Pan-Fried Pork Schnitzel
Thin, golden pork cutlets pounded flat, breaded, and pan-fried until crispy—ready in under 20 minutes. Serve with lemon wedges for authentic German simplicity.
- Total time
- 20 min
- Servings
- 2
- Calories
- 485
- Protein
- 38g
Ingredients
- ½ lb pork cutlets (or pork shoulder, thinly sliced)
- ½ cup all-purpose flour
- 1 whole egg
- ¾ cup panko breadcrumbs
- 3 tablespoon olive oil
- 1 whole lemon
- 1 to taste salt and pepper
Instructions
- 1
If using pork shoulder, slice it against the grain into pieces roughly 1/4-inch thick (so thin you can almost see through them); this keeps the meat tender.
- 2
Lay each cutlet between two sheets of plastic wrap or inside a resealable bag, then pound it with the flat side of a meat mallet or the bottom of a heavy skillet until it is 1/8-inch thick and even all over.
- 3
Sprinkle salt and pepper on both sides of each pounded cutlet, then set them on a clean plate.
- 4
Pour flour into a shallow bowl, whisk the egg into another shallow bowl, and pour panko into a third shallow bowl.
- 5
Coat one cutlet in flour by placing it flour-side down, then flipping and pressing so both sides are evenly dusted; tap off any excess.
- 6
Dip the floured cutlet into the egg, coating both sides, then lay it into the panko and press gently so the breadcrumbs stick all over.
- 7
Transfer the breaded cutlet to a clean plate and repeat steps 5 and 6 with the remaining cutlet.
- 8
Heat olive oil in a 12-inch skillet over medium-high heat until it shimmers and slides quickly when you tilt the pan, about 90 seconds.
- 9
Slide both breaded cutlets into the hot oil and cook without moving them for 3 to 4 minutes, until the bottom is golden honey-brown.
- 10
Using tongs, flip each cutlet and cook the other side for 2 to 3 minutes, until it is also golden honey-brown and the internal meat is cooked through.
- 11
Transfer the schnitzel to a plate lined with paper towels to drain any excess oil, about 1 minute.
- 12
Cut the lemon in half lengthwise, then cut each half into two wedges and place one on each plate alongside the schnitzel.
Tools you’ll need
- meat mallet or bottom of heavy skillet
- plastic wrap or resealable plastic bag
- three shallow bowls
- 12-inch skillet
- tongs
- paper towels
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