The result: an ultra crispy baked pork schnitzel. Bake in the oven for about 20 minutes, flipping partway through the cooking process. Bake your breaded pork cutlets on a greased wire rack over a baking sheet.Bread pork using the standard breading procedure: first a light dip in flour, then coat in egg, and finally bread them with panko or regular breadcrumbs seasoned any way you’d like.Pound pork cutlets really thin–about 1/4-inch thick.Pork schnitzel is one of my favorite foods to bread and bake in the oven. There’s no babysitting a vat of oil while also trying to stay away from splattering hot oil. Plus, I like that it’s hands off once you get the food in the oven. But it’s pretty darn close and a lot easier and cleaner than the alternative. Is it an exact replacement for frying? No. This is actually basically what those very popular air fryers are doing with the addition of some extra air circulation but honestly, you don’t need it or an extra appliance on your counter top. Transfer to another plate and set aside.After a relatively short stint in the oven, you’ll have texture for days. Cook the pork chops, about 5 minutes per side or until a thermometer registers about 160 degrees F for medium-well. By doing this, we’re quick dry brining the pork, which will help tenderize it so it stays juicy.ĭrizzle olive oil in a large pan over medium high heat. Let them sit for 15 to 20 minutes on the counter. This process is called quick dry brining and keeps the meat juicy and tender. Only a few simple steps needed to make these pork chops with apples for dinner! I usually season the pork with salt and pepper overnight, so it’s ready to go when I want to start cooking. Chicken broth: For the savory base of the sauce.Don’t worry, the sauce won’t be overly sweet – it’s the perfect balance between sweet and savoty. Apple cider: Adds some sweetness and cozy apple flavors.Apples: I’d recommend using Honeycrisp apples.Dijon mustard: Adds flavor and helps to thicken the sauce.
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