This Pork Schnitzel is crispy pork chop perfection! An easy weeknight meal that comes together quickly and tastes absolutely delicious.
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I have to say, this is one of those recipes that you’re likely to return to again and again. It’s savory, flavorful, and simple to make. It reminds me of being a kid, as my mom would frequent this delicious cooking method, often using saltine crackers as the element to crisp the tender pork chops. Read on to learn more about this excellent supper: Pork Schnitzel!
What is Schnitzel?
Schnitzel can be defined as a thin piece of meat which is breaded before being fried. Though it’s origins can be traced to Central Europe, there are similar dishes across many cuisines that emulate this technique.
This version features thick cut boneless pork chops which are breaded with panko breadcrumbs. Panko offers excellent crispiness, yielding a nice crunch in each bite.
How To Make Pork Schnitzel
A dredge in a mixture of all-purpose flour and cornstarch increases the ability for the pork chop to crisp, followed by a quick dip in an egg wash means the panko breadcrumbs will adhere easily. The breaded pork chops are then added to a sauté pan drizzled with a liberal glug of vegetable oil. They’re fried for a few minutes on each side until the exterior is crispy and golden brown, and the interior is no longer pink.
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Pork Schnitzel
Ingredients
- 4 boneless pork chops, about 1/2 inch thick
- 1/2 cup all purpose flour
- 1 tsp cornstarch
- 2 eggs lightly whisked
- 1 cup panko breadcrumbs
- Vegetable oil
Instructions
- Combine flour and cornstarch, whisking to combine. Add eggs to a medium bowl, whisking lightly. Add panko to plate.
- Add pork chops to flour mixture, dredging to completely coat. Dip into the eggs, finishing with the panko. Press the panko into the pork chop, ensuring it completely adheres.
- Set a saute pan over medium heat, adding a good glug of vegetable oil to the pan. Add pork chops, allowing to lightly fry until golden brown. Flip carefully to cook the other side.
- Remove from oil, allowing to drain on a paper towel lined plate. Serve with lemon wedges and chopped parsley.
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