Pork Schnitzel
Quick answer
- Total time
- 40 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 9
About this dish
Pounded thin, the pork loin cooks through in about the time the crumb coat needs to turn golden, and the loosely attached breadcrumbs puff away from the meat.
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That thinness is the main difference from a thick Japanese tonkatsu. No deep fryer is needed: a wide pan with oil reaching halfway up the cutlet works, as long as the pan is swirled so hot oil runs under the coating. Lemon wedges take the place of any sauce.
Ingredients
Instructions
- 1
Slice 600 g pork loin into 1.5 cm cutlets and place each piece between sheets of plastic wrap.
Pound evenly to 5 mm or thinner so the meat cooks quickly before the crust has time to darken.
- 2
Season both sides with the 1 teaspoon salt and 0.5 teaspoon black pepper, dividing them evenly.
If the pork surface looks wet, pat it lightly dry so the flour sticks in a thin, even layer.
- 3
Mix the 90 g flour with 1 teaspoon paprika, and beat the 2 eggs in a separate dish.
Coat each cutlet in flour, then egg, then 150 g breadcrumbs, letting excess fall away between layers.
- 4
Do not press the breadcrumbs hard; cover the pork loosely so the coating can puff during frying.
Pour 300 ml neutral oil into a wide pan and heat it to 170-175C before adding the cutlets.
- 5
Add only 1-2 cutlets at a time, with the oil reaching about halfway up the meat.
Keep medium heat and gently shake the pan so hot oil slips under the coating as each side fries for 2-3 minutes.
- 6
Once golden on both sides, insert a thin thermometer probe from the side to check that the pork center reaches at least 63°C (145°F). Fry longer if needed, then drain without stacking and rest for 3 minutes before serving with lemon.
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