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Pork Schnitzel

A close-up of a perfectly golden-brown Pork Schnitzel served with two lemon slices on a white plate.
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A classic German-Austrian dish featuring thin, crispy, pan-fried pork cutlets.

Ingredients

Scale
  • 2 boneless pork loin chops (about 6 oz each)
  • 1/2 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 large eggs
  • 1 cup panko breadcrumbs
  • 1/4 cup vegetable oil, for frying
  • Lemon wedges, for serving

Instructions

  1. Place pork chops between two sheets of plastic wrap. Pound them to about 1/4-inch thickness using a meat mallet or rolling pin.
  2. Set up a breading station with three shallow dishes. In the first dish, combine flour, salt, and pepper. In the second dish, whisk the eggs. In the third dish, place the panko breadcrumbs.
  3. Dredge each pork cutlet first in the flour mixture, shaking off any excess.
  4. Dip the floured cutlet into the beaten eggs, ensuring it’s fully coated.
  5. Press the cutlet into the panko breadcrumbs, coating both sides evenly.
  6. Heat vegetable oil in a large skillet over medium-high heat until shimmering.
  7. Carefully place one or two breaded cutlets into the hot oil, ensuring not to overcrowd the pan.
  8. Fry for 2-3 minutes per side, until golden brown and crispy.
  9. Remove schnitzel from the skillet and place on a wire rack to drain.
  10. Serve immediately with lemon wedges.

Notes

  • For an authentic taste, serve with a side of potato salad or cucumber salad.
  • Ensure your oil is hot enough before frying to achieve a crispy crust.
  • This recipe is a great alternative to meal planning services for a quick and delicious dinner.

Nutrition

Find it online: https://carlacooking.com/pork-schnitzel-recipe/