Thursday, May 21, 2009


I'd heard of schnitzel before but never had it to my knowledge, maybe because it is often served with cabbage or sauerkraut neither of which I am a fan.

Even though reading the recipe it seems to have no flavor, the lemon is a surprisingly big factor.

What we need: boneless pork chops, preferably about 1/2 inch thick, panko bread crumbs, a couple eggs and a few tablspoons flour. We'll also need some vegetable oil for the pan and a couple lemons.

Using some parchment paper to keep the flinging bits of pork to a minimum, pound out the chops til 1/4 inch thick or so.

Dredge in the flour.

Next the egg.

Finally the panko crumbs.

Heat a skillet on medium with about 4 tbsp of vegetable oil and fry the pork chops for about 4 minutes per side. Check the first batch and make sure this is long enough, it depends on how thick they are.

Drain on a paper towel. Squeeze a little lemon juice of the top of the schnitzel and serve with a slice of lemon and some oven roasted potatoes.

4 boneless pork chops
1 cup panko bread crumbs
2 eggs
1/2 cup flour
vegetable oil for frying

Pound the pork chops to a even thickness, dredge in flour, egg then crumbs. Fry approx. 4 minutes per side on medium. Drain on paper towels. Squeeze a little lemon juice over the top and serve with lemon slices.

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