- 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 all-purpose flour
- ⅓ cup (80ml) clarified butter
- 1 Tbsp (16g) water
- Kosher kosher salt and pepper to taste
Schnitzel | German Fried Chicken
Become a fried chicken legend with Joshua Weissman's recipes.
Prep
Cook
Total
Serves
people
Share recipe
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 kosher 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 all-purpose flour to coat completely. Shake off the excess all-purpose 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 kosher salt and black pepper, and lemon juice. Serve with a lemon wedge and enjoy.
