Pork Schnitzel Recipe

The best thing about this Austrian-style pork schnitzel is the contrast: a crisp, craggy coating gives way to tender pork, with melted butter and lemon keeping the whole plate bright rather than heavy. Using pork chops instead of the more traditional veal makes this version especially satisfying, and the meat is still quick enough for a weeknight dinner. With 1½ pounds of pork, it makes four generous portions, and the entire process takes about 35 minutes—20 minutes to prep and 15 minutes at the stove. For the coating, set up three shallow dishes: flour in the first, four beaten eggs in the second, and breadcrumbs in the third. If you are using six slices of bread to make the crumbs, let them dry slightly first, then pulse them until fine but not powdery; those uneven crumbs create a more interesting, delicate crust. Trim the pork chops if needed and pound them between sheets of plastic wrap until they are about ¼ inch thick. Even thickness matters here: thick centers will take too long to cook, while thin edges can turn dry before the coating is properly browned. Dip each cutlet in flour, shaking off the excess, then coat it in egg and finally press it gently into the breadcrumbs. I prefer cooking the schnitzel in batches so the pan stays hot and the crumbs do not steam. Melt some of the 2 tablespoons of butter in a large skillet, adding a little neutral oil if you have it, and cook the pork until deeply golden on both sides and just cooked through, about 2 to 3 minutes per side depending on thickness. The most useful practical tip is not to press down on the cutlets while they cook. Leaving them undisturbed helps the coating stay attached and keeps it light instead of greasy. Add fresh butter between batches if the pan looks dry, and wipe out dark crumbs before they burn. Serve the schnitzel immediately, while the crust is still audibly crisp, with lemon wedges squeezed over the top and plenty of chopped parsley scattered across it. The lemon cuts through the buttery coating and brings out the pork’s mild flavor. For a classic dinner, pair it with a warm potato salad, cucumber salad, or simple buttered potatoes; braised cabbage or green beans also work well. I like to put the lemon and parsley on the table so everyone can finish their own portion, since both are best added at the last moment.