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Pork Schnitzel Recipe
The pork chops are pounded into thin, tender cutlets which are breaded and sautéed, resulting in a crispy crust and juicy center. Definitely serve Pork Schnitzel with lemon wedges.
Ingredients
- 2 lbs boneless pork chops, trimmed and sliced into 1/2" thick cutlets
- 1/3 cup all-purpose flour, or 1:1 Gluten Free flour
- 1 Tbsp garlic salt, or substitute with 2 tsp fine sea salt plus 1 tsp garlic powder
- 1/2 tsp paprika
- 1/2 tsp black pepper, freshly ground
- 3 large eggs
- 2 cups panko bread crumbs, or GF bread crumbs
- extra light olive oil, vegetable oil, canola oil or any high-heat cooking oil to fry
- Sprinkle of salt and Lemon wedges to serve, don't skip the lemons!
Instructions
- Pound Cutlets: Trim any excess fat from the pork chops and slice them into 1/2-inch-thick cutlets. Place the cutlets between two sheets of plastic wrap and use a meat mallet to pound them to an even 1/4-inch thickness.
- Set up the Breading Station: In the first shallow bowl, combine the flour, garlic salt, paprika, and black pepper. Beat the eggs in a second bowl, and place the panko breadcrumbs in a third bowl.
- Bread Cutlets: Coat both sides of each cutlet in the seasoned flour and shake off the excess. Dip into the beaten eggs, allowing the excess to drip back into the bowl, then coat evenly in panko. Place the breaded cutlets in a single layer on a baking sheet.
- Fry Cutlets: Pour enough oil into a large skillet to coat the bottom by about 1/8 inch. Heat over medium to medium-high heat until the oil reaches about 350°F. A breadcrumb dropped into the oil should immediately sizzle without burning. Working in batches, fry the cutlets in a single layer for 2 to 3 minutes per side, or until golden brown and the pork reaches 145°F on an instant-read thermometer. Reduce heat if browning too quickly.
- Serve: Remove to a wire rack and sprinkle with salt. Rest cutlets for 3 minutes, then serve with lemon wedges.
Nutrition Facts
Pork Schnitzel Recipe
Amount per Serving
Calories
438
% Daily Value*
Fat
21
g
32
%
Saturated Fat
6
g
38
%
Trans Fat
0.1
g
Polyunsaturated Fat
3
g
Monounsaturated Fat
11
g
Cholesterol
183
mg
61
%
Sodium
1414
mg
61
%
Potassium
672
mg
19
%
Carbohydrates
22
g
7
%
Fiber
2
g
8
%
Sugar
2
g
2
%
Protein
39
g
78
%
Vitamin A
212
IU
4
%
Vitamin C
10
mg
12
%
Calcium
67
mg
7
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.