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Breaded Pork Schnitzel Recipe

Austrian · Main course · 25 min total

Crispy, golden pork cutlets that are tender and juicy inside, perfect for a quick weeknight dinner.

Ingredients

• 4 boneless pork loin chops (about 1/2 inch thick)
• 1 cup all-purpose flour
• 2 large eggs, beaten
• 1 cup plain breadcrumbs
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon paprika
• Vegetable oil, for frying
• Lemon wedges, for serving

Instructions

1. Place each pork chop between two sheets of plastic wrap and pound with a meat mallet to about 1/4-inch thickness.
2. Set up a breading station: In three shallow bowls, place flour, beaten eggs, and breadcrumbs mixed with salt, pepper, and paprika.
3. Dredge each pork cutlet in flour, shaking off excess, then dip in egg, letting excess drip off, and finally coat with breadcrumbs, pressing gently to adhere.
4. Heat about 1/2 inch of oil in a large skillet over medium-high heat until shimmering.
5. Fry schnitzels in batches, without crowding, for 2-3 minutes per side until golden brown and cooked through. Drain on paper towels.
6. Serve immediately with lemon wedges.

Tips

• Pounding the pork evenly ensures quick, even cooking.
• Use a neutral oil with a high smoke point like canola or vegetable oil.
• Schnitzels are best served fresh; leftovers can be reheated in a 350°F oven for a few minutes.

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