Pork Schnitzel

5 from 1 vote

These Pork Schnitzels are a crispy delight! Tender pork chops, seasoned and coated in golden breadcrumbs, fried to perfection. Serve with a squeeze of fresh lemon and a sprinkle of parsley for a dish that transports you straight to a cozy European eatery.

Prep Time15

Cook Time23

Total Time38

Course: Dinner

Cuisine: European

Servings:

Calories: 527kcal

Author: Joanna Cismaru

Ingredients

4 pork chops boneless, about ½ inch thick
salt and pepper to taste
1 cup all-purpose flour
2 large eggs
2 cups breadcrumbs
½ cup vegetable oil for frying

To Serve

lemon wedges
fresh parsley

US Customary - Metric

Instructions

Use a meat mallet or the bottom of a heavy pan to pound the pork chops to about ¼-inch thickness. Season each pork chop with salt and pepper on both sides.
Set up a dredging station: In one shallow dish, place the flour. In a second dish, beat the eggs. In a third dish, place the breadcrumbs.
Dredge each pork chop in the flour, shaking off any excess, then dip into the beaten eggs, and finally press into the breadcrumbs. Make sure each pork chop is thoroughly coated in breadcrumbs.
Heat the vegetable oil in a large skillet over medium-high heat.
Once the oil is hot, add the pork chops, working in batches if necessary to avoid overcrowding the pan. Cook each side for about 3-4 minutes, or until golden brown and crispy.
Transfer the cooked pork schnitzel to a paper towel-lined plate to drain any excess oil.
Serve the pork schnitzel with lemon wedges on the side for squeezing over the top, and a sprinkle of fresh parsley for garnish.

Notes

Use boneless pork chops for the best results.
Ensure the oil is hot before frying for that perfectly crispy exterior.
Adjust salt and pepper to your taste. Always season before dredging.
Serve hot for best taste and texture.
If you don't have a meat mallet, the bottom of a heavy pan works wonders!

Nutrition