There’s not much that rivals a thinly pounded piece of meat, breaded and fried until perfectly golden brown. This recipe for pork schnitzel is just that and is the perfect main for when you want a super satisfying meal. Pounding the meat until you have a thin cutlet creates a super tender bite. If you have access to a butcher, you can also ask them to do this for you, getting you one step closer to golden brown perfection when you get home.
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- Yields:
- 4
- Prep Time:
- 10 mins
- Total Time:
- 30 mins
Ingredients
- 4
(1/4-pound) boneless pork chops
- 1/3 c.
all-purpose flour
- 2
eggs
- 1/4 tsp.
garlic powder
- 1 1/2 tsp.
kosher salt
- 2 c.
panko bread crumbs
Canola or vegetable oil, for frying
Lemon wedges, for serving
Directions
- Step 1Line a cutting board with plastic wrap and place 1 pork chop on top. Cover with another piece of plastic wrap. Pound the meat with a meat mallet or rolling pin, until 1/4" to 1/8" thick. Transfer the meat to a plate, and repeat with the remaining pork chops, reusing the plastic wrap if possible.
- Step 2Take out 3 shallow bowls or baking dishes. Place the flour in 1 dish; the egg, garlic powder, and salt in another; and the panko in the last dish. Beat the egg with a fork until well combined.
- Step 3In a large, high-sided skillet over medium-high heat, heat about ¼" of vegetable oil.
- Step 4Meanwhile, working with 1 cutlet at a time, coat the pork in flour, then in egg, and finally in the panko. Use your fingers to press the cutlet into the breadcrumbs.
- Step 5Once the oil is shimmering, transfer 1 cutlet into the hot oil and fry for about 2 minutes on each side until golden brown. Reduce the heat if the cutlets are browning too quickly or unevenly. Transfer the cutlet to a plate lined with paper towels. Adding more oil as necessary, continuing frying all the cutlets.
- Step 6Serve with lemon wedges.
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