by Austin Carter
New Recipe
PREP TIME - 35 minutes COOK TIME - 10 minutes TOTAL TIME - 45 minutes COURSE - Main Course CUISINE - Austria, German SERVINGS - 6 CALORIES - 643 kcal
- Meat mallet or rolling pin - Three shallow dishes - Frying pan, Parchment paper - Tongs, Kitchen thermometer
- 4 bone-in center-cut pork loin chops (about 1/2 inch thick, 4-5 ounces/115-145g each) - 1/2 cup flour - 2 large eggs (beaten) - 2 1/2 cups unseasoned dried breadcrumbs (if making from scratch, they should be ground very finely, and be completely dried)
- 2 lemons (for marinating and for serving) - 1 teaspoon salt - 1/2 cup frying oil - 6 tablespoons butter
1. Remove bones from pork chops. 2. Flatten chops between parchment paper. 3. Prepare shallow dishes for flour, egg, and breadcrumbs. 4. Season chops with lemon juice and salt.
5. Heat frying pan(s) over medium heat. 6. Coat chops in flour, egg, and breadcrumbs. 7. Heat oil and butter in pan(s).
8. Fry chops for 2 ½ to 3 minutes per side. 9. Enjoy crispy pork schnitzels!