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Crispy breaded pork cutlets (schnitzel)
Pork cutlets coated in flour, eggs, and breadcrumbs, then fried until golden and crisp. Serve with lemon wedges. Makes 4 servings.
Save on PinterestRecipe at a glance
- Prep time
- 20 min
- Cook time
- 15 min
- Total time
- 35 min
- Servings
- 4 servings
- Difficulty
- Easy
- Cuisine
- Slovak
Breaded pork cutlets are one of Slovakia's most common dishes for Sunday lunches and holiday meals. Many families also serve them on Christmas Eve instead of fish, with potato salad.
Pork leg or loin slices are pounded to about 5 mm thick, coated in flour, egg, and breadcrumbs, and fried in oil heated to 170 °C (340 °F).
Ingredients
Cutlets
Breading
For frying and serving
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Instructions
Tip: tap a step to mark it as done.
Pound the meat
Pat the pork slices dry with a paper towel. Make small cuts in the edges in two to three places to keep them from curling during frying. Cover with plastic wrap and pound with a meat mallet to about 5 mm thick. Season both sides with salt.
Prepare the breading
Set out three shallow dishes: one with the all-purpose flour, one with the eggs beaten with the milk, and one with the breadcrumbs.
Bread the cutlets
Coat each cutlet in flour and shake off the excess. Dip it in the egg mixture, let the excess drip off, then coat in breadcrumbs, pressing them on lightly. Fry the breaded cutlets immediately so the breadcrumbs do not become damp.
Fry the cutlets
Heat the oil in a wide skillet to 170 °C (340 °F); it should be at least 1 cm deep. Fry the cutlets one or two at a time for 3–4 minutes per side, until golden brown. Gently move the skillet as they fry so the oil washes over the tops of the cutlets and the breading develops a rippled crust.
Serve
Drain the fried cutlets on paper towels and serve with a lemon wedge, potato salad or boiled potatoes.
Tip: Pound the meat from the center toward the edges, using several gentle taps rather than one hard blow. This spreads the cutlet evenly to 5 mm thick without tearing it, so the breading forms an even coating.
Nutrition facts
Approximate values per serving, calculated from the ingredients
- Energy
- 473 kcal
- Protein
- 42 g
- Carbohydrates
- 46 g
- of which sugars
- 3.6 g
- Fat
- 13 g
- of which saturates
- 4.2 g
- Fiber
- 3.1 g
- Salt
- 2.4 g
Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.
This recipe was translated from the Slovak original: Vyprážaný bravčový rezeň v trojobale
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