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Preparation
This dish gets a bit messy and it may seem like a long process but it really is quite simple. You will need to tenderize the meat, dredge it in flour, egg and breadcrumbs and fry. See, just a few easy steps!
You can buy pork chops that are already tenderized at most butchers and some grocery stores. I do highly recommend this however it usually costs a bit more.
To tenderize the pork chops yourself, you will need a kitchen mallet and a large Ziploc bag. If you don’t have a kitchen/meat mallet you can use a pan, a cast-iron skillet, a rolling pin, a mortar. The key is to have something relatively heavy that you can use to pound the meat.
I like to put the pork chops in a Ziploc bag to minimize the mess. Put the pork chops in the bag and seal it, getting as much air out of the bag as possible. Use the rigid side of the kitchen mallet to pound the meat, through the Ziploc bag. The Ziploc bag makes the process much cleaner. Make sure to beat all parts of the pork chop, on each side to make each piece relatively even in thickness for more even cooking. The goal is to make the meat more tender so it’s not too chewy once cooked.
Next, you will need three separate bowls. Ideally, they are relatively flat on the bottom and can be shallow. If you have pasta bowls, I find these to be perfect. You want to make sure that each pork chop fits in them nicely.
Put the flour in the first bowl. In the next bowl, add the egg and beat with a fork or whisk. In the last bowl add the breadcrumbs. You want to set these bowls up in this order to make a dredging station. Add a plate to the end so you can put the breaded pork chops on it.
If you have multiple tongs, you can use one for each bowl and use those to transfer the pork chops, otherwise, use your hands. First, start by sprinkling some salt and pepper on each side of a pork chop. Next lay the pork chop in the flour, make sure it is fully coated, flip and coat on the other side. Next place the flour-coated pork chop in the egg and coat on both sides as well. Finally, repeat and coat the pork chop in the breadcrumbs. Set aside on the clean plate. Repeat with the remaining pork chop(s).
Heat oil in a large pan on medium-high heat. To test if the oil is ready, place just a small piece of a pork chop in the oil, if you don’t hear a sizzle wait another minute or two. You don’t want to put the pork chop in the pan if the oil is not hot because the breading will absorb all that oil.
Once the oil is warmed place the pork chops in the pan. Make sure not to crowd the pork chops in the pan, you may need to do multiple batches. Once you place the pork chops in the pan, turn the heat down to medium.
Cook the pork chops on medium heat for about 4-5 minutes on each side. This depends on the thickness of your pork chops. If I need to do multiple batches, I like to put the cooked pork chops in an oven-safe glass dish into the oven to keep them warm. If I have more than 2 batches, I turn on the oven to 200°F to keep the pork chops warm for longer.
Make sure to monitor the heat to prevent burning. I find that my stove isn’t great at keeping the temperature at medium for too long so I often do have to run it down to low after a while.
Once you have cooked all the batches, serve with your favourite sides.
Serving
My favourite pairing is boiled potatoes with a cucumber salad. If you serving with boiled potatoes (baby potatoes are best for this) take a little bit of the leftover oil from the pan and drizzle on the potatoes, top with fresh dill and salt and pepper.
Schnitzel is best served fresh off the pan; however, I do love making extra to use as leftovers. One of my favourite leftover meals with schnitzel is making a sandwich. All you need is a nice fresh bun, tomato, lettuce, and mayo.
Substitutions
The easiest substitution for the pork chop is chicken breast. Before tenderizing, butterfly the chicken breast. To butterfly, it means to cut it horizontally through the middle but don’t let the knife go all the way through. Spread out the top half next to the bottom half while still connected by the seam making one large, flatter, chicken breast.
You can also use veal or beef which you would treat and cook the same way as the pork chops.
You can also substitute the boneless pork chop with a bone-in pork chop. The cooking time may need to increase by a couple of minutes.
Schnitzel is great with any side, in my humble opinion. Personally, I will always choose potatoes as the starch (either boiled or mashed) and any one of these cold veggies:
- Caesar salad
- Sauerkraut salad
- Cucumber salad
- Carrot and apple slaw
- Coleslaw
- Pickle salad
I always remember being served schnitzel with hot potatoes and a cold salad so my nostalgia always takes me there. With that said, literally, any vegetable will work.
Breaded Pork Chops Recipe
Equipment
- Meat tenderizer
- Bowls
Ingredients
Instructions
- Start by tenderizing the pork shops. To do this you will need a kitchen mallet and a large Ziploc bag. I like to put the pork chops in a Ziploc bag to minimize the mess. Put the pork chops in the bag and seal it, getting as much air out of the bag as possible. Use the rigid side of the kitchen mallet to pound the meat, through the Ziploc bag. The Ziploc bag makes the process much cleaner. Make sure to beat all parts of the pork chop, on each side. The goal is making the meat more tender.0.65 lbs pork chops
- TIP: if you don’t have a kitchen/meat mallet you can use a pan, a cast iron skillet, a rolling pin, a mortar. The key is to have something relatively heavy that you can use to pound the meat.
- Once you have tenderized the pork chops, you will need three separate bowls. Put the flour in the first bowl. In the next bowl, add the egg and beat it like you would for scrambled eggs. In the last bowl add the breadcrumbs.¼ cup flour, 1 egg, ½ cup breadcrumbs
- The next step gets a little messy. If you have multiple tongs you can put one in each bowl and use those to transfer the pork chops, otherwise, use your hands. First start by sprinkling some salt and pepper on each side of a pork chop. Next lay the pork chop in the flour, make sure it is fully coated, flip and coat on the other side. Next place the flour coated pork chop in the egg and coat on both sides as well. Finally, repeat and coat the pork chop in the breadcrumbs. Repeat with the remaining pork chop(s).½ tsp salt, ½ tsp ground black pepper
- Heat oil in large pan on medium-high heat. Once the oil is warmed place the pork chops in the pan. You should hear a sizzle when the pork chop touches the oil. Make sure not to crowd the pork chops in the pan, you may need to do multiple batches. Once you place the pork chops in the pan, turn the heat down to medium.4 tbsp olive oil
- Cook the pork chops on medium heat for about 4-5 minutes on each side. This depends on the thickness of your pork chops. If you need to do multiple batches, I like to put the cooked pork chops in an oven safe glass dish into the oven to keep them warm. You can turn on the oven to 200°F if you have more than 2 batches to keep the pork chops warm for longer. Make sure to monitor the heat to prevent burning. Turn down the temperature of the burner as required.
- Once you have cooked all the batches, serve with your favourite sides.
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