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Schnitzel

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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings 4
Calories 300 kcal

Ingredients
  

  • 8 boneless, thin pork chops. (maybe 1/2 inch thick, tops)
  • flour (for dredging)
  • 3 large eggs
  • 1 teaspoon kosher salt
  • freshly ground black pepper
  • 2 cup fresh breadcrumbs
  • 1 tablespoon thyme
  • 1 tablespoon marjoram
  • 1 tablespoon basil
  • vegetable oil (for shallow frying)
  • 8 lemon wedges

Instructions
 

  • Pound flat and wide the chops with a tenderizing hammer.
  • Put flour in one shallow bowl.
  • Whisk egg with salt and pepper in another bowl.
  • Mix breadcrumb and herb in a 3rd bowl.
  • Dredge chop in flour, dip it in egg and press both sides into the breadcrumbs. Use wax paper to separate layers of breaded chops.
  • Fry the chops in a pan, with enough oil to come halfway to top of the chop.
  • Serve with lemon wedge and enjoy!

Notes

  • I have used fresh sourdough…it has a nice taste and finished texture.
  • I like the crunch, so I now mix breadcrumbs with panko.
  • Fresh breadcrumbs absorb less oil than stale.

    • Nutrition

    Calories: 300kcal
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