Pork Schnitzel with Lemon

Name: Pork Schnitzel with Lemon
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Austrian
Ingredients: 4 boneless pork loin chops (about 1 1/2 lb), or pork cutlets; 1 tsp salt and 1/2 tsp black pepper; 1/2 cup all-purpose flour; 2 large eggs; 2 tbsp milk; 1 1/2 cups fine dry breadcrumbs; neutral oil or lard for frying (about 1 cup); 2 tbsp butter; lemon wedges and chopped parsley, to serve

Thin pork cutlets coated in fine breadcrumbs and shallow-fried until the crust puffs and turns golden. Serve with lemon wedges, potato salad or braised red cabbage.

Prep15 min

Cook15 min

Total30 min

Serves4

What you'll need

12-inch cast-iron skilletFor searing and oven finishes

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Mixing bowl setFor mixing and marinating

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Steps

Butterfly any thick chops, then pound each between sheets of plastic wrap to about 1/4 inch thick. Season with salt and pepper.

Set out three shallow dishes: flour; eggs beaten with milk; breadcrumbs.

Dredge each cutlet in flour, dip in egg, then coat lightly in crumbs without pressing them in.

Heat 1/2 inch of oil in a large skillet to about 340°F and add the butter.

Fry the cutlets one or two at a time, gently swirling the pan so the hot fat washes over the top, 2 to 3 minutes per side, until puffed and golden.

Drain on paper towels and serve right away with lemon wedges and parsley.

TipDon't press the crumbs on; a loose coating is what lets the crust puff up away from the meat.