Oma's Breaded Pork Chops

This breaded pork chops recipe, aka Schweinekotelett, is among the tastiest and quickest dinner meal ideas you can have. This is a simple one, one that always turns out juicy and delicious!

source	Quick German Recipes
categories	main dish, meat
yield	Serves 4
prep time	15 mins
total time	45 mins

INGREDIENTS

4 pork chops, trimmed of fat, with or without bone

1 ½ cup bread crumbs

1 egg

¾ tsp Seasoning Salt, see hints

olive oil and butter for frying

INSTRUCTIONS

1. Mix egg and 1 Tbsp water in a flat soup bowl.

2. Mix bread crumbs and Seasoning Salt in another flat soup bowl.

3. If the pork chops have fat along the edge, remove the excess. Then cut into any remaining fat (slash from the other edge of the chop through the fat) to prevent the meat from curling when cooking.

4. Heat on high about 2 Tbsp olive oil (or butter) in a large flat-bottomed frying pan, enough just to cover the bottom.

5. Take first pork chop and coat with bread crumbs, then dip in egg mixture, then re-coat with more bread crumbs. Carefully place into frying pan so that it doesn't splatter. Repeat with remaining chops. Add extra butter or oil if needed.

6. Turn chops when nicely browned on one side.

7. Cover frying pan and lower heat to gently continue browning and cooking the chops until done. Turn once or twice during cooking. One-inch thick chops will take about 20 minutes.

NOTES

The Seasoning Salt I like is a "no-name" brand. Use any that you like, or just use salt and pepper to season. Add Parmesan cheese to bread crumbs or other herbs of your choice to vary recipe. If chips are too big to all fit in the pan, just fry 2 at a time. Once done, put finished chips on a paper towel lined pan and place, uncovered, in the oven to keep warm while frying remaining schnitzel.