Pork schnitzel
Cookware & equipmentInstructions describe the base batch. Ingredient quantities adjust to your selected servings; cooking times and pan sizes may need adjustment.
- Step 1
Follow the recipe
Pound pork evenly thin and season.
- Step 2
Follow the recipe
Coat in flour, beaten egg and breadcrumbs.
- Step 3
Follow the recipe
Shallow-fry in hot oil in batches until crisp on both sides, about 3 minutes per side depending on thickness.
- Step 4
Follow the recipe
Check centers reach 145°F and rest 3 minutes; drain on a rack and serve with lemon.
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Cookware for this recipe
Start with what you already own. These are suggested tools, not personally tested recommendations.
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Large skillet with a lid
Use an existing appropriately sized pan and fitting lid.
Amazon option: T-fal Ultimate Hard Anodized 12-Inch Fry Pan with Lid
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Kitchen tongs
Use a suitable existing utensil; avoid reusing a raw-meat utensil on cooked food.
Amazon option: OXO Good Grips 12-Inch Tongs with Silicone Heads
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Instant-read food thermometer
Use a working food thermometer already owned; visual color is not an equivalent check.
Amazon option: TempPro TempSwift TP19H Instant-Read Meat Thermometer
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Measuring cups and spoons
Use your existing kitchen measures; do not swap weight and volume.
Amazon option: TILUCK Stainless Steel Measuring Cups and Spoons, 10-Piece Set
Search links show available options; check size, materials, compatibility and current seller details before choosing.
Recipe notes & food safety
Editorial draft — cooking, timing and origin review pending. Kitchen testing: not tested. Origin review is pending; no historical attribution is claimed.
Cooking times are estimates; kitchen testing is pending. Review labels, allergies and household needs. Keep raw ingredients separate and follow the recipe's temperature guidance. Serving illustrations are AI-generated.