Pork Schnitzel

Instructions

1. 1

   Pound the pork loin chops between two sheets of plastic wrap or parchment paper to an even thickness of about 1/4 inch (6 mm). Season both sides with salt and black pepper to taste.

2. 2

   Set up a breading station with three shallow dishes. In the first dish, place the flour. In the second dish, beat the eggs with the milk. In the third dish, combine the breadcrumbs and Parmesan cheese.

3. 3

   Dredge each pork chop in the flour, shaking off the excess. Then dip it into the egg mixture and let the excess drip off. Finally, coat the pork chop in the breadcrumb mixture, pressing gently to adhere. Place the breaded chops on a plate and repeat with the remaining pork.

4. 4

   Heat half of the olive oil in a large skillet over medium heat. Once hot, add two breaded pork chops and cook for about 3–4 minutes on each side, or until golden brown and fully cooked through (internal temperature of 145°F/63°C).

5. 5

   Transfer the cooked schnitzels to a paper-towel-lined plate to drain excess oil. Add the remaining olive oil to the skillet and cook the remaining schnitzels following the same process.

6. 6

   Serve the schnitzels hot with lemon wedges on the side for squeezing over the top. Pair with a simple green salad or potato salad if desired.