Pork Schnitzel
Pork schnitzel is the kind of dish that instantly feels comforting—crispy on the outside, tender on the inside, and full of simple, satisfying flavor. With roots in Central Europe, it made its way into many home kitchens, especially across the Midwest, where it became a go-to for hearty family meals. Its charm comes from doing a few basic things really well: thin cuts of pork, a crisp coating, and a quick fry to golden perfection.
Serve schnitzel with creamy mashed potatoes or a tangy potato salad for a classic pairing. A fresh cucumber salad or light greens with vinaigrette help balance the richness, while a squeeze of lemon adds a bright finish. A slice of hearty bread on the side rounds everything out nicely.
Pork Schnitzel
Ingredients:
- 4 boneless pork chops (pounded to ¼-inch thick)
- Salt and pepper, to taste
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 2 tbsp milk
- 1 cup breadcrumbs
- ½ cup vegetable oil or lard (for frying)
- Lemon wedges, for serving
Directions:
- Place the pork chops between sheets of plastic wrap and pound them to about ¼-inch thickness.
- Season both sides with salt and pepper.
- Set up three shallow dishes: one with flour, one with the egg and milk mixture, and one with breadcrumbs.
- Coat each pork chop in flour, dip into the egg mixture, then press into the breadcrumbs until fully coated.
- Heat the oil or lard in a large skillet over medium-high heat until hot.
- Fry each schnitzel for 3–4 minutes per side, until golden brown and cooked through.
- Transfer to a paper towel-lined plate to drain excess oil.
