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Potato Chip Pork Schnitzel – Ardour for Pork

Passion for Pork
Sharman – Tuesday, September 22, 2020

Whereas many recipes for pork schnitzel name for tenderloin, however boneless pork chops are an inexpensive and easy lower to make use of for this traditional breaded and fried mead dish. I personally benefit from the darker meat and are fast to chop the bones from rib and shoulder cuts to make my very own cutlets. As a Celiac, gluten free schnitzels are onerous to return by in eating places, so if I’m craving it, I’ve to make it at house.

My kitchen recycling has drastically improved throughout the COVID-19 pandemic, and like many, I’ve been cleansing and clearing out my cabinets to make use of up remnants of components that had beforehand been ignored. Leftover and lonely potato chips make for a wonderful breading (one thing I first realized once I had ripple chip coated halibut at a restaurant on the west coast).

This recipe for Potato Chip Pork Schnitzel might be simply made gluten free with a potato starch flour coating and GF chips. I extremely advocate salt and vinegar ripple chips for an additional crunch. Whereas most individuals affiliate schnitzel with Austrian-German delicacies, many international locations world wide have related dishes – from escalope to milanesa to pork-fried steak. Which means the skies the restrict for accompaniments and facet dishes to your potato chip schnitzel so serve and savour as you need.

What you’ll want…

  • 1-1.5 lbs boneless pork chops (centre loin, rib, or take away the bone from shoulder chops)
  • 1 cup all-purpose flour (or 1 cup potato starch for gluten free)
  • 2 massive eggs, whisked
  • 2 cups potato chips, crushed into massive crumbs
  • Salt & pepper, to style
  • Canola oil, for frying


Place every pork chop or cutlet in a re-sealable bag one after the other and pound them with a meat mallet (bottle or rolling pin) till ½ cm thick. Season evenly with salt and pepper.

Put together your breading station by inserting the flour, egg combination and crushed potato chips every in a separate dish.

Place a layer of canola oil in a big pan and warmth over medium-high warmth.

Coat every cutlet in flour combination first, then dip solely into the egg combination, after which lastly into the crushed potato combination. Make sure that every portion is absolutely coated after every dip, and shake off any additional breading after every dip. Fill any breading gaps by gently urgent down potato chip crumbs into the pork.

When the pan is sizzling, add the potato chip schnitzel into the pan and fry about 3-4 minutes on all sides. The coating needs to be golden brown when finished; if coating will get darkish too rapidly cut back temperature to medium warmth.

When cooking in batches, add extra oil to the pan as wanted. Don’t overcrowd the pan or the schnitzel will steam and never get crunchy.

Go conventional and served with a wedge of lemon, or take pleasure in together with your favorite sauce, slaw, potato salad or facet dish. Take pleasure in.



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