Serves 6
30 min
Pork Loin Wiener Schnitzel
Recipe GLPR007887e2330e8c
Thin-pounded pork loin cutlets are coated in a seasoned panko crust and pan-fried until golden and crispy. Finished with a bright splash of fresh lemon juice, this classic Central European preparation delivers tender, flavorful meat with a satisfying crunch in every bite.
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Ingredients
1 pound pork loin
1 cup panko breadcrumbs
1 tablespoon fresh parsley flakes
2 teaspoons fresh lemon juice, divided
1 egg, beaten
Canola oil for frying
Directions
Cut the pork loin into 6 equal portions. Using a meat mallet, pound each piece between two sheets of plastic wrap or parchment paper until they are uniformly thin, approximately 1/4-inch thick or slightly thinner.
In a shallow bowl, combine the panko breadcrumbs and fresh parsley flakes.
In another shallow bowl, whisk together the beaten egg with 1 teaspoon of the fresh lemon juice until well combined.
Pour canola oil into a large skillet to a depth of approximately 1/4-inch. Heat over medium-high heat until the oil shimmers and crackles when a small pinch of panko is dropped into it, indicating it is ready for frying.
Working with one cutlet at a time, dip it into the egg mixture, coating both sides evenly. Then dredge in the panko-parsley mixture, pressing gently to adhere the coating.
Carefully place each breaded cutlet into the hot oil. Fry for approximately 2 to 3 minutes on the first side until deep golden brown. Flip and fry the second side for another 2 to 3 minutes until equally golden. The internal temperature should reach 160°F.
Transfer the cooked schnitzel to a paper towel-lined plate to drain any excess oil. Immediately drizzle the remaining 1 teaspoon of fresh lemon juice over the warm cutlets and serve.
