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Golden brown fried pork schnitzel in crispy breading, served with fresh veggies.
Crispy pork schnitzel fried golden, perfect for lunch.

Crispy Pork Schnitzel

Author: Flavelo
Recipes Main Courses
The Holy Grail of Sunday lunches. Breaded meat (Schnitzel) steams in its own juices under the protection of the crispy crust. The perfect breading puffs away from the meat and is golden yellow. This requires dry meat surface and 'soufflé' frying technique (movement).
🕒 Prep Time 20 mins
🍳 Cook Time 15 mins
⌛ Total Time 35 mins
🍽️ Servings 4 servings
🔥 Calories 450 kcal
🌍 Cuisine Hungarian

Ingredients

Equipment Needed

  • Meat mallet
  • Plastic wrap
  • Large skillet
  • Paper towels

Allergen Information

⚠️ Wheat
⚠️ Egg

Instructions

1 ✓

Slice meat 1/2 inch thick, pound thin between plastic wrap.

Tip: Plastic prevents tearing and splashing. Thinning ensures quick even cooking.
2 ✓

Salt slices and let sit 5-10 mins.

Tip: Salt draws out protein, but wipe off moisture so breading sticks.
3 ✓

Dredge: Flour -> Beaten Egg -> Breadcrumbs.

Tip: Shake off excess flour, but press crumbs gently.
4 ✓

Fry in ample hot fat, shaking pan gently so oil washes over top of meat.

Tip: Movement helps breading puff up ('soufflé'). Don't pierce with fork!
5 ✓

Drain on paper towels.

Tip: Serve vertically or on napkin to keep crisp.

Recipe FAQ

Why did breading fall off?
Meat was wet or you didn't press crumbs enough. Always pat meat dry before flouring!
Why did crumbs burn while meat is raw?
Oil too hot. Ideal is 320-340°F (crumb sizzles immediately but doesn't blacken).

Ingredients

  • 1.5 lbs Boneless Pork Chops (Loin or Leg)
  • 3.5 oz All-Purpose Flour
  • 2 large Eggs
  • 5 oz Breadcrumbs (fine)
  • 1 tsp Salt
  • 1.25 cups Oil or Lard (for frying)