Arrange 3 pie plates or shallow bowls: one with the flour, one with the beaten eggs, and one with the breadcrumbs.
Pound the pork chops to an even thickness of 1/4-inch.
Season both sides of the pork chops generously with salt & pepper.
Heat 2 TBSP of the oil in a medium-size skillet over medium-high heat.
Working one at a time: Coat both sides of the pork chop in the flour and shake off any excess flour, then dip the pork chops in the beaten eggs and shake of any excess egg, then coat the pork chop in the breadcrumbs and shake off any excess breadcrumbs, then immediately put the pork chop in the hot oil and cook until browned then flip and brown the other side, 2 to 3 minutes per side. Transfer the schnitzel to a plate then add more oil to the skillet, if needed, and repeat the process.
Serve with lemon wedges and/or a Lemon Butter Sauce
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