Schnitzel Recipe
Austrian · Main course · 25 min total
A classic Austrian dish of breaded and fried veal or pork cutlets, crispy on the outside and tender inside. This recipe uses pork for an easy home-cook version.
15
min prep
min prep
10
min cook
min cook
4
servings
servings
420
kcal/serving
kcal/serving
Ingredients
- 4 boneless pork loin chops (about 4 oz each), pounded to 1/4-inch thickness
- 1/2 cup all-purpose flour
- 2 large eggs
- 1 cup breadcrumbs (preferably panko or fresh)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 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 to 1/4-inch thickness. Season both sides with salt, pepper, and paprika.
- Set up a breading station: Place flour in a shallow dish. Beat eggs in a second shallow dish. Place breadcrumbs in a third shallow dish.
- Dredge each cutlet in flour, shaking off excess. Dip into beaten eggs, letting excess drip off. Then coat evenly with breadcrumbs, pressing gently to adhere.
- Heat about 1/2 inch of oil in a large skillet over medium-high heat until shimmering (350°F). 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
- Use a meat thermometer to ensure internal temperature reaches 145°F.
- Substitute veal or chicken for pork if desired.
- Keep cooked schnitzels warm in a 200°F oven while frying remaining batches.
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