Pork Schnitzel
Crispy and golden, this Pork Schnitzel brings classic German flavors to your table with tender, thinly-pounded pork, breaded and pan-fried to perfection. Served with a squeeze of fresh lemon, it’s a comforting yet elevated dish that’s perfect for any weeknight.
Ingredients
4 boneless pork chops
1/2 cup all-purpose flour
2 large eggs
1 cup breadcrumbs (preferably panko or traditional)
1/2 cup vegetable oil, for frying
Lemon wedges, for serving
Salt and pepper, to taste
Instructions
1
Prepare the Pork: Place each pork chop between two sheets of plastic wrap or parchment paper. Using a meat mallet or rolling pin, pound each chop to about 1/4-inch thickness.
2
Season: Season both sides of the pork with salt and pepper.
3
Set Up Breading Stations: Place the flour in a shallow bowl, beat the eggs in a second bowl, and add the breadcrumbs to a third bowl.
4
Bread the Pork: Dredge each pork chop in flour, shaking off excess. Dip into the beaten eggs, coating thoroughly. Press each chop into the breadcrumbs, covering completely and pressing gently so the crumbs adhere.
5
Fry the Pork: Heat vegetable oil in a large skillet over medium-high heat. Fry each schnitzel for 3-4 minutes per side, or until golden brown and cooked through. Work in batches if necessary, to avoid overcrowding.
6
Drain and Serve: Transfer to a plate lined with paper towels to drain excess oil. Serve warm with lemon wedges.
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