Ingredients
- 4 boneless pork chops, pounded to ~1/4 inch thickness
- 1 cup all-purpose flour
- 1.5 teaspoons table salt
- 1/2 teaspoon black pepper
- 1 tsp paprika
- 1/4 tsp ground nutmeg (optional)
- 2 eggs, beaten
- 1/4 cup whole milk
- 1 cup panko breadcrumbs
- 1-2 cups canola oil for frying
Garnishes
- Flaky sea salt
- Fresh parsley, chopped
- Lemon wedges
Keep Them Warm (If Making All 4)
Heat your oven to 200F if you’re making all four. You’ll fry in two batches and the first batch goes in the warm oven while you cook the second. This way everything hits the table hot.
Set Up Your Breading Station
Get three shallow dishes ready.
First dish: Mix the flour, table salt, pepper, paprika, and nutmeg. The nutmeg is subtle but adds something special.
Second dish: Beat the eggs and milk together.
Third dish: Panko breadcrumbs.
Bread the Chops
Take each pork chop through the line – flour first, shake off excess. Then egg mixture, let it drip. Finally press into the panko on both sides.
Really press that panko on – you want it to stick. Set breaded chops on a plate.
Fry the Schnitzels
Add ~1/8 inch of oil to a large skillet – enough to come halfway up the schnitzel. Heat over medium-high for ~2 minutes until it shimmers.
Carefully lay in your schnitzels. Don’t crowd – work in batches.
Fry for ~3 minutes until the bottom is golden and crispy. You’ll see the edges turn color first.
Flip and fry another ~3 minutes. The coating should be deep golden brown and the pork should hit ~145F internal.
Transfer to a wire rack or straight to plates.
Finish and Serve
Hit each schnitzel with a pinch of flaky salt while hot – it sticks better.
Scatter fresh parsley over the top.
Serve with lemon wedges. Don’t skip the lemon – that squeeze of acid cuts through all the fried richness and makes the whole thing pop.
These are best eaten immediately while the coating is still crispy. If you have leftovers, they make killer sandwiches the next day.
Pork Shchnitzel
Ingredients
- 4 boneless pork chops pounded to ~1/4 inch thickness
- 1 cup all-purpose flour
- 1.5 teaspoons table salt
- 1/2 teaspoon black pepper
- 1 tsp paprika
- 1/4 tsp ground nutmeg optional
- 2 eggs beaten
- 1/4 cup whole milk
- 1 cup panko breadcrumbs
- 1-2 cups canola oil for frying
Garnishes
- Flaky sea salt
- Fresh parsley chopped
- Lemon wedges
Instructions
- Mix flour, salt, pepper, paprika and nutmeg in shallow dish.
- Beat eggs and milk in second dish.
- Place panko in third dish.
- Dredge pork chops in flour, then egg mixture, then press firmly into panko.
- Heat 1/8 inch oil in large skillet over medium-high until shimmering.
- Fry schnitzels in batches 3 min per side until golden brown and 145°F internal.
- Transfer first batch to 200°F oven while cooking second batch.
- Season hot schnitzels with flaky salt.
- Garnish with parsley and serve immediately with lemon wedges.
