📝 About This Recipe
Experience the ultimate comfort of Central Europe with this impeccably crisp, golden-brown pork schnitzel. By pounding lean pork loin until tender and thin, then coating it in a traditional three-stage breading, we achieve a shatteringly crisp crust that contrasts beautifully with the juicy meat inside. This recipe captures the authentic 'soufflé' effect, where the breading ripples and puffs away from the meat, creating a light and airy texture that is truly world-class.
🥗 Ingredients
The Pork
- 4 pieces Pork loin chops (boneless, about 6 ounces each)
- 1 teaspoon Kosher salt (plus more for seasoning)
- 1/2 teaspoon Freshly ground black pepper
The Breading Station
- 1/2 cup All-purpose flour (placed in a shallow bowl)
- 2 Large eggs (beaten well)
- 1 tablespoon Heavy cream (whisked into the eggs for richness)
- 1.5 cups Fine breadcrumbs (plain, non-panko for traditional texture)
- 1/2 teaspoon Sweet paprika (mixed into the flour)
Frying and Garnish
- 1/2 cup Neutral oil (such as vegetable or grapeseed)
- 3 tablespoons Unsalted butter (for flavor and foaming)
- 1 Fresh lemon (cut into wedges)
- 2 tablespoons Fresh parsley (finely chopped)
- 1 tablespoon Non-pareil capers (drained)
👨🍳 Instructions
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1
Place each pork chop between two sheets of plastic wrap or inside a heavy-duty freezer bag to prevent tearing.
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2
Using the flat side of a meat mallet, gently but firmly pound the pork from the center outward until it is an even 1/4-inch thickness.
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3
Remove the plastic and season both sides of the flattened pork generously with kosher salt and black pepper.
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4
Set up your dredging station with three shallow bowls: one with the flour and paprika, one with the beaten eggs and cream, and one with the breadcrumbs.
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5
Dredge a piece of pork in the flour, shaking off all excess so only a very thin translucent coating remains.
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6
Dip the floured pork into the egg mixture, ensuring it is fully coated, then lift and let the excess drip off.
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7
Place the pork into the breadcrumbs. Press very lightly—do not pack the crumbs down firmly, as this prevents the breading from puffing up during frying.
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8
In a large heavy skillet (cast iron or stainless steel works best), heat the oil over medium-high heat until it reaches 350°F (175°C).
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9
Add the butter to the hot oil; once it foams, carefully lay one or two schnitzels into the pan, ensuring they aren't crowded.
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10
Fry for 2-3 minutes per side. Crucial technique: gently shake the pan back and forth while frying so the hot oil laps over the top of the meat.
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11
Once the bottom is deep golden brown, flip carefully and cook for another 2 minutes until the other side matches.
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12
Transfer the schnitzels to a wire rack set over a paper towel-lined baking sheet to drain for 60 seconds.
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13
Immediately sprinkle with a tiny pinch of salt while still hot, then garnish with fresh parsley, capers, and a lemon wedge.
💡 Chef's Tips
Always use a neutral oil with a high smoke point combined with a little butter for the best flavor and color. Do not press the breadcrumbs firmly into the meat; a loose coating allows steam to escape and creates the signature 'wavy' crust. Ensure the oil is deep enough so the schnitzels 'swim'—they should not touch the bottom of the pan constantly. If cooking in batches, keep the finished schnitzels in a 200°F (95°C) oven on a wire rack to maintain crispness.
🍽️ Serving Suggestions
Classic Austrian Potato Salad (vinegar-based) with red onions and chives. A crisp, cold glass of Grüner Veltliner or a dry Riesling. Braised red cabbage with apples for a sweet and sour contrast. Lingonberry jam served on the side for a traditional tart finish. Warm German Spätzle tossed in brown butter.