Pork Schnitzel with Lemon
Thin, golden-fried pork cutlets with a shatteringly crispy breadcrumb crust, served with lemon wedges in the classic German tradition.
Ingredients
- 4 cutlets boneless pork loin cutlets, pounded 1/4-in thin
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup plain dry breadcrumbs
- 1 tsp salt
- 1/2 tsp black pepper, freshly ground
- 1/2 cup vegetable oil or clarified butter
- 2 lemon, cut into wedges
- 2 tbsp fresh parsley, chopped
Instructions
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1
Season 4 cutlets pounded 1/4-in thin boneless pork loin cutlets on both sides with 1 tsp salt and 1/2 tsp freshly ground black pepper.
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2
Set up a breading station with 1/2 cup all-purpose flour, 2 beaten large eggs, and 1 cup plain dry breadcrumbs.
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3
Dredge each cutlet in flour, dip in egg, then press into breadcrumbs. Do NOT compress the coating — the loose crust creates the characteristic ruffled texture.
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4
Heat 1/2 cup vegetable oil or clarified butter in a large skillet over medium-high heat until shimmering, about 1/4-inch deep.
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5
Fry cutlets in batches for 2-3 minutes per side, swirling the pan so hot oil washes over the top, until deep golden brown. Pork should reach 145°F (63°C) internally. Drain on a wire rack.
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6
Serve immediately garnished with 2 tbsp chopped fresh parsley and 2 cut into wedges lemon for squeezing.