Recipe Details

Southwest Schnitzel

Prep Time: 15 minutes
Cook Time: 40 minutes
Servings: 8


Cook to 145 F with 3 minute rest


2 pounds blade pork steaks, cubed
2 eggs, beaten
1/3 cup flour
3 tablespoons cornmeal
2-3 teaspoons chili powder
1 teaspoon onion powder
1 teaspoon salt
1/4 teaspoon black pepper
2 teaspoons vegetable oil
8 slices Monterey Jack cheese, thin
1 avocado, sliced, (optional)
1 cup sour cream, (optional)
1 cup salsa, (optional)

Cooking Directions

Cut pork cubed steaks in serving-size pieces, if necessary. Dip in eggs. Coat with combined flour, cornmeal and seasonings. Heat oil in large skillet. Brown pork cubed steaks over medium-high heat about 2 minutes per side. Place in 13 x 9-inch baking pan. Cover with foil; bake at 350 degrees F. for 30 minutes or until tender.
Top each pork cubed steak with cheese slice. Bake 3 minutes longer. Serve with avocado slices, sour cream and salsa, if desired.

Serves 8

Serving Suggestions

Give a German favorite a Southwest twist. Serve with polenta and mixed green salad.

Nutrition Information

Calories: 254 calories
Protein: 25 grams
Fat: 15 grams
Sodium: 446 milligrams
Cholesterol: 132 milligrams
Saturated Fat: 7 grams
Carbohydrates: 7 grams
Fiber: 1 grams

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About the Cut: Blade Steak

A steak comes from a roast cut that’s been sliced. Blade steaks (also called pork steaks) are cut from the pork shoulder and contain the blade bone.

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About the Cooking Method: Baking

Baking is the mothod of cooking pork with dry heat, typically in an oven.

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Buying, Handling & Storage Tips

Sealed, prepacked fresh pork cuts can be kept in the refrigerator 2 to 4 days; sealed ground pork will keep in the refrigerator for 1 to 2 days. If you do plan on keeping the raw, fresh pork longer than 2 to 3 days before cooking it, store it well-wrapped in the freezer.

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Butcher's Tips

Do not overcook pork or it will become dry and tough.Cooking to 160°F will result in clear or slightly pink tinted juices and provides meat that is juicy and tender.

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