Ingredients
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4 / about 1/2 inch thick Boneless pork loin chops
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Salt and pepper to taste
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1 cup All-purpose flour
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2 Large eggs
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2 cups Breadcrumbs
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1/2 cup Vegetable oil, for frying
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1 / cut into wedges (for serving) Lemon
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Chopped fresh parsley (for garnish)
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Optional: capers, anchovies, or a simple mushroom gravy for extra flavor
Directions
- Prep the Pork:
- Place each pork chop between two sheets of plastic wrap or wax paper.
- Using a meat mallet or the flat side of a heavy pan, gently pound the chops to an even 1/4-inch thickness. Be careful not to tear the meat.
- Season the Pork:
- Season the pork chops with salt and pepper on both sides.
- Set Up the Breading Station:
- Prepare three shallow dishes. In one, place the flour. In the second, whisk the eggs. In the third, place the breadcrumbs.
- Bread the Pork:
- Dredge each pork chop in the flour, shaking off the excess.
- Dip the floured chop into the beaten eggs, allowing any excess to drip off.
- Finally, coat the chop with breadcrumbs, pressing them onto the pork to ensure they adhere well.
- Heat the Oil:
- In a large skillet, heat the vegetable oil over medium-high heat. You want it to reach about 350-375°F (175-190°C).
- Fry the Schnitzel:
- Carefully place the breaded pork chops in the hot oil, one or two at a time, depending on the size of your skillet.
- Fry for 3-4 minutes on each side or until they are golden brown and the internal temperature reaches 145°F (63°C). The pork should be cooked through but still juicy.
- Drain and Serve:
- Remove the schnitzel from the pan and place them on a plate lined with paper towels to drain any excess oil.
- Serve:
- Serve the pork schnitzel hot, garnished with lemon wedges and chopped parsley. You can also add capers, anchovies, or a simple mushroom gravy if desired.
Pork schnitzel is often served with traditional sides like German potato salad, red cabbage, or spaetzle. Enjoy your homemade pork schnitzel!
