Recipe Detail

Category: Main Dishes

Recipe added by: Dave on May 17, 2020

Description

The pork chops are pounded into thin, tender cutlets which are breaded and sauteed, resulting in a crispy crust and juicy center. Definitely serve with lemon wedges.

Prep Time:

Cooking Time:

Total Time:

Yield:

Ingredients:

1 2 lbs boneless pork chops trimmed and sliced into 1/2" thick cutlets

2 1/3 cup all-purpose flour

3 1 tsp garlic powder

4 1 tsp salt

5 1/2 tsp paprika

6 1/2 tsp pepper

7 3 large eggs

8 2 cups panko bread crumbs

9 Any high heat cooking oil to saute

10 Lemon wedges to serve

Instructions:

1 Line a cutting board with plastic wrap, place cutlets in a single layer on cutting board and cover with plastic wrap (this prevents splatter). Pound cutlets with a meat mallet or the back of a heavy saucepan, until 1/4" to 1/8" thick.

2 Set up three bowls. In the first combine flour, garlic powder, salt, paprika and pepper. In the second, use a fork to beat 3 eggs. In the third bowl, add 2 cups panko crumbs.

3 Dredge both sides of each pounded cutlet in flour then dip in beaten egg letting excess egg drip back into the bowl before breading in panko crumbs. It helps to use a fork for the dipping process to keep your hands clean.

4 In a large non-stick pan over medium heat and add enough oil to cover the bottom of the pan. Once the oil is hot, add breaded cutlets a few at a time and saute 3-4 min per side or until cooked through. Remove to paper towel-lined plate. Cut into one to check doneness - juices should run clear. Serve with lemon wedges, or ranch for children.

Contributors Notes:

https://natashaskitchen.com/pork-schnitzel-recipe

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Pork Schnitzel

Category: Main Dishes

Recipe added by: Dave on May 17, 2020

Description

Prep Time:

Cooking Time:

Total Time:

Yield:

Tags:

Ingredients:

Instructions:

Contributors Notes:

Comments:

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Pork Schnitzel

Category: Main Dishes

Recipe added by: Dave on May 17, 2020

Description

Prep Time:

20 minutes

Cooking Time:

15 minutes

Total Time:

35 minutes

Yield:

4 to 6 as a main course

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Ingredients:

Instructions:

Contributors Notes:

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