• Prep Time: 10 mins
  • Cooking Time: 15 mins
  • Serves: 4

Pork Schnitzel

  • Recipe Submitted by on

 Ingredients List

  • 4 boneless pork loin chops
  • Salt & pepper
  • 1 cup parmesan cheese shredded
  • 2 eggs
  • 1 Tbs water
  • 2 cups panko breadcrumbs
  • Cooking oil canola, vegetable (you pick!)
  • For Garnish
  • Extra parmesan
  • Parsley


(Depending on the thickness of your chops, you may or may not need to do this step).

Between two pieces of plastic wrap, pound out your pork chops until they are about ¼-1/2 inch thick (just make them all the same)

Set out 2 shallow dishes – in one, beat the eggs with 1 Tbs water, and pour the panko into the other.

Season the pork chops on both sides with salt and pepper.

Sprinkle the parmesan onto the chops, and pat to adhere to the chop.

Dip first in the egg, then in the panko.

Heat oil in a heavy bottomed skillet over medium high. You’ll need about ¼ inch.

When hot (needs to be around 325F), fry the chops in the oil for about 3 minutes each side, working in batches so you don’t crowd the pan.

Remove the pork chops from the oil, and test the temperature – we need a minimum of 145°F.

Keep warm (tent with foil) while you cook the remaining chops.

Grate fresh parmesan over the top, and sprinkle with parsley if using.


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