A classic recipe with German influence, this pork schnitzel comes together quickly for a weeknight dinner. Served with a side of purple cabbage, it’s a deliciously easy dish.
4x bone-in pork chops (try to find more thin-cut chops)
Kosher salt and freshly ground pepper
1/2 cup all purpose flour
1 cup fresh bakery breadcrumbs
3-4 tbsp vegetable oil for frying, divided
1 lemon cut into wedges for serving
Serve with red cabbage salad.
Preparation: 20 minutes
Total Time: 50 minutes
Kitchen Equipment: meat tenderizer, frying pan
- Using a meat tenderizer, pound out the pork chops to a half-inch thickness or less if possible (this will depend on the thickness of the bone in the chop).
- Set 3 shallow bowls for breading:
- Add flour to one bowl.
- Whisk the eggs in another bowl.
- Add the breadcrumbs to a shallow bowl.
- Season each pork chop with kosher salt and ground pepper on each side and set on a plate.
- To bread each pork chop lightly dredge each one in the flour first, shaking off excess. Then dip in the egg mixture, making sure to get each side. Lastly coat each side in the breadcrumbs, pressing to make sure they stick and shake off excess. Put on a plate until ready to cook.
- To fry the pork chops, work in batches, 2 at a time. Heat 2 tbsp of vegetable oil over medium high heat and cook the first 2 pork chops, about 7 minutes per side until golden brown and crispy. Add 1-2 more tablespoons vegetable oil and fry the final 2 pork chops.
**Important Note: Cook time will vary depending on the thickness of the pork chop. Use a meat thermometer to measure the temperature to ensure doneness to your liking**
- Serve with lemon wedges.
Recipe Pro Tips:
- To make an even fuller meal serve with red cabbage salad and a side of spaetzle