Pork Schnitzel


2 lbs boneless pork chops, trimmed and sliced into 1/2" cutlets

1/3 cup flour

1 Tbsp garlic salt

1/2 tsp paprika

1/2 tsp pepper

3 eggs

2 cups panko bread crumbs

Olive oil

Lemon wedges

Place cutlets in a single layer is a zip lock bag.

Pound cutlets until 1/4" to 1/8" thick.

Set up 3 pie tins, then in 1 combine 1/3 cup flour, 1 Tbsp garlic salt, 1/2 tsp paprika and 1/2 tsp pepper.

In the second, use a fork to beat 3 eggs.

In the third bowl, add 2 cups panko crumbs.

Dip both sides of each cutlet in flour then in egg, in bread crumbs.

It helps to use a fork for the dipping process to keep your hands clean.

Repeat with remaining cutlets. Heat a large non-stick fry pan on medium heat and add oil to cover the pan.

When oil is hot, add cutlets a few at a time and fry 3 to 4 min per side or until cooked through.

Reduce heat if browning too quickly.

Remove to paper towel lined plate.

Cut into one to check doneness - juices should run clear.

Serve with lemon wedges. Enjoy!
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