- 1 whole boneless pork loin, cut into 2.5 inch thick pieces
- 2 lemons, cut into wedges or cheeks
- 2 eggs
- 2 cups (125g) plain bread crumbs
- 1 cup (150ml) all-purpose flour
- ⅓ cup (80ml) clarified butter
- 1 Tbsp (16g) water
- Kosher salt and pepper to taste
Prep
15 minutes
Cook
5 minutes
Total
20 minutes
Serves
4
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Ingredients
Directions
- Butterfly each piece of pork and gently open it up. Using a meat mallet pound both butterflied sides out so that the pork is about ⅓ inch thick. Try to avoid making holes in it. Season your pork with salt and pepper and let sit for 5 minutes at room temp.
- In a deep cast iron skillet fill with just enough clarified butter for ½ inch of depth making sure not to go more than halfway up the skillet. Heat to 350°F (176°C).
- Once you’re ready to fry, first coat your pork in your flour to coat completely. Shake off the excess flour then dip into the egg, and once fully coated finally coat fully in your bread crumbs, pressing to adhere onto the pork. Repeat with all your pork.
- Fry one schnitzel at a time, flipping often for 2-3 minutes per side or until golden brown and cooked through.
- Transfer to a wire rack lined baking tray and season with salt and black pepper, and lemon juice. Serve with a lemon wedge and enjoy.
