Pork Schnitzel
ID: e07a012b...
Learn how to make a perfect crispy Pork Schnitzel with the signature wavy, puffed-up breading. This authentic recipe explains the crucial steps, such as pounding the meat flat and spooning hot oil over it, to create the perfect air gap between the breading and the tender meat.
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🍳 Cooking Flow
Pound the pork chops flat and thin using a meat mallet, then season them with salt and pepper. → Coat the meat sequentially in flour, whisked egg wash, and breadcrumbs. → Shallow-fry the breaded meat in a generous amount of hot oil. → Spoon the hot pan oil over the top of the meat while frying to puff up the breading. → Drain on paper towels and serve hot with lemon wedges.
Cooking Steps
Brief Cooking Order
Pound the pork chops flat and thin using a meat mallet, then season them with salt and pepper. → Coat the meat sequentially in flour, whisked egg wash, and breadcrumbs. → Shallow-fry the breaded meat in a generous amount of hot oil. → Spoon the hot pan oil over the top of the meat while frying to puff up the breading. → Drain on paper towels and serve hot with lemon wedges.
Introduction
Learn how to make a perfect crispy Pork Schnitzel with the signature wavy, puffed-up breading. This authentic recipe explains the crucial steps, such as pounding the meat flat and spooning hot oil over it, to create the perfect air gap between the breading and the tender meat.
Step 1
Whisk two eggs in a container with a little bit of water, salt, and black pepper until fully combined.
Step 2
Place the pork chops on a wooden cutting board and use a meat mallet to pound them until they are very thin and flat.
Step 3
Optionally, slice the flat meat into smaller pieces to make party-style bite-sized schnitzels.
Step 4
Lightly spray both sides of the meat with a water spray bottle, then season with salt and pepper.
Step 5
Set up a breading station. Coat the seasoned meat first in flour (shake off the excess), then dip into the egg wash, and finally coat with plain breadcrumbs.
Ingredients List
Important Notes
Vienna Schnitzel is traditionally made with veal, but pork or chicken can also be used as common, budget-friendly alternatives.
Spraying the meat lightly with water before seasoning helps the salt and pepper adhere and contributes to steam-pockets that help the breading puff.
Do not deep-fry the schnitzel. Shallow-frying with continuous oil spooning/basting is crucial to achieving the classic wavy texture.
Ensure the frying oil is hot enough before adding the meat, otherwise the breading will absorb too much oil and become soggy.
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