If I need a sure-fire winner dinner, it’s schnitzel. My son, who never stops moving long enough to eat anything hot, will always sit still for schnitzel. It’s a weeknight dinner worth sitting down at the dining table for (even though it’s so good it’s gone fast), lighting candles and getting cozy on a cold night. You can make it with chicken cutlets or pork loin cut into cutlets. Either way, it needs to be pounded super thin, so that you can cook it quickly and keep the inside moist and the outside super crunchy. Parmesan is not traditional in schnitzel, but I add just a bit to keep the crust super crunchy and big on flavor, since it can be so easy to underseason your breadcrumbs and end up with a bland-tasting schnitzel instead of one that crackles and sings with flavor.
| Level: | Easy |
| Total: | 1 hr 50 min |
| Active: | 50 min |
| Yield: | 4 servings |
Ingredients
- 1 pound boneless pork loin, with 1/4-inch thick fat cap
- Flaky sea salt, such as Maldon, and freshly ground black pepper
- 3 cups panko
- 1/3 cup finely grated Parmesan
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 1/4 cup vegetable oil
- 1 lemon, cut in wedges
Instructions
- Freeze the pork loin until lightly firm at the edges, about 1 hour. Slice the pork as thin as you can (about an 1/8 inch thick) and lay each slice between 2 pieces of parchment or plastic wrap. Gently pound to create super thin cutlets, then season the pork on both sides lightly with salt and pepper.
- Combine the panko and Parmesan in a shallow bowl. Place the flour and eggs each in their own separate shallow bowls.
- Working with one piece of pork at a time, dredge in the flour, then dip in the eggs, letting the excess drip off, then coat in the panko-Parmesan mixture, shaking off any excess. Set on a parchment-lined baking sheet and repeat with the remaining pork.
- Heat 2 tablespoons of the oil in a large skillet over medium-high heat. Set a wire rack inside a second baking sheet. Cook the pork, 1 to 2 pieces at a time, until brown and cooked through, about 2 minutes per side. Transfer the cooked pork to the wire rack. Continue with the remaining pork, wiping out the skillet as needed and adding the remaining 2 tablespoons oil.
- Sprinkle the cooked pork with flaky sea salt. Serve hot, with lemon wedges for squeezing over the top.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 269 |
| Total Fat | 12 g |
| Saturated Fat | 2 g |
| Carbohydrates | 23 g |
| Dietary Fiber | 1 g |
| Sugar | 1 g |
| Protein | 16 g |
| Cholesterol | 70 mg |
| Sodium | 238 mg |
Reviews
Oh my goodness this is amazing! I just did some “dredging” myself! I love the potatoes here too – your chef, restaurant days really show through! Knowing how to make a special occasion, restaurant quality mash potatoes is a real win!
Very good. And easy to make. Thx!
I’ve never made pork schnitzel before, but this was super easy to make and so delicious! Our kids gobbled it up so will definitely make again.
Wow perfect browning, this looks so good!