Pork Schnitzel

Instructions

Place 2 pork chops in a gallon size freezer bag and pound chops using a meat mallet or rolling pin until 1/4-inch thick. Transfer to a clean plate. Repeat with remaining pork chops. Evenly sprinkle pork chops with about 1/2 teaspoon each of salt and pepper.

Combine the flour, garlic powder, onion powder, and paprika (if desired) in a shallow dish. Add the remaining salt and pepper and whisk to combine. Combine the eggs and milk in a second shallow dish and whisk together. Place the breadcrumbs in a third shallow dish. Dip a pork chop in the flour on each side, shake off excess flour. Next, dip each side of the pork in the egg mixture, allowing any excess liquids to drip off. Last, set the pork into breadcrumbs; flip and press pork into the breadcrumbs until well covered. Repeat with remaining pork chops.

Place the breaded pork chops on a wire rack over a plate baking sheet. When all the pork has been coated, place the tray in the refrigerator, uncovered, for about 30 minutes.

When ready to cook the pork, pour about ½-inch of oil into a Dutch oven and begin heating over medium-high. When the oil reaches 350°F, add the first schnitzel very carefully to the pan. Cook for 45-60 seconds and flip it, all the while checking the oil temperature frequently and adjusting heat to maintain 325°F.

Check the temperature inside the pork as soon as the breadcrumbs start to look golden. If the pork's temperature has reached 145°F, transfer the schnitzel to a paper towel-lined wire rack over a sheet pan to cool. Sprinkle each cooked piece of schnitzel with salt as it rests on the rack.

Allow the heat to return to 350°F before adding more pork to the oil. (I can typically cook 2-3 schnitzel at a time, depending on size.)

Sprinkle the cooked pork chops with parsley and serve with lemon wedges.

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