Pork Schnitzel Recipe

Prepare pork

Trim any large fat or silver skin from the pork. Place each pork cutlet between two pieces of plastic wrap or in a large resealable bag and gently pound with a meat mallet or heavy skillet until about 1/4 inch thick and even. Pat dry with paper towels.

Season and set up breading station

On a large plate or shallow bowl combine the 1 cup flour with 1 teaspoon salt, 1/2 teaspoon black pepper, paprika, and garlic powder (if using). In a shallow bowl whisk the 2 eggs with 2 tablespoons milk until smooth. On a third shallow plate combine the 1.5 cups breadcrumbs (and optional 1/2 cup fine breadcrumbs), and season with 1/2 teaspoon salt and 1/2 teaspoon black pepper.

Bread the cutlets

Working one at a time: dredge a pork cutlet in the seasoned flour, shaking off excess; dip into the egg mixture, letting excess drip off; press into the breadcrumbs to coat both sides evenly. Set breaded cutlets on a rack or tray and repeat with remaining cutlets. For an extra-crisp crust, press the breadcrumbs firmly so they adhere well.

Fry the schnitzel

In a large skillet (12-inch preferred) heat 3/4 cup vegetable oil over medium-high heat until shimmering but not smoking (about 350°F/175°C if using a thermometer). Add 1 tablespoon butter to the oil for flavor. Fry 2 cutlets at a time (do not crowd) for 2.5–3 minutes per side, or until golden brown and an instant-read thermometer inserted into the thickest part reads 145°F (63°C). Adjust heat to maintain even browning. Transfer cooked cutlets to a wire rack set over a baking sheet and keep warm in a 200°F (95°C) oven while you finish the rest. Add more butter to the pan as needed between batches.

Finish

When all cutlets are cooked, spoon any browned bits from the pan into the gravy (below) if desired. Top schnitzel with a pat of butter, a squeeze of lemon, and sprinkle with chopped parsley before serving.

Place peeled and cubed potatoes in a large pot and cover with cold water by 1 inch. Add 1 teaspoon salt. Bring to a boil over high heat, then reduce to a simmer and cook until fork-tender, about 15–18 minutes. Drain well.

Return potatoes to the pot off the heat. Add 3 tablespoons butter and mash with a potato masher or ricer until mostly smooth. Warm 1 cup milk (do not boil) and gradually add to the potatoes, mashing until desired creaminess is reached. Season with 1 teaspoon salt and 1/2 teaspoon black pepper; adjust to taste. Keep warm until serving.

Toss the 12 oz mixed vegetables with 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. For quick steaming: place in a steamer basket over boiling water and steam 4–6 minutes until tender-crisp. For sauté/roast: spread on a rimmed baking sheet and roast at 425°F (220°C) for 10–12 minutes, or sauté in a skillet over medium-high heat until tender-crisp, about 6–8 minutes. Keep warm.

In a small saucepan melt 2 tablespoons butter over medium heat. Whisk in 2 tablespoons flour and cook, whisking constantly, 1–2 minutes until the roux smells nutty and is lightly golden (do not brown).

Slowly whisk in 2 cups stock, breaking up any lumps. Bring to a gentle simmer and cook 3–5 minutes until slightly thickened. Whisk in 1 teaspoon Worcestershire sauce and 1/2 teaspoon Dijon mustard (if using). Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper; taste and adjust. If too thick, add a little extra stock or water to reach desired consistency.

Strain the gravy through a fine mesh sieve if you prefer a perfectly smooth sauce. Keep warm until serving. If using pan fond from the schnitzel, deglaze the frying pan with 1/4 cup stock over medium heat, scrape up browned bits, then pour into the gravy and whisk to combine.