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Pork Schnitzel
Pork Schnitzel
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Cook Time:
10 minutes
Total Time:
30 minutes
Make crispy German pork schnitzel by pounding pork chops thin, breading, and frying in oil.
Ingredients:
  • 4 (5 ounce) boneless pork loin chops, trimmed
  • 1 teaspoon table salt, divided
  • 0.5 teaspoon black pepper, divided
  • 0.25 cup all-purpose flour
  • 0.5 teaspoon garlic powder
  • 0.5 teaspoon onion powder
  • 0.25 cup whole milk
  • 1.5 cups panko breadcrumbs
  • 6 tablespoons canola oil, divided
  • 2 tablespoons unsalted butter, divided
  • chopped fresh thyme for garnish
  • lemon wedges for serving
Instructions:
  • Place each pork chop between sheets of plastic wrap and gently pound until thin. Transfer to a plate and season evenly with salt and black pepper.
  • Combine flour, garlic powder, onion powder, 1/4 teaspoon salt, and 1/4 teaspoon pepper in one dish. In another dish, whisk together eggs and milk. Place breadcrumbs in a third dish. Dip each pork chop in flour, then egg mixture, and finally coat with breadcrumbs. Press to ensure even coverage. Repeat for all pork chops.
  • Chill the seasoned pork chops on a plate in the refrigerator, uncovered, for 5 to 10 minutes.
  • In a large skillet over medium-high heat, warm 3 tablespoons of oil and 1 tablespoon of butter. Add 2 pork chops and cook until golden brown and cooked through, flipping once, for 2 to 3 minutes per side. Use an instant-read thermometer to ensure the center reaches at least 145 degrees F (63 degrees C), adjusting the heat as needed.
  • Place the cooked pork chops on a clean plate. Discard the oil from the pan, then wipe the skillet clean. Return the skillet to the stovetop over medium-high heat. Add the remaining 3 tablespoons of oil and 1 tablespoon of butter. Cook the remaining 2 pork chops in the skillet. Sprinkle the cooked pork chops with the remaining 1/4 teaspoon of salt and thyme.
  • Garnish chops with fresh lemon wedges before serving.

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