Crispy Panko Dijon Pork Schnitzel

In the past we have looked at making traditional schnitzels using breadcrumbs, flour and an egg wash. Today we are going to do a variation on pork schnitzel that uses Dijon mustard and Panko (a Japanese style breadcrumb available at most large supermarkets) to make a dish that is both rich and has a satisfying, crunchy texture.


To begin, you need pieces of pork tenderloin cut very thinly. You can do this yourself or buy "fast fry" boneless cuts at your grocer.

Take your Dijon mustard and mix about 2 tablespoons of it with 1 teaspoon of water. Take your pork pieces and dip them in the Dijon until coated. How much mustard you will ultimately need will depend on the number of pieces you are making, but that is the proportion of mustard to water that you should use.

Meanwhile, in a large bowl mix your Panko together with salt and pepper to taste, as well as other seasonings you like. Italian seasoning works well, as does garlic powder, cayenne pepper (if you want kick) etc.

Take the mustard coated pieces and dip them into the Panko until coated evenly with the breadcrumbs.

Heat about 1 inch of vegetable oil in a large saucepan until it is hot enough for frying. In batches fry the pork pieces until golden brown, about 1 1/2 to 2 minutes a side. You have to watch closely as Panko burns faster and easier than many other breadcrumb coatings. This is why the pork pieces need to be very thin as they will fully cook through quickly.

These are delicious served with extra Dijon, lemon wedges, fresh parsley for garnish, or whatever else you like with schnitzel.

Enjoy.

See also: Schnitzel Style Minute Steak

See also: Maria's Pork Schnitzel with Oma Philomena's Potato Salad

Diner Style Breaded Pork Chops in Gravy

Today we will take a look at a comfort food classic -- breaded and deep fried pork chops smothered in a rich gravy.

To make this dish buy "fast-fry" thin cut chops. I made 10 chops for this recipe. They can be either bone-in or boneless, it does not matter which.

For the batter you first need to put 3 eggs into a bowl, season with salt and pepper to taste and 2 teaspoons of mustard powder and blend thoroughly. Meanwhile, on two separate plates or two broad bowls place around a cup each of bread crumbs and self-raising pastry flour. I like to use self-raising flour instead of regular flour as it gives pork chops a very satisfying texture.

To batter the chops you need to first dredge the chops in the flour, then in the seasoned egg wash and then in the breadcrumbs. You want the chops nicely and evenly coated with each.

Once this is done, heat around two inches of vegetable oil in a deep and wide frying pan. When it has reached a high enough heat for frying (this will take a few minutes) you put in the chops in batches (do this carefully -- hot oil splashes can be both dangerous and painful!) and deep fry them for around 1 minute a side, turning once.

You do not need to cook fast fry chops for longer than this! Longer than  this will overcook them. Remove the chops, holding them for a few seconds over the oil to allow excess oil to drip off,  and set aside on a platter with a lining of paper towel on the bottom. After removing the chops the batter will darken quickly to a nice golden hue.

After you have cooked all your chops, either cover to keep them warm or put them in the oven set at minimum.

Safely and carefully discard the oil from your frying pan. No need to rinse or wash clean. To the pan over medium heat melt 1 knob of butter  Add 1 clove of chopped garlic, 1 crumbled dried sage leaf, 1 /4 teaspoon of white pepper, 1/4 teaspoon of black pepper, 1/3 teaspoon of mustard powder, 2 pinches of cayenne pepper and 4 tablespoons of flour into the melted butter mixture to make a roux. To this add 1/3-1/2 of a cup of milk, gently stirring it in as you pour it. Then add 1 cup of already boiling water.. Stir again thoroughly. Finally, if you have it, add about 1 tsp of Vegeta seasoning. This will add a saltiness and richness to the gravy. If you do not have Vegeta add salt to taste.

Bring this all to a boil, reduce heat and simmer for a few minutes, stirring regularly until the gravy reduces and thickens to your liking. Add a bit of water if the gravy is too thick.

Strain the gravy! This will produce a smooth gravy, without any grittiness.

Plate the chops and pour the gravy over them. This dish goes very well with a side of egg noodles, mashed potatoes and some toasted rustic bread or garlic bread.

Enjoy!

See also: Southern Style Chicken Wings Stove-top Deep Fried

See also: Maria's Pork Schnitzel with Oma Philomena's Potato Salad

Maria's Pork Schnitzel with Oma Philomena's Potato Salad

Submitted by Kathy Lochwin

Maria is my partner Brad's second cousin. When Brad's Oma Philomena came to Canada from Austria she had no idea that her cousin Maria lived here until she received a surprise phone call from her one day. It was quite a reunion!

Maria makes a great pork schnitzel that goes perfectly with Oma Philomen's traditional style potato salad.

To make the schnitzel you need to start with two pork tenderloins.

Slice into approximately 9 pieces each. You will find this easier to do if the tenderloins are slightly frozen.

Pound each piece down to schnitzel thickness. (I make them quite thin, they cook more quickly and you get more bang for your buck.)

Season to taste with salt and pepper.

Beat around 4 eggs in a bowl (adding a little Maggi into your egg mixture if you like) and prepare another two plates with bread crumbs and flour.

Pour about 1 1/2 to 2 inches of cooking oil  into a frying pan (or two) and heat over medium-high heat.

Place each piece of pork into flour, egg, then bread crumbs and fry till golden brown.

If batch cooking, have your oven set at around 

200 and place on baking sheet inside to keep warm.

If freezing to for later, do not cook just freeze after flour/egg/breadcrumb procedure, placing the battered pork in parchment paper.

Serve with lemon wedges. 

This goes perfectly with Oma Philomena's potato salad.

To make this, cut and boil some potatoes. You can use any kind (though not russet.)

Boil until fork tender in salted water. Drain and place in a large shallow dish.

Pour vinegar over the cooked potatoes. If you can, use All Seasoned Vinegar which you can find at Central European grocery stores. Or use a combination of Malt and Red wine vinegar (the malt really adds to the flavour!)

Be sure to use a healthy amount. You want the potatoes to bathe in the vinegar and an equal amount of extra virgin olive oil. (You can play with this ratio, its more of an eyeballing kind of thing) Slice some red onion and add(green can be substituted) and toss.

Let this mixture cool in the fridge for several hours. Keep tossing it every hour or so to get a nice even soaking.

Before serving add salt and fresh pepper.

This is one of my family's favourite things to make. It is very affordable, (especially if you get the pork on sale). You can make all this for well under 15 dollars. 20 pork schnitzels and a massive potato salad.