Ingredients
- 4 thin-cut boneless pork chops pounded to 1/4-inch thickness
- Salt and freshly ground black pepper
- 2/3 cup all-purpose flour
- 1 large egg
- 3 tablespoons milk
- 3/4 cup seasoned breadcrumbs
- 2 tablespoons vegetable oil divided
- 2 tablespoons butter divided
- 1 lemon cut into wedges
- Fresh parsley chopped (for serving)
Instructions
- Season both sides of the pork chops with salt and pepper.
- Set up a dredging station with three bowls: Flour in the first, egg mixed with milk in the second, and breadcrumbs in the third. Dredge each pork chop in flour, dip it in the egg mixture, and lightly coat it with breadcrumbs. Shake off the excess before proceeding with the next chop.
- Place the breaded pork chops in the refrigerator for 10 minutes to let the coating set.
- Heat a large skillet over medium-high heat, then add 1 tablespoon of vegetable oil along with 1 tablespoon of butter.
- Fry two chops until they become golden brown and reach an internal temperature of 145°F, about 2-4 minutes on each side. Transfer them to a paper towel-lined plate. Add the remaining oil and butter to the skillet and fry the other chops in the same manner.
- Arrange the schnitzel on a serving plate and garnish with lemon wedges and fresh parsley. Squeeze fresh lemon juice over the top before serving, if desired.
