We used to go to a German restaurant every year for Christmas, and year after year I would order the weinerschnitzel. There were plenty of other delicious options on the menu, but it was always the schnitzel for me. I love it!
Unfortunately we stopped this tradition a few years ago, and I haven’t had a good schnitzel since. I was thinking about it the other day, and I decided to make some pork schnitzel. Then, I decided to go with the “let’s bread things in popchips” trend that Mo started, and that I keep seeing all over blogs. This was REALLY good and super easy to make. I kept calories down by breading just one side, which was perfectly fine. Honestly, I think breading both sides would have been too much. I served these with mashed sweet potatoes and Brussels sprouts.
Note: the lemon in this really makes a difference. My husband tried to skip it, because he thought I was just being crazy lemon-lady again. But he admitted that it really needs it. It doesn’t make it taste like lemon at all, but it adds an acidity that the dish really needs.
- 4 pork chops
- 1/2 c flour
- 2 eggs, scrambled
- 1 bag original flavor popchips, crushed (or breadcrumbs if you’d rather)
- 1/4 cup higher smoke point oil (like grapeseed)
- 1 lemon, cut into wedges
Pound out your pork chops until they are about 1/4″ thick. Put your flour, egg, and chips into three separate dishes. Dredge pork in flour, shaking of excess. Then dredge in egg, and press one side into the chips to coat. In a medium, straight-sided skillet, heat oil over medium-high heat. Oil is ready with a drop of water bounces off. Fry schnitzels one at a time, about 2 minutes on each side. Set on paper towels to soak up extra oil. Squeeze lemon all over breaded side, and serve with a lemon wedge. Serves 4.