Oct 4, 2013 8:08 PM

Schnitzel from Trail Dust Town

Schnitzel recipe by Chef Paul Wells from Trail Dust Town

2 Loafs of French Bread
4 Tbsp Spanish Paprika
1.5 Tbsp Kosher Salt
¼ Tbsp Black Ground Pepper
½ Tbsp Granulated Garlic
4-6oz Pieces of Pork Loin w/Fat Trimmed Off
5 eggs
All Purpose Flour
Oil for Frying

1. Pre-heat your oven to 200 degrees Fahrenheit.
2. Tear or cut the bread into bite size pieces and place it on a sheet pan.
3. Place the bread in the oven and allow it to dry.
4. Once the bread is dry like a crouton, place the cooled pieces in a food processor or in a Ziploc back crushing the dried bread with a rolling pin. This will make home made bread crumbs.
5. Place the bread crumbs in a bowl for breading later.
6. In a small bowl combine the first 4 ingredients and mix well.
7. Place each piece of pork loin in between two 1 ft x 1ft Square of plastic wrap.
8. Pound each piece of pork to ¼ inch thick.
9. Sprinkle each piece with the mixed spices to your taste.
10. In a separate bowl place enough all-purpose flour for breading and beat the eggs in another bowl for breading.
11. Take the seasoned pork and dredge it in the flour until well coated and shake off the excess flour. Dip the dredged pork next into the beaten eggs. Shake off excess egg mixture and coat it with the breadcrumbs. Repeat with the rest of the seasoned pork.
12. In a deep frying pan heat ½ an inch of oil on medium heat to about 350 degrees Fahrenheit. Pan fry each breaded pork till crisp and golden brown, cooking the pork to an internal temperature of 145 degrees Fahrenheit.
13. Drain each fried piece on a paper towel.

Rahm Gravy

2 cups hot water
1.5 Tbsp beef bouillon powder
3 Tbsp Spanish Paprika
½ Tbsp granulated garlic
¼ tea kosher salt
¼ tea black pepper
3 cups heavy whipping cream
4 Tbsp butter
4 Tbsp All Purpose Four

1. In a saucepan combine the all ingredients except for the cream.
2. Stir and bring to a boil.
3. Once boiling add the cream and bring to it to a boil once again.
4. While waiting for the boil, heat the butter and flour in a separate sauce pan and cook till all combined.
5. Whisk in the boiled spice and cream mixture into the flour and butter mixture.
6. Bring to a boil and reduce the heat to a simmer. Cook for 3 minutes to cook out the raw flour taste to cook out and thicken the sauce.
7. Serve the sauce with the schnitzel and your favorite German side dishes.


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