Pork Schnitzels

• Meat

  • 10 Pork chops, boneless

• Refrigerated

  • 2 Eggs, large

• Baking & Spices

  • 1 cup Flour
  • 1 Salt and pepper

• Oils & Vinegars

  • 1 Vegetable oil

• Bread & Baked Goods

  • 1 cup Bread crumbs

Found on jocooks.com

Description

Ingredients

• 10 boneless pork chops
• 2 large eggs
• 1 cup flour
• 1 cup bread crumbs, I used Panko
• salt and pepper to taste
• vegetable oil for frying

Directions

• Pound each pork chop until just ¼ inch thick with the flat side of a meat tenderizer. Lightly season both sides with salt and freshly ground black pepper.
• Heat the oil in a large skillet on medium high heat. You need enough oil so that the schnitzels swim in it, about ½ inch.
• Place the flour mixture, egg, and breadcrumbs in 3 separate shallow bowls. Dip the chops in the flour, the egg, and then bread crumbs, coating both sides.
• Make sure the cooking oil is hot enough at this point.
• Fry the schnitzels for about 2-3 minutes on both sides until a deep golden brown. Transfer briefly to a plate lined with paper towels.
• Serve immediately over mashed potatoes.