Pork Schnitzel (Breaded Cutlets)
4 servings15 min prep15 min cookMedium
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The Tale of Pork Schnitzel (Breaded Cutlets)
Story updated
Breaded, pan-fried cutlets are a hallmark of Central European cooking, closely related to Austria's famous Wiener Schnitzel, traditionally made with veal. Pork became a common, more affordable substitute across German and Austrian households, giving rise to widely enjoyed pork schnitzel.
Ingredients
Scale:· 4 servings
- 4 boneless pork loin chops, pounded thin
- 1/2 cup all-purpose flour
- 2 eggs, beaten
- 1 cup breadcrumbs
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp paprika
- 1/2 cup vegetable oil, for frying
- 1 lemon, cut into wedges
Instructions
- 1Place each pork chop between two sheets of plastic wrap and pound with a meat mallet until about 1/4 inch thick.
- 2Season the pounded pork with salt, pepper, and paprika on both sides.
- 3Set up three shallow dishes: one with flour, one with beaten eggs, and one with breadcrumbs.
- 4Dredge each cutlet in flour, shaking off the excess, then dip in the egg, and finally press into the breadcrumbs to coat evenly.
- 5Heat the oil in a large skillet over medium-high heat until shimmering, then fry the cutlets for 3 to 4 minutes per side until golden brown and cooked through to 145°F.
- 6Drain the schnitzels on paper towels and serve immediately with lemon wedges.
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