Schnitzel
This schnitzel recipe is made with tender pieces of pork loin coated in a crispy breading.
Foto: Spend With PenniesIngredients
- 1 pound boneless pork chops (or center cut pork chops)
- 1 teaspoon salt
- ¼ teaspoon black pepper
- ⅓ cup all-purpose flour
- 2 large eggs
- 2 tablespoons milk
- ⅔ cup seasoned bread crumbs
- ⅓ cup Panko bread crumbs
- 1 cup vegetable oil (for frying, see notes)
- kosher salt (to taste)
- 2 tablespoons chopped fresh parsley
- 3 tablespoons capers (drained)
- 1 lemon (cut into wedges)
Steps
Preheat the oven to 200°F. Add a baking sheet to the oven to keep warm.
If using pork loin, the pork into 4 even slices, approximately 4 oz each - ½ inch thick. Using the textured side of a meat mallet, gently pound the pork to ¼-inch thickness. Season with 1 teaspoon of salt and pepper.
In a shallow bowl, whisk eggs and milk. In a second bowl, combine seasoned bread crumbs and Panko. Add the flour to a plate.
Dip the pork in flour and shake off any excess. Dip into the egg mixture and then into the breadcrumb mixture, pressing to adhere. Place the breaded schnitzel on a baking sheet or large platter.
In a large skillet, heat 1-inch of vegetable oil over medium high-heat to 375°F.
Fry the schnitzel in small batches for about 1-2 minutes per side or until golden brown. Use tongs to transfer the schnitzel to a paper towel-lined plate and immediately sprinkle with kosher salt. Once salted, place the pork on a clean baking pan in the oven to keep warm while preparing the remaining schnitzel.
Serve with parsley, lemon, and capers as garnishes.
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