Pork Schnitzel

Recipes

Pork Schnitzel

4 minutes read

Pork Schnitzel

Ingredients:

  • 4 boneless pork chops, pounded thin (about 1/4 inch thick)
  • 1 cup all-purpose flour
  • 2 large eggs
  • 2 tablespoons milk
  • 2 cups breadcrumbs (preferably panko)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon paprika
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • Vegetable oil, for frying
  • Lemon wedges, for serving
  • Fresh parsley, chopped (for garnish)

Ingredients:

  • 4 boneless pork chops, pounded thin (about 1/4 inch thick)
  • 1 cup all-purpose flour
  • 2 large eggs
  • 2 tablespoons milk
  • 2 cups breadcrumbs (preferably panko)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon paprika
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • Vegetable oil, for frying
  • Lemon wedges, for serving
  • Fresh parsley, chopped (for garnish)

Instructions:

  1. Prepare the Pork Chops:
    • Place each pork chop between two sheets of plastic wrap or wax paper.
    • Use a meat mallet or rolling pin to pound the pork chops until they are about 1/4 inch thick.
  2. Set Up the Breading Station:
    • In one shallow dish, place the flour.
    • In a second shallow dish, whisk together the eggs and milk.
    • In a third shallow dish, combine the breadcrumbs, salt, black pepper, paprika, garlic powder, and onion powder.
  3. Bread the Pork Chops:
    • Dredge each pork chop in the flour, shaking off any excess.
    • Dip the floured pork chop into the egg mixture, allowing any excess to drip off.
    • Coat the pork chop in the breadcrumb mixture, pressing gently to adhere the breadcrumbs to both sides.
  4. Fry the Pork Schnitzel:
    • Heat about 1/4 inch of vegetable oil in a large skillet over medium-high heat.
    • Once the oil is hot (about 350°F or 175°C), add the breaded pork chops to the skillet in batches. Do not overcrowd the pan.
    • Fry each schnitzel for 3-4 minutes per side, or until golden brown and crispy. The internal temperature should reach 145°F (63°C).
    • Transfer the cooked schnitzel to a paper towel-lined plate to drain any excess oil.
  5. Serve:
    • Serve the pork schnitzel hot, with lemon wedges for squeezing over the top and a sprinkle of fresh parsley for garnish.

Instructions:

  1. Prepare the Pork Chops:
    • Place each pork chop between two sheets of plastic wrap or wax paper.
    • Use a meat mallet or rolling pin to pound the pork chops until they are about 1/4 inch thick.
  2. Set Up the Breading Station:
    • In one shallow dish, place the flour.
    • In a second shallow dish, whisk together the eggs and milk.
    • In a third shallow dish, combine the breadcrumbs, salt, black pepper, paprika, garlic powder, and onion powder.
  3. Bread the Pork Chops:
    • Dredge each pork chop in the flour, shaking off any excess.
    • Dip the floured pork chop into the egg mixture, allowing any excess to drip off.
    • Coat the pork chop in the breadcrumb mixture, pressing gently to adhere the breadcrumbs to both sides.
  4. Fry the Pork Schnitzel:
    • Heat about 1/4 inch of vegetable oil in a large skillet over medium-high heat.
    • Once the oil is hot (about 350°F or 175°C), add the breaded pork chops to the skillet in batches. Do not overcrowd the pan.
    • Fry each schnitzel for 3-4 minutes per side, or until golden brown and crispy. The internal temperature should reach 145°F (63°C).
    • Transfer the cooked schnitzel to a paper towel-lined plate to drain any excess oil.
  5. Serve:
    • Serve the pork schnitzel hot, with lemon wedges for squeezing over the top and a sprinkle of fresh parsley for garnish.

Pork Schnitzel

Ingredients:

  • 4 boneless pork chops, pounded thin (about 1/4 inch thick)
  • 1 cup all-purpose flour
  • 2 large eggs
  • 2 tablespoons milk
  • 2 cups breadcrumbs (preferably panko)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon paprika
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • Vegetable oil, for frying
  • Lemon wedges, for serving
  • Fresh parsley, chopped (for garnish)

Ingredients:

  • 4 boneless pork chops, pounded thin (about 1/4 inch thick)
  • 1 cup all-purpose flour
  • 2 large eggs
  • 2 tablespoons milk
  • 2 cups breadcrumbs (preferably panko)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon paprika
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • Vegetable oil, for frying
  • Lemon wedges, for serving
  • Fresh parsley, chopped (for garnish)

Instructions:

  1. Prepare the Pork Chops:
    • Place each pork chop between two sheets of plastic wrap or wax paper.
    • Use a meat mallet or rolling pin to pound the pork chops until they are about 1/4 inch thick.
  2. Set Up the Breading Station:
    • In one shallow dish, place the flour.
    • In a second shallow dish, whisk together the eggs and milk.
    • In a third shallow dish, combine the breadcrumbs, salt, black pepper, paprika, garlic powder, and onion powder.
  3. Bread the Pork Chops:
    • Dredge each pork chop in the flour, shaking off any excess.
    • Dip the floured pork chop into the egg mixture, allowing any excess to drip off.
    • Coat the pork chop in the breadcrumb mixture, pressing gently to adhere the breadcrumbs to both sides.
  4. Fry the Pork Schnitzel:
    • Heat about 1/4 inch of vegetable oil in a large skillet over medium-high heat.
    • Once the oil is hot (about 350°F or 175°C), add the breaded pork chops to the skillet in batches. Do not overcrowd the pan.
    • Fry each schnitzel for 3-4 minutes per side, or until golden brown and crispy. The internal temperature should reach 145°F (63°C).
    • Transfer the cooked schnitzel to a paper towel-lined plate to drain any excess oil.
  5. Serve:
    • Serve the pork schnitzel hot, with lemon wedges for squeezing over the top and a sprinkle of fresh parsley for garnish.

Instructions:

  1. Prepare the Pork Chops:
    • Place each pork chop between two sheets of plastic wrap or wax paper.
    • Use a meat mallet or rolling pin to pound the pork chops until they are about 1/4 inch thick.
  2. Set Up the Breading Station:
    • In one shallow dish, place the flour.
    • In a second shallow dish, whisk together the eggs and milk.
    • In a third shallow dish, combine the breadcrumbs, salt, black pepper, paprika, garlic powder, and onion powder.
  3. Bread the Pork Chops:
    • Dredge each pork chop in the flour, shaking off any excess.
    • Dip the floured pork chop into the egg mixture, allowing any excess to drip off.
    • Coat the pork chop in the breadcrumb mixture, pressing gently to adhere the breadcrumbs to both sides.
  4. Fry the Pork Schnitzel:
    • Heat about 1/4 inch of vegetable oil in a large skillet over medium-high heat.
    • Once the oil is hot (about 350°F or 175°C), add the breaded pork chops to the skillet in batches. Do not overcrowd the pan.
    • Fry each schnitzel for 3-4 minutes per side, or until golden brown and crispy. The internal temperature should reach 145°F (63°C).
    • Transfer the cooked schnitzel to a paper towel-lined plate to drain any excess oil.
  5. Serve:
    • Serve the pork schnitzel hot, with lemon wedges for squeezing over the top and a sprinkle of fresh parsley for garnish.