Pork Schnitzel

It seems like pork is always on sale at one of my local grocery stores. I always have it on hand in the freezer so this is a go-to meal for me. It requires only ingredients from my pantry and I love that because I very rarely plan a meal out more than a day in advance so I need to have everything already on hand.

I made some roasted red potatoes to go with my pork and it turned out perfectly. By the time my potatoes were done, I was done making the pork. This is definitely a dish you want to serve hot so either have your oven on warm and put the finished chops in there while you cook the rest or tent them with aluminum foil to keep the heat in but leave enough air flow that you don't get any moisture build up.

Pork Schnitzel

4 boneless pork loin chops (about 5 to 6 ounces each)
1 1/2 cups flour
Kosher salt and freshly ground black pepper
2 large eggs
1/2 cup milk
4 cups plain dried bread crumbs
2 tablespoons olive oil
2 tablespoons butter

Begin by placing each chop between 2 sheets of wax paper and gently pounding them out with the flat side of a meat tenderizer or rolling pin until they are an even 1/4 to 1/2 inch thick.

Put the flour in a shallow dish and season with salt and pepper. Whisk the eggs and milk in another shallow dish and season with salt and pepper. Put the bread crumbs in a third dish and again season with salt and pepper. Lightly dredge each piece of pork in flour, then in the egg and finally into the bread crumbs, pressing the bread crumbs onto the pork gently so they have a nice even coating.
Lay the breaded pork cutlets in a single layer on a plate lined with parchment and refrigerate, uncovered, for 10 to 12 minutes to allow the coating to dry out a little and adhere to the pork.
Heat oil and butter in large nonstick skillet over medium-high heat. Gently lay the cutlets into the pan and cook until golden brown and crispy, about 3 minutes per side. Remove to paper towels to drain and transfer to a serving platter while still hot. Garnish with lemon wedges if you have them. They still are great if not.
Slightly adapted from Food Network.

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