Schnitzel is an amazing German dish. This recipe calls for boneless pork chops but you can make it with veal, chicken, pork or beef. As long as it's boneless, it can be schnitzeled! The practice of tenderizing the meat, seasoning it, dredging it in breadcrumbs and frying it is centuries old. It's simple, beautiful and the taste can't be beat!
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1 First you’ll want to flatten the pork chops. Place them between two sheets of wax paper and pound with a smooth meat tenderizer until about 1/4” thick.
2 In a small bowl, mix up salt, black pepper and garlic powder. Season flattened pork chop with season mixture on both sides.
3 Next, in medium sized bowl, mix together flour and paprika. In two separate wide-mouth bowls, add eggs and then breadcrumbs.
4 In a large pot, heat oil to 330 F over medium high heat. Once oil is almost up to temperature, get the pork ready to go. First dredge both sides in flour, then egg and then breadcrumbs. Be careful not to leave the pork in any one mixture for too long. Move quick but not too quick.
5 Fry pork for about 3-5 minutes on both sides until golden brown. Transfer to a draining rack or paper towel lined plate to let excess oil drain. Serve warm with a squeeze of lemon.