Schnitzel Recipe

Pound each pork chop with a meat mallet or rolling pin until they are about ¼-inch thick. This step ensures even cooking and tenderness. Season both sides of each piece of meat with salt and pepper.

Set Up

In three separate shallow dishes or bowls, set up a breading station. Place the flour in one, whisk the eggs in another, and put the breadcrumbs in the third. This will make it easier to coat the meat evenly.

Dredge each pork chop in the flour, shaking off any excess.

Dip the floured meat into the beaten eggs, allowing any excess to drip off.

Coat each pork chop evenly with the bread crumbs, ensuring a thorough coating, but do not press the crumbs onto the meat. Set aside.

Fry

In a large skillet, heat approximately 1-2 inches of vegetable oil over medium-high heat to a temperature of 350°F. Gently place 1-2 breaded pork chops into the hot oil. Fry for approximately 2 minutes on each side, or until they achieve a golden brown and fully cooked appearance. Ensure the internal temperature reaches 145°F.

Drain

As each schnitzel is done, remove it from the skillet and place it on a plate lined with paper towels to drain any excess oil. To keep them warm while you finish frying the rest, you can place them on a baking sheet in a warm oven (around 200°F).

Serve the schnitzel hot, garnished with lemon wedges.