Entrée: Germany – Schweineschnitzel (Breaded Cutlet)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 10 min

Additional 10 min

Total 35 min

Ingredients

4 boneless pork loin cutlets (4 to 5 oz / 115 to 140 g each)
1 tsp kosher salt, plus more to taste
1/2 tsp freshly ground black pepper
1 cup all-purpose flour (120 g)
2 large eggs
1 tbsp Dijon mustard (optional, for the egg wash)
2 tbsp milk (30 ml)
2 cups fine, dry breadcrumbs (not panko) (180 g)
1/2 tsp sweet paprika (optional)
1/4 tsp garlic powder (optional)
1 cup neutral oil (such as canola or sunflower), for shallow frying (240 ml)
2 tbsp unsalted butter (28 g)
Lemon wedges, for serving
Chopped fresh parsley, for garnish (optional)

Instructions

1. Place each pork cutlet between sheets of plastic wrap or parchment and pound to about 1/4 inch thickness. Trim ragged edges if needed.
2. Pat dry and season both sides with the salt and pepper.
3. Set up a breading station: put flour in one shallow dish; in a second dish, whisk eggs with Dijon and milk until smooth; in a third dish, combine breadcrumbs with paprika and garlic powder if using.
4. Working one piece at a time, dredge pork in flour and shake off excess. Dip in egg mixture, letting excess drip, then press into breadcrumbs until evenly coated. Transfer to a wire rack and rest 5 to 10 minutes so the coating adheres.
5. Heat the oil in a large wide skillet over medium to medium-high heat to about 350°F (175°C). Add the butter and let it foam.
6. Fry schnitzels 1 or 2 at a time without crowding, 2 to 3 minutes per side, until deeply golden and just cooked through (internal temperature about 145°F/63°C). Adjust heat to maintain a steady sizzle.
7. Transfer to a rack set over a sheet pan and season lightly with salt. Repeat with remaining cutlets, adding oil as needed.
8. Serve immediately with lemon wedges and a sprinkle of parsley.