Can’t catch a flight to Germany this fall for Oktoberfest? Don’t fret- bring the spirit of Oktoberfest into your kitchen this fall with my Oktoberfest Pork Schnitzel recipe- lederhosen not required!
Prep Time: 10 minutes | Cook Time: 10 minutes | Total Time: 20 minutes
- 4 boneless pork cutlets
- 1 cup flour
- 2 eggs, beaten
- 1 1/2 cup panko breadcrumbs
- 4 tablespoons vegetable oil, for frying
- 2 tablespoons butter, for frying
- Lemon slices, for garnish
Begin by placing a pork chop between 2 sheets of plastic wrap. Pound the meat with a meat mallet or rolling pin until the pork chop is 1/2 centimeter thick. Repeat the process with the rest of the pork chops.
Next prepare your breading station. First, place the flour on a plate and season with salt and pepper. Next, beat the two eggs in a shallow bowl with salt and pepper until combined. Finally, place the breadcrumbs on a separate plate and season again with salt and pepper. To bread the pork chops, take one pork chop at a time and dredge it first in the flour, then egg mixture and finally panko breadcrumbs, ensuring that they are completely coated. Place the breaded pork chops on a plate and repeat the process for the rest of the pork chops.
Heat the vegetable oil and butter in a large frying pan over medium-high heat. Gently lay the pork chops to the pan and cook until golden brown and crispy, about 3 minutes per side. Once cooked, remove from the pan and drain the excess oil on paper towels. Season with salt and serve immediately with sliced lemon.