If you’re looking for a very thin, crispy, flavorful German Schnitzel recipe, I’ve got it. And I get bonus points for it coming together in under 20 minutes!

The secret ingredient: Edora Chop & Schnitzel Seasoning

You can absolutely make your own, but I’m telling you, you want this seasoning. If not for the schnitzel, get it for chicken, veal or another protein because this mixture is delicious.

As I mentioned before, the schnitzel comes together quickly. My recommendation is to have this pork dish be the last thing ready to go before you eat your meal. Then, serve the schnitzel warm and crispy alongside your favorites. Traditionally, schnitzel goes with potato salad, slaw, fries, leafy salad, but I opted for broccoli and risotto. You do you!

Ingredients:

6 boneless pork chops
1 cup flour
2 eggs
Schnitzel seasoning
1 cup canola oil, for frying
Lemon juice, to garnish (optional)

Instructions:

1. Place your boneless pork chops on a clean cooking surface and pound out until very thin. My trick is to take a very big baggie, slit the sides, place the chops on one side and close back up. Then, pound out the pork chops. Reduces mess and makes the whole process a bit easier.
2. Once pork chops are very thin, sprinkle the schnitzel seasoning on both sides. Let the pork chops rest.
3. Set up the dredging station. Put flour and 3 tablespoons of seasoning on one plate. On a second plate, beat two eggs.
4. Warm up oil in pan on stove on medium heat, until 350°.
5. Place pork chop in flour mixture, then egg, then flour mixture again – then hit it right with the oil. The oil should be enough so that the chops sit nicely in it. It doesn’t need to cover the entirety of the chop, but the chop should have room to move.
6. Fry on each side for about a minute. Remove from oil and let it rest on a cooling rack over paper towels.
7. Top with a little fresh lemon juice. Enjoy!