Crispy Pork Schnitzel
Crispy Pork Schnitzel is a straightforward breaded and pan-fried cutlet with a golden, crunchy coating and tender meat inside. Pounding the pork thin is the key step — it ensures fast, even cooking so the whole dish is on the table in about 25 minutes.
Equipment
- Cutting board
- Meat mallet
- Shallow dishes
- Large skillet
- Tongs
- Paper towels
Ingredients
Ingredients
- 4 slices Boneless pork chops Pounded to 1/4 inch
- 1 cup All-purpose flour
- 2 large Eggs Beaten
- 2 cups Breadcrumbs Preferably Panko
- 1 tsp Salt
- ½ tsp Black pepper Freshly ground
- ½ cup Vegetable oil For frying
- 4 slices Lemon wedges For serving
- ¼ cup Parsley Chopped, for garnish
Instructions
- Prepare the Pork: Place each pork chop between two sheets of plastic wrap on a cutting board. Use a meat mallet to pound to about 1/4 inch thick. Season both sides with salt and freshly ground black pepper.
- Prepare the Breading Stations: Set up three shallow dishes: one with flour, another with beaten eggs, and the last with breadcrumbs.
- Bread the Pork: Dredge each pork chop in flour, then dip into the beaten eggs, and finally coat with breadcrumbs, pressing gently to ensure full coverage.
- Frying the Schnitzel: Heat the vegetable oil in a large skillet over medium-high heat (about 175°C or 350°F). Fry the pork schnitzels for about 3-4 minutes on each side until golden brown and crispy. Transfer to a paper towel-lined plate to drain excess oil.
Notes
- To prevent loss of breading, ensure the oil is hot enough before frying the schnitzels.
Nutrition
Calories: 608kcalCarbohydrates: 63gProtein: 14gFat: 33gSaturated Fat: 6gPolyunsaturated Fat: 17gMonounsaturated Fat: 8gTrans Fat: 0.2gCholesterol: 94mgSodium: 1015mgPotassium: 203mgFiber: 3gSugar: 4gVitamin A: 453IUVitamin C: 6mgCalcium: 124mgIron: 5mg
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