Directions
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Start by seasoning the pork chops generously. Use 1 teaspoon of kosher salt and 1/4 teaspoon of black pepper, ensuring an even coating. This step is vital for enhancing the flavor of the pork itself.
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Prepare a breading station to streamline your breading process. Set up three shallow dishes: one filled with the flour mixed with granulated garlic, onion powder, and paprika; another with the eggs beaten together with milk; and the last with panko breadcrumbs. This organized setup ensures a smooth workflow.
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Take each seasoned pork chop and dredge it in the flour mixture, ensuring it is fully coated. Next, dip the chop into the egg mixture, allowing any excess to drip off. Finally, coat the chop with panko breadcrumbs, pressing gently to ensure adherence. Repeat this for all the chops, setting them aside on a plate.
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In a large skillet, heat a generous amount of canola or vegetable oil over medium heat. The oil should be hot enough to sizzle when you add the pork, so be attentive to the temperature for optimal frying.
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Carefully place the breaded pork schnitzels into the skillet. Fry in batches, making sure not to overcrowd the pan. Cook for about 3-4 minutes on each side or until they reach a golden brown hue and the pork is thoroughly cooked through.
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Once cooked, transfer the schnitzels onto a plate lined with paper towels to drain any excess oil. While they are still hot, sprinkle with additional kosher salt for added flavor.
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To serve, arrange the crispy schnitzels on a platter and garnish with chopped parsley. Offer lemon wedges on the side for a zesty touch that cuts through the richness.
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