Pork Chop Schnitzel

This is a great way to cook pork. Keeping the meat on the bone, coupled with the intense heat from frying retains all the juices of the pork. As with "Pork Katsu", "Panko" breadcrumbs are used to achieve that satisfyingly crispy and crunchy exterior. The Pork Chop Schnitzel combines perfectly with potato salads, fermented cabbage, creamy sauces, and even different types of salsas! No matter the combination, it is a great protein option for a main course!

Remove the skin from <quantity>2</quantity> pork chops, leaving the fat on

Line the work surface with cling film

Place a pork chop on the surface

Cover the pork chop with cling film

Beat the pork chop until it flattens

In a container with <quantity>2½<unit>cups</unit></quantity> of water, add <quantity>1⅓<unit>tbsp</unit></quantity> of salt

Blend well to make brine

Place pork chops in brine for 90m

Remove pork chops from brine, dry and season both sides with salt to taste

Season pork chops on both sides with black pepper to taste

Crack <quantity>2</quantity> eggs

Add <quantity>1<unit>cup</unit></quantity> of milk

Whisk together until homogenous

Dredge pork chops in a bowl with <quantity>2¼<unit>cup</unit></quantity> of cornstarch

Dip pork chops in egg and milk mix and coat evenly

Dredge pork chops in a bowl with <quantity>2<unit>cups</unit></quantity> of Panko breadcrumbs

Heat <quantity>1<unit>L</unit></quantity> of vegetable oil to <temperature>175<unit>°C</unit></temperature>

When the oil is hot, fry the pork chops 4m until golden

Flip and fry for 4m

Transfer the pork chops to the wire rack. Allow to rest 3m

The Pork Chop Schnitzel is ready to serve!

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