Crispy Pork Schnitzel Recipe

pork cutlets

🥗Healthier: chicken breast

💰Cheaper: pork loin

Chicken breast is leaner, while pork loin is less expensive.

bread crumbs

🥗Healthier: panko

💰Cheaper: homemade bread crumbs

Panko adds extra crunch, while homemade can save costs.

Trim off the strip of fat from the pork chops.

Cover the pork chops with parchment paper.

Pound the pork chops to about 1/4 inch thick using a heavy rolling pin or meat mallet.

Set up three shallow dishes for breading: one with flour, one with beaten eggs mixed with a splash of milk, and one with panko breadcrumbs.

In the flour dish, mix in 1/4 cup flour, 1 teaspoon salt, 1 teaspoon paprika, 1 teaspoon garlic powder, and 1/2 teaspoon black pepper.

Whisk the eggs and milk together in the second dish.

In the panko breadcrumbs dish, add 1/2 teaspoon ground nutmeg and mix well.

Coat each pork chop in the flour mixture, shaking off excess flour.

Dip the floured pork chop into the egg mixture, ensuring it's fully coated.

Press the egg-coated pork chop into the panko breadcrumbs, covering completely on both sides.

Heat olive oil in a large skillet until hot, about 1/2 inch deep.

Fry the breaded pork chops for 3-5 minutes per side until golden brown.

Remove the schnitzels from the skillet and sprinkle with salt.

Serve with lemon wedges and garnish with fresh parsley.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens