Schnitzel
Ingredients
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- 24 ounces boneless pork loin chops – butterflied if thick and pounded to 0.25 inch
- 1 tsp fine salt
- 1/4 tsp black pepper – freshly ground
- 1/2 cup all-purpose flour
- 2 egg – beaten
- 1 1/2 cups dry breadcrumbs – fine, unseasoned
- 1 1/2 cups neutral oil – for shallow-frying
- lemon – cut into wedges (for serving)
Instructions
1. Place the pork chops between sheets of plastic wrap and pound evenly to about 0.25 inch thickness; trim any ragged edges.
2. Season both sides of the pounded pork with the salt and black pepper.
3. Set up a breading station with three shallow dishes: flour in the first, beaten eggs in the second, and breadcrumbs in the third.
4. Dredge each cutlet lightly in flour, shaking off excess. Dip into the beaten egg, letting excess drip, then coat in breadcrumbs, pressing minimally and gently to adhere. Set breaded cutlets on a rack and rest 5–10 minutes to set the coating.
5. Heat the neutral oil in a wide, heavy skillet over medium to medium-high heat to 340–350°F; a breadcrumb should sizzle immediately and rise, and the surface should shimmer.
6. Fry 1–2 cutlets at a time, letting them “swim” in the oil without crowding, 1.5–2.5 minutes per side, until deep golden and just cooked through; spoon hot oil over the top as they fry to help the coating puff. Cutlets are done when the crust is crisp and the pork reaches 145°F or is firm with no pink.
7. Transfer to a rack to drain and immediately sprinkle with a pinch of salt. Skim out any burnt crumbs, reheat oil as needed, and repeat with remaining cutlets.
8. Serve hot with lemon wedges for squeezing at the table.
Schnitzel is a thin, breaded, and pan-fried cutlet with a shatteringly crisp exterior and juicy interior. The coating is light and airy when fried in ample hot fat, creating a delicate, rippled crust that contrasts beautifully with tender meat. A squeeze of lemon brightens the richness, making the dish satisfying yet lively on the palate.
The dish’s roots trace to the Austro-Hungarian tradition of Wiener Schnitzel (veal), which inspired regional variants across German-speaking Europe. In Germany, pork schnitzel became the everyday standard, while the veal version remains protected in Austria. Over time schnitzel has become a beloved staple, commonly served with potato salad, fries, or cucumber salad, and sometimes accompanied by lingonberry preserves in certain regions.