Pork Schnitzel
Crispy, golden pork schnitzel made with thin, breaded pork cutlets. Shallow-fried until crunchy on the outside and juicy inside.
Servings: 4
Ingredients
- 1 ½ pounds boneless pork loin or boneless pork chops (wild boar works great)
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 teaspoon sweet paprika, (optional for color)
For breading:
- 1 cup all-purpose flour
- 2 large eggs
- 2 tablespoons milk or water
- 2 cups plain breadcrumbs or panko
- Neutral oil for frying, as needed
Instructions
- Place pork between two sheets of plastic wrap or parchment. Pound to about ¼-inch thickness.
- Season both sides of the pork with salt, pepper, and paprika (if using).
- Set up three shallow dishes: flour in the first; beaten eggs and milk in the second; breadcrumbs in the third.
- Dredge each piece of pork in flour, shaking off excess. Dip into egg wash, then press into breadcrumbs to coat. Let rest on a rack for 5–10 minutes.
- Heat about 1 inch of oil in a large skillet over medium to medium-high heat (around 375 degrees F) until shimmering.
- Fry schnitzel in batches for 2–3 minutes per side, or until golden brown and cooked through. Transfer to a rack or paper towel–lined plate and season lightly with salt.
- Serve hot with lemon wedges and parsley.
NOTES
Brining: You can brine the pork for a juicier final product. Be sure to rinse afterwards and completely dry with paper towels before beginning the breading process.
Breadcrumbs: To avoid inconsistent browning, use a fine-grain bread crumb. Panko breadcrumbs make an extra-light, extra-crispy crust, but due to their thickness, dark browning can occur. You can remedy this by placing the breadcrumbs in a food processor and pulsing until they reach a fine texture.
Sauce: I like to serve this with either a classic paprika sauce or sage cream sauce. Both are excellent choices.
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