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Ingredient Notes
- Pork: use a boneless pork chop of any cut, including pork cutlets.
- Eggs: used as a binding agent for the crispy coating.
- Lemon Juice: while often squeezed on top of the fried chop, we add ours directly into the crispy coating.
- Flour: use all-purpose flour for a traditional crunchy coating, or mix or replace with cornstarch for extra crispiness.
- Bread Crumbs: provides the schnitzel coating that distinguishes this dish from other thin fried meats.
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