Wiener Schnitzel is the Austrian version of this recipe and is made from veal. This Hungarian version of Schnitzel is made from pork chops or pork tenderloin. In my opinion, pork tastes better than veal as it does not dry out like veal can. Schnitzel is great paired with a slice of lemon and creamy mashed potatoes but is also really good with Crème Fraîsche with Sautéed Tomato, Cubanelle Peppers and Yellow Beans.  Both combinations are delicious.
Tip : If using pork chops, try to get the very thin 'fast fry' cut, otherwise it's best to use a meat mallet to thin regular cut pork chops to about 1/4" inch before breading. This will increase the size of the chop but will ensure that the chop stays moist. Cut slits in the fat edges to prevent the meat from curling up when frying and to allow the meat to be flattened out.
Ingredients
- 6 very thin pork chops
- 1 egg
- 1/4 cup milk
- 1 cup all-purpose flour
- 1 cup panko or dried breadcrumbs
- 1 tbsp kosher salt
- vegetable oil for frying
- 1 lemon cut into wedges and de-seeded
Instructions
Gather all ingredients before starting the recipe.
- Season 6 very thin pork chops pork chops with 1 tbsp kosher salt and allow to rest at room temperature for an hour before shallow frying.
- Set up your workstation before you heat the oil. This should include 2 sheets of parchment paper with a bowl in the center; start with 1 cup all-purpose flour on the first, then 1 egg and 1/4 cup milk whisked together and then 1 cup panko or dried breadcrumbs on the second sheet.
- Pour a generous amount of vegetable oil for frying into a large frying pan, enough oil so that it is almost as deep as the thickness of one pork chop. You are shallow frying so you do not want to immerse the chop in deep fat.
- Heat the oil over high heat while breading the pork chops.
- Turn one pork chop at a time in the coating mixture: first dredge it lightly in flour, then coat both sides in the egg wash, and finally press both sides firmly into panko crumbs (or regular bread crumbs) so the coating adheres evenly.
- Test the oil for temperature by dropping a few panko crumbs in the oil, if they rise immediately and sizzle, the oil is ready. Reduce heat to medium-high.
- Add as many chops as will fit in the pan without overlapping, and fry until the first side develops a nice golden color. Check periodically and turn the chops once the first side is evenly browned. The second side will take a little longer, since the fat cools slightly when the chops are flipped, so let that side cook until it reaches the same even golden finish.
- Remove fried chops to a paper towel to drain and continue with the remaining chops.
Serving
- Move chops to a serving platter or individual plates and serve with a wedge of lemon.
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