Pork Schnitzels

Pork Schnitzels

6-8 Boneless Pork Loin sub with boneless pork chop
Salt and Ground Black Pepper
2 tbsp. Flour just for dusting; use more if needed
3 large eggs
1 1/2 cup Breadcrumbs

  • Place the pork chops between two sheets of film/plastic wrap (resealable freezer bags work well) on a solid, level surface. Pound the pork with the smooth side of a meat mallet to a thickness of 1/8-inch or you can use your hand or do not have a mallet. Trim any fat from the edges.
  • Whisk the eggs another bowl until well blended, pour Italian breadcrumbs or panko breadcrumbs, whatever you prefer, on the plate.
  • Add a pinch of salt, and black pepper on each pork slice, then dredge the pork in the flour mixture one at a time, then dip them into egg mixture to the breadcrumbs. You can use seasoned breadcrumbs or unseasoned, read labels! If it is unseasoned than just add a bit of salt to season it. Some Panko breadcrumbs are untoasted and unseasoned so just be aware of that.

  • For Full Instruction: sandraseasycooking.com

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