Ingredients
- 4 boneless pork chops, about 1/2 inch thick
- 1 cup all-purpose flour
- 2 large eggs
- 2 tablespoons milk
- 1 cup breadcrumbs (preferably panko for extra crunch)
- Salt and pepper to taste
- 1/2 teaspoon garlic powder
- 1/4 teaspoon paprika
- Vegetable oil for frying
- Lemon wedges for serving
If you’re out of breadcrumbs, crushed cornflakes make a wonderful substitute, adding a delightful crunch that my abuela would surely approve of.
Instructions
- Start by placing each pork chop between two sheets of plastic wrap. Using a meat mallet, gently pound the pork until it’s about 1/4 inch thick. This step reminds me of rolling out dough for tortillas with my grandmother, requiring the same patience and care.
- Set up a breading station: Place the flour in one shallow dish, beat the eggs with milk in the second dish, and mix breadcrumbs with salt, pepper, garlic powder, and paprika in the third.
- Dredge each pork chop first in flour, shaking off excess, then dip into the egg mixture, and finally coat with the breadcrumb mixture. Press the breadcrumbs gently to ensure they adhere well.
- In a large skillet, heat enough vegetable oil to cover the bottom over medium-high heat. Once the oil is shimmering, it’s ready for frying.
- Fry the schnitzels, one or two at a time, for about 3-4 minutes per side until golden brown and cooked through. My tip: listen to the sizzle, it should sound like a gentle applause.
- Transfer to a paper towel-lined plate to drain excess oil. Serve hot with lemon wedges for a zesty finish.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International