While this recipe is for pork, you can definitely sub it out for chicken if you don’t eat or don’t like pork! We serve ours along side a salad with a squeeze of fresh lemon, but there are no limits to how you should enjoy your schnitzel.
WHAT YOU’LL NEED
4 boneless pork chops
½ cup fine bread crumbs
½ cup panko bread crumbs
1 ½ cup AP flour
1 TBSP corn starch
2 eggs
1 QT canola oil (probably won’t use it all depending on your pan)
Salt
Your favorite sides
WHAT TO DO
Trim the fat on your pork chops to a desired amount. Some people like to eat the fat, some people don’t! Lay out plastic wrap and set your chops on it, then cover with another layer. Using a meat tenderizer on the flat side, not the side with spikes, pound the chops really thin. You’re shooting for a ¼” thick max.
Set up your dredge station! You’ll want three bowls that are large enough to coat your chops. In one bowl, but a cup of a flour (you can likely get away with less, but while you’re learning, it’s good to ensure you have enough). Next bowl, crack two eggs and scramble them with a fork or a whisk. In the third bowl, combine ½ cup AP with both breadcrumbs and cornstarch and mix so they’re evenly distributed.
You’re going to pan fry these, not deep fry them. As always with frying, use caution and be safe!! We recommend the heaviest pan you have and do ours in a cast iron skillet. Put about a half inch of oil in the pan and let it get hot. Canola should be in the 350-375 range and can usually be achieved on med-high heat.
Take each chop and first coat it in flour only and make sure you get good and even coverage. Next, place it in your egg bowl and do the same, ensuring you get it all covered. Then dip it in your breadcrumb mix. Using your hands, gently pat the dredge into to the chop to really get it all up in there.
Gently lower your chops into the oil and let them cook 2-3 minutes on each side so the exterior is crispy and golden brown. Don’t put too many in the pan at once. You may see recipes that say “don’t overcrowd the pan” and this is what they mean. If you put too many cold (even room temp is ‘cold’ in this situation) items into hot oil, the temperature of the oil will go down, and your frying won’t occur the way you want it to. We typically do two chops at a time to ensure they all get equal oil attention.
Remove from the oil and sprinkle with salt right away.
Try to resist them until they cool! Enjoy!
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