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Pork Schnitzel
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What You'll Need
- 4 boneless pork loin chops, trimmed of fat
- kosher salt and freshly ground black pepper
- 1 cup all-purpose flour
- 3 eggs, beaten
- 2 1/2 cups panko
- vegetable oil for cooking
- 1 lemon, quartered
- parsley for garnish, optional
- spicy mustard for serving, optional
How to Make It
Pound the pork loin chops to 1/4 inch thick. Sprinkle both sides with salt and pepper and set aside.
Prepare 4 large plates - place the flour in the first plate, the eggs in the second, and panko in the third. Leave the last plate for the breaded schnitzel. First, dredge both sides of the pork in the flour and shake off the excess. Second, dip the floured pork into the egg, coating both sides. Third, repeat the process of dredging the pork in flour and dipping it in egg. Then lay the pork on the panko. Pile the panko on top of the pork loin, pressing the bread crumbs into the chop. Place the breaded pork on the empty plate and repeat the process.
Fill a cast iron pan or other heavy-bottomed pan with vegetable oil to a height of a 1/4 inch. Attach a thermometer to the side of the skillet. Heat the oil to 340 degrees F. While the oil is heating, prepare a cooling rack or a plate lined with several paper towels to drain the cooked schnitzel.
When the oil has reached 340 degrees F, carefully slide the breaded pork chops into the skillet. Work in batches, depending on the size of your pan. (Keep in mind, the more you add to the pan at once, the more the temperature will initially drop).
Regulate the heat to maintain the appropriate temperature. Cook for 2 minutes on each side, until golden brown. Transfer to the drying rack or paper-lined plate.
Garnish with parsley. Serve with a squeeze of lemon, a side of spicy mustard, and Enjoy!
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