Pork Schnitzel
the Editors of Publications International, Ltd.

Pork Schnitzel
Prep and Cook Time 20 minutes
Yield
Makes 4 servings
Ingredients
4 | boneless pork chops, cut 1/4 inch thick |
1/2 | cup cornflake or cracker crumbs |
1 | egg, lightly beaten |
Black pepper | |
2 | to 4 teaspoons olive oil, divided |
1/3 | cup lemon juice |
1/4 | cup chicken broth |
Preparation
- Preheat oven to 200°F. Place ovenproof platter or baking sheet in oven. Trim fat from pork chops. Place pork chops between layers of waxed paper; pound with smooth side of mallet to 1/8-inch thickness.
- Place crumbs in medium bowl. Dip 1 pork chop at a time in egg; gently shake off excess. Dip in crumbs to coat both sides. Place breaded pork chops in single layer on plate. Sprinkle with pepper.
- Heat 2 teaspoons oil in large skillet over medium-high heat until hot. Add pork chops in single layer in batches if necessary. Cook 1 minute or until golden brown. Turn; cook 1 minute or until golden brown and pork is no longer pink in center. Transfer to platter in oven to keep warm.
- Remove skillet from heat. Add lemon juice and broth. Stir to scrape cooked bits from bottom of pan. Return to heat; bring to a boil, stirring constantly, until liquid is reduced to 3 to 4 tablespoons.
- Remove platter from oven. Pour sauce over meat.
Nutritional Information
Sodium | 273 mg |
Protein | 21 g |
Fiber | 1 g |
Carbohydrate | 13 g |
Cholesterol | 95 mg |
Total Fat | 12 g |
Calories from Fat | 44 % |
Calories | 245 |
Dietary Exchange
Fat | 1/2 |
Meat | 3 |
Starch | 1 |
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