4 boneless pork chops, about 1/2 inch thick
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 for frying
Lemon wedges for serving
Directions
Place the pork chops 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 pork chops 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 pork chop first in the flour, shaking off any excess, then dip it in the egg mixture, and finally coat it with breadcrumbs, pressing gently to adhere.
Heat the oil or clarified butter in a large skillet over medium-high heat.
Once the oil is hot, carefully add the breaded pork chops to the skillet. Fry them for 3-4 minutes on each side, or until golden brown and cooked through.
Transfer the 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 lighter version, you can bake the schnitzels in the oven at 400°F for about 20 minutes, flipping halfway through. If you have picky eaters, consider using chicken breasts instead of pork for a milder flavor. You can also add a bit of grated Parmesan cheese to the breadcrumbs for an extra savory touch. For a gluten-free option, substitute the flour and breadcrumbs with gluten-free versions.
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