Austrian Pork Schnitzel

Ingredients

• 1.5 lb boneless pork loin cutlets (Cut into 4 cutlets and pounded very thin, about 1/8 inch; small tears or uneven edges are acceptable.)
• 3 kaiser rolls (Torn into pieces and processed into fine fresh breadcrumbs.)
• 1 cup all-purpose flour (For dredging.)
• 3 large eggs (Beaten until smooth for the egg wash.)
• fine sea salt (Season the pork and breadcrumbs to taste.)
• ground black pepper (To taste.)
• 2 cups neutral high-heat oil (Use enough for the cutlets to float; combine with an equal amount of ghee. Not all of the oil will be absorbed.)
• 2 cups ghee or clarified butter (Combine with an equal amount of neutral oil for frying. Not all of the ghee will be absorbed.)
• 1 lemon wedges (For serving.)
• lingonberry sauce (Optional, for serving.)

Steps

1. 1

   Place each pork cutlet between sheets of plastic wrap or parchment. Using the flat side of a meat mallet, pound from the center outward until each cutlet is about 1/8 inch thick. Do not worry about small tears, holes, or uneven shapes; the cutlets will still cook properly.

2. 2

   Tear the kaiser rolls into pieces and process them in a food processor until they form fine, fresh breadcrumbs. Set up three shallow dishes: one with the flour, one with the beaten eggs, and one with the breadcrumbs. Season the pork on both sides with salt and pepper.

3. 3

   Dredge one cutlet lightly in the flour, shaking off the excess. Dip it into the beaten egg, allowing excess egg to drip away, then coat it lightly with the fresh breadcrumbs. Press the crumbs on gently rather than packing them firmly. Repeat with the remaining cutlets.

4. 4

   Pour the neutral oil and ghee into a large Dutch oven to a depth of about 1 inch, using equal amounts of each. Heat over medium-high heat to approximately 350°F (175°C). The fat should shimmer and a breadcrumb dropped into it should sizzle immediately without burning.

5. 5

   Carefully lower one or two breaded cutlets into the hot fat without crowding the pot. The cutlets should float freely and have room to move.

6. 6

   Fry the cutlets for about 2 to 3 minutes, continually moving and gently swirling the Dutch oven so the hot fat flows over the tops of the cutlets. This circulating fat helps create the characteristic wavy, puckered crust and eliminates the need to flip them. Cook until the breading is evenly golden brown and the pork reaches 145°F (63°C) internally.

7. 7

   Transfer the schnitzel to a wire rack set over a baking sheet or to paper towels to drain briefly. Return the fat to approximately 350°F (175°C) before frying the next batch, and repeat until all the cutlets are cooked.

8. 8

   Serve immediately with lemon wedges and, if desired, lingonberry sauce.

Notes

The source describes a total time of about 1¼ hours, including cooling, with 30 minutes of active time. Clarified butter is essential to the traditional frying method; combining equal amounts of ghee and neutral oil provides the needed frying fat. Keep the fat moving over the cutlets rather than flipping them.

Nutrition per serving

• main
• Austrian-inspired
• fried
• pork
• breaded
• family-style