Pork Schnitzel Recipe

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  1.5 lbs Pork Loin
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  1 tsp 1 teaspoon kosher salt
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  0.3 tsp ¼ teaspoon freshly cracked black pepper
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  0.5 cup Flour, All-Purpose, White
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  2 Egg, Whole, Large(88g)
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  1.5 cup Bread Crumbs, Dry, Plain
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  4 tbsp Vegetable oil
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  Lemon Wedges, For Serving

Instructions

1. 1Working with one pork chop at a time, place between two sheets of parchment paper and pound with a meat mallet to ¼-inch thickness. Season both sides of all four pounded chops evenly with the kosher salt and black pepper.
2. 2Set up three shallow bowls: one with the all-purpose flour, one with the eggs beaten until smooth, and one with the plain breadcrumbs. Dredge each pork chop in flour and shake off any excess, then dip into the beaten egg allowing excess to drip off, then press firmly into the breadcrumbs to coat both sides evenly.
3. 3Heat 2 tablespoons of the vegetable oil in a large skillet over medium-high heat for 1–2 minutes until the oil glistens and shimmers across the surface.
4. 4Add two breaded pork chops to the skillet in a single layer. Cook undisturbed for 3–4 minutes until the underside is deep golden brown, then flip and cook for another 3–4 minutes until the second side is golden brown and the internal temperature reaches 145°F.
5. 5Transfer the cooked chops to a clean plate. Add the remaining 2 tablespoons of vegetable oil to the skillet and heat until shimmering, then repeat with the remaining two chops, cooking 3–4 minutes per side until golden brown and cooked through to 145°F.
6. 6Allow the schnitzel to cool slightly, then divide evenly into 4 meal-prep containers. Refrigerate for up to 4 days. Pack lemon wedges on the side for serving.