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Golden fried breaded pork schnitzel in crispy crumbs, served with fresh vegetables.
Classic breaded pork schnitzel with a crispy, rippled golden coating.

Breaded pork schnitzel (Rántott hús)

Author: Flavelo
Recipes Main Courses
The holy grail of Sunday lunches. The essence of breaded meat (a relative of Wiener Schnitzel) is that the meat steams in its own vapour under the protection of the crispy coating. The perfect 'Viennese' coating is blistered, separates from the meat, and is golden yellow. This requires a dry meat surface and 'soufflé-like' frying technique (movement).
🕒 Prep Time 20 mins
🍳 Cook Time 15 mins
⌛ Total Time 35 mins
🍽️ Servings 4 servings
🔥 Calories 450 kcal
🌍 Cuisine Hungarian

Ingredients

Equipment Needed

  • Meat mallet
  • Cling film (for pounding)
  • Large frying pan
  • Kitchen paper

Allergen Information

⚠️ Cereals containing gluten
⚠️ Egg

Instructions

1 ✓

Slice the meat to a finger's thickness, then pound it thin between two layers of cling film.

Tip: The film protects the meat fibres from tearing (and the kitchen from splatter). Due to thinning, it cooks through faster.
2 ✓

Salt the slices and let stand for 5-10 minutes.

Tip: Salt dissolves the surface proteins of the meat, but wipe off the precipitating moisture with kitchen paper afterwards so the breading sticks.
3 ✓

Bread in the classic order: Flour -> Beaten egg -> Breadcrumbs.

Tip: Shake off excess flour, but press the crumbs on gently.
4 ✓

Fry in plentiful hot fat until golden brown, moving the pan gently so the oil washes over the top of the meat too.

Tip: This movement helps the coating blister ('soufflieren'). Don't pierce with a fork, or the meat juices will run out!
5 ✓

Drain excess oil on kitchen paper.

Tip: Serve standing up on a napkin, not piled up, because the steam will soften the crispy coating.

Recipe FAQ

Why did the coating come off?
The meat was wet, or you didn't press the crumbs on enough. Always wipe the meat before rolling in flour!
Why do the crumbs burn while the meat is raw?
The oil is too hot. The ideal temp is 160-170°C (if you drop a crumb in, it fizzes immediately but doesn't turn black).

Ingredients

  • 600 g Pork Loin (boneless) or Leg
  • 100 g Plain flour
  • 2 pcs Eggs
  • 150 g Breadcrumbs
  • 1 tsp Salt
  • 300 ml Oil or Lard (for frying)