Crispy Czech Pork Schnitzel

Ingredients

• 4 pork loin chops (about 1/2 inch thick) (400g) 4 pork loin chops (about 1/2 inch thick) (400g)
• 1 cup (120g) all-purpose flour 1 cup (120g) all-purpose flour
• 2 large eggs 2 large eggs
• 1 cup (100g) breadcrumbs 1 cup (100g) breadcrumbs
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon garlic powder 1 teaspoon garlic powder
• Salt and pepper, to taste Salt and pepper, to taste
• Vegetable oil, for frying Vegetable oil, for frying

Nutrition

• Calories (kcal / KJ): 400 kcal / 1674 KJ
• Fat: 15g (Saturated Fat: 4g)
• Carbohydrates: 30g (Sugars: 1g)
• Protein: 35g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Place the pork chops between two sheets of plastic wrap and pound them with a meat mallet until they are about 1/4 inch thick.
2. 2.
   In three separate shallow bowls, place the flour, beaten eggs, and breadcrumbs mixed with paprika, dried thyme, garlic powder, salt, and pepper.
3. 3.
   Dredge each pork chop in the flour, shaking off any excess. Dip it into the beaten eggs, allowing any excess to drip off. Finally, coat it evenly with the breadcrumb mixture, pressing gently to adhere.
4. 4.
   Heat vegetable oil in a large skillet over medium-high heat. Fry the breaded pork chops for about 3-4 minutes on each side, or until golden brown and cooked through.
5. 5.
   Transfer the schnitzels to a paper towel-lined plate to drain excess oil. Serve hot with mashed potatoes or potato salad and a side of cucumber salad.

Treat your ingredients with care...

• Pork loin chops — Pounding the pork chops ensures even cooking and tender results. Be careful not to over-pound, as it may cause the meat to tear.
• Breadcrumbs — For extra crispiness, use fresh breadcrumbs or panko breadcrumbs instead of store-bought ones.
• Paprika — Opt for Hungarian paprika for a more authentic flavor profile.

Tips & Tricks

• To ensure a crispy crust, make sure the oil is hot enough before frying the schnitzels.
• Serve the schnitzels immediately after frying to maintain their crispiness.
• For a variation, you can use chicken breast instead of pork loin chops.
• Add a squeeze of lemon juice over the schnitzels before serving for a tangy twist.
• If you prefer a spicier flavor, add a pinch of cayenne pepper to the breadcrumb mixture.

Serving advice

Serve the Crispy Czech Pork Schnitzel hot, accompanied by a generous portion of creamy mashed potatoes or potato salad. Garnish with a lemon wedge and fresh parsley for an extra touch of freshness.

Presentation advice

Arrange the golden schnitzels on a platter, allowing their crispy exterior to shine. Place a small bowl of cucumber salad on the side for a pop of color. Serve with a side of mashed potatoes or potato salad, forming an appealing contrast of textures and colors.