Pork Schnitzel
Boneless pork loin pounded thin with a guaranteed crispy coating
Ingredients
- 4 boneless pork loin chops
- ⅓ cup flour
- 1 ½ cups bread crumbs not panko
- 2 eggs
- salt and pepper
- ¾ cup heat safe oil such as vegetable about ¼ inch deep
- lemon slices for garnish
- fresh chopped parsley
Instructions
- Lay one pork loin between 2 sheets of plastic wrap or parchment paper and pound with the flat side of a meat tenderizer on a stable surface until meat is about ¼ inch thick or less. Repeat with remaining pork loins. Lay on a rack over a baking sheet and refrigerate uncovered at least 30 minutes.
- Lay out 3 wide shallow dishes and add flour to first dish, egg to second and breadcrumbs to third. If using unseasoned breadcrumbs, season with salt and pepper.
- Heat oil in pan until 350 degrees. Ensure you are in a safe and stable area for cooking.
- While oil is heating, season cutlets with salt and pepper. Coat one cutlet in flour on both sides, then egg, then breadcrumbs.
- Gently add one cutlet to oil when heated to 350° and cook on each side until well browned. Remove from oil, shake gently, then lay on a rack to cool. Do not lay on paper towel. Dab any oil puddles with paper towel.
- Repeat with remaining cutlets, while keeping cooked cutlets in a warm oven.
- Serve with lemon slices and fresh chopped parsley.
Notes
Nutritional information is based on an estimate of the oil consumed, considering the measurement oil before and after cooking. If cooked at optimum temperature, the schnitzel should only absorb a minimum amount of oil.
As well, the amount of flour, egg and breadcrumbs are adjusted for a similar estimate based on original measured amount and what was left in the dredging dishes.
Nutrition
Calories: 485kcalCarbohydrates: 30gProtein: 28gFat: 28gSaturated Fat: 6gPolyunsaturated Fat: 9gMonounsaturated Fat: 12gTrans Fat: 1gCholesterol: 137mgSodium: 946mgPotassium: 451mgFiber: 1.3g
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