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Pork schnitzel served with boiled potatoes and parsley
Golden brown pork schnitzel with parsley potatoes

Crispy Pork Schnitzel with Parsley Potatoes

Author: Flavelo
Recipes Main Courses
The secret to a great Schnitzel (Viennese Cutlet) is the 'soufflé effect.' When fried, steam escapes from the meat, lifting the breading away from the surface. This creates a crispy, wavy crust that doesn't stick to the meat like a heavy blanket. To achieve this, the meat must be thin and the oil hot and plentiful.
🕒 Prep Time 20 mins
🍳 Cook Time 30 mins
⌛ Total Time 50 mins
🍽️ Servings 4 servings
🔥 Calories 620 kcal
🌍 Cuisine Central European

Ingredients

Equipment Needed

  • Meat mallet
  • Wide skillet

Allergen Information

⚠️ Wheat
⚠️ Egg
⚠️ Milk

Instructions

1 ✓

Pound the pork chops very thin (about 1/8 inch), being careful not to tear the meat. Season with salt and pepper, then pat dry with paper towels.

Tip: Dry meat holds flour better; wet meat makes the breading slide off.
2 ✓

Standard Breading Station: Flour (shake off excess) -> Beaten Egg -> Breadcrumbs (press lightly).

Tip: Don't press the crumbs too hard into the meat; keep the coating airy.
3 ✓

Boil the potatoes in salted water until tender. Drain, then toss with butter and chopped parsley.

Tip: Simple buttered potatoes are the traditional Austro-Hungarian side dish.
4 ✓

Heat about half an inch of oil in a large skillet over medium-high heat. Fry the schnitzels for 2-3 minutes per side. While frying, gently shake the pan to wash hot oil over the top of the cutlets.

Tip: This hot oil bath helps the breading puff up and become extra crispy.

Recipe FAQ

The breading fell off.
Ideally, it should separate slightly (puff up), but if it falls off in chunks, the meat was wet before breading or the oil wasn't hot enough.

Ingredients

  • 4 pieces Boneless Pork Chops (pounded thin)
  • 1.5 cups Breadcrumbs (homemade or Panko)
  • 0.75 cup All-Purpose Flour
  • 2 large Eggs (beaten)
  • 1 cup Oil or Lard (for shallow frying)
  • 1.5 lbs Potatoes (peeled and cubed)
  • 4 tbsp Butter
  • 1 bunch Fresh Parsley (chopped)
  • 1 tsp Salt and Pepper