A schnitzel is by definition a deep fried breaded veal cutlet. Although it’s a traditional Austrian dish, the schnitzel was quickly adopted by the cuisine of many other countries and it can be made of pork or even chicken meat. This is a pork chop schnitzel recipe my family enjoys most.

Ingredients for two persons:

• 4 thick boneless pork chops
• 2 eggs
• 2 cups white flour (whole grain flour is also fine)
• 2-3 cups olive oil (for frying the meat)
• 1/2 teaspoon red hot paprika (if you don’t like spicy foods, you can use sweet paprika or simply skip it)
• salt, pepper to taste

Cooking directions:

Tenderize the pork chops with a schnitzel hammer until they become about 1/4 inch thick. In order to avoid the meat from tearing apart, you can place the chops between two sheets of plastic wrap before tenderizing them.

In a deep plate, mix the eggs with the flour, the paprika, salt and pepper, until you get a homogeneous mixture. It needs to be thick but still a little fluid, so if needed, you may want to adjust the amount of flour until you get the desired result.

Dip the pork chops in the egg mixture making sure they are completely covered on both sides.

Put the olive oil in a frying pan and preheat it to medium-high temperature. Take the pork chops out of the egg mix, shake them a little to remove the excess and fry them in the pan for about 10 minutes on each side. If your pan is not as large as to accommodate all 4 schnitzels, fry them two at a time.

Pork chop schnitzel

Serve hot with a side dish of your choice. Leftovers make excellent sandwiches for the next day’s breakfast.