# Crispy Pork Schnitzel

Pork schnitzel is a thin pork cutlet coated in breadcrumbs and shallow-fried until golden and crisp. It is simple, fast and loved by kids and adults alike.

The cutlets are pounded thin so they cook in minutes, and a classic flour, egg and breadcrumb coating gives a crust that stays crunchy. Squeeze lemon over the top just before serving.

- Total time: 35 min (prep 20 min, cook 15 min)
- Serves: 4
- Per serving (estimated): 480 kcal, 38 g protein
- Cuisine: German. Category: Main course. Diet: high-protein.

## Ingredients

- 4 boneless pork loin chops, about 150 g each
- 1/2 cup all-purpose flour
- 2 eggs
- 1 tbsp milk
- 1 1/2 cups plain breadcrumbs
- 1 tsp salt, divided
- 1/2 tsp black pepper
- 1/2 tsp paprika
- 120 ml neutral oil, for frying
- 1 lemon, cut into wedges
- 1 tbsp chopped fresh parsley

## Method

1. Place a chop between two sheets of plastic wrap or parchment. Pound with a meat mallet or rolling pin from the center outward until it is an even 1/4 inch (6 mm) thick. Repeat with the others.
2. Season both sides of each cutlet with 1/2 teaspoon salt and the pepper.
3. Set up three shallow dishes: flour mixed with the paprika; the eggs whisked with the milk; and the breadcrumbs mixed with the remaining 1/2 teaspoon salt.
4. Dredge each cutlet in flour, shaking off the excess, dip it in egg, letting extra drip off, then press it into the breadcrumbs on both sides.
5. Heat the oil in a 12-inch (30 cm) heavy skillet over medium-high heat to 350°F (175°C). A breadcrumb dropped in should sizzle steadily right away.
6. Fry two cutlets at a time for 2 to 3 minutes per side, until deep golden brown and the pork reaches 145°F (63°C). Swirl the pan gently so the oil washes over the tops.
7. Drain on a wire rack, not paper towels, which trap steam. Sprinkle with a pinch of salt, add parsley, and serve at once with lemon wedges.

## Why it works

- Pounding the pork to an even thickness means every part cooks at the same speed, so the thin cutlet stays juicy.
- The flour, egg and crumb coating works in layers: flour dries the surface, egg glues, and crumbs crisp up.
- Frying at 350°F (175°C) browns the crumbs before the pork overcooks.
- Shallow frying in enough oil lets the coating puff slightly and separate from the meat, creating the signature wavy crust.
- Draining on a rack keeps steam from softening the crust.

## The science

- **Why oil temperature matters.** Below about 325°F (160°C), the crust soaks up oil and turns greasy. Above 375°F (190°C), it browns before the pork cooks through. Around 350°F (175°C), moisture leaves the coating as steam and the crumbs crisp rapidly.
- **The three-step coating.** Dry flour gives the egg something to stick to, egg proteins set into a flexible glue, and the crumbs stick to the egg. Skipping any one step makes the breading slide off the pork in the hot pan.

## Tips

- Keep one hand for dry ingredients and one hand for wet to avoid clumpy fingers.
- Rest the breaded cutlets for 5 minutes before frying so the coating sets.
- Do not crowd the pan; two cutlets at a time keeps the oil temperature up.

## Mistakes to avoid

- Frying in oil that is too cool, which makes the crust oily; test with a breadcrumb first.
- Pounding unevenly, which dries out the thin parts; aim for an even 1/4 inch (6 mm).
- Draining on paper towels, which steams the underside; use a wire rack.

## Variations and swaps

- Mix grated Parmesan into the breadcrumbs for a cheesy crust.
- Serve with creamy mushroom sauce for Jaegerschnitzel style.
- Make it with chicken breast cutlets, cooked to 165°F (74°C).
- Swap plain breadcrumbs for panko for a lighter, crunchier crust.
- Swap pork loin for veal or turkey cutlets.
- Swap neutral oil for half oil and half butter for a richer flavor.

## Storage

Refrigerate cooked schnitzel within 2 hours and eat within 3 to 4 days. Reheat on a rack in a 400°F (200°C) oven for 8 to 10 minutes, to 165°F (74°C), to re-crisp.

## FAQ

**What cut of pork is best for schnitzel?**

Boneless pork loin chops are the easiest to find and pound. Pork tenderloin sliced into medallions also works. Either should be pounded to 1/4 inch (6 mm) thick.

**How do I keep the breading from falling off?**

Pat the pork dry, dredge it in flour, then egg, then breadcrumbs, and press gently. Let it rest 5 minutes before frying, and do not move it around in the pan.

**Can I bake pork schnitzel instead of frying it?**

Yes. Place the breaded cutlets on a rack on a baking sheet, drizzle with oil, and bake at 425°F (220°C) for 15 to 20 minutes, flipping once. The crust will be less crisp than fried.

**What temperature should pork schnitzel be?**

Cook it to 145°F (63°C), the USDA safe temperature for pork. Because the cutlets are thin, you can check by cutting into one to see that the center is no longer raw.

**What do you serve with pork schnitzel?**

Lemon wedges, potato salad, spaetzle or buttered noodles, and a cucumber or cabbage salad. A creamy mushroom or paprika sauce is also traditional.

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Source: https://cookingscientist.com/recipes/pork-schnitzel (Cooking Scientist). Learn the science of cooking in the Cooking Scientist app for iPhone and iPad: https://apps.apple.com/app/id6830326846