Pork Schnitzel
Servings 4
Equipment
- Large skillet
Ingredients
- 4 thin-cut boneless pork chops
- Sea salt and freshly cracked pepper to taste
- Paprika to taste
- Garlic powder to taste
- ¼ cup flour
- 1 egg beaten
- ½ cup plain panko crumbs
- 4 tbsp olive oil divided
- Lemon slices
Instructions
- Prepare the pork chops by placing them between 2 sheets of plastic wrap. With a meat mallet or rolling pin, pound each piece to ⅛-inch thick.
- Season both sides of each flattened pork chop with sea salt, freshly cracked pepper, paprika, and garlic powder to taste.
- Make a dredging station by placing the flour in a shallow bowl and seasoning it with sea salt, freshly cracked pepper, paprika, and garlic powder to taste.
- Beat the egg in a shallow bowl until well beaten. Season with sea salt and freshly cracked pepper to taste.
- Place the panko crumbs in a shallow bowl and season them with sea salt, freshly cracked pepper, paprika, and garlic powder to taste.
- Dredge the chops evenly in the seasoned flour, shaking off excess flour. Next, dip both sides evenly in the egg mixture. Lastly, evenly coat the pork in the seasoned panko crumbs.
- Place in the fridge for 20-30 minutes. Side Note: Don't skip this refrigerating process! It helps the panko stay adhered to the chops.
- Cook the pork schnitzel by heating 2 tablespoons of olive oil in a large skillet over medium-high heat. Once HOT, place the coated pork chops into the HOT oil and cook until golden brown, about 3-4 minutes.
- Flip the pork and add the remaining 2 tablespoons of olive oil. Swirl to coat the skillet. Cook another 3-4 minutes, or until golden and the pork is cooked through.
- Place on a plate with paper towels to remove excess grease.
- Serve immediately with lemon slices. Enjoy.