Pork Schnitzel
Pork Schnitzel is a definitive cutlet dish from Germany and Austria, made by pounding pork loin thin and even with a mallet, then coating it in flour, beaten egg, and breadcrumbs before frying in oil. The meat must be pounded to five millimeters or thinner so it cooks through quickly without the breading burning, and the hallmark of a proper schnitzel is a crust that puffs away from the meat rather than clinging flat. Achieving this requires generous oil - enough to submerge the cutlet halfway - and gently shaking the pan so oil flows beneath the breading to lift it. Fine breadcrumbs produce a delicate, even crust, and they should be pressed on lightly rather than compacted to maintain crispness over time. Paprika mixed into the flour adds a faint smoky warmth, and a fresh squeeze of lemon over the finished schnitzel cuts through the richness with bright acidity.
Adjust Servings
Instructions
- 1
Slice pork to 1.5 cm, place between plastic wrap, and pound to about 7 mm thickness.
- 2
Season both sides with salt, pepper, and paprika.
- 3
Coat each cutlet in flour, then beaten egg, then breadcrumbs.
- 4
Heat a generous layer of oil in a pan to 170-175C.
- 5
Fry 1-2 cutlets at a time for 2-3 minutes per side until golden.
- 6
Drain on paper towels and serve with lemon wedges.
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