Ivy Vanessa Yapelli

Boneless pork chops are pounded thin, battered and breaded, then fried and served with a squeeze of lemon juice.

Modified from: Schnitzel

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1 h servings
Serving size has been adjusted!
Original recipe yields 4 servings

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  1. In a shallow bowl, stir together the flour, cornmeal, salt and pepper. In a separate shallow bowl, whisk together the milk and eggs using a fork.
  2. Heat oil in a medium skillet over medium-high heat. The oil should completely cover the bottom of the skillet. While the oil heats, dip pork chops into the egg and milk, then dip into the flour mixture, and shake off the excess. Place in the hot skillet.
  3. Fry pork chops on each side until golden brown, then reduce the heat to medium and cook until well done. Do not cover. Drain on paper towels and drizzle with lemon juice before serving.


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