• 4 boneless pork chops (deboned)
  • St Louis salt & pepper to taste
  • 1/4 cup flour
  • 2 eggs
  • 1 cup breadcrumbs
  • 3 tablespoons olive oil (divided)
  • 2 tablespoons butter (divided)
  • Lemon wedges (for serving)


  1. Prepare 3 shallow bowls for the eggs, flour and breadcrumbs
  2. Place the pork chops between 2 sheets of plastic wrap and pound them until they’re 50cm thin (or even thinner.) Season them generously with salt & pepper.
  3. Add 2 tablespoons of olive oil and 1 tablespoon of butter to a large skillet. The pan should be well coated, so add more oil if needed. Let the pan heat up for a few minutes over medium-high heat.
  4. You will be doing 2 batches, so for the second batch add at least 1 more tablespoon of olive oil to the pan and the remaining tablespoon of butter.
  5. Coat the pork chops in flour, followed by the egg (let excess drip off), and finally the breadcrumbs (you may need to gently pat it down to make them stick).
  6. Fry 2 schnitzels at a time for about 3 minutes on each Easily flip them using cooking tongs. If the pan starts to smoke, turn the heat down a little. Repeat with the next batch (add remaining oil and butter).
  7. Serve immediately with lemon wedges, salad or fries.