Pork Schnitzel

Time: 30 min


  • 4 boneless pork chops
  • Juice of half a lemon
  • 1 full lemon (for serving)
  • ½ tsp salt
  • ½ cup flour
  • 3 tbsp water
  • 1 egg
  • 1 cup breadcrumbs
  • 3 tbsp butter
  • 3 tbsp vegetable oil
  • A bunch of parsley (chopped)


  1. Arrange the pork chops between two sheets of wax paper or plastic wrap and using a heavy rolling pin or the flat side of a meat tenderizer, pound out the pork chops to about 0,6 cm or ¼-in thickness.
  2. Season both sides with lemon juice, salt, and pepper.
  3. Place three separate shallow bowls on the counter. Fill the first one with a combination of flour and pinch of salt. A mixture of lightly beaten egg and water should be in the second one. Third one must be filled with breadcrumbs. (Secret: to reduce the mess, use only one hand in the third bowl). Do this with all pork chops.
  4. In a large cast-iron skillet or stainless steel frying pan (or something like those two). Fill it with oil for about 0,6 cm or ¼-in and heat it until it reaches about 165ºC or 330ºF.
  5. Work in batches, frying the schnitzel for about 2-3 minutes on each side, until golden brown, transfer cooked schnitzels to a paper towel-lined plate. While frying, try to keep maintain the same oil temperature.
  6. Serve immediately, topping with slices of lemon and chopped parsley.



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