Pork Schnitzel Recipe

A fresh take on an old favorite, this Pork Schnitzel combines a secret ingredient guaranteed to make your family drool!

Course Dinner

Cuisine Austrian

Prep Time 10

Cook Time 15

Total Time 25

Servings

Calories 418kcal

(Depending on the thickness of your chops, you may or may not need to do this step). Between two pieces of plastic wrap, pound out 4 boneless pork loin chops until they are about ¼-1/2 inch thick (just make them all the same)
Set out 2 shallow dishes – in one, beat the 2 large eggs with 1 tablespoon water, and pour the 2 cups panko breadcrumbs into the other.
Season the pork chops on both sides with salt and pepper.
Sprinkle the 1 cup parmesan cheese onto the chops, and pat to adhere to the chop.
Dip first in the egg, then in the panko.
Heat cooking oil in a heavy bottomed skillet over medium high. You’ll need about ¼ inch. When hot (needs to be around 325℉), fry the chops in the oil for about 3 minutes each side, working in batches so you don’t crowd the pan.
Remove the pork chops from the oil, and test the temperature – we need a minimum of 145°F.
Keep warm (tent with foil) while you cook the remaining chops.
Grate extra parmesan over the top, and sprinkle with parsleyif using.
Devour.

Can I make this with chicken?
Yes! Just be sure to pound each chicken cutlet out to the same thickness for even cooking.
Can I make Pork Schnitzel in the oven?
Yes! Just bake at 450F on a rack so the air flows underneath, and cook til internal temperature is 145F.
What oil should I cook schnitzel in?
Any cooking oil will do - you'll need about a 1/4 inch in the skillet you're using, and it will need to be about 325F before you start. Use a thermometer to test!
Easy idea for making it go further:
After cooking cut into slices, and serve on top of pasta.