Traditional German Schnitzel

Everybody's talking about New Years Resolutions and how to be healthy and I'm over here like, "I think I'll fry some pork!" But this is what sounded good to me so it's what I decided to try this week. It also sounded pretty simple so I was feeling fairly confident.

First I pounded my pork chops, which proved to need a bit more force than I originally anticipated. But it wasn't difficult.

I probably should have pounded them a little more thinly. I feel like this recipe has a fairly steep learning curve.

While I prepared my breading station, I let some oil heat up on the stove top. And I got it way too hot and filled the apartment with smoke. So then I had to wait for it to cool down and open some windows. :P

I was pretty convinced the recipe would turn out to be a fail at this point, but I persevered because I had no other options and we couldn't just have mashed potatoes for dinner. And for the sake of keeping this blog going. :D

Once I got the oil down to a more reasonable temperature, I tried the frying.

Really the trickiest part is to keep the oil at the right temperature so you don't burn the outside before the meat can cook through, but you also don't want to cook it too slowly or you won't have a crispy coating. But by the time I was done, I felt like I'd finally figured it out.

This was the prettiest one. And I was pleasantly surprised by the results. I think the recipe has potential with practice. So we're giving this one 3 stars.