Description
A simple recipe for thin, breaded, and pan-fried pork cutlets.
Ingredients
Scale
- 4 thin pork cutlets (about 1/4 inch thick)
- 1/2 cup all-purpose flour
- 2 large eggs, lightly beaten
- 1 cup dry breadcrumbs (Panko recommended)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup vegetable oil or clarified butter for frying
- Lemon wedges for serving
Instructions
- Place pork cutlets between two sheets of plastic wrap. Pound them thin, to about 1/8 inch thickness, using a meat mallet.
- Set up a standard breading station: Place flour on one plate, beaten eggs on a second plate, and breadcrumbs mixed with salt and pepper on a third plate.
- Dredge each cutlet first in the flour, shaking off excess.
- Dip the floured cutlet into the egg mixture, letting excess drip off.
- Coat the cutlet thoroughly in the breadcrumbs, pressing gently so the crumbs adhere.
- Heat the oil or clarified butter in a large skillet over medium-high heat until shimmering.
- Carefully place one or two cutlets in the hot fat, ensuring not to overcrowd the pan.
- Fry for 2 to 3 minutes per side, until golden brown and cooked through. The breading should puff slightly.
- Remove the schnitzel and place it on a wire rack or paper towel-lined plate to drain excess fat.
- Repeat with remaining cutlets, adding more oil if necessary.
- Serve immediately with fresh lemon wedges.
Notes
- For authentic flavor, use clarified butter (ghee) for frying.
- If you do not have Panko, use fine dry breadcrumbs.
- Do not skip pounding the meat thin; this ensures quick, even cooking.
- Prep Time: 15 min
- Cook Time: 10 min
- Category: Main Course
- Method: Pan Frying
- Cuisine: Austrian/German
Nutrition
- Serving Size: 1 cutlet
- Calories: 350
- Sugar: 1
- Sodium: 300
- Fat: 18
- Saturated Fat: 5
- Unsaturated Fat: 13
- Trans Fat: 0
- Carbohydrates: 15
- Fiber: 1
- Protein: 30
- Cholesterol: 90
Keywords: pork, schnitzel, breaded cutlet, pan fried, classic, wiener schnitzel style