Pork Schnitzel
Crispy, golden-brown breaded pork cutlets, a classic German dish perfect for a hearty meal.
15 mins
Prep Time
10 mins
Cook Time
4
Servings
Ingredients
- 4 pork cutlets (about 1/2 inch thick)
- 1 cup all-purpose flour
- 2 large eggs
- 1 cup breadcrumbs
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp paprika
- 1/2 cup vegetable oil (for frying)
- 1 lemon (cut into wedges, for serving)
- Fresh parsley (for garnish)
Nutrition Facts
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Instructions
Prepare the pork: Place each pork cutlet between two sheets of plastic wrap and pound them gently with a meat mallet until they are about 1/4 inch thick.
Season the pork: Sprinkle both sides of each cutlet with salt, black pepper, and paprika.
Set up breading stations: Place flour in a shallow dish. Beat the eggs in another shallow dish. Place breadcrumbs in a third shallow dish.
Bread the cutlets: Dredge each pork cutlet in flour, shaking off excess. Dip into the beaten eggs, then coat evenly with breadcrumbs, pressing lightly to adhere.
Heat the oil: In a large skillet, heat vegetable oil over medium-high heat until it shimmers (about 350°F).
Fry the schnitzel: Carefully place breaded cutlets into the hot oil. Fry for about 3-4 minutes per side until golden brown and crispy. Work in batches to avoid overcrowding the pan.
Drain and serve: Transfer fried schnitzel to a paper towel-lined plate to drain excess oil. Serve immediately with lemon wedges and garnish with fresh parsley.
Chef's Tips
- Even Thickness: Pounding the pork ensures even cooking and tenderizes the meat.
- Oil Temperature: Use a thermometer to maintain oil at 350°F for perfect crispiness without burning.
- Breading Tip: Let breaded cutlets rest for 5-10 minutes before frying to help the coating adhere better.
- Alternative Meat: Try this recipe with chicken or veal cutlets for variation.
- Serving Suggestion: Pair with potato salad or steamed vegetables for a complete meal.
