Pork Schnitzel is an elegant and simple recipe that is perfect served over an arugula salad with lemon vinaigrette. A beautiful meal for a dinner party or family dinner!
Schnitzel is one of those cooking terms that sounds a lot harder and complex than it really is. Schnitzel just means a thin slice of meat that has been pounded with a meat tenderizer and then lightly breaded. It’s a quick & easy way to cook chicken or pork. I love to top mine with freshly squeezed lemon juice, black pepper, and freshly grated Parmesan cheese. Serve it over arugula salad, rice, or with roasted vegetables.
If you don’t eat pork, here is a similar recipe for Chicken Schnitzel.
Here’s how to make Pork Schnitzel:
- Buy the thinnest pork chops you can find at your grocery store. I like the boneless, thin chops that come in a pack of 6 or 7.
- In a shallow bowl, mix together 2 eggs and 2 tbsp of milk. Stir until the yolks are broken and blended.
- Mix 1 cup panko, 1/2 cup of Italian breadcrumbs, 1 tbsp of Italian seasoning, 2 tsp of garlic powder, a good pinch of salt and some black pepper together on a plate.
- Dredge each pork chop in the egg mixture, then the panko mixture, pressing the breadcrumbs into the pork chop so it is evenly coated.
- Heat enough olive oil to just cover the bottom of a large skillet. Once it is glistening and hot, add the pork chops to the oil, making sure not to crowd the pan. Cook for 2-3 minutes on one side, check to see if the pork has browned, and then flip to the other side. Cook another 2-3 minutes or until browned.
- Drizzle a little freshly squeezed lemon juice onto each pork chop and sprinkle with freshly grated parm.
- Transfer to a paper towel-lined plate.
- If serving over arugula salad, top a platter with arugula, a little lemon vinaigrette, some shaved parmesan, and a good sprinkle of freshly cracked black pepper. Top with the pork chops and a little extra parmesan.
Pork Schnitzel
Ingredients
- 1 pack of thin, boneless pork chops
- 1 cup panko
- 1/2 cup Italian breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 tbsp Italian seasoning
- 2 tsp garlic powder
- Good pinch of salt & pepper
- olive oil
- Half a lemon
- Shaved or freshly grated Parmesan cheese
Instructions
- In a shallow bowl, mix together 2 eggs and 2 tbsp of milk. Stir until the yolks are broken and blended.
- Mix 1 cup panko, 1/2 cup of Italian breadcrumbs, 1 tbsp of Italian seasoning, 2 tsp of garlic powder, a good pinch of salt and some black pepper together on a plate.
- Dredge each pork chop in the egg mixture, then the panko mixture, pressing the breadcrumbs into the pork chop so it is evenly coated on both sides.
- Heat enough olive oil to just cover the bottom of a large skillet. Heat the skillet over medium/high heat. Once it is glistening and hot, add the pork chops to the oil, making sure not to crowd the pan.
- Cook for 2-3 minutes on one side, check to see if the pork has browned, and then flip to the other side. Cook another 2-3 minutes or until browned.
- Transfer to a paper towel-lined plate. Top with a good squeeze of half a lemon and sprinkle with freshly grated parm. If serving over arugula salad, top a platter with arugula, a little lemon vinaigrette, some shaved parmesan, and a good sprinkle of freshly cracked black pepper. Top with the pork chops and a little extra parmesan.
Tried this recipe?Let us know how it was!
