Pork Schnitzel

Steps

• Pork: Season the pounded cutlets with salt.
• Bread: Dredge each cutlet in flour, then egg, then lay in the breadcrumbs and press only very lightly — just enough for the crumbs to stick, not a firm press.

  Tip: A light touch here is what lets the crust ripple and separate slightly from the meat as it fries, rather than staying tightly sealed to the surface.

• Fry: Heat the oil in a large skillet until shimmering — it should be shallow but generous, deep enough for the cutlets to move slightly.
• Fry: Fry the cutlets, gently shaking the pan occasionally to encourage the crust to ripple, until golden on both sides and cooked to 63°C (145°F) at the centre.
  ⏱ Start 4 min timer

  Tip: Gently agitating the pan as it fries helps create the characteristic loose, rippled crust rather than one that lies flat against the meat.

• Serve: Drain briefly on a rack and serve with lemon wedges if using.