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Breaded pork loin fried to golden brown, served with crispy coating and fresh lemon slices
Crispy breaded pork loin in flour-egg-breadcrumb coating, with fresh salad and chips

Breaded pork loin (Schnitzel)

Author: Flavelo
Recipes Main Courses
The Hungarian cousin of the 'Wiener Schnitzel', an unavoidable course of Sunday lunches. The perfect breaded meat is not oily; its coating bubbles up and separates from the meat, while the meat itself is tender. This is achieved by pounding (loosening fibers) and precise frying temperature. Under the golden-brown armour of the breadcrumbs, the meat steams to perfection in its own juices.
🕒 Prep Time 20 mins
🍳 Cook Time 15 mins
⌛ Total Time 35 mins
🍽️ Servings 5 servings
🔥 Calories 520 kcal
🌍 Cuisine Hungarian

Ingredients

Equipment Needed

  • Meat mallet
  • 3 plates for breading
  • Deep frying pan
  • Kitchen paper

Allergen Information

⚠️ Cereals containing gluten
⚠️ Eggs

Instructions

1 ✓

Pound the meat slices thin, then pat them dry and season with salt and pepper.

Tip: Pounding breaks down muscle fibres so the meat doesn't shrink when frying. A dry surface is key for the coating to stick.
2 ✓

Coat in the classic order: flour (shake off excess), beaten egg, breadcrumbs.

Tip: Don't beat the egg too frothy, just mix it. Don't press the crumbs on too hard so the coating remains airy.
3 ✓

Fry in plentiful, hot oil (approx. 170°C) until golden brown on both sides.

Tip: The oil should cover the meat or at least reach halfway (shallow frying). If there's too little oil, the meat touches the bottom and burns, and the coating becomes greasy.
4 ✓

Drain and pat off excess oil on kitchen paper.

Tip: Don't stack hot slices, as the steam will make the coating soggy.

Recipe FAQ

Why did the coating fall off?
The meat was wet before breading, or the oil wasn't hot enough, and the breadcrumbs absorbed it before baking on.
Why did the crumbs burn while the meat is raw?
The oil was too hot. Thicker meats need time. If the meat is thick, lower the heat or pound it thinner.

Ingredients

  • 500 g Pork loin (boneless, sliced)
  • 100 g Plain flour
  • 2 whole Eggs
  • 150 g Breadcrumbs
  • 1 tsp Salt
  • 0.5 tsp Ground black pepper
  • 500 ml Sunflower oil (plenty for frying)