Pork Schnitzel Recipe

Prepare pork

Trim any excess fat and silver skin from the pork chops. Place a pork chop between two sheets of plastic wrap or in a large zip-top bag and gently pound with a meat mallet or heavy skillet until about 1/8–1/4 inch (3–6 mm) thick. Repeat with remaining chops. Season both sides of each pounded chop with 1 tsp salt and 1/4 tsp black pepper (reserve remaining salt and pepper for breadcrumbs).

Set up breading station

Place the flour in a shallow dish and spread evenly. In a second shallow bowl, whisk together the eggs and 2 tbs milk until homogenous. In a third shallow dish combine the panko breadcrumbs, grated Parmesan, remaining 1 tsp salt, 3/4 tsp black pepper, and smoked paprika (if using).

Bread the pork

Dredge each pork cutlet first in flour, shaking off excess, then dip into the egg mixture, letting excess drip back into the bowl, and finally press into the breadcrumb mixture to coat thoroughly on both sides. Place finished cutlets on a wire rack set over a sheet tray (or a plate) and let rest 10 minutes — this helps coating adhere.

Fry the schnitzel

In a large skillet (preferably heavy-bottomed) heat the neutral oil over medium-high heat until shimmering but not smoking (about 350°F / 175°C if using a thermometer). Add the butter and let it melt and foam. Fry the cutlets in batches (do not crowd the pan), 2–3 minutes per side, until golden brown and an instant-read thermometer in the thickest part reads 145°F (63°C). Adjust heat as needed so coating browns but does not burn. Transfer cooked schnitzels to a paper towel-lined plate or a warm oven (200°F / 95°C) to keep warm while you finish the rest.

Finish

Taste and adjust seasoning if needed. Serve immediately with lemon wedges alongside tonnato sauce and fennel-celery salad.

Trim fennel: remove stalks and fronds (reserve some fronds for garnish), then halve the bulb lengthwise and thinly slice across the bulb to create fine shreds. Trim celery stalks and very thinly slice on a bias (or use a mandoline if available) so slices are delicate.

Dress salad: In a bowl whisk together 1 tbs lemon juice, 1 tbs olive oil, honey (if using), 1/4 tsp salt and 1/4 tsp black pepper. Toss the sliced fennel and celery with the dressing. Add chopped parsley and a few chopped fennel fronds if desired. Taste and adjust lemon, oil, or salt to balance flavors. Let sit 5–10 minutes before serving so flavors marry.

Make tonnato: Drain the canned tuna, reserving a tablespoon of the oil if the tuna is in oil. In a food processor or blender combine the tuna, mayonnaise, capers, anchovy fillets, 1 tbs lemon juice, 1 tbs olive oil and a few grindings of black pepper. Process until smooth. With the motor running, add water or reserved tuna oil 1 tbs at a time to reach a silky, spoonable consistency (about 2 tbs total). Taste and adjust salt/acid — anchovies and capers are salty so additional salt may not be necessary.

If you prefer a lighter texture, stir in an extra tablespoon of olive oil or a tablespoon of plain yogurt. Transfer sauce to a bowl and chill briefly if you like it cool with the hot schnitzel.