4 boneless pork chops or chicken breasts
Salt and pepper to taste
1 cup all-purpose flour
2 large eggs
2 tablespoons milk
1 cup breadcrumbs
1/2 cup vegetable oil or clarified butter
Lemon wedges for serving
Directions
Place the pork chops or chicken breasts between two sheets of plastic wrap and gently pound them with a meat mallet until they are about 1/4 inch thick.
Season both sides of the meat with salt and pepper.
Set up a breading station with three shallow dishes: one with flour, one with beaten eggs mixed with milk, and one with breadcrumbs.
Dredge each piece of meat in the flour, shaking off the excess, then dip it into the egg mixture, and finally coat it with breadcrumbs, pressing gently to adhere.
Heat the vegetable oil or clarified butter in a large skillet over medium-high heat.
Fry the schnitzels in batches, cooking each side for about 3-4 minutes until golden brown and crispy.
Transfer the cooked schnitzels to a paper towel-lined plate to drain any excess oil.
Serve immediately with lemon wedges on the side.
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Variations & Tips
For a different twist, try using veal instead of pork or chicken for a more traditional Wiener Schnitzel. You can also experiment with different types of breadcrumbs, such as panko, for an extra crispy texture. If you prefer a lighter version, bake the schnitzels in the oven at 400°F for about 20 minutes, flipping halfway through. For added flavor, mix some grated Parmesan cheese into the breadcrumbs.
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