Authentic Pork Schnitzel Recipe

Ingredients

• 4 (5 ounce) boneless pork loin chops, trimmed
• 1 teaspoon table salt, divided
• 0.5 teaspoon black pepper, divided
• 0.25 cup all-purpose flour
• 0.5 teaspoon garlic powder
• 0.5 teaspoon onion powder
• 2 large eggs
• 0.25 cup whole milk
• 1.5 cups panko breadcrumbs
• 6 tablespoons canola oil, divided
• 2 tablespoons unsalted butter, divided
• chopped fresh thyme for garnish
• lemon wedges for serving

Instructions

1. Lay a pork chop between two layers of plastic wrap on a clean surface. Use a meat mallet to pound the chop to 1/4-inch thickness. Set aside on a clean plate and repeat with the rest of the pork chops. Season each chop evenly with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
2. In a shallow dish, combine flour, garlic powder, onion powder, 1/4 teaspoon of salt, and the remaining 1/4 teaspoon of pepper. In a separate shallow dish, whisk together eggs and milk. Place breadcrumbs in a third shallow dish. Coat each pork chop in flour, shaking off any extra. Then, dip it in the egg mixture, letting excess drip off. Finally, place the chop in the breadcrumbs, pressing to coat completely. Repeat with all pork chops.
3. Place the breaded pork chops on a plate or baking sheet. Put them in the refrigerator, uncovered, for 5 to 10 minutes to help the breading adhere.
4. In a large skillet, heat 3 tablespoons of oil and 1 tablespoon of butter over medium-high heat. Add 2 pork chops and cook for 2 to 3 minutes per side, flipping once, until golden brown and cooked through. The internal temperature should reach 145 degrees F (63 degrees C). Adjust heat as needed to prevent burning.
5. Transfer the cooked pork chops to a clean plate or baking sheet. Discard the oil from the skillet, wipe it clean, and return it to medium-high heat. Add the remaining 3 tablespoons of oil and 1 tablespoon of butter. Cook the remaining 2 pork chops as before. Sprinkle the cooked pork chops with the remaining 1/4 teaspoon of salt and thyme.
6. Serve the schnitzel hot with fresh lemon wedges. Recipe created by Adam Dolge.

Nutrition

• Calories: 599 kcal
• Fat Content: 39 g
• Fiber Content: 0 g
• Sodium Content: 760 mg
• Protein Content: 36 g
• Cholesterol Content: 112 mg
• Carbohydrate Content: 35 g
• Saturated Fat Content: 9 g
• Unsaturated Fat Content: 0 g