Growing up, I will admit this wasn’t one of my favorite dinners. On my quest to feed my poor husband something other that chicken, I drug out this old family favorite, and to my surprise I loved it! Pork schnitzel has become a regular in our dinner time rotation, and is delicious served with mashed potatoes, or with something as simple as a salad and steamed veggies. Added bonus- the leftover pork makes an amazing sandwich!
Pork Schnitzel
Ingredients
- ½ Cup Flour
- 2 Eggs
- ½ tsp Salt
- ½ tsp Pepper
- 4 Pork Chops
- ¾ Cup Breadcrumbs
- Oil for frying
Instructions
- Tenderize the pork chops with a meat tenderizer, pounding them down to ¼ inch thick.
- Next, in 3 shallow dishes set up your dredging and breading station. In the first dish mix together flour, salt, and pepper. In the second dish, whisk the eggs. In the third dish, place the breadcrumbs. Dredge each pork chop first through the flour mixture, next through the eggs, and finally through the breadcrumbs. Place breaded pork chops on a plate while you finish breading the rest of them.
- Fill a large skillet with oil so that the oil is at least ½ thick and heat on medium heat until oil is about 350 °F
- Fry pork chops 3-4 minutes on each side, until internal temperature reaches 145 °F and they are golden brown. You may have to work in batches depending on the size of your skillet. Once pork chops are finished frying, place on a paper towel lined plate to drain before serving.