Pan-Seared Schnitzel
A proper schnitzel is less about the cut of meat and more about the discipline of the breading. When done correctly, the crust should lift slightly away from the meat in small ripples, creating air pockets that keep the exterior light and shattering, never heavy or greasy.
Thinness is your only goal.
If the meat is too thick, it will overcook before the breading browns. Use a heavy meat mallet or the bottom of a sturdy skillet to ensure the cutlets are uniform throughout.
- Meat mallet or heavy-bottomed skillet
- Plastic wrap or parchment paper
- Three wide, shallow bowls
- Large heavy-duty skillet (cast iron or stainless steel)
- Tongs
What goes in.
- 1.5 lbpork loin or veal cutlets, sliced into 4 portions
- 1 cupall-purpose flour
- 2large eggs, beaten with 1 tbsp water
- 2 cupsfine breadcrumbs or panko
- 1/2 cupneutral oil (grapeseed or canola)
- 3 tbspunsalted butter
- 1 tspkosher salt
- 1/2 tspblack pepper
Floating the breading
Do not skimp on the oil. The schnitzel should essentially shallow-fry in a half-inch of fat, allowing the breadcrumbs to fry instantly and evenly on all sides.
The method.
Prep the meat
Place cutlets between two sheets of plastic wrap. Pound firmly from the center outward until they are a uniform 1/4-inch thickness.
Set the stations
Prepare three shallow bowls: one with seasoned flour, one with beaten eggs, and one with breadcrumbs.
Dredge
Coat the meat lightly in flour and shake off the excess. Dip into the egg mixture until fully coated, then press firmly into the breadcrumbs to ensure a complete seal.
Heat the fat
Combine oil and butter in the skillet over medium-high heat. Wait until the butter stops foaming and begins to smell toasted.
Fry
Carefully lay the cutlet into the fat, laying it away from you to avoid splashing. Fry for 2-3 minutes per side until the crust is a deep, consistent golden brown.
Drain and serve
Transfer to a wire rack for one minute to drain the excess oil before serving immediately with a lemon wedge.
Other turns to take.
Chicken Schnitzel
Substitute boneless, skinless chicken breasts, ensuring they are pounded very thin to prevent dryness.
Herbed Crust
Mix finely chopped parsley, chives, or lemon zest into the breadcrumbs before dredging.
When it doesn't go to plan.
Do not crowd the pan; fry in batches if necessary to keep the oil temperature high.
If the crust begins to darken too quickly, reduce the heat immediately to avoid burnt breadcrumbs.
Keep the breaded cutlets in the refrigerator for 15 minutes before frying to help the coating adhere better.
The ones that keep coming up.
Why is my breading falling off?
Usually, this happens if the flour was not shaken off completely before the egg dip, or if the oil wasn't hot enough when the meat hit the pan.
Can I use olive oil?
Avoid extra virgin olive oil as it has a low smoke point and will burn during the frying process; stick to high-smoke-point oils.
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