Panko-Crusted Pork Schnitzel
Panko-Crusted Pork Schnitzel
This tasty version of pork schnitzel is a great weeknight main course — fast, easy, and fun to make after one of those long days at the office when you need to let out a little aggression.
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Servings
2
Ingredients
- 2 boneless pork cutlets
- salt and pepper, to taste
- 1/2 cup milk
- 1 egg
- 3 cup panko breadcrumbs
- 1/2 cup canola oil
- lemon wedges, for garnish
Directions
- Place the pork cutlets in individual Ziploc bags. Using a mallet or the back of a saucepan or pot, flatten the pork until it is about ½-inch thick. Remove from bags and season liberally with salt and pepper on both sides.
- Set up your breading station by whisking the milk and egg together on one shallow plate. On another plate beside it, add the panko breadcrumbs. One piece of pork at a time, coat the cutlet in the milk-egg mixture and then coat it in the breadcrumbs.
- Heat the canola oil in a large saucepan over medium-high heat and then carefully drop in the breaded cutlets. Cook for about 5 minutes on each side, or until the meat is cooked through and the coating golden brown.
- Serve with a couple wedges of lemon as desired.