Simple Pork Schnitzel
Chef Cam Dobranski
Crispy, golden, and packed with flavour, this classic pork schnitzel is a must-try! Made with tender pork loin, perfectly breaded and pan-fried to perfection, this dish is simple yet incredibly satisfying. Topped with rich brown butter and a squeeze of fresh lemon, it’s the perfect balance of crunchy, savoury, and zesty.
Prep Time 15 minutes mins
Cook Time 20 minutes mins
Total Time 35 minutes mins
- 1.5-2 lb pork loin, sliced against the grain into 1" cutlets
- 1 cup all-purpose flour
- 1 tsp seasoning salt
- ½ tsp sea salt
- ½ tsp ground black pepper
- 2 large eggs
- ½ cup water
- 2 cups bread crumbs (or panko)
- ½ cup canola oil, for frying
- ½ cup unsalted butter plus 1 tbsp
- 1 lemon cut into wedges, for garnish
- fresh parsley for garnish
Place pork cutlets on a cutting board, cover with plastic wrap and flatten with a mallet until each piece is approximately ¼’’.
Create a breading station: In a wide, shallow bowl or a deep dish, stir together flour and spices. Whisk together eggs and water in another bowl/dish. Place bread crumbs in a third bowl/dish.
Lightly dredge each cutlet in the flour mixture, transfer to the egg wash (ensuring that the entire cutlet is wet), then transfer into the bread crumbs. Place on a baking sheet or large plate until ready to fry.
In a large, deep frying pan, pour in canola oil and add 1 tbsp. of butter. Heat on medium-high heat. Working in 2 batches, place the cutlets in the pan and cook until golden brown, approximately 2 minutes per side.
Transfer to paper towel to absorb any excess grease.
Brown remaining ½ cup butter in a pan on low heat. Let cook until golden brown, about 5 minutes, then remove from heat.
To serve, place the schnitzel on a plate, pour brown butter on top, sprinkle some fresh parsley on top, and serve with a slice of lemon.
Goes well with mashed or oven roasted potatoes.
Keyword pork loin, schnitzel, simple