Pork Schnitzel

This was Bill’s pick on June 7th, 2020. Serve with roasted potatoes and a green salad. Taken from https://natashaskitchen.com/pork-schnitzel-recipe/

 • 2 lbs. boneless pork chops

• 1/3 cup all-purpose flour

• 1 Tbsp. garlic salt (or sub with equal parts salt and garlic powder)

• 1/2 tsp. paprika

• 1/2 tsp. black pepper, freshly ground

• 3 large eggs

• 2 cups panko bread crumbs

• Olive oil, canola oil or any high heat cooking oil to sauté

• Lemon wedges to serve

Trim pork chops of fat and slice them into ½” thick cutlets. Line a cutting board with plastic wrap, place cutlets in a single layer on cutting board and cover with plastic wrap (this prevents splatter). Pound the cutlets until ¼” to 1/8” thick.

Set up three bowls. In the first combine 1/3-cup flour, 1 Tbsp. garlic salt, 1/2 tsp. paprika and 1/2 tsp. pepper. In the second, use a fork to beat 3 eggs. In the third bowl, add 2 cups panko crumbs.

Dredge both sides of each pounded cutlet in flour then dip in beaten egg letting excess egg drip back into the bowl before breading in panko crumbs. It helps to use a fork for the dipping process to keep your hands clean. Repeat with remaining cutlets.

Once all cutlets are breaded, heat a large non-stick pan over medium heat and add enough oil to cover the bottom of the pan. Once oil is hot, add breaded cutlets a few at a time and sauté 3-4 min per side or until cooked through. Reduce heat if browning too quickly. Remove to paper towel lined plate. Cut into one to check doneness - juices should run clear. Serve with lemon wedges.