Pork Shchnitzel
This is what I make when I want something that feels fancy but is really just a fried pork chop in disguise. Pounded thin, breaded in panko, fried until crispy - it's like the best parts of fried chicken but with pork. Squeeze some lemon over it and you're golden.
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.