If you want to serve an entrée that will amaze and astound people, then this recipe for Viennese Schnitzel is the perfect one for you. It’s guaranteed to be a new, exciting recipe for impressing guests, and it tastes fantastic too!
4 boneless pork chops, 1/2 inch thick
1/4 cup flour
1 teaspoon seasoned salt (Spike or Lawrey's, or just substitute plain salt)
1/4 teaspoon freshly ground black pepper
1 egg, beaten
2 Tbsp milk
3/4 cup fine dry bread crumbs or panko
1 teaspoon paprika
3 Tbsp canola oil, grapeseed oil, or olive oil
© Adrian Catalin Lazar | Dreamstime.com
- Use a meat hammer to pound the pork cutlets . Cut small slits around the edges of the cutlets to prevent curling.
- Set out 3 shallow bowls. One with a mixture of the flour, seasoned salt, and pepper.
- The second with the egg and milk whisked together. The third with a mixture of the bread crumbs (or panko) and paprika.
- Heat the olive oil in a large skillet on medium high heat.
- Dredge the cutlets first in the seasoned flour, then dip the cutlets in the egg mixture, and then into the mixture of bread crumbs and paprika.
- Working in batches, sauté the cutlets for 3-4 minutes on each side. Remove the cutlets from the skillet and cover with foil or place in a warm oven to keep warm.
- Serve lemon slices if you like. Serves 4.
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