On Saturday night, the hubby and I came home from an afternoon of errand-running, and we were hungry. Thankfully, I had sliced and pounded out some boneless pork chops earlier in the afternoon because I had a hankering for pork schnitzel. It was what we ate every chance we could when we went to Prague and Vienna last fall. (All the food was good in Europe but especially the schnitzel.) And what an easy thing to prepare!
I got my latest inspiration from an Instagram account I follow: @the_perksofbeingus. All of their IGTV videos are fabulous! Go give them a follow right now. Do it!
The chef in the video I watched says to season the pork well before it is dredged through the breadcrumbs. He used sea salt, toasted garlic granules, black pepper, Cajun seasoning and ancho chile powder. He credits the Spiceology company for the spices. I’m ordering some myself after seeing how delicious the spice rub turned out! But he says to make a mixture of those spices and season both the meat and the bread crumbs.
- 6 boneless top pork loin chops (1/2 inch thick, 1 1/2 pounds), trimmed
- Mixture of spices including sea salt, garlic powder or granules, black pepper, Cajun seasoning and ancho chile powder
- 1 cup Panko bread crumbs
- 1 egg
- 1/4 cup milk
- 1 cup of peanut oil or another high heat oil
- 1 lemon
- Place chops between 2 sheets of waxed paper. With a meat mallet or rolling pin, pound to 1/8-inch thick. Sprinkle both sides with spices.
- Whisk together egg and milk in a bowl. Lightly dip meat in egg mixture, then into bread crumbs, pressing crumbs to coat.
- Heat oil in a black iron skillet over medium-high heat until it smokes. 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. Garnish with lemon.