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.
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