Converter
All Recipes

Western · Fried

Pork Schnitzel

Pounded thin, crumbed, and fried in enough butter for the coating to blister.

Prep20 min
Cook10 min
YieldServes 2
LevelEasy

A schnitzel should have a coating that is puffed away from the meat in places rather than glued to it. That comes from frying in a generous depth of fat and spooning it over as it cooks, and from not pressing the crumbs on too hard in the first place.

Everything you need

Serves 2 · 7 items
  • 2 x 180 g (360 g) pork loin steaks, boneless
  • 0.5 cup (63 g) plain flour
  • 2 eggs, beaten
  • 1.5 cups (160 g) fine dry breadcrumbs
  • 4 tbsp (56 g) butter
  • 4 tbsp neutral oil
  • 2 lemon wedges, to serve

Weigh, don't scoop. Measuring flour by cups can overpack it and dry out your bake. Tap any ingredient to open its converter.

Method

6 steps · 30 minutes 0 of 6 done

  1. Put each steak between two sheets of baking paper and beat it out with a rolling pin until about 5 mm thick and nearly double the size.

  2. Season, then set up three plates: flour, egg, breadcrumbs.

    For this step

    • 0.5 cup (63 g) plain flour
    • 1.5 cups (160 g) fine dry breadcrumbs

  3. Coat each cutlet in flour and shake off the excess, then egg, then crumbs. Lay the crumbs on loosely, do not press.

    For this step

    • 0.5 cup (63 g) plain flour

  4. Heat the oil and butter in a wide pan until the butter foams. It should come a third of the way up the schnitzel.

    For this step

    • 4 tbsp (56 g) butter

  5. Fry for 2 to 3 minutes a side, tilting the pan and spooning the hot fat over the top so the coating puffs.

  6. Drain on a rack for a minute and serve with lemon and a sharp salad.

    For this step

    • 2 lemon wedges

Tap a step to check it off. Your place is saved on this device.

Worth knowing

  • Crumb them just before frying. Standing around makes the coating damp and it slides off.
  • The pan must be wide enough for one cutlet to lie flat with room. Two at once and neither browns.
780kcal
48gProtein
52gCarbs
42gFat

Nutrition: estimated from typical ingredient values, not laboratory tested. Check the labels on what you actually buy.

Cooking in a different unit? Use the cups ↔ grams converter or the recipe scaler to halve or double this recipe.

More to cook

Korean Fried Chicken Fried Korean Fried Chicken Fried twice, sauced last, and still crunching ten minutes later. Buttermilk Fried Chicken Fried Buttermilk Fried Chicken An overnight brine and a craggy crust you build by hand in the flour. Beer Battered Fish and Chips Fried Beer Battered Fish and Chips Cold beer batter, twice cooked chips, and a pan you do not crowd.

A note on cooking safely. Recipes are provided for informational purposes only and are not medical or nutritional advice. Cooking times, temperatures and quantities are suggestions: use your own judgement, and check that meat, poultry, fish and eggs are properly cooked before serving.

Consult a qualified healthcare professional before making dietary changes, particularly if you have allergies, a medical condition or specific nutritional requirements.