Jul 14 2026
Restaurants›The Cork & Cleaver›Pork Schnitzel Recipe

Pork Schnitzel Recipe

Inspired by The Cork & Cleaver
Time1h
Serves4

Chicken fried pork schnitzel, garlic & herb mashed potatoes, spring salad

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Ingredients

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Pork Schnitzel

Garlic & Herb Mashed Potatoes

Spring Salad

Method

Pork Schnitzel

  1. 1

    Prepare pork

    If your cutlets are thicker than 1/2 inch, place each between two sheets of plastic wrap and gently pound with a meat mallet or heavy skillet to about 1/4-inch thickness. Pat both sides dry with paper towels. Season both sides with 1 tsp salt and 1/2 tsp black pepper.

  2. 2

    Set up breading station

    Place the flour in a shallow dish and season with 1/2 tsp salt, garlic powder and paprika. In a second shallow bowl whisk together the eggs and milk. Place the breadcrumbs in a third shallow dish.

  3. 3

    Bread the pork

    Working with one cutlet at a time: dredge the pork in the seasoned flour shaking off excess, dip into the egg mixture letting excess drip off, then press firmly into the breadcrumbs to coat evenly. Place breaded cutlets on a wire rack or tray; allow them to rest 10 minutes to help the coating adhere.

  4. 4

    Fry the schnitzel

    Heat a large skillet over medium-high heat and add vegetable oil (and clarified butter if using). You want the fat about 1/8–1/4 inch deep and shimmering but not smoking (around 350°F / 175°C). Fry cutlets in batches (do not crowd) 2.5–3.5 minutes per side until golden brown and internal temperature reaches 145°F (63°C). Adjust heat as needed to prevent burning — golden crust should form quickly and cook through. Transfer finished cutlets to a paper towel-lined tray and finish with a knob of butter if desired and a sprinkle of salt. Keep warm in a low oven (200°F / 95°C) while remaining cutlets cook.

  5. 5

    Finish and serve

    Squeeze lemon wedges over schnitzel just before serving. Serve hot alongside mashed potatoes and salad.

Garlic & Herb Mashed Potatoes

  1. 6

    Cook potatoes and garlic

    Place potato chunks and whole peeled garlic cloves in a medium pot and cover with cold salted water by 1 inch. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are tender when pierced, about 15–20 minutes depending on size.

  2. 7

    Drain and dry

    Drain potatoes and garlic in a colander, then return to the hot pot and place over low heat for 1 minute to evaporate excess moisture. This produces fluffier mashed potatoes.

  3. 8

    Mash and season

    Add butter and warm milk to the potatoes and garlic. Using a potato masher or ricer, mash until smooth but still a little textured to avoid gummy potatoes. Stir in chopped parsley and chives. Season with 1 tsp salt and 1/2 tsp black pepper, taste and adjust seasoning as needed.

  4. 9

    Keep warm

    Cover and keep warm until ready to serve. Reheat gently if needed, adding a splash of milk to loosen.

Spring Salad

  1. 10

    Make dressing

    In a small bowl whisk together olive oil, white wine vinegar (or lemon juice), Dijon mustard, honey, 1/4 tsp salt and 1/8–1/4 tsp black pepper until emulsified.

  2. 11

    Assemble salad

    In a large bowl combine mixed greens, sliced radishes, cucumber, cherry tomatoes and red onion. Toss with just enough dressing to lightly coat the leaves (about half the dressing to start). Taste and add more dressing if desired.

  3. 12

    Serve

    Plate portions of salad alongside the schnitzel and mashed potatoes. Offer extra dressing at the table if desired.

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