Flattening these porkchops into cutlets makes an ordinary porkchop into something extraordinary.
2 boneless Porkchops
¼ cup Flour
½ tsp Salt
¼ tsp Pepper
2 Eggs mixed together with a fork
1 cup Panko
3 tbsp Olive Oil or Ghee
Flatten the porkchops into cutlets that are about ½ inch thick. The best way to do this is in a plastic bag.
Take three plates and put the flour, salt, & pepper in one. The egg in the second and the panko into the third.
Cover the pork cutlet in flour. Shake it off. Dip in the egg, and then dredge in the panko.
Once all the cutlets are done, heat the oil or ghee until shimmering. Then cook the cutlets until golden brown and firm to the touch.
This is a great recipe to have at the ready because you can use it for pork, chicken, or beef.
You can add additional spices to the flour such as garlic or cayenne pepper to enhance the flavor.
Traditional Pork Schnitzel is served with a butter lemon sauce or creamy mushroom sauce. You can use any gravy that you like or serve it as is.