A delightful twist on the classic German Pork Schnitzel, this recipe ensures a crispy and flavorful experience with a touch of modern simplicity.
Flatten each pork chop using a meat mallet until thin.
Place the pork chops between two sheets of plastic wrap to prevent mess while pounding.
Season the pork chops with salt, pepper, and paprika.
Ensure even seasoning on both sides for consistent flavor.
Whisk the eggs and milk together in a bowl.
Use a fork or whisk to combine the eggs and milk thoroughly.
Dredge each pork chop in flour, then dip in the egg mixture, and finally coat with breadcrumbs.
Press the breadcrumbs onto the pork to ensure a good coating.
Heat butter in a skillet over medium heat until melted.
Add a small amount of oil to the butter to prevent it from burning.
Fry each breaded pork chop in the skillet until golden brown on both sides.
Cook in batches to avoid overcrowding the skillet.
Remove the schnitzel from the skillet and place on paper towels to drain excess oil.
Pat gently with paper towels to remove as much oil as possible.
Serve the schnitzel with a slice of lemon on top.
Squeeze the lemon over the schnitzel just before eating for a burst of freshness.
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