Schnitzel
Crispy, golden, and irresistibly delicious, this classic schnitzel recipe transforms tender boneless pork chops into a perfectly pan-fried delight. Pounded thin for ultimate tenderness, each schnitzel is coated in a flavor-packed trio of seasoned flour, egg wash, and crunchy breadcrumbs before being fried to a beautiful golden brown in sizzling oil and butter. Ready in just 30 minutes, this German-inspired dish is perfect for busy weeknights or special occasions. Serve your schnitzels hot with fresh lemon wedges for a zesty kick and a sprinkle of parsley for a touch of color. Whether paired with traditional potato salad or a side of crisp greens, this schnitzel recipe delivers authentic flavor and satisfying texture with every bite.
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Recipe Information
Ingredients
- 4 pieces Boneless pork chops
- 1 cup All-purpose flour
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 large Eggs
- 2 tablespoons Milk
- 2 cups Breadcrumbs
- 1 cup Vegetable oil
- 2 tablespoons Unsalted butter
- 4 pieces Lemon wedges
- 2 tablespoons Parsley (optional, for garnish)
Instructions
Place the boneless pork chops between two sheets of plastic wrap or parchment paper. Use a meat mallet or rolling pin to pound each chop until it is about 1/4-inch thick.
Set up a breading station by placing the flour in one shallow dish, salt and pepper in the flour to season, beaten eggs mixed with milk in another shallow dish, and breadcrumbs in a third dish.
Dredge each pounded pork chop in the flour, coating both sides thoroughly. Shake off any excess flour.
Dip the floured pork chops into the egg mixture, coating them completely, and then press them into the breadcrumbs. Ensure each chop is evenly coated with breadcrumbs. Set aside on a plate.
In a large skillet, heat the vegetable oil and butter over medium-high heat. The oil should be hot but not smoking.
Fry the breaded pork chops in batches if necessary. Cook each schnitzel for about 3-4 minutes on the first side or until golden brown, then flip and cook for another 3-4 minutes on the other side. Adjust the heat as needed to avoid burning.
Remove the cooked schnitzels from the skillet and place them on a plate lined with paper towels to drain any excess oil.
Serve the schnitzels hot with lemon wedges on the side. Optionally, garnish with chopped parsley for extra color and flavor.
Nutrition Facts
Calories |
3919 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 306.6 g | 393% | |
| Saturated Fat | 67.6 g | 338% | |
| Polyunsaturated Fat | 134.4 g | ||
| Cholesterol | 737 mg | 246% | |
| Sodium | 6138 mg | 267% | |
| Total Carbohydrate | 171.0 g | 62% | |
| Dietary Fiber | 8.8 g | 31% | |
| Total Sugars | 17.5 g | ||
| Protein | 148.1 g | 296% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 269 mg | 21% | |
| Iron | 15.5 mg | 86% | |
| Potassium | 1941 mg | 41% | |
*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.
