Crispy Pork Schnitzel
Crispy, salty, and let’s be real—who doesn’t love a breaded cutlet? This pork schnitzel is a must-add to your rotation
Servings 5 people
Ingredients
- 5 boneless pork loin chops
- 1 1/4 cup unseasoned panko bread crumbs
- 1 1/4 cup unseasoned Italian bread crumbs
- 2 large eggs
- 1/2 cup all purpose flour
- oil
- lemon wedges optional
Instructions
- Start by placing the chop on a sturdy cutting board. Using a sharp knife, place the palm of your hand on top of the chop and slice through the center in long cuts, until you reach the edge, but dont cut all the way through!
- Sandwich the butterflied pork cutlets between two layers of plastic wrap. Using a meat mallet, rolling pin, or even a wine bottle, pound the chop until it's about half its original thickness (around 1/4 inch). Season each chop with a sprinkle of kosher salt.
- Set up your breading station: a bowl of flour, a low bowl or plate of 2 beaten eggs, and a combo of both breadcrumbs. Season each bowl with a heavy sprinkle of salt.
- Coat each chop in flour, followed by the egg mixture, and finally, the breadcrumbs. Be sure to press the breadcrumbs in to ensure complete coverage before setting the breaded pork aside. Either cover and place in the refrigerator for later or move onto frying.
- In a large, deep pan or skillet, add about 1/2 inch of oil and heat it to 350°F over medium-high heat. If you don’t have a thermometer, test the oil by dipping the edge of a piece of breaded pork into the oil.
- Fry the pork chops for 2-3 minutes on each side, or until they’re a light golden brown. Once cooked through, remove the chops from the oil and place them on a paper towel-lined plate. While the oil is still hot, sprinkle a pinch of salt on both sides. Serve with lemon wedges or a pickled salad for a hit of freshness.