I made this crispy pork schnitzel for dinner last night. It rocked my world! It turned out so perfectly crispy and tender.
It came together in under 30 minutes, which makes me happy.
I suggest you make it for dinner this week, your mouth will thank you!
What you need,
4 pork loin centre chops, the thin boneless ones
1 cup bread crumbs, I used Panko
¾ to 1 cup of vegetable oil
Salt and Pepper
1 lemon, cut into wedges
For the salad,
¼ cup sour cream
½ tbsp. white vinegar
1 tbsp. chopped fresh dill
1 English cucumber, cut thinly on a diagonal
Salt and Pepper
Start by making the salad. In a medium bowl stir together the sour cream, vinegar, dill and salt and pepper to taste.
Gently fold in the sliced cucumber and toss to coat.
Cover with saran wrap and chill in the fridge for 15 minutes while you make the schnitzel.
Start by trimming the chops of any excess fat and pat them dry with a paper towel. Place the chops between 2 pieces of wax paper and pound the chops out with a mallet or rolling pin until they are a ¼ inch thick. Season both sides of the chops with salt and pepper.
In a shallow dish whisk the eggs and season with salt and pepper.
Add the panko crumbs to a second shallow dish.
Dip the chops into the egg to coat well and then press into the panko crumbs to coat well. I dipped all my chops then double coated them with another layer of egg and crumbs. I like a nice thick coating; you don’t have to if you don’t want to.
Heat the oil in a large sauté pan over medium high heat until the oil is about 350 degrees.
Place the coated chops in the pan and cook for 2-3 minutes on each side until brown and crispy and the pork is cooked through.
Drain the cooked chops on a piece of paper towel.
Serve with the cucumber salad and a wedge of lemon.
I also served mine with some apple sauce and some new baby potatoes with butter and fresh dill.
What a great dinner! It is fast and easy and it tasted amazing.
Recipe adapted from Key Ingredient