StovetopGerman
Pork schnitzel
A pounded loin cutlet, breadcrumbs, hot fat, lemon. Four minutes. Do not make it thick.
Made it?
30 min · 25 min hands-on · pull 145°F · rest 2 min
Ingredients
3 lb on the fire · ~2.1 lb to the table · 4 plates at 8 oz
- loin cutlets, pounded ¼ inch4 (3 lb)
- flour1 cup
- eggs2
- breadcrumbs1½ cups
- for shallow fryoil or lard
- lemon1
- to tastesalt
Method
- 1
Salt. Flour, egg, crumbs. Rest 5.
- 2
Hot fat, 2 minutes a side until blond. Drain. Lemon.
- 3
If it puffs, the fat is right. If it soaks, the fat was cold.
If you don’t have it
- pork loin → pork cutlet. Keep the same pull. Leaner cooks faster and dries sooner.
- loin cutlets, pounded ¼ inch → What you actually have, if it is the same muscle family. Chicken schnitzel is the same method, pull 165 in the thickest bit.
Same cook, different day
Weeknight
Less time. Same seasoning, hotter fire, watch the probe. Do not skip the rest.
On the plate
With this, try
- With this dish, try making pinto beans.
Start when a packer wraps, or at the beginning of a shoulder. Soaked beans, smoked hock, onion, chili. Simmer until creamy. Salt late.
2 hr 30 min
- With this dish, try making vinegar slaw.
Anytime. Better after an hour in the fridge. Cabbage, carrot, cider vinegar, a pinch of sugar, salt, pepper. No mayo if the meat is already rich.
20 min
- With this dish, try making skillet mac.
In the oven while a roast rests, or the last stretch of a smoke. A real béchamel, cheddar, a breadcrumb top. Do not start it at the same time as a packer and expect timing to match.
40 min