🍋 Crispy Pork Schnitzel

Ingredients

• Cutlets

• 4 chop Pork chops, boneless, boneless, about 1/2 inch thick
• 1 tsp Table salt
• ½ tsp Ground black pepper
• ½ cup All-purpose flour
• 2 Eggs, large
• 1 tbsp Water
• 1½ cup Dry breadcrumbs
• ⅓ cup Vegetable oil (soybean)

• To serve

• 1 Lemon, cut in wedges
• 1 tbsp Fresh parsley, chopped

Nutrition

Steps

You’ll need: meat mallet or heavy pan, plastic wrap, 3 shallow dishes, large heavy skillet, instant-read thermometer.

1. Lay each chop between sheets of plastic wrap and pound to about 1/4 inch thick. Season both sides with the salt and pepper.
2. Set out three shallow dishes: flour; the eggs beaten with the water; and breadcrumbs. Coat each cutlet in flour, then egg, then breadcrumbs, pressing lightly. Wash your hands.
3. Heat the oil in a large skillet over medium-high heat until a pinch of crumbs sizzles. Fry 2 cutlets at a time, 2 to 3 minutes per side, until deep golden and an instant-read thermometer reads 145°F.
4. Drain on a rack or paper towels and let rest 3 minutes. Repeat with the rest, adding a little oil if the pan looks dry.
5. Serve with lemon wedges for squeezing and a sprinkle of parsley.

🌡 Safe temperaturesBeef, pork or lamb steaks, chops and roasts 145°F with a 3-minute rest. Check the thickest part with a food thermometer (USDA). More on food safety.