From start to finish, this dish only took me 10 or 15 minutes. The breading was crisp, browned nicely and actually stayed on the pork. It kept the pork juicy and added flavor so we avoided the dreaded problem of bland pork.
By Tracey
Pork Schnitzel
from Cooking Light
Ingredients:
- 4 (4 oz) boneless center-cut pork chops
- 1/4 cup milk (I used 1%)
- 1 large egg, lightly beaten
- 3/4 cup plain breadcrumbs
- 2 tablespoons chopped fresh parsley
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon salt
- 2 tablespoons olive oil
Directions:
Using a meat mallet (or whatever you have – a skillet or rolling pin would be fine), pound each of the pork chops until they are 1/8-inch thick.
In a wide, shallow dish, beat the milk and egg with a fork until combined. In a second dish, stir together the breadcrumbs, parsley, garlic powder, and pepper. Season the pork chops on both sides with the salt. Dip in the egg mixture, coating both sides and letting the excess drip off, then transfer to the breadcrumb mixture, covering each side with an even layer.
Set a large nonstick skillet over medium-high heat. Add 1 tablespoon of the oil and heat until shimmering. Place two of the pork chops in the pan and cook for about 2 minutes on each side, or until the coating is golden brown and the pork is cooked to your desired doneness. Transfer the pork to a plate and tent to keep warm. Repeat with the remaining tablespoon of oil and the remaining two pork chops.
