Pork with Parmesan Coating Schnitzel
Crispy, golden, and full of flavor, this Pork with Parmesan Coating Schnitzel recipe elevates a classic dish with a cheesy, garlicky breadcrumb crust that’s impossible to resist. Tender pork loin chops are pounded to perfection, then coated in a delectable mixture of breadcrumbs, freshly grated Parmesan, garlic powder, and a hint of paprika, ensuring every bite is a flavorful crunch. The schnitzels are pan-fried to a gorgeous golden brown, creating a beautifully crisp exterior while keeping the meat juicy and tender inside. Ready in just 35 minutes, this quick yet impressive meal is perfect for weeknight dinners or entertaining guests. Serve with a squeeze of fresh lemon for a zesty finish, and watch it become a family favorite. Whether you’re seeking an easy comfort food recipe or a crowd-pleasing main dish, this Pork Schnitzel delivers on all fronts!
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Recipe Information
Ingredients
- 4 pieces Pork loin chops
- 0.5 cups All-purpose flour
- 1 teaspoons Salt
- 0.5 teaspoons Black pepper
- 2 large Eggs
- 2 tablespoons Milk
- 1 cups Breadcrumbs
- 0.5 cups Parmesan cheese, finely grated
- 1 teaspoons Garlic powder
- 0.5 teaspoons Paprika
- 0.5 cups Vegetable oil (or neutral oil for frying)
- 4 pieces Lemon wedges
Instructions
Place the pork loin chops between two sheets of plastic wrap or parchment paper. Use a meat mallet or rolling pin to pound the pork until it is about 1/4-inch thick. Season each piece lightly with salt and pepper.
Set up three shallow bowls for the breading process. In the first bowl, combine the flour, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. In the second bowl, whisk together the eggs and milk. In the third bowl, mix the breadcrumbs, Parmesan cheese, garlic powder, and paprika.
Dredge each piece of pork first in the flour mixture, shaking off any excess. Then dip it in the egg mixture, allowing the excess to drip off. Finally, coat it in the Parmesan breadcrumb mixture, pressing gently to ensure an even layer.
Heat the vegetable oil in a large skillet over medium heat. You want enough oil to coat the bottom of the pan evenly.
Fry the schnitzels in batches (do not overcrowd the pan) for about 3-4 minutes per side, or until golden brown and cooked through. The internal temperature of the pork should reach 145°F (63°C).
Transfer the cooked schnitzels to a plate lined with paper towels to drain any excess oil.
Serve the schnitzels hot with lemon wedges on the side for squeezing over the top, and enjoy immediately.
Nutrition Facts
Calories |
4208 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 279.6 g | 358% | |
| Saturated Fat | 82.9 g | 415% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1102 mg | 367% | |
| Sodium | 6491 mg | 282% | |
| Total Carbohydrate | 138.6 g | 50% | |
| Dietary Fiber | 7.0 g | 25% | |
| Total Sugars | 10.3 g | ||
| Protein | 280.2 g | 560% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 1570 mg | 121% | |
| Iron | 17.3 mg | 96% | |
| Potassium | 3843 mg | 82% | |
*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.
