Schnitzel

A perfectly pounded, golden-fried pork cutlet with a light, crackly breadcrumb coating that puffs away from the meat. Served with a squeeze of lemon, this is German comfort food at its finest.

Ingredients

• 4 boneless pork loin chops (about 5 oz each)
• 1 cup all-purpose flour
• 3 large eggs, beaten
• 2 cups fine dry breadcrumbs (not panko)
• 1 tsp salt
• ½ tsp black pepper
• ½ cup vegetable oil or clarified butter, for frying
• 1 lemon, cut into wedges
• 2 tbsp fresh parsley, chopped

Method

1. Place each pork chop between two sheets of plastic wrap. Using a meat mallet, pound to an even 1/4-inch thickness. This is thinner than you think. Season both sides with salt and pepper.
2. Set up three shallow dishes: flour in the first, beaten eggs in the second, and breadcrumbs in the third. Dredge each cutlet in flour and shake off excess, then dip in egg, then press gently into breadcrumbs on both sides. Do not pack the crumbs tightly; a loose coating makes it puff during frying.
3. Heat oil or clarified butter in a large skillet over medium-high heat until it reaches 350 degrees F (a breadcrumb dropped in should sizzle immediately). The oil should be about 1/4-inch deep.
4. Fry the schnitzels one or two at a time, swirling the pan gently to keep the oil moving under the cutlet. Cook for 2-3 minutes per side until deep golden. The breadcrumb coating should puff slightly away from the meat.
5. Drain briefly on a wire rack (not paper towels, which make the bottom soggy). Serve immediately with lemon wedges and fresh parsley. Traditional sides include German potato salad or a simple cucumber salad.

Chef's note: Clarified butter gives the most authentic flavor, but vegetable oil works well too. The key to a puffy, separated coating is not pressing the breadcrumbs on too firmly and having enough hot oil in the pan. Never cover a schnitzel after frying or it will lose its crunch.

Nutrition per serving

More German recipes

• Bratwurst with Sauerkraut