Pork schnitzel
Thin pork escalopes in a light, puffy crust, fried until golden and served with lemon.
- 35 min20 prep · 15 cook
- MediumDifficulty
- 540 kcalper serving
Ingredients
- Pork loin steaks (about 150 g each)4
- Eggs2
- Flour60 g
- Breadcrumbs120 g
- Sunflower oil, for frying300 ml
- Butter30 g
- Lemon1
- Saltto taste
- Black pepperto taste
Missing something? Ingredients with × can be left out.
Steps
- 1
Place each steak between two sheets of baking paper and pound it until about 4 mm thick.
- 2
Season the meat. Set out three plates: flour, beaten eggs and breadcrumbs.
- 3
Coat each escalope in flour, then egg, then breadcrumbs, pressing lightly. Do not let them sit too long.
- 4
Heat the oil with the butter in a large pan until a crumb sizzles straight away.
- 5
Fry the escalopes two at a time, shaking the pan so the oil washes over the top, until golden on both sides.
- 6
Drain on kitchen paper and serve straight away with lemon wedges and a potato salad.
Tips and questions
- How do I get the coating to puff up?
- Don’t press the breadcrumbs on, use plenty of hot oil (about 170 °C) and swirl the pan so the oil washes over the top.
- Can I make it gluten-free?
- Yes, use gluten-free flour and gluten-free breadcrumbs or crushed cornflakes.
- What do you serve with schnitzel?
- Traditionally with lemon wedges and potato salad or a cucumber salad. Serve it straight away so it stays crisp.
Enjoy your meal!
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