Name: Pork Schnitzel
Total time: 35 min
Yield: 4 servings
Cuisine: German
Ingredients: 1.5 lb pork loin cutlets; 1/2 cup all-purpose flour; 2 large eggs; 1 tbsp whole milk; 1 1/2 cup plain breadcrumbs; 1 tsp paprika; to taste salt; to taste black pepper; 1/2 cup vegetable oil; 2 tbsp butter; 2 whole lemon; 2 tbsp fresh parsley

← Recipes · Comfort Food · Pork Schnitzel

520 cal40g protein29g carbs26g fat560mg sodium

Estimated, per serving — stays per-serving no matter how many you cook for.

Everyday 25nothing beyond the everyday cabinet

Pork Schnitzel

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Comfort Food35 minComfortable cook

Serves−4+· written for 4 — change it and the ingredients follow

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Ingredients

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pork loin cutlets4 thin cutlets, about 6 oz each1.5 lb

all-purpose flour1/2 cups

eggs2 large

whole milk1 tbsp

plain breadcrumbs1 1/2 cups

paprika1 tsp

saltto taste

black pepperto taste

vegetable oilfor shallow frying1/2 cups

butter2 tbsp

lemoncut into wedges2 whole

fresh parsleyGarnishchopped2 tbsp

Cook it to

Pork145°F / 63°C

Pork: then rest 3 minutes. USDA minimum internal temperatures. Measure at the thickest part, away from bone.

Allergies at the table? The final check is always yours. Ingredients and "may contain" warnings vary by brand — read every label, every time.

Goes well with

Most sides finish faster than the main — start the quick ones last so everything lands hot.

Need a conversion?Cups to grams, Fahrenheit to fan — convert anything at BetterCalculator.

Steps

1Set the cutlets between two sheets of plastic wrap and pound them with a mallet to an even 1/4-inch thickness. Season both sides generously with salt and pepper.

2Set up three shallow dishes: flour mixed with the paprika and a pinch of salt in the first, eggs whisked with the milk in the second, and breadcrumbs in the third.

3Dredge a cutlet in flour and shake off the excess. Dip it in the egg, let the extra drip off, then press it into the breadcrumbs so it is coated all over. Rest the breaded cutlets on a rack or plate for 5 minutes so the coating sets.

4Heat the vegetable oil in a large skillet over medium-high heat until it shimmers and a pinch of breadcrumbs sizzles right away. Add the butter and swirl until it melts.

5Fry 2 cutlets at a time for 2 to 3 minutes per side, gently shaking the pan so hot oil washes over the top and the crust puffs up. Cook until deep golden and the pork is cooked through.

6Drain on a paper towel-lined plate and sprinkle with a little salt. Wipe out any burnt crumbs, add a touch more oil if needed, and fry the second batch.

7Serve right away, scattered with parsley, with lemon wedges for squeezing over.

8Let the oil cool completely in the pan, then pour it into a jar or an empty can, seal it, and discard it. This oil has butter and browned crumbs in it, so it is not worth saving. Never pour frying oil down the drain — it hardens in the pipe.