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Breaded Pork Cutlets (Pork Schnitzel) Recipe

kept byMrPole
recipe byCooks Illustrated

While classic Wiener schnitzel features a thin, tender veal cutlet coated in ultrafine bread crumbs and then fried until puffy and golden brown, many recipes—to avoid the toughness and high price of veal—substitute pork. But too often these recipes yield dry, tough pork cutlets with greasy… read more

Breaded Pork Cutlets (Pork Schnitzel) The hallmark of weiner schnitzel is its light, puffy bread-crumb coating. So why is it typically so soggy and greasy? Watch the Video

The two cups of oil called for in this recipe may seem like a lot—but they’re necessary to achieve a wrinkled texture on the finished cutlets. When properly cooked, the cutlets absorb very little oil. To ensure ample cooking space, a large Dutch oven is essential. In lieu of an instant-read thermometer to gauge the oil’s temperature, place a fresh (not dry) bread cube in the oil and start heating; when the bread is deep golden brown, the oil is ready.


7 large high-quality sandwich bread, crusts removed, cut into 3/4-inch cubes (about 4 cups)
1/2 cup unbleached all-purpose flour
2 large eggs
2 cups plus 1 tablespoon vegetable oil
1 pork tenderloin (1 1/4 pounds). trimmed of fat and silver skin and cut on angle into 4 equal pieces (see illustration below)
Salt and ground black pepper
1 lemon, cut into wedges
2 tablespoon chopped fresh parsley leaves
2 tablespoons capers, rinsed
1 large hard-cooked egg, yolk and white separated and passed separately through fine-mesh strainer (optional)



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