Schnitzel Recipe

Ingredients
- 4 boneless pork chops
- kosher salt and freshly ground black pepper (to taste)
- 1 cup all-purpose flour
- 2 large eggs
- 2 cups fine breadcrumbs
- vegetable oil (for frying)
- lemon wedges (for serving)
Instructions
- 1
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.
- 2
Set Up
- 3
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.
- 4
Dredge each pork chop in the flour, shaking off any excess.
- 5
Dip the floured meat into the beaten eggs, allowing any excess to drip off.
- 6
Coat each pork chop evenly with the bread crumbs, ensuring a thorough coating, but do not press the crumbs onto the meat. Set aside.
- 7
Fry
- 8
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.
2 min - 9
Drain
- 10
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).
- 11
Serve the schnitzel hot, garnished with lemon wedges.
Nutrition
Per serving (based on 4 servings)


