Pork Schnitzel Recipe

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  Pork Loin(680g)
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  1 teaspoon kosher salt
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  ¼ teaspoon freshly cracked black pepper
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  Flour, All-Purpose, White(120g)
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  Egg, Whole, Large
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  Bread Crumbs, Dry, Plain(360g)
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  Vegetable oil(60g)
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  Lemon Wedges, For Serving

Instructions

1. 1Pat the pork loin dry with paper towels. Working with one piece at a time, place between two sheets of parchment paper and pound with a meat mallet to ¼-inch thickness. Season both sides generously with salt and pepper.
2. 2Set up three shallow bowls: one with the flour, one with the beaten eggs, and one with the breadcrumbs. Dredge each pounded pork piece in flour, shaking off excess, then dip into egg allowing excess to drip off, then press firmly into breadcrumbs to coat evenly on both sides.
3. 3Heat half of the vegetable oil in a large skillet over medium-high heat until it glistens and shimmers, about 1–2 minutes.
4. 4Place half of the pork in the hot skillet in a single layer and cook undisturbed for 3–4 minutes until golden brown, then flip and cook the second side for 3–4 minutes until golden brown and internal temperature reaches 145°F on an instant-read thermometer.
5. 5Transfer the cooked pork to a clean plate. Add the remaining vegetable oil to the skillet and repeat step 4 with the second batch of pork.
6. 6Divide the cooked pork evenly into 4 airtight containers while still hot, allowing to cool completely before sealing and refrigerating.