Pork Schnitzel 1/7/18- #1 new recipe for 2018

At the butcher I kept seeing pork schnitzel and thought I would give it a try. It's really just a fried pork chop in this case. 

It is already pounded out thin so that was one less step. Instead of traditional breadcrumbs I used Panko breadcrumbs so it was extra crispy. I would like to get more of these soon :)

The recipe calls for 1/4 cup of breadcrumbs & 1/3 flour....yeah.... no that's not enough. 

Food Network Recipe HERE

• 6 boneless top pork loin chops (1/2 inch thick, 1 1/2 pounds), trimmed
• 1/2 teaspoon salt
• 1/3 cup all-purpose flour
• 1/4 cup dried bread crumbs
• 1 egg
• 1/4 cup milk
• 3 tablespoons oil

Directions

Place chops between 2 sheets of waxed paper. With meat mallet or rolling pin, pound to 1/8-inch thick. Sprinkle both sides with salt.

Measure flour and bread crumbs onto separate sheets of waxed paper. Whisk together egg and milk in bowl. Lightly coat cutlets in flour, shaking off excess; dip in egg mixture, then into bread crumbs, pressing crumbs to coat.

Heat oil in large nonstick skillet over medium-high heat. Working in batches, add cutlets to skillet; cook, turning once, until golden brown, about 3 minutes per side. Remove cutlets to warm platter. Serve immediately.

Recipe courtesy Family Circle Magazine