Authentic Pork Schnitzel

Method8 steps · about 40 min

1. 1

   Step 1: Trim excess fat from the 2 boneless pork chops. If thick, carefully butterfly or slice each horizontally to produce pieces about ½–1 cm thick.

   Uses 2 boneless pork chops

2. 2

   Step 2: Pound each pork piece with the flat side of a meat mallet between sturdy food-safe sheets or in a freezer bag, until about ¼–½ cm thick. Season the pork on both sides with salt and black pepper.

   Uses trimmed pork pieces · Salt to taste for seasoning the pork · Black pepper to taste for seasoning the pork

3. 3

   Step 3: Add roughly equal parts high-heat frying oil and butter to a large frying pan, enough to make the source ½-inch /about 1 cm frying layer. Heat over medium-high heat to about 330°F /165°C.

   Uses Frying oil as needed for the pan’s ½-inch frying layer, in roughly equal parts · Butter as needed for the pan’s ½-inch frying layer, in roughly equal parts

4. 4

   Step 4: Place the 60 g flour in a shallow dish. Dredge each prepared pork piece in flour and shake off the excess.

   Uses thin seasoned pork · 60 grams all-purpose flour

5. 5

   Step 5: Beat the 2 eggs in another shallow dish. Dip the floured pork into the beaten egg and let the excess drip off.

   Uses floured pork · 2 eggs, beaten

6. 6

   Step 6: Put the 60 g breadcrumbs in a third shallow dish and coat the egg-dipped pork with them.

   Uses egg-coated pork · 60 grams breadcrumbs (I use unseasoned breadcrumbs)

7. 7

   Step 7: Fry the breaded pork on both sides until the coating is deep golden and the meat reaches 145°F /63°C, checked with a food thermometer. Drain on paper towels and let rest for at least 3 minutes before serving.

   Rest cooked pork at least 3 minutes · 3 minUses breaded pork schnitzel · heated frying oil-butter mixture

8. 8

   Step 8: Cut the lemon (1) into wedges or slices and serve immediately with the cooked, rested schnitzel. Add optional chopped parsley (1 handful).

   Uses cooked rested pork schnitzel · 1 lemon (fresh lemon wedges or slices for garnish) · 1 handful parsley (for garnish)