Everyday cooking
Crisp breaded pork schnitzel
Thin pork cutlets get a loose breadcrumb coating and a golden crust in hot oil.
- Total time
- 30 min
- Servings / pieces
- 2
- Topic
- Everyday cooking
A schnitzel coating should be crisp without becoming a hard shell. Pound the pork evenly, shake away surplus flour and let the breadcrumbs settle loosely rather than pressing them into the meat. A breaded cutlet needs space and more fat than a plain pan-fried piece of pork. Two small cutlets can share a large frying pan; cook very large ones separately. Serve the lemon alongside and squeeze it over at the table, since adding juice early softens the crust. Potato salad or a leafy salad makes a useful accompaniment.
Method
Step by step
- 01
Prepare the pork
Put the cutlets between sheets of baking paper and gently pound to about 5 mm thick. Even out thicker edges without tearing the meat. Season with salt and pepper and cut the lemon into wedges.
- 02
Set up the coating
Put flour, beaten egg and breadcrumbs on separate plates. Coat each cutlet lightly with flour and shake off the excess. Draw it through the egg, allowing spare egg to drip away.
- 03
Bread lightly
Lay the cutlet in the crumbs and turn it over. Set the crumbs against the surface gently, without pressing hard. Cook straight away so the coating does not become damp.
- 04
Fry until golden
Heat the oil and clarified butter to about 170 °C. Lower in the cutlets carefully and fry for roughly 2–3 minutes on each side, depending on thickness. Gently move the pan occasionally so hot fat reaches the edges.
- 05
Check and rest
Check both colour and centre temperature. The pork should reach at least 63 °C, followed by a 3-minute rest. Drain on a rack without stacking and serve with the lemon wedges.
Times are a guide. Your hob, oven and ingredients affect the result; use the cooking cues as well as the clock.
Managing the heat
If the coating darkens immediately, reduce the heat. Pale crumbs that absorb plenty of oil usually mean the oil is too cool. A test breadcrumb should bubble steadily. Remove dark loose crumbs between batches, check the temperature again and add fresh oil when the level drops.
Keeping the crust crisp
A rack lets steam escape beneath the schnitzel while it rests. Covering it traps moisture and softens the coating, so prepare your side dishes first. For several batches, briefly hold cooked cutlets uncovered in a warm oven. Avoid stacking them, even for a few minutes.
Kitchen questions
One more question?
Can I use panko?
Yes. The coating will be coarser and more uneven. Still avoid pressing it down, and watch the colour closely as it fries.
Why does the coating fall off?
Too much flour, a wet meat surface or a long wait after breading can weaken the coating. Pat the pork dry and shake away loose flour.
