Ingredients
- 2 pound pork loin roast (1 roast, center-cut, sliced into 8 even slices)
- 1 cup all-purpose flour
- 2 teaspoons salt
- 1 1/2 teaspoons freshly ground pepper, to taste (I use Larwy's seasoned salt)
- 3 large eggs
- 3 cups breadcrumbs (dry, could be plain or Italian-seasoned)
- 2 tablespoons finely chopped fresh parsley
- 1 teaspoon paprika
- Butter, as needed
- Olive oil, as needed
- 1 to 2 tablespoons capers
- Lemon wedges, for serving
How to Make
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Step 1: Pound the 8 pork slices between 2 plastic sheets with meat mallet to about 1/4-inch thickness.
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Step 2: Prepare a breading station by arranging 3 shallow bowls or pie plates with the following: Flour seasoned with salt and pepper in the first, beaten eggs in the second, and bread crumbs mixed with parsley and paprika in the third.
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Step 3: Dredge pork slices first in flour, dip in beaten egg and lastly, coat in the bread crumb mixture.
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Step 4: Heat a large frying pan over medium heat. Add 3 tbsp. butter and 2 tbsp. olive oil. When oil is hot, add pork in batches to avoid overcrowding the pan, adding more butter and oil if pan is dry. Cook until golden brown on each side, about 2 to 3 minutes per side.
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Step 5: Remove the pork slices (schnitzel) from pan. Transfer to paper towel to drain. Keep warm.
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Step 6: Wipe pan with paper towel, if needed. Add more 2 tbsp. butter and capers and fry until golden, about 1 to 2 minutes.
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Step 7: Serve schnitzel with capers and lemon wedges. Serve 1 to 2 schnitzel per serving, depending on appetite.
We hope you enjoy this recipe!
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