Crispy Pork Schnitzel
A proper schnitzel is less about the quality of the meat and entirely about the technique of the breading. When the oil hits the breadcrumbs, they should puff up and ripple, creating a texture that stays crisp long after it hits the plate.
Mind the thickness of your cut
The pork needs to be thin enough to cook in under two minutes, or the breading will burn before the center is done. Use a heavy mallet or the bottom of a sturdy skillet to flatten the meat evenly.
- meat mallet
- heavy-bottomed skillet
- three shallow bowls
- tongs
- wire cooling rack
What goes in.
- 4pork loin cutlets, 4 oz each
- 1 cupall-purpose flour
- 2large eggs, beaten
- 2 cupsfine dry breadcrumbs
- 1/2 cupneutral oil, such as grapeseed or canola
- 1 tspkosher salt
- 1/2 tspblack pepper
- 2lemons, halved
Shallow frying for a rippled crust
Do not skimp on the oil. The schnitzel should float; if it touches the bottom of the pan directly, the breading will become dense and flat instead of airy and uneven.
The method.
Prep the meat
Place cutlets between two sheets of plastic wrap. Pound them until they are an even 1/8-inch thickness. Season both sides with salt and pepper.
Set up the station
Arrange three bowls: flour in the first, beaten eggs in the second, and breadcrumbs in the third.
Bread the cutlets
Dredge each piece in flour, shaking off all excess. Dip into the egg, then press firmly into the breadcrumbs, ensuring every inch is covered.
Fry
Heat oil in the skillet over medium-high heat until a breadcrumb dropped in sizzles immediately. Add the meat and fry for 90 seconds per side until the edges turn deep amber.
Drain and serve
Transfer to a wire rack for one minute to drain excess fat. Serve immediately with a generous squeeze of lemon.
Other turns to take.
Classic Viennese Style
Replace pork with veal cutlets and use clarified butter instead of neutral oil for a richer finish.
Herbed Crust
Stir two tablespoons of finely minced parsley or chives into the breadcrumbs before coating the meat.
When it doesn't go to plan.
Keep the breading dry; use one hand for wet ingredients and one hand for dry to avoid sticky fingers.
Do not crowd the pan, or the oil temperature will drop and the crust will turn greasy.
If the breadcrumbs are too coarse, pulse them in a food processor until they resemble sand.
The ones that keep coming up.
Why is my breading falling off?
This usually happens because the flour layer was too thick or the meat was damp before breading. Pat the meat dry before you begin and shake off every bit of excess flour.
Can I use panko instead of fine breadcrumbs?
You can, but the texture will be jagged and brittle rather than the smooth, uniform golden coat typical of a traditional schnitzel.
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