📝 About This Recipe
Experience the ultimate Central European comfort food with this impeccably crisp, golden-brown Pork Schnitzel. Thinly pounded pork tenderloin is coated in a delicate, airy breading that puffs away from the meat in traditional 'soufflé' style, creating a satisfying crunch in every bite. This recipe balances the richness of the fried crust with a bright burst of fresh lemon, making it a timeless masterpiece of texture and flavor.
🥗 Ingredients
The Pork
- 1.5 pounds Pork Loin or Tenderloin (cut into 4 thick medallions)
- 1 teaspoon Kosher Salt (plus more for seasoning)
- 1/2 teaspoon Black Pepper (freshly cracked)
The Breading Station
- 1/2 cup All-purpose Flour (placed in a shallow bowl)
- 2 pieces Large Eggs (beaten thoroughly)
- 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 cup Neutral Oil (such as grapeseed or vegetable oil)
- 2 tablespoons Unsalted Butter (for flavor during the final fry)
- 1 piece Fresh Lemon (cut into wedges)
- 2 tablespoons Fresh Parsley (finely chopped)
- 1 tablespoon Capers (optional, drained)
👨🍳 Instructions
-
1
Place the pork medallions between two sheets of plastic wrap or in a heavy-duty freezer bag to prevent tearing and splattering.
-
2
Using the flat side of a meat mallet, gently pound the pork from the center outward until it is an even 1/4-inch thickness. Uniformity is key for even cooking.
-
3
Remove the plastic and season both sides of each pork cutlet generously with kosher salt and freshly cracked black pepper.
-
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.
-
5
Dredge a cutlet in the flour, shaking off all excess so only a very thin veil remains. This helps the egg adhere properly.
-
6
Dip the floured cutlet into the egg mixture, ensuring every inch is coated, then lift and let the excess drip off.
-
7
Lay the cutlet into the breadcrumbs. Press very lightly—do not pack the crumbs down firmly. A loose coating allows the breading to 'soufflé' or puff up during frying.
-
8
Repeat with the remaining cutlets and place them on a wire rack. Do not let them sit for more than 5 minutes, or the breading will become soggy.
-
9
In a large heavy-bottomed skillet, heat the oil over medium-high heat until it reaches 350°F (175°C). The oil should be deep enough that the schnitzel can 'swim' without touching the bottom.
-
10
Carefully lay one or two cutlets into the hot oil. Do not overcrowd the pan. Add the butter to the oil for a nutty aroma.
-
11
Gently shake the pan back and forth while frying. Use a spoon to baste the top of the meat with the hot oil. This constant movement creates the signature wavy, puffed crust.
-
12
Fry for 2-3 minutes per side until the crust is a deep, uniform golden brown and the pork is cooked through.
-
13
Transfer the finished schnitzel to a plate lined with paper towels to drain for 30 seconds, then immediately sprinkle with a tiny pinch of salt.
-
14
Garnish with a sprinkle of fresh parsley and serve immediately while the crust is at its peak crispness.
💡 Chef's Tips
For the most authentic texture, use fine, dry breadcrumbs rather than coarse Panko. Do not press the breadcrumbs into the meat; a light coating ensures the breading separates from the meat to create an airy pocket. Ensure the oil is hot enough before adding the meat; if it's too cool, the breading will absorb the oil and become greasy. Always use a combination of oil and a little butter for the perfect balance of high-heat stability and rich flavor. If you don't have a mallet, the bottom of a heavy small saucepan works perfectly for pounding the meat.
🍽️ Serving Suggestions
Serve with a side of warm Austrian Potato Salad (Erdäpfelsalat) dressed in vinegar and mustard. Pair with a crisp, cold Riesling or a refreshing German Pilsner to cut through the richness. Accompany with a spoonful of lingonberry jam for a traditional sweet-and-savory contrast. A simple side of buttery spaetzle or braised red cabbage makes for a hearty, traditional meal. Always provide extra lemon wedges; the acidity is essential to brightening the fried coating.