Pork Schnitzel Recipe
Ingredients List
-
4 (5 ounce) boneless pork loin chops, trimmed
-
1 teaspoon table salt, divided
-
½ teaspoon black pepper, divided
-
¼ cup all-purpose flour
-
½ teaspoon garlic powder
-
½ teaspoon onion powder
-
2 large eggs
-
¼ cup whole milk
-
1 ½ cups panko breadcrumbs
-
6 tablespoons canola oil, divided
-
2 tablespoons unsalted butter, divided
-
chopped fresh thyme for garnish
-
lemon wedges for serving
Instructions
Place a pork chop between two pieces of plastic wrap on a flat surface or cutting board. Use a meat mallet to gently pound the pork until it is about 1/4-inch thick. Transfer to a clean plate. Repeat with the other pork chops. Season each chop evenly with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
Dotdash Meredith Food Studios
In a shallow dish, combine flour, garlic powder, onion powder, 1/4 teaspoon salt, and 1/4 teaspoon pepper. In another shallow dish, whisk together eggs and milk. In a third dish, place breadcrumbs. Coat a pork chop with the flour mixture, shaking off the excess, then dip it into the egg mixture, letting any excess drip off. Finally, coat the chop with breadcrumbs, pressing gently to ensure it is fully covered. Repeat with the remaining pork chops.
Dotdash Meredith Food Studios
Arrange the prepared pork chops on a plate or baking sheet and refrigerate, uncovered, for 5 to 10 minutes.
Dotdash Meredith Food Studios
Heat 3 tablespoons of oil and 1 tablespoon of butter in a large skillet over medium-high heat. Add 2 pork chops to the pan and cook, turning once, until both sides are golden brown and the center is no longer pink, about 2 to 3 minutes per side. The internal temperature should reach at least 145°F (63°C) when checked with an instant-read thermometer. Adjust the heat as needed to avoid burning.
Transfer the cooked pork chops to a clean plate or baking sheet. Discard the oil from the pan, wipe the skillet clean, and return it to the stove over medium-high heat. Add the remaining 3 tablespoons of oil and 1 tablespoon of butter, then repeat with the remaining pork chops. Sprinkle the cooked chops with the remaining 1/4 teaspoon of salt and thyme.
Serve the pork chops with wedges of fresh lemon on the side.
Nutritional Information (per serving)
| 599 | Calories |
| 39g | Fat |
| 35g | Carbs |
| 36g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 599 | |
| % Daily Value * | |
| Total Fat 39g | 49% |
| Saturated Fat 9g | 47% |
| Cholesterol 112mg | 37% |
| Sodium 760mg | 33% |
| Total Carbohydrate 35g | 13% |
| Dietary Fiber 0g | 1% |
| Protein 36g | 72% |
| Potassium 570mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Evaluation :
5/5