Breaded Pork Cutlets (Pork Schnitzel)
Why This Recipe Works
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 coatings. We wanted tender pork cutlets with the crisp, wrinkled, puffy coating that is Wiener schnitzel’s signature.
Dismissing pork chops and prepackaged cutlets, we chose tenderloin, which has a mild flavor similar to veal and isn’t tough. We cut the tenderloin crosswise on an angle into four pieces, which when pounded thin gave us long, narrow cutlets that would fit two at a time in the pan. Schnitzel is breaded with the usual flour, egg, and bread-crumb sequence of coatings, but we had to figure out how to get the characteristic puffiness and “rumpled” appearance of the finished cutlets; with good schnitzel you should be able to slide a knife between the meat and the coating. Drying bread in the microwave produced extra-dry crumbs that helped with the crispness, and a little vegetable oil whisked into the egg helped separate the coating from the meat. But the real breakthrough was in the frying method: Instead of sautéing the cutlets, we cooked them in a Dutch oven in an inch of oil, shaking the pot to get some of the oil over the top of the meat. The extra heat quickly solidified the egg in the coating, so that the steam from the meat couldn’t escape and puffed the coating instead. With the traditional schnitzel garnishes of lemon, parsley, capers, and a sieved hard-cooked egg, these cutlets, with their tender meat and crisp coating, delivered on all fronts.