Pork Schnitzel
Schnitzel is German for cutlet. Thinly pounded, breaded, and fried, this dish of thin pork chops is traditionally served with spaetzle, tiny noodlelike dumplings. Panko keeps the pork light and crispy with a satisfying crunch.
Instructions:
- 4 (4-ounce) boneless loin pork chops
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1.1 ounces all-purpose flour (about 1/4 cup)
- 1 large egg, lightly beaten
- 1 cup panko (Japanese breadcrumbs)
- Cooking spray
- 3 teaspoons canola oil, divided
- 4 lemon wedges
- Chopped fresh parsley (optional)
1. Place pork between 2 sheets of heavy-duty plastic wrap; pound to 1/8-inch thickness using a meat mallet or small heavy skillet. Cut each piece in half.
2. Sprinkle pork evenly with salt and pepper. Dredge pork in flour; dip in egg. Dredge in panko.Schnitzel is German for cutlet. Thinly pounded, breaded, and fried, this dish of thin pork chops is traditionally served with spaetzle, tiny noodlelike dumplings. Panko keeps the pork light and crispy with a satisfying crunch.
3. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add 11/2 teaspoons oil to pan; add half of pork. Cook 2 minutes on each side or until desired degree of doneness. Repeat procedure with remaining 11/2 teaspoons oil and remaining pork. Serve with lemon wedges, and, if desired, sprinkle with parsley.
Prep: 8 minutes • Cook: 9 minutes
serve with : Sautéed Brussels Sprouts and Red Cabbage with Bacon