Pork schnitzel Recipe
Austrian · Main course · 25 min total
Crispy, golden pork cutlets pounded thin, breaded, and pan-fried to perfection. A classic Austrian dish that's quick and satisfying.
15
min prep
min prep
10
min cook
min cook
4
servings
servings
450
kcal/serving
kcal/serving
Ingredients
- 4 boneless pork loin chops (about 1 lb total), pounded to 1/4-inch thickness
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup plain breadcrumbs
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup vegetable oil, for frying
- Lemon wedges, for serving
Instructions
- Place each pork chop between two sheets of plastic wrap and pound with a meat mallet or rolling pin to 1/4-inch thickness. Season both sides with salt and pepper.
- Set up a breading station: place flour in a shallow dish, beaten eggs in another, and breadcrumbs in a third.
- Dredge each pork cutlet in flour, shaking off excess. Dip into egg, letting excess drip off, then coat evenly with breadcrumbs, pressing gently to adhere.
- Heat oil in a large skillet over medium-high heat until shimmering. Fry schnitzels in batches, without crowding, for 2-3 minutes per side until golden brown and cooked through.
- Transfer to a paper towel-lined plate to drain. Serve immediately with lemon wedges.
Tips
- Pounding the pork to even thickness ensures quick, even cooking.
- Use a meat thermometer: internal temperature should reach 145°F.
- Leftover schnitzels can be reheated in a 350°F oven for 5-7 minutes to retain crispiness.
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