Schnitzel is to Austria as hamburgers are to the States, something the two of us have learned on several ski trips to the old world. Over there, it’s rare to see a menu without multiple kinds of schnitzel, but back home it’s up to you to create this alpine delicacy.
The key (and the fun part) is smashing your pork chop with some sort of meat tenderizer. We aren’t the type of folks who actually own a meat tenderizer, but we’ve found a ski boot wrapped in plastic is the next best thing. It works just as well and is a surefire way to impress your skid friends. Fry these babies up and serve them with a side of fries or veggies. Or just pop it on a slice of bread and take it to go like a proper ski bum.
2 thin boneless pork chops or chicken breasts
¼ cup coconut, canola or any high-heat oil
1/2 cup flour
1/2 cup breadcrumbs or panko
1 Tbsp. salt
1 Tbsp. pepper
4 lemon wedges
1 Tbsp. fresh herbs
2 Tbsp. berry jam
Gluten-free alternative: Sub flour and breadcrumbs with ½ cup flaxseed meal + ½ cup almond meal
Use a meat tenderizer (or anything heavy covered in plastic) to pound the pork chops into ¼-inch strips.
Preheat a large skillet with oil.
Mix the bread crumbs with the flour, salt and pepper on a large plate.
Crack the eggs into a separate bowl and scramble lightly.
Dip the tenderized pork chop into the egg, then toss into the breadcrumb mixture.
Deep-fry the pork chop for 4-5 minutes on each side, until golden-brown.
Drain excess oil on a large paper towel.
Serve with a lemon wedge, some fresh herbs, and a dollop of berry jam.