Crispy schnitzel

Prep 20 min
Total 55 min
Makes 4 Servings



fast-fry pork loin centre chops, about 600 g
1/4 tsp
1 cup


  • Lay 4 chops between 2 pieces of waxed paper. Using a rolling pin or mallet, pound chops until they are 1/4 in. thick. Transfer to a large baking sheet lined with paper towels. Repeat with remaining chops. Pat them dry with paper towels, then season with salt and pepper.
  • Heat a large non-stick frying pan over medium-high. Add enough oil to reach 1/8 in. up the side of pan, about 1 cup.
  • Whisk eggs in a shallow, wide bowl. Pour bread crumbs onto a plate. Dip each chop in egg, then in bread crumbs, coating both sides. Transfer back to baking sheet.
  • Add 3 or 4 chops to hot oil in pan. Do not crowd pan. Cook chops until golden brown, about 2 min per side. Transfer to a paper-towel-lined platter. Repeat with remaining chops. Serve with German Cucumber Salad and a lemon wedge.

Side Dish: Serve with German cucumber salad.

Prep Tip: Stir dried herbs or spices into the bread crumb mixture to switch up the flavour.

Cooking Tip: Cook schnitzels in small batches. It’ll help keep the temperature of the oil constant, and they’ll remain crisp.


Calories 390, Protein 39 g, Carbohydrates 13 g, Fat 19 g, Fibre 1 g, Sodium 371 mg.

Wine Pairings

Pork requires a pairing that won’t overpower its delicate, naturally sweet flavour. This well-priced pick nearly steals the show with its intense perfume of mocha and black cherry jam, but its mild yet complex body offers a pleasing acidity that perfectly frames Crispy Schnitzel and German Cucumber Salad.
Trapiche Malbec, Argentina, $11.

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