Place the boneless pork chops between two sheets of plastic wrap and pound until nice and thin. This makes for quick and even frying.
1
Submerge the pork chops in the beer brine and refrigerate for two hours. This makes for an even more flavorful, tender pork.
2
After brining, pat off the excessive brine, coat in flour on both sides and then dip into beaten eggs.
3
Now dredge the coated pork chops in panko breadcrumbs. This gives the pork an extra crispy crust than just flour alone.
4
We heat oil in a pan until hot and then pan fry the schnitzel on both sides until it's perfectly golden brown.
5
Top with some creamy gravy and serve with some lemon wedges. Enjoy every crispy, delicious bite! This pork schnitzel is some serious comfort food.