30 minutes
This is a classic German recipe that consists of tender pork, breaded and pan-fried to golden perfection, served with a zesty lemon wedge. It's a simple yet satisfying dish that's perfect for a weekday dinner.
1. Preparation of the Pork
Place the pork chops in a large plastic bag and pound them until they're about 1/2 inch thick. Season the pork with salt to enhance its flavor.
2. Standard Breading Procedure
Set up three shallow dishes. In the first dish, add the flour. Beat the eggs in the second dish. In the third dish, add the breadcrumbs. Dredge the pork in the flour, then dip in the egg and finally coat in the breadcrumbs.
3. Preheat the Oil
In a large frying pan, heat the avocado oil over medium-high heat. It should be about 350F but you can always toss a few breadcrumbs in once you think it's hot and if the sizzle and the oil isn't smoking, that's usually a good sign that you're around the right temp.
4. Preparing the Salad
While the oil is heating, finely shred the cabbage and scallions and place them into a bowl of ice water.
5. Frying the Pork
Once the oil is hot, add the breaded pork and fry for 2-3 minutes per side, or until golden brown and cooked through.
6. Resting the Pork
After removing the pork from the pan, season it with a bit more salt and let it rest on a wire rack.
7. Serving
Drain and dry the cabbage and scallions, then serve them alongside the pork schnitzel with a lemon wedge. Squeeze the lemon over the schnitzel just before eating.
Opt for boneless pork loin or tenderloin, trimmed of excess fat and sinew.
Maintain oil at around 350°F using a thermometer to prevent burning or sogginess.
Use the traditional three-step process with seasoned flour, egg wash, and breadcrumbs. Consider adding grated Parmesan or paprika to the breadcrumb mixture.
Generously season both sides of the pork cutlets with salt and pepper before breading.
Fry the schnitzels one or two at a time to ensure even cooking and crispiness.
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