Everyone in the family enjoyed this so much. I’ll have to make a double batch next time!

For a touch of sweetness, serve with a dollop of lingonberry jam or a slice of lemon to brighten the flavors. And of course, a slice of hearty rye bread on the side never goes amiss.

Pork Schnitzel

Servings: 4

Ingredients

4 boneless pork chops

Salt and pepper to taste

1 cup all-purpose flour

2 large eggs

2 tablespoons milk

1 cup breadcrumbs

1/2 cup vegetable oil or lard for frying

Lemon wedges for serving 

Directions

Place the pork chops between two sheets of plastic wrap and gently pound them with a meat mallet until they are about 1/4 inch thick.

Season both sides of the pork chops with salt and pepper.

Set up a breading station with three shallow dishes: one with flour, one with beaten eggs and milk, and one with breadcrumbs.

Dredge each pork chop in the flour, shaking off any excess, then dip into the egg mixture, and finally coat with breadcrumbs, pressing gently to adhere.

Heat the oil or lard in a large skillet over medium-high heat until shimmering.

Carefully place the breaded pork chops in the skillet, cooking for 3-4 minutes on each side, or until golden brown and cooked through.

Remove the schnitzels from the skillet and place them on a paper towel-lined plate to drain any excess oil.

Serve immediately with lemon wedges on the side.

Variations & Tips

For a twist on the traditional pork schnitzel, try using chicken or veal cutlets instead. You can also add a bit of grated Parmesan cheese to the breadcrumbs for an extra layer of flavor.

If you’re looking for a healthier option, bake the schnitzels in the oven at 400°F for about 20 minutes, flipping halfway through, until they are crispy and cooked through. For a touch of spice, add a pinch of paprika or cayenne pepper to the flour mixture.