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Pork Schnitzel

homemade pork schnitzel made with salt, pepper, flour, egg and plain breadcrumbs on a plate with lemon wedges for serving
  • Serves:  4
  • Prep Time:  10 min
  • Cook Time:  20 min

Ingredients

  • 4 (1-inch-thick) boneless pork chops, (about 1½ pounds total)
  • 1 teaspoon kosher salt
  • ¼ teaspoon freshly cracked black pepper
  • ½ cup all-purpose flour
  • 2 large eggs
  • 1 ½ cups plain breadcrumbs
  • 4 tablespoons vegetable oil
  • Lemon wedges, for serving

Method

  1. Pat the pork dry with paper towels. Working with 1 pork chop at a time, place the meat between 2 sheets of parchment paper or plastic wrap. Use a meat mallet or rolling pin to pound each pork chop to ¼ -inch thickness. Season the pork chops on both sides with salt and pepper.
  2. Place the flour in a shallow bowl or pie plate. In a separate shallow bowl, beat the eggs. Place the breadcrumbs in a third shallow bowl. Dip each pork chop into the flour, turning to coat. Then dip it into the egg, allowing the excess to drip off. Press each pork chop into the breadcrumbs to coat evenly. 
  3. Heat 2 tablespoons of the vegetable oil in a large skillet over medium heat. Once the oil is glistening, add 2 pork chops and cook, undisturbed, until golden brown, 3 to 4 minutes per side, until the internal temperature of the pork reaches 145°F on an instant-read thermometer. Transfer the pork chops to a serving platter. Add the remaining 2 tablespoons oil to the skillet and repeat with the remaining pork chops. 
  4. Squeeze fresh lemon juice over the top before serving.