Classic Schnitzel
Crispy, golden, and irresistibly satisfying, this Classic Schnitzel recipe is a timeless favorite that captures the essence of traditional European comfort food. Made with tender boneless pork chops, pounded thin for the perfect texture, this dish combines a crunchy breadcrumb coating with a juicy, flavorful interior. The secret lies in the three-step breading method, ensuring every bite packs a delightful crunch. Lightly seasoned and pan-fried to perfection, these schnitzels come together in under 40 minutes, making them an ideal option for a quick yet elegant meal. Pair them with a refreshing squeeze of fresh lemon juice for a burst of brightness, and serve alongside your favorite sides like a crisp salad or creamy mashed potatoes for a complete dining experience. Perfect for weeknight dinners or special occasions, this recipe will make your kitchen feel like an authentic European bistro!
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Recipe Information
Ingredients
- 4 pieces boneless pork chops
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup all-purpose flour
- 2 large eggs
- 2 tablespoons milk
- 1.5 cups breadcrumbs
- 1 cup vegetable oil
- 1 whole lemon
Instructions
Place each pork chop between 2 sheets of plastic wrap or parchment paper and pound to about 1/4-inch thickness using a meat mallet or rolling pin.
Season both sides of each pork chop with salt and black pepper.
Prepare a breading station by placing the flour in one shallow bowl, beating the eggs with milk in a second shallow bowl, and placing the breadcrumbs in a third shallow bowl.
Dredge each pork chop first in the flour, shaking off excess, then dip in the egg mixture until fully coated, and finally coat with breadcrumbs. Press the breadcrumbs onto the meat to adhere well.
Heat vegetable oil in a large skillet over medium-high heat. The oil should cover the bottom of the pan and be about 1/8 inch deep.
Once the oil is hot, but not smoking, carefully add the breaded pork chops to the skillet. Work in batches if necessary to avoid overcrowding the pan.
Fry the schnitzels for about 3-4 minutes per side, or until golden brown and cooked through.
Remove the cooked schnitzels and place them on a paper towel-lined plate to drain any excess oil.
Cut the lemon into wedges to serve alongside the schnitzels.
Serve the schnitzels hot, garnished with a squeeze of fresh lemon juice.
Nutrition Facts
Calories |
993 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.7 g | 91% | |
| Saturated Fat | 14.0 g | 70% | |
| Polyunsaturated Fat | 33.6 g | ||
| Cholesterol | 173 mg | 58% | |
| Sodium | 884 mg | 38% | |
| Total Carbohydrate | 57.2 g | 21% | |
| Dietary Fiber | 3.2 g | 11% | |
| Total Sugars | 4.4 g | ||
| Protein | 36.8 g | 74% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 76 mg | 6% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 599 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
