Yeast Free Pork Schnitzel
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Learn more →Ingredients
4 servings
- 4 boneless pork loin chops (about 6 oz each), trimmed
- ½ tsp salt
- ¼ tsp black pepper
- ½ cup all-purpose flour
- ¼ cup milk
- 2 tbsp dijon mustard
Chef's tipUse the same amount. Yellow mustard is milder and more vinegary - taste, then add a little more if needed. - 1 ½ cups plain breadcrumbs
- ½ tsp garlic powder
- ½ tsp paprika
- ½ cup neutral oil (such as canola or sunflower oil), plus more as needed
For serving
- lemon wedges, for serving
- fresh flat-leaf parsley, chopped, for serving (optional)
Instructions
- 1
Place one pork chop between two sheets of plastic wrap or in a zip-top bag. Using a meat mallet or rolling pin, pound to an even 1/4-inch thickness. Repeat with the remaining chops. Season both sides of each cutlet with the salt and black pepper.
- 2
Set up a three-station breading line: spread the flour in the first shallow dish; whisk together the milk and Dijon mustard in the second shallow dish until smooth; combine the breadcrumbs, garlic powder, and paprika in the third shallow dish.
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