Pork Schnitzel

Method

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1. Lay each pork steak between two sheets of cling film and pound with a mallet or heavy pan, working from the centre outward, until an even 4 to 5 mm thick.

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2. Season both sides and leave for 10 minutes.

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3. Set out three shallow dishes: flour, the eggs beaten with the milk, and the breadcrumbs.

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4. Coat each cutlet in flour and pat off the excess, then dip in egg, letting it drip, then lay it in the breadcrumbs and spoon crumbs over the top. Press only very lightly — a loose coating is what puffs.

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5. Heat the oil in a wide pan to about 170°C / 340°F. There should be enough to come 5 mm up the side.

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6. Lay one schnitzel in and immediately begin swirling the pan in a continuous circular motion so the hot fat washes over the top.

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7. Fry for 2 to 3 minutes until the underside is deep golden and the coating has puffed, then turn and fry 2 minutes more.

   Mark done Start 2 min timer

8. Drain on a rack, never on paper, and season with a little salt.

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9. Serve immediately with lemon wedges, parsley, and capers and anchovy if making it Holstein style.

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Chef’s Tips

• Press the crumbs on lightly. Compacting them glues the coating to the meat and it will not puff.
• Swirling the pan is the technique that separates a good schnitzel from a great one.
• Fry one at a time. Two in the pan drops the temperature and neither will blister.

Pairing Suggestions

• A cold Pilsner or a dry Riesling
• Serve with potato salad, cucumber salad or fried potatoes
• Finish with Black Forest cake

Storage & Reheating

Best immediately. Keeps 2 days; re-crisp at 200°C / 390°F for 8 minutes on a rack.

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.