Pork Schnitzel (2024)

Thin, tender pork cutlets are pounded, lightly breaded and then pan fried until golden and crisp. Pork schnitzel is a classic main dish that is easy and fun to make at home.

Is it just me, or is pretty much everything better breaded? I find that there is something absolutely irresistible about crispy breaded things, and schnitzel is a great example. Based on its popularity I get the feeling that a lot of people feel the same as I do.

I've used pork in this recipe, but you could easily swap it out for chicken if that's more of your thing - all the same steps apply.

How to make it

First things first, you want to trim off any fat from the sides of your pork chops.

Then, working two chops at a time, place them in a large freezer bag, seal it up and then pound them out with a wooden rolling pin (or similar instrument) until they are about ¼ inch thick each.

Alternately, you can pound them out with a meat tenderizer, but I like doing it in the bag because it keeps the mess down.

When you have your cutlets all pounded out season them well front and back with sea salt and fresh ground pepper, then start building your breading station.

You want to round up a few large plates, then add the flour to one, the beaten egg to another, and the breadcrumbs to another and then save a plate to store the breaded schnitzel.

To bread the cutlets:

1. Dip the cutlet in the flour and cover both sides. Gently shake off any excess flour.
2. Dip the cutlet in egg and cover both sides.
3. Press the cutlet down into the breadcrumbs, then do the same on the other side.
4. Place the breaded cutlets on a plate to rest until ready to cook.

To cook the schnitzel:

Heat a large skillet to medium heat, then add cooking oil to cover the bottom about ½ an inch.

When the oil is hot, start cooking the schnitzel one at a time.

Gently lower a piece of schnitzel into the skillet then let it cook without disturbing it for 2-3 minutes or until the breading on the bottom has just turned golden brown.

Flip and cook the second side the same.

To keep the cooked schnitzel crisp while the rest of them are cooking place it on a wire rack inside a lightly heated oven.

How to serve it

I served mine with a bit of horseradish sour cream, but it's commonly served with a lemon wedge. If you want to get fancy (and up the comfort level) there are a couple of traditional sauces you might want to try:

• creamy mushroom hunter's sauce
• creamy dill sauce

If you are looking for the perfect side dish, garlic parmesan asparagus would be an excellent choice!

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