Pork Schnitzel
Pork schnitzel is one of those meals that immediately brings comfort—crispy on the outside, juicy on the inside, and packed with simple, satisfying flavor. Originating in Central Europe, it found its way into countless home kitchens, especially throughout the Midwest, where it became a staple for filling, family-style dinners. Its appeal lies in mastering a few essentials: thinly pounded pork, a crunchy coating, and a quick fry to achieve that perfect golden crust.
Pair schnitzel with smooth mashed potatoes or a zesty potato salad for a traditional combination. A crisp cucumber salad or fresh greens with a light vinaigrette provide a nice contrast to the richness, while a squeeze of lemon juice adds a refreshing brightness. Serve with a slice of rustic bread to complete the meal.
Pork Schnitzel
Ingredients:
- 4 boneless pork chops (flattened to about ¼-inch thick)
- Salt and pepper, to taste
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 2 tbsp milk
- 1 cup breadcrumbs
- ½ cup vegetable oil or lard (for frying)
- Lemon wedges, for serving
Directions:
- Place the pork chops between plastic wrap and pound them until about ¼-inch thick.
- Season both sides with salt and pepper.
- Prepare three shallow dishes: one with flour, one with the egg mixed with milk, and one with breadcrumbs.
- Dredge each pork chop in flour, dip into the egg mixture, then coat thoroughly with breadcrumbs.
- Heat the oil or lard in a large skillet over medium-high heat until hot.
- Cook each schnitzel for 3–4 minutes per side, until golden brown and fully cooked.
- Remove and place on a paper towel-lined plate to absorb excess oil.
