idea π The May issue of Cooking Light was high on my priority list – not only were the tacos on the cover calling to me, but a few bloggers had already shared recipes from the magazine that I had flagged as must-tries. Flipping through the magazine kept me quiet for at least 30 minutes of the flight (much to Shane’s delight I’m sure – I’m the worst person to fly with because I never stop talking. For the record, I am not someone who chats up strangers when I’m flying alone…that’s the worst!)
Anyway, hiding in the back of the issue I found this pork schnitzel. While I’m admittedly not a huge fan of pork chops, I knew Shane would love this dish – he’s always suggesting that I add more pork to our weekly menu. In the end, I think I loved the recipe just as much as he did.
It’s a perfect weeknight meal – short ingredient list, minimal prep and super fast cooking time. From start to finish, this dish only took me 10 or 15 minutes. The breading was crisp, browned nicely and actually stayed on the pork (which, sadly, I don’t always find to be the case with breading). It kept the pork juicy and added flavor so we avoided the dreaded problem of bland pork. The recipe also included a dill sauce that I skipped and truthfully, I don’t think it needs it, but I figured I’d mention it just in case it’s up your alley. I steamed some green beans to serve on the side for a quick, healthy and delicious meal. A definite repeat here, and that’s not something I can say about too many pork dishes!
Pork Schnitzel
from Cooking Light, May 2013
4 (4 oz) boneless center-cut pork chops
1/4 cup milk (I used 1%)
1 large egg, lightly beaten
3/4 cup plain breadcrumbs
2 tablespoons chopped fresh parsley
1/2 teaspoon garlic powder
1/2 teaspoon ground black pepper
1/2 teaspoon salt
2 tablespoons olive oil
Using a meat mallet (or whatever you have – a skillet or rolling pin would be fine), pound each of the pork chops until they are 1/8-inch thick.
In a wide, shallow dish, beat the milk and egg with a fork until combined. In a second dish, stir together the breadcrumbs, parsley, garlic powder, and pepper. Season the pork chops on both sides with the salt. Dip in the egg mixture, coating both sides and letting the excess drip off, then transfer to the breadcrumb mixture, covering each side with an even layer.
Set a large nonstick skillet over medium-high heat. Add 1 tablespoon of the oil and heat until shimmering. Place two of the pork chops in the pan and cook for about 2 minutes on each side, or until the coating is golden brown and the pork is cooked to your desired doneness. Transfer the pork to a plate and tent to keep warm. Repeat with the remaining tablespoon of oil and the remaining two pork chops.
I was definitely a big fan of this, can’t wait to have it again! Thanks for making it!
I too subscribe to so many mags, but NEVER have any time to read them! I wish I did though because one, I love reading them and two, I bet I would get some pretty good ideas from them!!
This schnitzel sounds awesome and I can not wait to try it, I have never made nor had it!
I flip through the Cooking Lights when I’m waiting on line at the supermarket and always get ideas. π My German father loved schnitzel (traditionally made with veal) so now all the schnitzel versions bring back memories. π
A year ago I was in Prague, and then off to Berlin. I wanna go back so badly after seeing this! Guess I’ll just have to make it and pretend O:-)
This pork looks so crispy and delicious! I subscribe to Cooking Light, but haven’t read that issue yet. I don’t make pork to often, either. I just forget about it, honestly. This looks like something different to make soon!
You know I love some pork chops! This looks amazing! And I’m awful about magazines too. I leave them in the kitchen so I can read them “when I get a chance” and then they end up just sitting there and driving my husband crazy for months.
These are on my list to make! You are way better than I am, I completely forget about the recipes unless I make a point to go through magazines again later π
I love schnitzel – the food and the word ha π I never thought to try it with anything but chicken though!
I have an ever-growing pile of food magazines too! (Luckily, for their sake, everyone knows not to touch them.) π
I’ve always been curious about pork schnitzel – it looks fabulous! How could it not with such as adorable name?
Mmm I sure do love schnitzel!
Pork dishes are usually a flop here. Hubby didn’t grow up eating it and I apparently cannot cook it without overcooking it. But anything with a nice crispy coating always looks good to me! Maybe you can head out to CA and whip this up for us? π
For what it’s worth, I still haven’t looked through the May issue of CL…but I did flip through June. I’m getting there…
This schnitzel does sound AMAZING. And I have so much magazine-reading backlog you wouldn’t even believe – I hear you, girl!
This looks amazing!
Oh, I love schnitzel π this dish looks absolutely fabulous!
I pinned this when you posted it, and finally got around to making it tonight. Yum!