Schnitzel with a Twist
My husband spent part of his childhood in Germany and craves traditional German fare. I found a simple recipe for pork schnitzel that was really delicious. Unfortunately one of the times that I went to make for my husband I was missing some of the ingredients so I experimented and came up with this version. My family enjoys this so much I no longer make traditional schnitzel for them. This recipe is definitely rich and is not for anyone worried about dieting....I hope any who try this will enjoy this recipe.
The nutrition data for this recipe includes the full amount of the breading ingredients and butter. The actual amount consumed will vary.
I have found that leaving them a little thicker than the normal schnitzel makes them juicier. Tossing in the crumbs in large bowl gives the most even coverage on the chops. The coating should be only a light even coating of crumbs. You can use Saltine crackers for this recipe but the buttery richer tasting crackers crumb consistency is more moist like the traditional bread crumbs used for schnitzel. Also if you don't use a thick nonstick skillet you may need to start on medium-low and stay on medium-low throughout the cooking process, but the schnitzel browns much better and comes out with a better crust. The key to these is not to cook too fast or too high. I have also played with the amount of butter used in this recipe and this amount does yield the best results, this is definitely not a recipe if you are worried about the butter content of it. Adding salt instead of a seasoning mix due to the crackers makes the coating too salty, and a seasoning mix in the end adds more