Pork Schnitzel
Cook
15 mins
Prep Time
15 mins
Total Time
30 mins
Serves
4
Ingredients
- 4 boneless pork chops (about 1/2 inch thick)
- 1/2 cup all-purpose flour
- 2 large eggs
- 2 tablespoons milk
- 1 cup plain breadcrumbs or panko breadcrumbs
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder (optional)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup vegetable oil (for frying)
- Lemon wedges (for serving)
Kitchen Tools Needed:
- Meat mallet or rolling pin
- Mixing bowls
- Shallow bowls or plates (for breading station)
- Skillet
- Tongs
- Paper towels
Steps
- Prepare the Pork: Place the pork chops between two sheets of plastic wrap or parchment paper. Use a meat mallet or rolling pin to pound them to an even thickness of about 1/4 inch.
- Set Up Breading Station: Place the flour in a shallow bowl or plate. In a separate bowl, whisk together the eggs and milk. In a third bowl, combine the breadcrumbs, paprika, garlic powder (if using), salt, and pepper.
- Bread the Pork: Dredge each pork chop in the flour, shaking off excess. Dip the pork chops into the egg mixture, ensuring they are evenly coated. Press the pork chops into the breadcrumb mixture, coating them completely. Set aside on a plate.
- Heat the Oil: Heat the vegetable oil in a large skillet over medium-high heat until it shimmers. The oil should be about 1/4 inch deep.
- Fry the Schnitzel: Working in batches, place the breaded pork chops into the skillet. Fry for 3-4 minutes per side, or until golden brown and crispy. The internal temperature should reach 145°F (63°C). Transfer to a paper towel-lined plate to drain excess oil.
- Serve: Serve the schnitzel hot with lemon wedges for squeezing over the top. Pair with potato salad, mashed potatoes, or a fresh salad.
Macros:
Total Calories: 380
Carbs: 22g
Proteins: 26g
Fats: 20g