Start by trimming any excess fat from the pork chops. Place each chop between two sheets of plastic wrap or parchment paper. Using a meat mallet or rolling pin, gently pound the meat to about 1/4-inch thickness. This ensures tenderness and even cooking.
Tip: Don’t over-pound the meat. You want it thin, but not shredded.
Season each piece generously on both sides with salt, pepper, and optional paprika.
2. Set Up the Breading Station
You’ll need three shallow bowls or plates:
Bowl 1: Flour
Bowl 2: Eggs and milk, whisked together
Bowl 3: Breadcrumbs (seasoned if desired)
Dip each pork cutlet first in flour, coating both sides and shaking off excess. Then dip into the egg mixture, and finally press into the breadcrumbs, ensuring a full, even coating. Place the breaded schnitzels on a wire rack or tray while you finish the rest.
Tip: Letting the breaded schnitzels rest for 10–15 minutes before frying helps the coating adhere better.
3. Pan-Fry the Schnitzels
In a large skillet, heat about 1/4 inch of vegetable oil (or clarified butter for extra richness) over medium-high heat. The oil should shimmer but not smoke.
Carefully place schnitzels into the pan—don’t overcrowd. Depending on the size of your skillet, fry 1–2 at a time.
Fry each schnitzel for about 3–4 minutes per side, or until golden brown and crispy. Use tongs to flip. Transfer to a paper towel-lined plate or wire rack. Keep warm in a low oven (about 200°F/95°C) while you make the sauce.
Important: Avoid flipping more than once to maintain the crispy coating.
4. Make the Creamy Butter Sauce
