Sznycel po Wiedeńsku

Ingredients · 4 servings

• 700 gPork loin, sliced into 4 cutlets
• 2Egg, beaten
• 120 gBreadcrumb, fine
• 80 gWheat flour
• 180 gClarified butter
• 1Lemon, cut into wedges (to serve)
• 8 gSalt
• 2 gBlack pepper, ground

Equipment

stovetop, shallow bowl, cutting board, knife, meat mallet, wide skillet, tongs, wire rack, instant-read thermometer, fork, plate, serving plate

Instructions

1. 1
   Mise En Place

   Gather all ingredients plus 3 shallow bowls, cutting board, knife, meat mallet, wide skillet, tongs, rack, and thermometer. · 5 min

   What to look for: All ingredients measured and tools ready before pounding.

2. 2
   Pound Cutlets

   Slice pork loin into 4 cutlets about 1 cm thick, cover, and pound evenly to 4-5 mm without tearing the meat. · 10 min

   What to look for: Cutlets are thin, wide, and even in thickness.

3. 3
   Season And Set

   Season both sides with salt and black pepper, then place flour, beaten eggs, and breadcrumbs in 3 separate shallow bowls. · 5 min

   What to look for: Seasoning is even and the breading station is in order.

4. 4
   Bread Cutlets

   Coat each cutlet in flour, dip in egg, and cover with breadcrumbs, shaking off excess and avoiding any pressing. · 5 min

   What to look for: Crumb coating looks dry, loose, and evenly attached.

5. 5
   Heat Butter

   Heat clarified butter in a wide skillet over medium-high heat until shimmering, with enough fat for the schnitzels to float slightly. · 4 min

   What to look for: Butter shimmers gently and a crumb sizzles at once.

6. 6
   Fry First Side

   Fry 2 cutlets for 2 minutes without pressing or crowding, gently swirling the skillet so the breading puffs and turns golden. · 2 min

   What to look for: First side is golden and the crust lifts from the meat.

7. 7
   Turn And Finish

   Turn the schnitzels and fry 2 minutes more until both sides are deep golden and the pork reaches 63°C / 145°F inside. · 2 min

   When it is done: Insert thermometer into the pork center; it must read 63°C / 145°F.

8. 8
   Repeat Batch

   Transfer cooked schnitzels to a rack and fry the remaining 2 cutlets in the same butter, keeping the crust dry and lifted. · 4 min

   When it is done: Check each cutlet reaches 63°C / 145°F in the thickest part.

9. 9
   Serve Immediately

   Serve the schnitzels immediately with lemon wedges, spooning no extra fat over them so the puffed crumb stays crisp. · 2 min

   What to look for: Schnitzels are hot, crisp, and served with bright lemon wedges.