To make German-style pork schnitzel, pork loin chops are pounded thin, breaded, and quickly pan fried until crisp and delicious.
Ingredients
- boneless pork loin chops: 4 piece (5 ounce, trimmed)
- table salt: 1 tsp (divided)
- black pepper: 0.5 tsp (divided)
- all-purpose flour: 0.25 cup
- garlic powder: 0.5 tsp
- onion powder: 0.5 tsp
- eggs: 2 piece
- whole milk: 0.25 cup
- ½ cups panko breadcrumbs: 1 piece
- canola oil: 6 Tbsp (divided)
- unsalted butter: 2 Tbsp (divided)
- fresh thyme: (for garnish, chopped)
- Lemon wedges: (for serving)
Metric Conversion
Stages of cooking
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Place 1 pork chop between 2 sheets of plastic wrap on a clean work surface or cutting board. Pound pork chop using a meat mallet until 1/4-inch thick. Transfer to a clean plate. Repeat with remaining pork chops. Evenly sprinkle pork chops with 1/2 teaspoon of the salt and 1/4 teaspoon black pepper. Dotdash Meredith Food Studios
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Mix together flour, garlic powder, onion powder, 1/4 teaspoon salt and remaining 1/4 teaspoon pepper in a shallow dish. Place eggs and milk in a separate shallow dish and whisk to combine. Place breadcrumbs in a separate shallow dish. Dip a pork chop in flour, dusting off excess flour; dip in egg mixture, allowing excess to drip off. Place into breadcrumbs; flip and press pork into breadcrumbs until well covered. Repeat with remaining pork chops. Dotdash Meredith Food Studios
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Place prepared pork chops on a plate or sheet tray and transfer to the refrigerator, uncovered, for 5 to 10 minutes. Dotdash Meredith Food Studios
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Heat 3 tablespoons of the oil and 1 tablespoon of the butter in a large skillet over medium-high. Add 2 pork chops and cook, flipping once, until golden brown on each side and no longer pink in the center, 2 to 3 minutes per side. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Adjust heat to prevent burning.
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Transfer to a clean plate or sheet tray. Pour off and discard oil from pan; wipe skillet clean and place back on stovetop over medium-high. Add remaining 3 tablespoons oil and 1 tablespoon butter and repeat with remaining 2 pork chops. Sprinkle cooked pork chops with remaining 1/4 teaspoon salt and thyme.
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Serve chops with lemon wedges. Dotdash Meredith Food Studios