Pork Schnitzel

4 from 1 vote

Course: Dinner, Main Course

Cuisine: German

Prep Time: 10

Cook Time: 8

Total Time: 18

Servings:

A dish that embodies the perfect balance of simplicity, flavor, and irresistible crunch. Originating from the charming kitchens of Germany and Austria, Pork Schnitzel is a culinary masterpiece that transforms humble pork cutlets into crispy, golden perfection, making every bite a delightful experience.

Imagine tender pork slices, meticulously seasoned, coated in a crispy breadcrumb crust, and fried to a golden brown. Each bite delivers a satisfying crunch, revealing juicy, flavorful meat beneath. Served with a wedge of lemon, Pork Schnitzel is not just a dish; it's an invitation to savor the art of perfectly executed comfort food, where every element harmonizes to create a symphony of taste and texture.

Ingredients

2 lbs boneless pork chops
⅓ cup flour all-purpose
1 tablespoon garlic salt
½ teaspoon paprika
½ teaspoon black pepper freshly ground
3 large eggs
2 cups panko bread crumbs
Olive oil or canola oil or any high quality cooking oil to saute
Lemon wedges to serve

Instructions

Trim pork chops of fat and slice into 1/2″-thick cutlets. I used 3 large-sized pork chops and after slicing ended up with 9 pieces). Line a cutting board with plastic wrap, place cutlets in a single layer on cutting board and cover with plastic wrap (this prevents splatter). Pound cutlets with a meat mallet or the back of a heavy saucepan, until 1/4″ to 1/8″ thick. Set up three bowls. In the first combine 1/3 cup flour, 1 tablespoon garlic salt, 1/2 teaspoon paprika and 1/2 teaspoon pepper. In the second, use a fork to beat 3 eggs. In the third bowl, add 2 cups panko crumbs Dredge both sides of each pounded cutlet in flour then dip in beaten egg letting excess egg drip back into the bowl before breading in panko crumbs. It helps to use a fork for the dipping process to keep your hands clean. Repeat with remaining cutlets. Once all cutlets are breaded, heat a large non-stick pan over medium heat and add enough oil to cover the bottom of the pan. Once oil is hot, add breaded cutlets a few at a time and sauté 3 to 4 minutes per side or until cooked through. Reduce heat if cutlets are browning too quickly. Remove to a paper towel lined plate. Cut into one to double check doneness – juices should run clear

Nutrition - See Recipe Post for Nutrition Disclaimer