Pork Schnitzel
Pounded thin with a loose, rippled breading, fried in shallow fat that moves freely under the crust.
Makes 4 servings · Prep 20 min · Bake 12 min
Ingredients
Pork
- 4 Boneless pork loin chops — pounded to 1/4-inch thickness
- 1 tsp Salt
Breading
- 1/2 cup All-purpose flour
- 2 Eggs, beaten
- 1 1/2 cups Fine breadcrumbs
Fry
- 3/4 cup Neutral oil or clarified butter
Finish
- 4 Lemon wedges
Instructions
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 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. (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.
Tips
- Crust stayed flat instead of rippling: The breadcrumbs were probably pressed on too firmly, sealing the crust tightly to the meat. A lighter touch when breading, and gently shaking the pan while frying, both encourage the separation.
- Pound between plastic wrap: The same technique as chicken piccata — pounding between two sheets of plastic wrap or in a zip-top bag gives an even thickness without tearing the meat or making a mess.