I'm quite good in cooking schnitzels, but in the place where I live now there is no hammer to thin the meat. I wander if I can use the same technique like coating in breadcrumbs and frying on the pan but on the non-thinned slices of meat? As far as I understand, this also involves cooking on a lower heat for a longer time, so it will cook properly over all of its thickness.
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The problem you will have is cooking the meat without burning the breadcrumbs and/or the breadcrumbs absorbing lots of oil. You could get around this by baking the schnitzel rather than frying them.
However, you don't necessarily need a hammer to thin the meat - a heavy saucepan or rolling pin will do just as good a job.
ElendilTheTall
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Nothing more to add. That answer sums it up really nice. – Sono Feb 25 '13 at 12:31
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I've also used a thick sturdy plate to pound the meat thinner and tenderize using the edge. – Martha H Feb 28 '13 at 00:19
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It depends how thick the meat is. A common mistake people make when cooking steak is not warming the meat up to room temperature before frying - which means the centre is cold when out side is crisp. Bring your pork up room temperature (or warmer), then coat and fry it ~140C. This will work up to about 3/4cm thick, and will also give you golden bread crumbs on the outside :)
The oven route will also work but I suggest you spray the bread crumb coat with sunflower oil or clarified butter to give you a nice finish. If you just bake it the coating will be dry.
@ElendilTheTail right about the rolling pin and heavy based pan!
If you like snitzel Flamenquines are definitely worth a try, really good!!
ferdiesfoodlab
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