JFC Pork Schnitzels
JFC Pork Schnitzels sliced very thin and breaded with JFC Breading before being deep-fried for about 5 minutes. These are extremely good with Bacon Gravy drizzled over top. Serve it up with some Fries or Creole/Cajun Rice.
This is such a beautiful dish with everything being utilized. The Pork Loin is sliced thin for the Schnitzels and the Fatty marbling pieces of meat are cured for Quick Homemade Bacon. Reserving the Fat to make Bacon Gravy which can be served with the Schnitzels. Ooh I luvit!
The Quick Homemade bacon I am still working on to get right and put together. This is basically a Salt and Sugar mixture with a little bit of liquid smoke.
Generally, center-cut pork chops are used. Or any other cut with no fat marbling in the meat.
I always use Pork loin for this and use the fatty outer parts to make homemade bacon. You can also just trim the fat off to render pork fat to use when frying the Schnitzels.
Slice the Pork Loin into thin slices, as thin as thick bacon. Then just peel off the fat. Some meat will come off with the fat that kind of looks like bacon, pictured below.
After the fat is stripped off you are left with some pretty good Pork Meat for Schnitzels.
Pork Schnitzels are supposed to be really thin. In fact the thicker the meat is, the more moisture it holds on to. Which eventually steams the crust as it sits and softens it, which is undesired.
Some suggest that the thickness of the meat should be the same thickness as both the top and bottom crust. This makes sense if you are trying for a crispy Schnitzel.
Thin meat will cook faster and hold on to less water which promotes a crispier crust. Having the meat at the same thickness as both the Top and Bottom Crust is a very good ratio of meat to crust which ensures crispness.
Slice the meat very thin, just like a thick piece of Bacon.
I must admit I don’t really bother with this. Although it is very good to know in order to prevent curling of the meat while it is cooking.
It’s really the connective tissues or fascia that cause the curling of the meat, not so much the fat. Scoring through the fat or around the outside of the meat and right to the meat will significantly reduce the curling effect.
Pounding out Schnitzels
I don’t really do this either, as these are pretty thin. Although it does help to Tenderize the meat and can assist in preventing curling of the meat since you are breaking it down a bit.
If you are trying for uniform consistency then Pound out the meat and score it. This will almost always ensure you end up with Flat Schnitzels.
These are also deep-fried so if you throw a bunch into fry you could inadvertently cause them to fold. They should be gently lowered into the Deep Fryer flat.
JFC Pork Schnitzels Marinade
The marinade consist of 1 Cup of Water with 1 Knorr Pork Bouillon Cube dissolved into the water. A Chicken Bouillon cube could be used as well. To this add 1/2 tsp of MSG. Marinate the pork for at least 30 minutes.
This is a brine mix that I use quite a bit and usually includes a 1/2 tsp of Salt. However here where the meat is sliced so thin, the salt is left out. Instead relying on the salt already in the Bouillon cube and in the JFC Breading.
The pork is transferred directly from the marinade to the breading and refrigerated to allow time for it to absorb the breading.
JFC Pork Schnitzels Breading
The breading used is JFC Breading.
If desired you can use the JFC Breading as the flour breading before dipping the meat into the marinade and then Panko Flakes or Bread crumbs.
The key thing here is that after you have breaded the Schnitzels, place them on a wire rack and refrigerate them for at least 1 hour. This gives time for the breading to get absorbed and stick to the meat.
Cooking JFC Pork Schnitzels
Deep fry at 350 F for 5 minutes. Remove from the fryer and stand them up to allow excess grease to drip off before placing on some paper towels if desired.
The JFC Pork Schnitzels go extremely well with a Bacon Gravy. This is using Bacon Grease as the Source of Fat used for a roux. The JFC Breading is also used for the Gravy as a thickening source for the Roux. Pork Broth is added until slightly thinner than your desired consistency and then cooked down a few minutes until the desired consistency is achieved.
This wonderful beautiful Gravy that works so well with pork is poured over the JFC Pork Schnitzels for serving. Although you could go with just the All-Purpose Flour and Broth or Milk.
Some ideas for Pork Schnitzels side dishes are
- Cajun/Creole Rice
- Cucumber Salad or other Salads
- Mashed Potatoes with Bacon Gravy
- Pasta Salads
- Macaroni & Cheese
- Roasted Vegetables
JFC Pork Schnitzels
- Deep Fryer
- 1 lb Thinly Sliced Pork – about as thick as Thick Sliced Bacon
- JFC Frickin Good Chicken Breading
- 1 C Hot Water
- 1 cube Pork or Chicken Bouillon
- 1/2 tsp MSG
- Combine the Hot water and Bouillon Cube. Mash the cube with a fork and keep mixing it around until fully dissolved. Add in the MSG. Allow to cool before placing the Pork in.
- Slice the Pork Chops very thin, about as thick as thick bacon. Place into the marinade and refrigerate for 30 minutes or more.
- Bread the Pork Chops directly from the marinade to JFC Breading and place on a wired rack. Place the wired rack on top of a baking sheet and refrigerate for 1 hour before proceeding with Deep Frying.
- Heat the Deep Fryer to 350 F. Gently Lay each piece into the Hot Oil and Deep Fry for 5 minutes. Remove from Hot Oil and allow to strain then place on wire rack or paper towel and rest.