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Pork Schnitzel Is For Everyone Who Loves A Crispy Pork Chop

Delish logo Delish 2/12/2021 Olivia Mack McCool
There’s not much that rivals a thinly pounded piece of meat, breaded and fried until perfectly golden brown. © PHOTO: ANDREW BUI; FOOD STYLING: JUSTIN SULLIVAN There’s not much that rivals a thinly pounded piece of meat, breaded and fried until perfectly golden brown.

There’s not much that rivals a thinly pounded piece of meat, breaded and fried until perfectly golden brown. This recipe for pork schnitzel is just that and is the perfect main for when you want a super satisfying meal. Pounding the meat until you have a thin cutlet creates a super tender bite. If you have access to a butcher, you can also ask them to do this for you, getting you one step closer to golden brown perfection when you get home.

Yields: 4

Prep Time: 10 mins

Total Time: 30 mins

Ingredients

  • 4

    (1/4-pound) boneless pork chops

  • 1/3 c.

    all-purpose flour

  • 2

    eggs

  • 1/4 tsp.

    garlic powder

  • 1 1/2 tsp.

    kosher salt

  • 2 c.

    panko bread crumbs

  • Canola or vegetable oil, for frying

  • Lemon wedges, for serving

Directions

  1. Line a cutting board with plastic wrap and place 1 pork chop on top. Cover with another piece of plastic wrap. Pound the meat with a meat mallet or rolling pin, until 1/4" to 1/8" thick. Transfer the meat to a plate, and repeat with the remaining pork chops, reusing the plastic wrap if possible.
  2. Take out 3 shallow bowls or baking dishes. Place the flour in 1 dish; the egg, garlic powder and salt in another; and the panko in the last dish. Beat the egg with a fork until well combined.
  3. In a large, high-sided skillet over medium-high heat, heat about ¼" of vegetable oil.
  4. Meanwhile, working with 1 cutlet at a time, coat the pork in flour, then in egg, and finally in the panko. Use your fingers to press the cutlet into the breadcrumbs.
  5. Once the oil is shimmering, transfer 1 cutlet into the hot oil and fry for about 2 minutes on each side until golden brown. Reduce the heat if the cutlets are browning too quickly or unevenly. Transfer the cutlet to a plate lined with paper towels. Adding more oil as necessary, continuing frying all the cutlets.
  6. Serve with lemon wedges.

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