Pork Schnitzel
Pork Schnitzel
While panfrying requires a fraction of the oil required for deep-frying, it is essential to use enough oil to reach halfway up the side of the pork cutlets. This ensures a consistent golden-brown crust all over—the signature of well-made schnitzel.
KEEP SCREEN ON
Yield: 4 SERVINGS
Cook Time: 5-10 Minutes
Ingredients
INGREDIENTS
2 pounds boneless pork chops, trimmed and sliced into ½-inch thick cutlets1⁄3 cup all-purpose flour
1 tablespoon garlic salt or substitute with equal parts salt and garlic powder
½ teaspoon paprika
½ teaspoon freshly ground black pepper
3 large eggs
2 cups panko bread crumbs
High-heat cooking oil, such as canola or grape-seed oil
Preparation Method
- Line a cutting board with plastic wrap, place cutlets in a single layer on cutting board, then cover with plastic wrap to prevent splatters. Pound cutlets with a meat mallet or the back of a heavy saucepan, until ¼-1⁄8 inch thick.
- Set up three bowls. In the first, combine flour, garlic salt, paprika, and black pepper. In the second, add eggs and whisk with a fork. In the third, add panko crumbs.
- Using a fork, dredge the pounded cutlet in flour. Then, dip in the beaten egg, letting excess egg drip back into the bowl; bread in panko crumbs. Repeat with remaining cutlets.
- Once all cutlets are breaded, heat a large pan over medium heat and add enough oil to cover the bottom of the pan. Once oil is hot, add breaded cutlets a few at a time, careful not to overcrowd the pan. Panfry 3–4 minutes per side or until cooked through. Reduce heat if browning too quickly. Remove to paper-towel-lined plate.