Schnitzels & Giggles Pork Schnitzel Recipe

pork cutlets

🥗Healthier: chicken breast

💰Cheaper: pork loin

Chicken breast is leaner, while pork loin is less expensive.

bread crumbs

🥗Healthier: panko

💰Cheaper: homemade bread crumbs

Panko adds extra crunch, while homemade can save costs.

Pound pork cutlets until about 1/4 inch thick.

Season both sides of the cutlets with salt and black pepper.

Set up a breading station with three shallow dishes: one for flour, one for beaten eggs, and one for bread crumbs.

Dredge each cutlet in flour, shaking off excess.

Dip the floured cutlet into the beaten eggs, ensuring it's fully coated.

Press the egg-coated cutlet into the bread crumbs, covering completely.

Heat vegetable oil in a large skillet over medium-high heat until shimmering.

Fry the breaded cutlets in the hot oil for 3-4 minutes per side, until golden brown.

Transfer cooked schnitzels to a paper towel-lined plate to drain excess oil.

Serve hot, garnished with lemon wedges and parsley.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens