Easy pork schnitzel is a pork cutlet with a crunchy breaded crust. This inexpensive dinner will be a favorite for any family.
Pork Schnitzel is an inexpensive dinner main course. It is so easy to make. Following are a few tips for making your Schnitzel the best. Select your meat for the Schnitzel. I have been able to find the pork cutlets that are ready to prepare. If you cannot locate the cutlets, boneless pork loin chops will work fine. Select the thinnest chops available and then pound them until they are ¼ inch thick.
The shallow bowls used for your flour and bread crumbs should have flat bottoms that will easily accommodate the coating of your cutlets. The egg and milk bowl will need to have higher sides but should also have some flat area in the bottom.
When dipping the cutlet in the flour and bread crumbs press it into the cutlet for the best coverage possible. The cutlet should be well moistened by the dip into the egg mixture. We put the coated cutlets in a single layer on a plate and place into the refrigerator uncovered for about 10 minutes to allow the coating to better adhere.
I use oil that will stand up to a high heat, like avocado, peanut, canola, sunflower or sesame oil. Watch your temperature closely so as not to burn the bread coating. I continuously check my cutlet looking for that golden brown color. The cutlets are thin, so it will only take 2 to 3 minutes on each side to cook. Serve this pork Schnitzel with lemon wedges. I tend to have flour, bread crumbs and egg mixture left over. So I combine them and add frozen corn kernels and fry up some corn fritters.
Recipe
Easy Pork Schnitzel
Servings: 2
2 – 6 oz. pork cube steaks or boneless pork loin chops pounded to ¼ inch
1 egg
¼ cup milk
½ cup flour
1 cup bread crumbs
½ tsp. salt
1/8 tsp. pepper
2 tbsp. cooking oil
1 fresh lemon, cut into wedges
Place flour in a shallow bowl and season with salt and pepper. Put the bread crumbs in a separate shallow bowl and season with salt and pepper. Whisk the eggs in a bowl and add milk. Continue to whisk until well mixed. Roll the pork in flour, dip in egg mixture and then roll in bread crumbs until well covered. Lay the cutlets in a single layer on a plate uncovered. Refrigerate for 10 minutes. Heat the oil over medium high heat in a skillet. Add the cutlets and cook until golden brown on both sides. This will take about 2 to 3 minutes on each side. Serve with lemon wedges.
