Pork Schnitzel

Deliciously seasoned pork loin chops pan fried to perfection!

AuthorSara Bojarski Prep Time: 0:15:00
Cook Time: 0:20:00
Total Time: 0:35:00
Serving Size: Serves 2-4 Ingredients
  • 1 1/2 lbs Boneless Pork Loin Chops (pounded thin 1/4" thick)
  • 1/2 Cup Flour
  • 1 Teaspoon Garlic Powder
  • 1 Teaspoon Dried Dill
  • 1 Teaspoon Paprika
  • 2 tsps Dried Oregano
  • 2 Eggs
  • 6 T Sour Cream
  • 2 Cups Panko Breadcrumbs
  • Canola Oil (for frying)
  • Salt and Pepper
  • Set up your breading station. On one plate, mix together your flour, garlic powder, dill, paprika, and oregano. In a large bowl, whisk together your eggs and sour cream and add in 2 Tablespoons of water. And on your last plate, add your panko breadcrumbs.
  • I was able to buy boneless pork loin chops already pounded thin, but if you can't you want the chops to be about 1/4" thick. Season your chops with salt and pepper. dredge on all sides in the flour mixture - shake off any excess. Add the chop into the egg/sour cream mixture and coat on all sides. Shake excess egg/sour cream off and place in the panko, coating on all sides. Lay the chops on a baking sheet and continue the breading process with all the pork.
  • Preheat your oven to 200 degrees and place a baking sheet inside. Once you're done breading, heat up a large skillet with enough canola oil to coat the bottom of the pan (about 1/8" high). Once the oil is hot, fry the pork chops in batches - about 3 minutes per side. Place the done chops on the baking sheet in the oven to keep warm. Serve hot.