Originally Posted by taxlady
I'm thinking pork schnitzel. .
I'm making breaded pork chops. I wonder what is the difference between these and a schnitzel.
Mine, season flour, dip in egg and dry bread crumbs. Let them set a little while for the crumbs to adhere. Fry'em up. The reason I'm asking is, the pork chops are on sale at my store, but I haven't gone shopping yet. Sometimes they are a bit thinner than I may want. Is the difference an added step -- pound them thin with a mallet before the cooking part, and then they become schnitzel ? I make gravy if there's enough drippings.
Pretty sure I'm making a baked potato too and if they have good beets, I might pick up some beets at the store as it might be a bit blustery to go to the farmer's market tomorrow.