To make Germanstyle pork schnitzel pork loin chops are pounded thin breaded and quickly pan fried until crisp and delicious
Prep Time
5 mins
Dificult
Medium
Servings
30 mins
Ingredients
Instructions
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
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.
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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.
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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.
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.
Serve chops with lemon wedges.
Dotdash Meredith Food Studios
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