Crispy Breaded Pork Schnitzel

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Pork schnitzel is made from thin cutlets coated in flour, egg and breadcrumbs, then shallow-fried until golden. The source omits breadcrumbs from its ingredient list and tells you to dip the floured meat only in egg, which will not make a crisp coating. This version uses classic three-step breading and pounds the cutlets to an even thickness so they cook quickly. Fry in batches and check the centre with a thermometer rather than relying on colour. Serve immediately with lemon wedges while the crust is crisp. Place cutlets between parchment and pound to about 6 mm thick. Season both sides with salt and pepper. Put flour, beaten eggs and breadcrumbs in three separate shallow dishes.

Recipe card

Crispy Breaded Pork Schnitzel

Thin pork cutlets in a crisp flour, egg and breadcrumb coating, shallow-fried until golden.

Prep 20 minCook 15 minTotal 35 minYield 4 servings

Adjust recipe Half batchOriginal batchDouble batchOnly numbered ingredient amounts change.

Equipment: Meat mallet, three shallow dishes, large skillet, tongs, instant-read thermometer

Ingredients

4 whole boneless pork loin cutlets, about 150 g each 1 tsp fine salt 1/2 tsp black pepper 60 g all-purpose flour 2 whole large eggs, beaten 120 g fine breadcrumbs 150 ml neutral oil, for shallow frying 1 whole lemon, cut into wedges

Instructions

1. Pound pork

   Place cutlets between parchment and pound to about 6 mm thick. Season both sides with salt and pepper.

2. Set breading

   Put flour, beaten eggs and breadcrumbs in three separate shallow dishes.

3. Coat cutlets

   Dredge each cutlet in flour, shake off excess, dip in egg and press into breadcrumbs.

4. Fry

   Heat 5 mm oil in a large skillet over medium heat. Fry in batches 2 to 3 minutes per side until crisp and centres reach 63°C (145°F).

5. Drain and serve

   Transfer to a rack or paper towel, rest 3 minutes and serve with lemon.

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How to tell when it is ready

Crust is deep golden and pork reaches 63°C (145°F), followed by a 3-minute rest.

Tips

• Pound cutlets evenly so they cook at the same rate.
• Pat the pork dry before breading.
• Press breadcrumbs gently so the coating adheres.
• Fry in batches and let oil return to temperature between batches.

Troubleshooting

• If the mixture is too thick, add liquid a little at a time.
• If browning too quickly, lower the heat and cover loosely.

Substitutions

• Use a similar neutral cooking oil.
• Choose a suitable dairy-free alternative where practical.

Variations

• Adjust the seasoning to taste.
• Add a suitable seasonal ingredient without changing the cooking cues.

Serving suggestions

• Serve with potato salad.
• Add cucumber salad.
• Offer lemon wedges.
• Pair with buttered noodles or green beans.

Make ahead

Prepare suitable components ahead and store them safely. Refrigerate leftovers within 2 hours and use within 3 days; reheat in an oven to help restore crispness.

Storage

Refrigerate leftovers within 2 hours and use within 3 days; reheat in an oven to help restore crispness.

Food safety

Cook whole pork cutlets to at least 63°C (145°F) and rest for 3 minutes. Keep raw pork separate from breading ingredients and discard used egg/flour mixtures.

Frequently asked questions

Can I make this ahead?

Prepare suitable components ahead, chill them promptly and finish the dish shortly before serving.

How should I store crispy breaded pork schnitzel?

Refrigerate leftovers within 2 hours and use within 3 days; reheat in an oven to help restore crispness.

Serve with potato salad. Refrigerate leftovers within 2 hours and use within 3 days; reheat in an oven to help restore crispness.