Pork Schnitzels – a super easy to follow recipe for these delicious schnitzels, serve them with some yummy mashed potatoes and you’ve got yourself dinner.
I promise promise promise you will love these pork schnitzels. I for one love pork, I mean come on we’re talking bacon. However, settle down now, we are not talking bacon here, we are talking schnitzels. I just love saying schnitzel, come on say it out loud, schnitzel. SCHNITZEL. Well if you’ve never had a schnitzel, you must have one, so let’s talk schnitzels.
Although pork schnitzels are a popular German dish, it is also a dish that was often on our dinner table growing up. My mom would serve them with some mashed potatoes and a salad. This was a common dinner on a weeknight or sometimes they were perfect for a Sunday night dinner. Pork schnitzels are a favorite even now. As a matter of fact this really is one of my husband’s favorite. Pork rules, my friends. Pork is king and pork schnitzels is where it’s at.
The secret with these pork schnitzels is to take your frustrations out on them and pound the heck out of them. You want them as thin as possible. So making these schnitzels is like having a therapy session, works wonders!
The great thing here is that you don’t require a lot of ingredients here, pork of course, flour, breadcrumbs and eggs. So simple to make and well if you want to surprise your significant other next time you have dinner together, this here is a winner.
If you guys love this recipe, and most importantly make it yourselves, please let us know. Take a picture and tag it #jocooks on Instagram so we can see it. I always love to see what you guys come up with!
Pork Schnitzels - a super easy to follow recipe for these delicious schnitzels, serve them with some yummy mashed potatoes and you've got yourself dinner.
- 10 pork chops boneless
- 2 large eggs
- 1 cup all-purpose flour
- 1 cup bread crumbs I used Panko
- salt and pepper to taste
- vegetable oil for frying
Pound each pork chop until just ¼ inch thick with the flat side of a meat tenderizer. Lightly season both sides with salt and freshly ground black pepper.
Heat the oil in a large skillet on medium high heat. You need enough oil so that the schnitzels swim in it, about 1/2 inch.
Place the flour mixture, egg, and breadcrumbs in 3 separate shallow bowls. Dip the chops in the flour, the egg, and then bread crumbs, coating both sides.
Make sure the cooking oil is hot enough at this point.
Fry the schnitzels for about 2-3 minutes on both sides until a deep golden brown. Transfer briefly to a plate lined with paper towels.
Serve immediately over mashed potatoes.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
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