Ingredients
- 4 boneless pork chops
- 1 cup all-purpose flour
- 2 large eggs
- 1 tablespoon milk
- 2 cups breadcrumbs (preferably panko for extra crunch)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- Vegetable oil, for frying
- Lemon wedges, for serving
For a gluten-free option, substitute the flour and breadcrumbs with gluten-free alternatives. And for a touch of extra flavor, you can add a pinch of garlic powder to the breadcrumb mixture, a tip I picked up during one of my many cooking classes.
Instructions
- Begin by placing each pork chop between two sheets of plastic wrap. Using a meat mallet or rolling pin, gently pound the pork to an even thickness of about 1/4 inch. This step ensures even cooking, a trick I learned from watching my grandmother prepare her famous cutlets.
- Set up a breading station: Place the flour on a plate, beat the eggs with the milk in a shallow bowl, and mix the breadcrumbs with salt, pepper, and paprika on another plate.
- Heat about 1/2 inch of vegetable oil in a large skillet over medium heat. You’ll know it’s ready when a small piece of bread sizzles on contact.
- Dredge each pork chop in the flour, shaking off excess, then dip in the egg mixture, and finally coat with the breadcrumbs, pressing gently to adhere.
- Fry the schnitzel in batches, about 3-4 minutes per side, until golden brown and cooked through. Transfer to a paper towel-lined plate to drain excess oil.
- Serve immediately with lemon wedges on the side, a tradition I adopted from my travels in Europe, where a squeeze of lemon is the perfect finishing touch.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International