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7 minutes ago, boudin noir said:My problem with schnitzel is thickness. I start with thin ( 1/4 inch ) pork chops. I then pound them down to about 1/8 inch. I flour, egg, bread crumb and fry. They quickly thicken back to their previous thickness as they cook. How do I prevent this?
You could try butterflying the chops instead of pounding them.
6 minutes ago, boudin noir said:My problem with schnitzel is thickness. I start with thin ( 1/4 inch ) pork chops. I then pound them down to about 1/8 inch. I flour, egg, bread crumb and fry. They quickly thicken back to their previous thickness as they cook. How do I prevent this?
You could try butterflying the chops instead of punding them..
By David Ross,
