Pork Schnitzel
Tender, crispy & delicious, this German Pork Schnitzel is an awesome recipe to make! You can always substitute with chicken or veal.
Ingredients
- 4 medium boneless pork loin chops, fat removed
- 1 cup unbleached all-purpose flour
- 1 tsp. smoked paprika
- 1/4 tsp. cayenne pepper, or to taste
- 1/8 tsp. ground Himalayan sea salt, or more to taste
- freshly ground black pepper, to taste (I always use mixed peppercorns)
- 2 large free-run eggs
- 1/4 cup half-and-half
- 1 1/2 cups Panko® breadcrumbs
- 2 tbsp. olive oil
- 2 tbsp. clarified butter tips & tricks
- 1 tbsp. fresh chopped parsley, for garnish tips & tricks
- 4 large lemon wedges, for garnish
Directions
- Place some plastic wrap on the pork chops and pound them down to about ¼-inch thick with the flat side of a meat tenderizer; set aside.
- In a large shallow dish, add flour, smoked paprika, cayenne pepper, salt and freshly ground black pepper; whisk to combine.
- In another shallow dish, whisk eggs and half-and-half together; set aside. In a 3rd shallow dish, add breadcrumbs.
- Place chops one at a time in the flour mixture and dredge until well coated; shake off any excess flour. Transfer the coated chop into the egg mixture and then breadcrumbs again, pressing down to adhere evenly on the meat. Place on a baking sheet while working on the others.
- In a large skillet over medium-high heat, combine oil and butter. When hot, add the pork cutlets and cook until brown and crispy, about 3 minutes per side.
- Transfer the cutlets to a baking sheet lined with paper towel to absorb any excess fat. Sprinkle on fresh chopped parsley and serve with lemon wedges.