Pork Schnitzel4

By ctaubenheim

Ingredients

• 4-5oz Boneless Pork Chops,
• about 1/2 inch Thick (I
• butterflied them b/4
• pounding)
• 1/4 c. All Purpose Flour
• 2 Lg Egg Whites
• 1c. Panko Bread Crumbs
• 2 Tbsp Olive Oil
• Lemon Wedges, for Serving

Details

Level of difficulty Average
Cost Average budget

Preparation

Step 1

(NOTE: I butterflied the pork chops first to cut down on the amount of pounding. Season pork with 1/4 tsp each salt & pepper, then pound between 2 pieces of parchment to 1/4 inch thick.

Step 2

Place flour, egg whites, and panko in three separate bowls. Working one at a time, coat cutlets first in flour, then egg whites, then panko, pressing gently to help it adhere.

Step 3

Heat oil in large nonstick skillet on medium. Cook cutlets until golden brown and cooked thru - 2 to 3 minutes per side. Serve with lemon wedges, if desired.