Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Ingredients
6-8 Boneless Pork Loin sub with boneless pork chop
Salt and Ground Black Pepper
2 tbsp. Flour
3 large eggs
1-1 1/2 cup Breadcrumbs
1/4 cup Oil more if needed
Serve with Lemon slices and any side dish.
Instructions
- Place
the pork chops between two sheets of film/plastic wrap (resealable
freezer bags work well) on a solid, level surface. Pound the pork with
the smooth side of a meat mallet to a thickness of 1/8-inch or you can
use your hand or do not have a mallet. Trim any fat from the edges.
- Whisk
the eggs another bowl until well blended, pour Italian breadcrumbs or
panko breadcrumbs, whatever you prefer, on the plate.
- Add
a pinch of salt, and black pepper on each pork slice, then dredge the
pork in the flour mixture one at a time, then dip them into egg mixture
to the breadcrumbs. You can use seasoned breadcrumbs or unseasoned, read
labels! If it is unseasoned than just add a bit of salt to season it.
Some Panko breadcrumbs are untoasted and unseasoned so just be aware of
that.
- Heat
the vegetable oil in a large skillet over medium-high heat. Arrange no
more than two pork slices or three if it is smaller in the skillet at a
time, cooking until the meat is golden brown no longer pink in the
center, 3 to 4 minutes on each side. When you are frying this make sure
you have enough space around it so it can fry properly. I use about 1/4
cup of oil, give or take.
- Each cooked schnitzel place on the kitchen paper towel to soak all the unnecessary fat/oil.
- Serve
immediately with some lemon. It taste fantastic if you squeeze just a
bit of fresh lemon. You can even add lemon with melted butter and pour
over it. You would be surprised at how delicious it tastes. Leftovers
place in the glass container or any that are using with fitted cover.
Eat it within 5 days.