Pork Schnitzel

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Pork schnitzel is a fantastic and fast recipe. You can use this recipe with a lot of different proteins, like pork, or chicken or veal. The key is getting the pork very thin, so that you can cook the breading to the point of being crispy, while ensuring the inside is cooked.

Time 45 mins
Servings 4
Difficulty Medium

UNITS

SCALE

INGREDIENTS

  • 4 Pork loin chops, boneless and 1" thick
  • To taste Salt, Kosher
  • To taste Black pepper, freshly ground
  • ½ cup Flour, all-purpose
  • 3 large Eggs, beaten
  • 2 cups Breadcrumbs, Panko
  • 3 cups Neutral tasting oil

METHOD

  • Make a cut lengthwise down the middle of one pork chop about 3/4 of the way through the chop, without cutting it into 2 separate pieces, making a butterfly slice.
  • Place pork chop between two 12-inch-square pieces of plastic wrap and gently pound pork to 1/4-inch thickness, using a meat pounder or the bottom of a heavy 8-inch skillet. Repeat with remaining cutlets. Season with salt and black pepper.
  • Fill a wide bowl with flour, a second bowl with beaten eggs, and a third bowl with breadcrumbs.
  • Working with one cutlet at a time, dredge a cutlet in flour, shaking off excess. Transfer to egg dish, allow excess egg to drain off, then transfer to bread crumbs. Gently press breadcrumbs into the cutlet, turning to ensure a good layer of crumbs on both sides. 
  • Transfer cutlet to a clean parchment-lined baking sheet, then repeat with remaining cutlets. Be careful not to over-bread.
  • Heat oil in a 12" skillet over medium-high heat until shimmering and just shy of smoking. 
  • Working with one cutlet at a time, lower cutlet into hot oil, laying it down away from you to prevent hot oil from splashing toward you. 
  • Fry cutlet, adjusting heat as necessary to maintain a steady, vigorous bubble, until bottom side is browned and crisp, about 3 minutes. 
  • Flip cutlet and fry until second side is browned and crisp, about 3 minutes longer. Transfer to a wire rack set in a rimmed baking sheet and season lightly with salt. Repeat with remaining cutlets. Serve immediately.

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