There’s nothing better than a good schnitzel – or, wiener schnitzel vom schwein, as it’s known in German. A vigorously pounded meat, breaded and deep fried, and served with a lathering of gravy. mmmm… This must be what heaven tastes like. And if you really want to go crazy, serve it with some traditional german spaetzle. Now that’s a dish that doesn’t get enough notice.
Schnitzel is one of those dishes that’s really the only choice when it’s available. But sadly, it’s not available that often. I can count on one hand the amount restaurants around me that serve schnitzel. And that’s two hands too few. If I had my way we’d replace all fast food joints with schnitzel stands. Every corner would smell delicious! Can you imagine it? Well if you can’t then get cooking! You’re only a few minutes away from your very own schnitzeltopia.
Schnitzel and Gravy Bombs
30min to prepare serves 2-4
- Pork Chops, thin cut
- Pork Gravy - 1 can
- 1 Cup Flour
- 2 Cups Panko Breading
- 2 Eggs
- Vegetable Frying Oil
- Salt and Pepper to taste
- Fill ice cube tray with gravy. Each cube will be for 1 schnitzel bomb. Put in freezer for minimum 30 minutes, or until completely frozen.
- Add vegetable oil to Deep Fyer. Preheat Deep fryer to 180 degrees
- Season pork chops with salt and pepper.
- On a flour-covered board, pound out pork chops to ⅛” - ¼” thickness. The thinner the better, but don’t allow any tears or holes to form. The goal is to have a 4-5” diameter circular-shaped patty. Cut edges of pounded chop as necessary to leave as circular a shape as possible.
- Use wet-hand, dry-hand technique to egg wash, flour coat, egg wash and panko coat your pork chops. Set coated chops aside
- Remove frozen gravy cubes from tray. Create each bomb by carefully wrapping each gravy cube with a schnitzel patty. Use two skewers or toothpicks to close the top of Schnitzel Bomb (see video for technique).
- Holding the skewers, carefully drop the Schnitzel bombs into deep fryer. Fry at 180 degrees for approximately 2 minutes, until golden brown.