Classic German Schnitzel
Thin pork cutlets coated in flour, egg, and breadcrumbs, pan-fried until crisp and golden, then served with lemon and parsley.
Equipment
- Meat mallet
- Three shallow bowls
- Large skillet
- Wire rack
- Instant-read thermometer
Ingredients
Schnitzel
- 1 1/2 lb boneless pork loin cutlets 4 cutlets, pounded to 1/4 inch thick
- 1 tsp kosher salt
- 1/2 tsp black pepper freshly ground
- 1 cup all-purpose flour
- 2 large eggs beaten
- 1 cup plain breadcrumbs fine or panko
- 1/2 cup vegetable oil for frying
- 2 tbsp unsalted butter
To Serve
- 1 large lemon cut into wedges
- 1/4 cup fresh parsley chopped
Instructions
Prepare the Cutlets:
- Place each pork cutlet between sheets of parchment and pound evenly to about 1/4 inch thick.
- Season both sides with the salt and pepper. Set up separate shallow bowls for the flour, beaten eggs, and breadcrumbs.
Bread the Schnitzel:
- Coat each cutlet lightly in flour, shaking off the excess.
- Dip the cutlet in the beaten egg, then press it gently into the breadcrumbs. Do not compact the crumbs too firmly; a loose coating fries more lightly.
Fry and Serve:
- Heat the oil and butter in a large skillet over medium-high heat. The oil should shimmer and reach about 350°F (175°C).
- Fry the cutlets one or two at a time for 2 to 3 minutes per side, gently swirling the pan, until puffed and golden and the pork reaches 145°F (63°C).
- Transfer to a wire rack, season lightly with salt, and serve right away with lemon wedges and chopped parsley.
Notes
- Do not overcrowd the pan or the breading will absorb oil instead of turning crisp.
- Chicken or veal cutlets can be used with the same breading method.
- A wire rack keeps the crust crisp while the remaining cutlets cook.
Nutrition
Calories: 610kcalCarbohydrates: 43gProtein: 42gFat: 31gSaturated Fat: 8gCholesterol: 175mgSodium: 720mgFiber: 2gSugar: 2g