Description
This classic Schnitzel recipe features tender, thinly pounded pork chops that are breaded and fried to golden perfection. Crispy on the outside with a juicy interior, these schnitzels are perfect for a quick and satisfying meal, served alongside a fresh squeeze of lemon to brighten the flavors.
Ingredients
Scale
Meat
- 4 boneless pork chops
Seasoning
- Kosher salt (to taste)
- Freshly ground black pepper (to taste)
Breading
- 1 cup all-purpose flour
- 2 large eggs
- 2 cups fine breadcrumbs
For Frying and Serving
- Vegetable oil (for frying, about 1-2 inches in pan)
- Lemon wedges (for serving)
Instructions
- Prepare the meat: Pound each pork chop with a meat mallet or rolling pin until they are about ¼-inch thick, ensuring even cooking and tenderness. Season both sides generously with kosher salt and freshly ground black pepper.
- Set up breading station: Arrange three shallow dishes: one with flour, another with beaten eggs, and the last with fine breadcrumbs. This setup helps with an even coating of the meat.
- Flour the pork chops: Dredge each pork chop in the flour, shaking off any excess to avoid clumping.
- Dip in eggs: Submerge the floured meat into the beaten eggs, allowing excess egg to drip off to prevent soggy breading.
- Coat with breadcrumbs: Evenly coat each pork chop with breadcrumbs without pressing them in, to maintain a light and crispy crust.
- Heat oil and fry: In a large skillet, heat vegetable oil over medium-high heat until it reaches 350°F, approximately 1-2 inches deep. Carefully place 1-2 breaded pork chops into the hot oil and fry for about 2 minutes per side or until golden brown and cooked through, reaching an internal temperature of 145°F.
- Drain excess oil: Remove schnitzels from the oil and place them on paper towels to absorb excess oil. Keep them warm in a 200°F oven if frying in batches.
- Serve: Serve the schnitzels hot with fresh lemon wedges for squeezing over just before eating, adding a bright, zesty flavor.
Notes
- Ensure oil temperature remains steady at 350°F for optimal frying and crispiness.
- Do not overcrowd the pan when frying to maintain oil temperature and even cooking.
- Use fine breadcrumbs for a delicate crust, or panko for extra crunch.
- Pounding the pork chops thinly ensures tenderness and quick cooking.
- Serve immediately for the crispiest texture, or reheat in a warm oven if needed.
