Description
This Pork Schnitzel Recipe is made with pork chops, panko crumbs, garlic powder, onion powder, paprika, lemon and butter. It is absolutely phenomenal and family friendly.
Ingredients
Scale
- 4 boneless pork chops, thinly sliced
- 2 cups panko crumbs
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- Vegetable oil, for shallow frying
- 3 tablespoons butter
- 1 lemon, sliced
- Freshy thyme leaves
Instructions
- Prepare the pork chops: Pound the pork chops to an even thickness, about ¼ inch, using a meat mallet or the back of a heavy skillet.
- Prepare the breading: In a shallow dish, combine the panko crumbs, garlic powder, onion powder, and paprika. Mix well to evenly distribute the seasonings.
- Bread the pork chops: Dip each pork chop into the breading mixture, pressing it firmly to adhere. Coat both sides of the pork chops evenly.
- Heat the oil: In a large skillet, add enough vegetable oil to cover the bottom by about ¼ inch. Heat the oil over medium-high heat until it reaches about 350°F (175°C).
- Fry the pork chops: Carefully place the breaded pork chops into the hot oil, working in batches if necessary to avoid overcrowding the pan. Fry for about 3-4 minutes per side, or until golden brown and crispy. Adjust the heat if needed to maintain a steady temperature.
- Drain excess oil: Once the pork chops are cooked, transfer them to a plate lined with paper towels to drain any excess oil.
- Prepare the lemon butter: In a small saucepan, melt the butter over medium heat. Add the lemon slices and fresh thyme leaves. Cook for a couple of minutes until the butter is infused with the flavors of lemon and thyme.
- Serve: Place the fried pork chops on a serving platter and drizzle the lemon butter sauce over them. Garnish with additional fresh thyme leaves if desired.
- Enjoy: Serve the pork schnitzel hot with your favorite sides such as mashed potatoes, roasted vegetables, or a fresh salad. Squeeze some additional lemon juice over the schnitzel before eating for extra tanginess.
Notes
- Thin and Even Thickness: Pound the pork chops or cutlets to an even thickness using a meat tenderizer or mallet. This ensures that the schnitzel cooks evenly and results in a tender texture.
- Proper Breading Technique: Follow the standard breading procedure of coating the pork in flour, dipping it in the egg wash, and then coating it with the panko crumbs. Press the crumbs firmly onto the meat to ensure a good adherence and a crispy crust.
- Resting Time: After breading the pork schnitzel, allow it to rest for a few minutes before frying. This helps the breading adhere better and prevents it from falling off during cooking.
- Don't Overcrowd the Pan: Fry the schnitzels in batches to avoid overcrowding the pan. Overcrowding can lead to uneven cooking and can cause the schnitzels to become soggy. Give each schnitzel enough space to fry properly.
- Drain Excess Oil: After frying, place the schnitzels on paper towels or a cooling rack to drain any excess oil. This helps to keep the schnitzel crispy and prevents it from becoming greasy.
- Seasoning: Season the schnitzel with salt, pepper, and any desired spices like garlic powder, onion powder, or paprika before breading. This adds flavor to the meat itself, not just the breading.
- Accompaniments: Serve the pork schnitzel immediately to enjoy it at its best. Consider serving it with a squeeze of fresh lemon juice, a sprinkle of chopped herbs, or a dipping sauce of your choice to enhance the flavors.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Cooking
- Cuisine: German
Nutrition
- Serving Size: 1
- Calories: 314.0
- Sugar: 0.9 g
- Sodium: 323.4 mg
- Fat: 20.5 g
- Saturated Fat: 5.9 g
- Carbohydrates: 9.2 g
- Fiber: 0.4 g
- Protein: 21.9 g
- Cholesterol: 89.5 mg
