Pork Schnitzel
Easy, crispy pork schnitzel, perfect in summer with potato salad or in winter with mashed potato!
Servings 3
Ingredients
- 1 lb thin cut boneless pork chops trimmed of excess fat
- 1/4 cup all purpose flour
- 1 large egg
- 1 tablespoon milk
- 3/4 cup panko breadcrumbs
- salt and pepper
- 1 teaspoon paprika
- peanut or other neutral oil for shallow frying
Instructions
- Pound pork chops to an even thickness, about 1/4 inch is ideal.
- Take three shallow bowls. In one add the flour, in the second, beat the egg and milk together, and in the third, add the panko and paprika. Season each with salt and pepper and mix well.
- Working with one piece at a time, coat the pork in the flour mixture, then the egg, and then the panko. Set on a parchment-lined plate and leave pork to sit for a few minutes while you heat up the pan.
- Set a large skillet over medium heat and add 2-3 tablespoons of oil, enough to form a thin layer on the bottom of the pan.
- Cook pork chops, for 2-3 minutes each side, or until golden brown and cooked through. Turn up the heat a little if you feel the pork isn't browning fast enough. You will probably need to do two batches; add extra oil if needed.
- Once cooked, set the pork schnitzel on a cooling rack to drain for a minute or two before serving.
Notes
- I don't set the pork on paper towels after cooking because I find this makes them get soggy faster.