Schnitzel Recipe

Trim and pound

Pat the meat dry with paper towels. If using pork chops with bone or thick edges, trim off excess fat and remove any bone. Place one cutlet between two sheets of plastic wrap or in a large zip-top bag. Using a meat mallet or rolling pin, gently pound from the center outward to an even thickness of about 1/4 inch (approximately 0.6 cm). Repeat for all cutlets. Even thickness ensures quick, even cooking.

Season both sides of each pounded cutlet lightly with about 1/4 teaspoon salt and a light grind of black pepper (these salt/pepper amounts are included in the total seasoning listed under ingredients).

Put the flour in a shallow dish and spread it in an even layer. In a second shallow bowl, whisk together the eggs and milk until homogeneous. In a third shallow dish combine the breadcrumbs with the remaining 1 1/4 teaspoons salt, 1 teaspoon black pepper, garlic powder and paprika; mix well.

Arrange the three dishes in order (flour, egg, breadcrumbs). Have a rimmed baking sheet lined with a rack or parchment ready to hold the breaded cutlets.

Working one at a time, dredge a cutlet in flour, shaking off excess. Dip into the egg mixture and let excess drip off. Press firmly into the breadcrumbs, coating evenly on both sides and along the edges. Do not over-press the crumbs — press enough to adhere. Place the breaded cutlet on the prepared rack or sheet. Repeat with remaining cutlets.

For an extra-crispy result, double-coat: after the first breadcrumb layer, dip again in egg and press into breadcrumbs once more.

Choose a large skillet (cast-iron or heavy-bottomed) and add the vegetable oil and butter. Heat over medium-high heat until the oil reaches about 325–350°F (160–175°C) or until a small breadcrumb sizzles immediately but does not burn. There should be enough oil to create a shallow layer about 1/8–1/4 inch (3–6 mm) deep.

Carefully add 1–2 cutlets to the hot oil, presentation side down first. Do not overcrowd the pan; fry in batches if needed. Fry until golden brown, about 2.5–3.5 minutes per side depending on thickness. Use tongs to flip gently so the crust remains intact. Adjust heat as needed to keep a steady sizzle without smoking.

When the schnitzel is golden and cooked through (internal temperature for pork should reach 145°F / 63°C), transfer to a paper towel–lined tray or a wire rack set over a sheet tray. Repeat with remaining cutlets, adding a bit more oil or butter between batches if the pan looks dry.

If desired, briefly spoon some of the hot oil/butter from the pan over each schnitzel to enrich the crust. Let rest 1–2 minutes so juices settle.

Serve the schnitzel hot with lemon wedges to squeeze over and a sprinkle of chopped parsley. Accompany with potato salad, boiled potatoes, or a simple green salad.