Prep: 20 mins – Cook: 10 mins – Total: 30 mins
- 4 serving-size pork loin chops, cut roughly ½ inch thick (roughly 1 – 1 1/2 lbs total)
- Salt and pepper
- 4 Tbsp butter
- Peanut oil or vegetable oil (for frying)
- 1/2 c unbleached all-purpose flour
- 1 c plain breadcrumbs
- 2 eggs, beaten lightly
- Lemon slices and fresh parsley (to serve)
- Lightly salt and pepper the pork cutlets. Place them between two sheets of plastic wrap and pound them to 1/8 inch thick using a meat mallet or rolling pin. Set the cutlets aside.
- Melt 2 Tbsp of butter in a medium sauté pan and add enough oil to fill the pan to 1/8 inch. Heat the oil and butter over high heat. Toss a little breading into the hot oil, if it crisps up nicely, but doesn’t burn, then you know your oil is ready.
- Place flour and breadcrumbs each in their own shallow dish. Place the beaten eggs in a shallow bowl.
- Dip a pounded cutlet in flour, covering it completely.
- Then, dip the cutlet in the beaten eggs, moistening it entirely. Let any excess egg drain off.
- Finally, dip the cutlet into the breadcrumbs, covering it completely, but not pressing the breadcrumbs into the cutlet. Let any excess breadcrumbs fall off.
- Immediately transfer the breaded cutlet to the hot oil. Fry the cutlet for 1-2 minutes on each side until golden brown. Transfer the cutlets to a paper towel lined platter or wire rack.
- Repeat with another cutlet.
- After 2 cutlets, add the remaining 2 Tbsp butter and additional oil if necessary. Heat your oil/butter and continue with the remaining cutlets.
- To serve, garnish the hot schnitzel with lemon slices and parsley. Serve immediately with spätzel, fries, or German potato salad.
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