Pork Schnitzel

• Meat

  • 2 lbs Pork chops, boneless

• Produce

  • 1 Lemon wedges to serve

• Refrigerated

  • 3 Eggs, large

• Baking & Spices

  • 1/3 cup All-purpose flour
  • 1/2 tsp Black pepper, freshly ground
  • 1 tbsp Garlic salt
  • 1/2 tsp Paprika

• Oils & Vinegars

  • 1 Olive oil

• Bread & Baked Goods

  • 2 cups Panko bread crumbs

Found on natashaskitchen.com

Description

Ingredients

• 2 lbs boneless pork chops, trimmed and sliced into ½ thick cutlets
• ⅓ cup all-purpose flour
• 1 Tbsp garlic salt (or sub with equal parts salt and garlic powder)
• ½ tsp paprika
• ½ tsp black pepper, freshly ground
• 3 large eggs
• 2 cups panko bread crumbs
• Olive oil, canola oil or any high heat cooking oil to sauté
• Lemon wedges to serve (dont skip the lemons!)

Directions

• Line a cutting board with plastic wrap, place cutlets in a single layer on cutting board and cover with plastic wrap (this prevents splatter). Pound cutlets with a meat mallet or the back of a heavy saucepan, until ¼ to ⅛ thick.
• Set up three bowls. In the first combine ⅓ cup flour, 1 Tbsp garlic salt, ½ tsp paprika and ½ tsp pepper. In the second, use a fork to beat 3 eggs. In the third bowl, add 2 cups panko crumbs.
• Dredge both sides of each pounded cutlet in flour then dip in beaten egg letting excess egg drip back into the bowl before breading in panko crumbs. It helps to use a fork for the dipping process to keep your hands clean. Repeat with remaining cutlets.
• Once all cutlets are breaded, heat a large non-stick pan over medium heat and add enough oil to cover the bottom of the pan. Once oil is hot, add breaded cutlets a few at a time and sauté 3-4 min per side or until cooked through. Reduce heat if browning too quickly. Remove to paper towel lined plate. Cut into one to check doneness - juices should run clear. Serve with lemon wedges, or ranch for children.