Fallen Souffle

While Jen is out working at the bakery, I am in charge of pork chop night. My usual specialty is Maple Glazed Pork Chops but tonight I decided to try something different. It is a combination of Jen’s Garlic Chicken and one of my Austrian favorites,Wiener Schnitzel! It’s pretty easy, unless you are a typical guy and think ‘more heat!’. For some reason I can never remember that more heat when pan frying isn’t always best, as you can tell by the picture with the dark chop on bottom (don’t worry I ate and let Jen have the good one).

2 eggs
1 cup bread crumbs (Italian Style)
handful of fresh Parmesan
4 pork chops
Salt and black pepper
olive oil
Lemon wedges

Whisk the eggs in a plate to blend. Place the bread crumbs in another pie plate. Place the cheese in a third plate.

I used a fairly thick chop, so I had to butterfly them and pound them out b/t some wax paper, but if you have a chop about 1/2 inch thick that should work nicely.

Sprinkle the pork chops generously with salt and pepper. Coat the chops completely with the cheese, pat them a little to get the parm to stick. Dip the chops into the eggs, then coat completely with the bread crumbs.

Heat 3 tablespoons of oil in a large skillet over medium heat — MEDIUM! does not mean 3/4 toward high, in fact I will now think of medium as almost on low. This way I can compensate for the ‘manly more heat’ factor that I can’t get out of my head and it will be about medium. Add pork chops, I only had room for 1 at a time, and cook until golden brown and the center reaches 150 degrees, about 6 minutes per side. Transfer the chops to plates and serve with a squeeze of lemon wedge and salt on top.

MMM brings me back to Vienna, all I need is a cold Wieselburger beer! I will not return to my regular blog and leave this one for the real cook, Ciao!

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This entry was posted on Tuesday, November 29th, 2005 at 4:22 pm and is filed under Dinner. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.