Classic German Pork Schnitzel

Ingredients

• 4boneless pork loin cutlets, about 6 oz each
• 3/4 cupall-purpose flour
• 2eggs, beaten
• 1 1/2 cupsfine breadcrumbs
• 1 tspkosher salt, plus more for seasoning
• 1/2 tspblack pepper
• 1/2 cupclarified butter or vegetable oil, for frying
• 1lemon, cut into wedges
• 2 Tbspfresh parsley, chopped, for garnish

Nutrition / serving

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Method

1. 1

   Place each pork cutlet between two sheets of plastic wrap and pound with a meat mallet to an even 1/4-inch thickness.

2. 2

   Season both sides of the cutlets with salt and pepper.

3. 3

   Set up three shallow dishes: flour in one, beaten eggs in the second, breadcrumbs in the third.

4. 4

   Dredge each cutlet in flour, shaking off excess, then dip in egg, then coat thoroughly in breadcrumbs, pressing gently so they adhere but not packing them too tight.

5. 5

   Heat clarified butter or oil in a large skillet over medium-high heat until shimmering, about 1/4 inch deep.

6. 6

   Fry the cutlets one or two at a time, 2-3 minutes per side, gently shaking the pan so the breading puffs slightly, until deep golden brown and cooked through.

   ⏱Start 2:00
7. 7

   Drain on a wire rack or paper towels and season with a touch more salt while hot.

8. 8

   Serve immediately with lemon wedges and a sprinkle of parsley.