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Updated: Friday, February 7 2014, 11:37 AM EST
Servings: 4

¼ Cup of A.P. Flour
1 Egg
¼ Cup of Milk
1-2 Cups of Bread Crumbs or Panko Bread Crumbs
1 Pound of Pork Loin cut into 4 equal pieces or Veil Loin cut the same way or 4 trimmed Boneless Skinless chicken Breasts
¼ Olive Oil or your preferred Oil
Salt to taste
Pepper to taste
¼ cup white wine or Broth
¼ lbs. of Butter
3 TBS of lemon juice

In separate bowls or shallow dishes place the flour (seasoned with salt and pepper), the egg beaten with the milk (seasoned with salt and pepper) and the Bread crumbs (also seasoned with salt and pepper). Take the chops (your choice of pork or veal) and place them on a cutting board and using a meat mallet beat the meat until thin (about a ¼ inch thick) and tender. If using chicken breasts, butterfly them prior to beating them out. Then you will dredge the individual pieces of meat in the seasoned flour followed by the egg/milk mixture (seasoned) and then finally into the seasoned bread crumbs. You want to do this one piece at a time making sure to keep your dry hand dry and your wet hand wet. Pre-heat a sauté pan to medium high heat, add in the oil, then sauté the pieces for about 3 to 4 minutes per side. When browned and cooked through remove the schnitzels from the pan and place in a warm holding area. Into the same pan the meat was cooked in add in the liquids and scrape the pan to de-glaze and collect the fond. Let this mixture reduce in volume by over half. Remove this pan from the heat and add in your cubed cold butter. Whisk the butter and liquid together melting the butter and creating an emulsification. Use this as a sauce to pour over your schnitzel. Garnish with a lemon, anchovy and caper. Schnitzel

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LOCAL 12 WKRC-TV Cincinnati - In the Kitchen with Kroger - Sean Schmidt Chef Sean Schmidt
Chef Sean Schmidt was born in Chicago, IL and grew up there until his family relocated to Oldbridge, New Jersey. After 6 years, Sean returned to the Chicago area and attended Plainfield High School. He was then accepted to and graduated from Johnson & Wales University with a Bachelor’s Degree in Culinary Arts.

Sean joined Kroger in 2000 and has served in many capacities in various locations including Chef’s Choice Catering, Anderson Towne Center Kroger Store, and the Lebanon and Middletown Marketplace Stores. Sean’s favorite dishes to prepare are grilled items - meats, vegetables and even desserts. Sean is an Executive Chef at the Centerville Marketplace Store.

Sean likes to garden and spend time with his wife and kids.
LOCAL 12 WKRC-TV Cincinnati - In the Kitchen with Kroger - Christopher Alexander Chef Christopher J. Alexander
Chef Christopher J. Alexander was born in Lubbock, Texas but raised in Xenia, Ohio. He graduated from Xenia High School then attended Sinclair Community College and the New England Culinary Institute.

After working in various 4 star restaurants in locations including New Orleans, Vermont, and The British Virgin Islands, Christopher joined Kroger in 2009 and has served at both the Stroop Road Fresh Fare and Englewood Marketplace. Christopher has been a fan of the culinary arts since elementary school when he would spend time cooking with his grandfather. He loves to cook all foods, Asian, Latina American, Southern and Southwestern American. Christopher says “I am a well versed rounds chef. I can do tradition Bakery baking as well as High end Pastries. I really enjoy butchery and meat fabrication ( primals to sausage). But really find myself at home in an eclectic Euro/American line.”
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