Schnitzel ( Double cut loin chops )

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chopsaw

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bill ace 350 bill ace 350 inspired me when I saw his German themed pork plate the other day . Still has my mouth watering .
I had a whole boneless pork loin that I needed to do something with . I cut a 3 pound hunk out and got it cured up to go into a Umai bag in a couple weeks .
Then double cut some chops with the rest . Decided to butterfly them . Seasoned them up with some Canadian steak and vac sealed for the fridge .
Here's the basics of how it went . Cut the chops earlier in the week .

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Vac'd and in the fridge for about 3 days .

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I had some dough in the fridge from an old family recipe that Ryan and myself have been
" De-coding " I think we have it figured out .
Baked up another batch .
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As I kept thinking about Bills pork plate , I got to thinking about Schnitzel .
Got the chops out to warm up on the counter . I just left them in the vac bag
and pounded them as thin as I could , right in the bag .

Basic 3 stage breading . Flour , egg , then Panko .
Then into a 1940's or 50's Wagner Sidney 0 That came from my Grandma .
I ate plenty of chops from this when I was a kid .
Enough oil in the pan so the chops float .
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All 3 fried up and on a rack to drain and stay crisp .
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I didn't have any potatoes , so opted for some mushroom rice .
Knorr's brand , and roasted some carrots in the oven .
Squeeze of lemon on the chop . Don't skip the lemon .
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Chop was really tender . That long dry brine under vacuum works good .
Coating stuck good too . Nice and crispy .

That skillet I used is like glass . Cleans up nice .
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Thanks for lookin .
 
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Whoa, I am loving all that Rich. Fried pork chops are a favorite around here, I'll be trying the vac-seal in the fridge trick shortly, got a half loin in the freezer just waiting. I used to pound them and then a couple months back got a Jaccard, I've fallen in love with that thing, really makes a difference. The dinners rolls look spot on too, nice work! RAY
 
Nice job. I love Schnitzel. Jaeger Schnitzel is my favorite...

Got to eat plenty while I was stationed in Germany. Add some fries and a Weissbier and ahhhh......... Thanks for the walk down memory lane....

JC :emoji_cat:
 
Great looking meal! Yep that CI has been properly seasoned and taken care of.
Thanks Jim . I have 2 skillets handed down from my Grandma on my Dad's side . Ate a bunch of meals out of both , and still going strong .
Rich that looks phenomenal!! I’m going to have to give that a try with some new keto bread crumbs I got
Sounds good . Be interested in the outcome . Thanks for the comment .
 
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Whoa, I am loving all that Rich. Fried pork chops are a favorite around here,
It was spot on for tenderness and the coating was perfect .
I'll be trying the vac-seal in the fridge trick shortly, got a half loin in the freezer just waiting. I used to pound them and then a couple months back got a Jaccard,
When I did the vac seal thing I was heading in a slow smoked direction .
Then switched gears .
That Canadian steak seasoning has a curing effect on stuff . Plenty tender , but tightened it up some . Not the best choice for pounding , but would be great with the Jaccard .
Jaccard , season , vac ?
Thanks for lookin bud . Appreciate it .

Looks delicious Rich. Where's the damn gravy?
Believe me , it was a dilemma . Plan was spaetzle and onion gravy .
Honest truth , that squeeze of lemon on top makes it . First time for me .
Would have been a nice landing spot for the sour cream and dill gravy .
Thanks for lookin Jake .
 
Nice job. I love Schnitzel.
Thanks . Doesn't get the credit it deserves .
Got to eat plenty while I was stationed in Germany. Add some fries and a Weissbier and ahhhh.
It was a last minute change , or it would have been something more suited .
Next time I'll have to frost up Das boot and fill it with some Dunkelweizen .
Heck I think I'll frost up the boot anyhow . Why wait ?
Thanks for the comments .
 
Oh man Rich, I might have to change dinner plans now. A nice German hunters mushroom gravy would go over that nice too!
That sounds good to me Cliff . I was headed that way , but took the easy way out .
Thanks bud .
amazing looking meal!! another one on the to do list!
Thanks you sir . Time to start shortening that list .
 
That is just beautiful and I could eat that a lot, and fresh rolls also.

Funny I have been going over a couple different Schnitzel recipes I have
the last 2 weeks to see which way to go and how I want to proceed.
Trying to do in the smoker.

But that plate you have is a show stopper.

David
 
Meal looks great. That Wagner is really awesome!
Thanks . From my childhood . I have a 1940's Lodge too . All family hand downs . That's why I don't strip the handles when I redo them . I used them almost everyday .
Like that chop

Been long time since we had any.
It was good . Could have used some of those hard rolls you made .
Thanks for lookin .
That's a fine looking meal Rich
Thanks Jim .
 
Lookin good Rich! Sometimes those simple meals on the fly are out of the park good. Now I am craving schnitzel!
No doubt about that . Been awhile since I had any . I have the other third curing for some Umai Lomo ? Lonzino ? heck I don't know . I made sure the salt was 3% and cure 2 was right . The rest was " how 'bout some of this " Fennel , anise white pepper ,,
Thanks for the comments Keith .
Oh man that looks great!
Sam , it was perfect . You know sometimes the coating can puff up . This was stuck good .
Yep, lemon a MUST.
First for me , and had to fight the no gravy . You're . The lemon makes it .
Not into pounding it thin?
I am , but I was trying to avoid saying after 3 days in the Canadian steak seasoning the " meat was to stiff to pound " , but you left me no choice .
I got it as thin as I could . It just tightened up to much . Still tender though .
 
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