Assembly
Step 1
Season pork chops with salt and pepper. Pound each piece evenly until thin.
Step 2
Combine the breadcrumbs and sesame seeds in a wide, shallow dish. Dredge each piece of pork in the flour, then egg, then breadcrumbs/sesame seeds, shaking off excess after each ingredient. We have included a quantity range for each ingredient so that you can adjust as needed. Once all the meat has been breaded, set it aside.
Step 3
Meanwhile, prepare and combine all ingredients for the slaw, aside from the lemon wedges and parmesan cheese. Set aside.
Step 4
Heat oil in a heavy, shallow frying pan. The oil should be about an inch deep, making sure that there’s enough space above for bubbling. Fry the pork until crispy, golden brown, and reaches an internal temperature of 145ºF. Set on a rack in a sheet pan while frying the rest of the meat. You can also preheat the oven to 350ºF and keep the pork warm in the oven while frying.
Step 5
Serve schnitzel with the slaw and finish with parmesan cheese and a squeeze of lemon juice.
Note: Instead of using plastic wrap to wrap the pork while tenderizing it, we prefer a large freezer bag. This will be less prone to tearing as you’re pounding the meat. Just cut off the opening and one side to create a corner opening for the meat.
