Pork Schnitzel

My family loves going to our local favorite German restaurant to enjoy some fondue, pork schnitzel, braised red cabbage, sauerkraut, sausages, and German potato salad. I decided to try re-creating the pork schnitzel and braised red cabbage for dinner. This easy pork schnitzel recipe was quick and fun, and tasted terrific. I loved the crispy, tender pork with the lemon. We all loved this pork and thought it paired nicely with the braised red cabbage and German roasted potato salad.

Pork Schnitzel

Ingredients:

• 4 thin-cut boneless pork chops, excess fat trimmed
• Sea salt and freshly cracked pepper, to taste
• Paprika, to taste
• Garlic powder, to taste
• ¼ cup flour
• 1 egg, beaten
• ½ cup plain panko crumbs
• 4 tbsp olive oil, divided
• Lemon slices, for serving

How to Make Pork Schnitzel

Prepare the pork chops by placing them between 2 sheets of plastic wrap. With a meat mallet or rolling pin, pound each piece to 1/8-inch thick.

Season with sea salt, freshly cracked pepper, paprika, and garlic powder, to taste, on both sides of each flattened pork chop.

Make a dredging station by placing the flour in a shallow bowl and seasoning it with sea salt, freshly cracked pepper, paprika, and garlic powder, to taste.

Beat the egg in a shallow bowl until well-beaten. Season with sea salt and freshly cracked pepper, to taste.

Place the panko crumbs in a shallow bowl and season them with sea salt, freshly cracked pepper, paprika, and garlic powder to taste.

Dredge the chops evenly in the seasoned flour, shaking off excess flour. Next, dip both sides evenly in the egg mixture. Lastly, evenly coat the pork in the seasoned panko crumbs.

Place into the fridge for 20-30 minutes.  Side Note: Don’t skip this process; it helps the panko stay adhered to the chops. 

Cook the pork schnitzel by heating the 2 tablespoons of olive oil in a large skillet over medium-high heat. Once HOT, place the coated pork chops into the HOT oil and cook until golden brown, about 3-4 minutes.

Flip pork and add the remaining 2 tablespoons of olive oil, swirl to coat the skillet. Cook another 3-4 minutes, or until golden and the pork is cooked through.

Place onto a plate with paper towels to remove excess grease.

Serve immediately with lemon slices. Enjoy.