Panko-Crusted Pork Schnitzel

Panko-Crusted Pork Schnitzel
Contributor
Panko-Crusted Pork Schnitzel
Maryse Chevriere

Panko-Crusted Pork Schnitzel

This tasty version of pork schnitzel is a great weeknight main course — fast, easy, and fun to make after one of those long days at the office when you need to let out a little aggression.

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2
Servings
464
Calories Per Serving
Deliver Ingredients

Ingredients

  • 2 boneless pork cutlets
  • Salt and pepper, to taste
  • 1/2 cup milk
  • 1 egg
  • 3 cups panko breadcrumbs
  • 1/2 cup canola oil
  • Lemon wedges, for garnish

Directions

Place the pork cutlets in individual Ziploc bags. Using a mallet or the back of a saucepan or pot, flatten the pork until it is about ½-inch thick. Remove from bags and season liberally with salt and pepper on both sides.

Set up your breading station by whisking the milk and egg together on one shallow plate. On another plate beside it, add the panko breadcrumbs. One piece of pork at a time, coat the cutlet in the milk-egg mixture and then coat it in the breadcrumbs. 

Heat the canola oil in a large saucepan over medium-high heat and then carefully drop in the breaded cutlets. Cook for about 5 minutes on each side, or until the meat is cooked through and the coating golden brown. 

Serve with a couple wedges of lemon as desired.

Nutritional Facts

Total Fat
50g
71%
Saturated Fat
5g
21%
Cholesterol
2mg
1%
Carbohydrate, by difference
2g
2%
Protein
2g
4%
Vitamin A, RAE
30µg
4%
Vitamin C, total ascorbic acid
1mg
1%
Vitamin K (phylloquinone)
36µg
40%
Calcium, Ca
64mg
6%
Folate, total
3µg
1%
Magnesium, Mg
7mg
2%
Phosphorus, P
50mg
7%
Selenium, Se
1µg
2%
Sodium, Na
26mg
2%
Vitamin D (D2 + D3)
1µg
7%
Water
45g
2%

Pork Shopping Tip

Bone-in cuts tend to be slightly less expensive than their boneless counterparts, and have more flavor.

Pork Cooking Tip

According to the USDA, the recommended internal temperature for cooked pork should be 145 degrees Fahrenheit.

Pork Wine Pairing

Tempranillo, dolcetto, gewürztraminer, or muscat with roast pork; carmènere with  pork sausage; sangiovese, pinotage, or richer sauvignon blancs for stir-fried or braised pork dishes or pork in various sauces; syrah/shiraz, mourvèdre, Rhône blends, zinfandel, petite sirah, nero d'avola, or primitivo with barbecued spareribs or pulled pork, or with cochinito en pibil and other Mexican-spiced pork dishes.