Pounding pork chops before breading and pan-frying is the signature method to getting crisp yet tender German schnitzel.
Using an air fryer works well too and cuts back on calories.
Sprinkle the pork with garlic powder and salt.
Photo: Jacob Fox
Place flour in a shallow dish.
Lightly beat egg in another shallow dish.
Add panko to a third shallow dish.
Dredge the pork in the flour, shaking off any excess.
Dip in the egg, then dredge in the panko, pressing to adhere.
Heat oil in a large skillet over medium heat.
(Alternatively, use an air fryer: Coat the basket with cooking spray.
Place the pork in a single layer in the basket.
If preparing in batches, cooking time for the second batch may be shorter.)
Sprinkle the pork with pepper.
Garnish with additional chopped dill, if desired, and serve with the reserved sauce and lemon wedges.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
