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Pork Schnitzel

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Pork Schnitzel

  • 35 mins
  • Serves 1
  • Easy



  1. 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.
  2. Season the Pork:
    • Season the pork chops with salt and pepper on both sides.
  3. 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.
  4. 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.
  5. 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).
  6. 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.
  7. Drain and Serve:
    • Remove the schnitzel from the pan and place them on a plate lined with paper towels to drain any excess oil.
  8. 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!

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