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Double Breaded Pork Schnitzel

Double Breaded Pork Schnitzel
I'm obsessed with this classic pork schnitzel recipe that's all about that perfect crunch. Double breading is the secret to its irresistible crispy goodness. It's the ultimate comfort food that's elevated by a squeeze of fresh lemon juice and a sprinkle of tangy capers. Pair it with a simple side of steamed haricots verts or potatoes for a satisfying meal that's both hearty and refined.
Ingredients
  • 4 pork cutlets (approximately 560g or 1 ¼ pounds)
  • 2 eggs
  • 120ml or ½ cup all-purpose flour
  • 225g or 1 ¾ cups breadcrumbs
  • 60ml or ¼ cup vegetable oil
  • 7.5ml or 1 ¼ teaspoons black pepper
  • 5ml or 1 teaspoon salt
Instructions

1. Prepare the breading station by combining breadcrumbs and salt in a shallow dish.

2. In another dish, whisk the eggs until they're well beaten.

3. Take each pork schnitzel, coat it completely in the beaten eggs, then roll it in the breadcrumb mixture to cover. Place the coated pork on a plate or tray.

4. Heat the vegetable oil in a large skillet over medium-high heat, which is approximately 175°C or 350°F.

5. When the oil is hot, add 2-3 breaded pork schnitzels to the skillet, being cautious not to overcrowd it.

6. Fry the pork for approximately 3-4 minutes per side, or until it's golden brown and cooked through. Repeat this process with the remaining pork.

7. Once cooked, remove the pork from the skillet and place it on a plate lined with paper towels to drain excess oil.

8. Serve the double-breaded pork schnitzel hot, accompanied by a squeeze of lemon, a sprinkle of capers, and a side of green beans (haricots verts) or potatoes.

Tools
  • skillet
  • plate
  • paper towels
  • cutting board
  • knife
  • measuring cups

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