Pork Schnitzel

Serves: 6

Cierra Adams

1 January 1970

Based on User reviews:

47

Spice

47

Sweetness

53

Sourness

38

mins

Prep time (avg)

5

Difficulty

Ingredients:

4

Boneless Pork Loin Chops (about 5 to 6 ounces)

1.5 cups

All-Purpose Flour

1

Kosher Salt

1

Ground Black Pepper (freshly)

2 large

Egg

1 cup

Milk

4 cups

Plain Bread Crumbs (plain dried bread crumbs)

2 tbsps

Extra-Virgin Olive Oil

2 tbsps

Butter

1 sprig

Thyme

1

Lemon (wedges)

Directions:

1

Watch how to make this recipe

2

Begin by placing each chop between 2 sheets of plastic wrap and gently pounding them out with the flat side of a meat tenderizer until they are an even 1/4-inch thick

3

Put the flour in a shallow dish and season with salt and pepper

4

Whisk the eggs and milk in another shallow dish and season with salt and pepper

5

Put the bread crumbs in a third dish and again season with salt and pepper

6

Lightly dredge each piece of pork in flour, then in the egg and finally into the bread crumbs, pressing the bread crumbs onto the pork gently so they have a nice even coating

7

Lay the breaded pork cutlets in a single layer on a plate lined with parchment and refrigerate, uncovered, for 10 to 12 minutes to allow the coating to dry out a little and adhere to the pork

8

Heat oil and butter in large nonstick skillet over medium-high heat

9

Add the thyme sprig and let it fry for about 1 minute to infuse the oil

10

Remove the thyme sprig and reserve

11

Gently lay the cutlets into the pan and cook until golden brown and crispy, about 3 minutes per side

12

Remove to paper towels to drain

13

Season with salt and transfer to a serving platter while still hot

14

Garnish with lemon wedges and the fried thyme sprig before serving