Pork Schnitzel

To make German-style pork schnitzel, pork loin chops are pounded thin, breaded, and pan-fried in oil.

• Cooking Time: 10 mins
• Total Time: 10 mins
• Calories: 599 Calories

Ingredients

• 2 large eggs
• 2 tablespoons unsalted butter, divided
• 6 tablespoons canola oil, divided
• lemon wedges for serving
• 0.25 cup all-purpose flour
• 0.5 teaspoon garlic powder
• 0.5 teaspoon onion powder
• 0.25 cup whole milk
• chopped fresh thyme for garnish
• 0.5 teaspoon black pepper, divided
• 4 (5 ounce) boneless pork loin chops, trimmed
• 1 teaspoon table salt, divided
• 1.5 cups panko breadcrumbs

Recipe Instructions

Step 1

Place 1 pork chop between 2 sheets of plastic wrap on a clean work surface or cutting board. Pound pork chop using a meat mallet until 1/4-inch thick. Transfer to a clean plate. Repeat with remaining pork chops. Evenly sprinkle pork chops with 1/2 teaspoon of the salt and 1/4 teaspoon black pepper.

Step 2

Mix together flour, garlic powder, onion powder, 1/4 teaspoon salt and remaining 1/4 teaspoon pepper in a shallow dish. Place eggs and milk in a separate shallow dish and whisk to combine. Place breadcrumbs in a separate shallow dish. Dip a pork chop in flour, dusting off excess flour; dip in egg mixture, allowing excess to drip off. Place into breadcrumbs; flip and press pork into breadcrumbs until well covered. Repeat with remaining pork chops. Place prepared pork chops on a plate or sheet tray and transfer to the refrigerator, uncovered, for 5 to 10 minutes.

Step 3

Heat 3 tablespoons of the oil and 1 tablespoon of the butter in a large skillet over medium-high. Add 2 pork chops and cook, flipping once, until golden brown on each side and no longer pink in the center, 2 to 3 minutes per side. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Adjust heat to prevent burning.

Step 4

Transfer to a clean plate or sheet tray. Pour off and discard oil from pan; wipe skillet clean and place back on stovetop over medium-high. Add remaining 3 tablespoons oil and 1 tablespoon butter and repeat with remaining 2 pork chops. Sprinkle cooked pork chops with remaining 1/4 teaspoon salt and thyme. Serve chops with lemon wedges.