Description
A simple recipe for thin, breaded, and pan-fried pork cutlets.
Ingredients
Scale
- 4 (4 oz each) thin-cut pork cutlets
- 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, for frying
- 2 tablespoons unsalted butter, for frying
- Lemon wedges, for serving
Instructions
- Place the pork cutlets between two sheets of plastic wrap. Pound them to about 1/4 inch thickness using a meat mallet.
- Set up a breading station with three shallow dishes. Place flour in the first dish. Whisk the eggs in the second dish. Mix breadcrumbs, salt, and pepper in the third dish.
- Dredge each cutlet first in the flour, shaking off excess. Dip it into the egg mixture, letting excess drip off. Coat thoroughly in the breadcrumb mixture, pressing gently to adhere.
- Heat the vegetable oil and butter in a large skillet over medium-high heat until the butter foams.
- Carefully place two cutlets in the hot fat. Fry for 2 to 3 minutes per side until golden brown and cooked through. Adjust heat if the coating browns too quickly.
- Remove the cooked schnitzels and place them on a wire rack or paper towel-lined plate to drain excess fat. Keep warm.
- Repeat with the remaining cutlets.
- Serve immediately with lemon wedges.
Notes
- For best results, chill the breaded cutlets for 15 minutes before frying.
- Use a neutral oil with a high smoke point for frying.
- Do not overcrowd the pan when frying; cook in batches.
- Prep Time: 15 min
- Cook Time: 10 min
- Category: Main Course
- Method: Pan Frying
- Cuisine: German/Austrian
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 pork, pan-fried cutlet, Wiener Schnitzel style, quick dinner