Pork Schnitzel

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Prep: 20 minutes Rest: 15 minutes
Cook: 5 minutes per batch Makes: 6 servings

Preparation time:
Cooking time:

Difficulty: Medium - experience needed


6 pork loin cutlets, 2-3 ounces each, trimmed of fat
1/2 teaspoon salt
1 cup flour
2 eggs
2 Tablespoons milk
4 cups fine, dry bread crumbs
1/4 cup vegetable or canola oil
2 Tablespoons butter
Lemon wedges


Heat oven to 300 degrees.
Place a cutlet between two sheets of wax paper or inside a 1-gallon plastic bag; pound the cutlet with a meat pounder or a rolling pin to an even thickness of 1/8 inch. Repeat with remaining cutlets.
Season lightly on both sides with 1/4 teaspoon of the salt.
Place the flour on a plate.
Beat together the eggs and milk until smooth in a wide bowl.
Place the bread crumbs on a plate or in a wide bowl.

Dip a cutlet in the flour to coat, shaking to remove any excess.
Repeat with remaining cutlets.
Dip a floured cutlet in the egg mixture to coat. Place the cutlet in the bread crumbs, pressing to coat both sides.
Repeat with remaining cutlets.
Let cutlets rest on a plate 15 minutes to allow the coating to set.

Heat the oil and butter in a large skillet over medium-high heat until very hot.
Cook the cutlets in batches until golden brown on one side, 2-3 minutes; turn gently. Brown the other side, 3-4 minutes.
Put cutlets on a cookie sheet lined with paper towels.
Season lightly with remaining 1/4 teaspoon of the salt or to taste.
Place in the oven to keep hot.
Serve with a wedge of lemon to squeeze over.


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