Perfectly Golden Pork Schnitzel
Perfectly Cooked Pork Schnitzel, with its crispy golden crust, ranks as one of my favorite comfort dishes. It evokes memories of festive Octoberfest celebrations, complete with frothy German beer, creamy potato salad, and tangy sauerkraut. While Pork Schnitzel may not appear sophisticated, it boasts a rich flavor and fantastic texture that can easily steal the show at any feast. When cooked properly, this comforting dish brings immense joy and becomes the highlight of any gathering. I recommend pairing crispy Pork Schnitzel with Vegetarian Potato Salad from my cookbook BUDMO!, a glass of cold German wheat beer, and a side of sauerkraut sprinkled with caraway seeds for a truly satisfying meal.
Serves 4
INGREDIENTS
8 2-ounce pork cutlets, lightly pounded until 1/3-inch thick
1 cup all-purpose flour (note: listed twice in your original, assumed to be an error)
2 large eggs, beaten with 2 tablespoons of water
2 cups panko bread crumbs
Salt
Black pepper
Oil for frying (canola, sunflower, or grapeseed)
A few lemon wedges for serving
INSTRUCTIONS
Set up three separate bowls for the breading process: one for the flour, one for the beaten eggs, and one for the panko bread crumbs. Pat the pork cutlets dry with a paper towel and season both sides generously with salt and ground black pepper.
Heat about 1/2 inch of oil in a large skillet over medium-high heat until hot and shimmering.
Dredge each cutlet in flour, shaking off the excess, then dip in the egg mixture, and finally coat thoroughly in the panko. Ensure each layer is lightly but completely coated.
Fry the cutlets in batches to avoid overcrowding the pan. Cook each side for about 1 1/2 minutes or until crispy and golden brown. Transfer the cooked cutlets to a plate lined with paper towels to drain excess oil. Sprinkle lightly with more salt. Serve the cutlets hot with lemon wedges on the side for squeezing.
