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Breaded pork chops served with golden brown coating
Crispy, golden breaded pork chops served with a side of potatoes

Crispy breaded pork chops (Schnitzel style)

Author: Flavelo
Recipes Main Courses
The secret to the perfect breaded meat (Wiener Schnitzel style) lies in the relationship between the coating and the meat. The goal isn't for the breadcrumbs to stick like a second skin, but for the steam generated during frying to separate it from the meat, creating an airy, rippled, crispy casing. To achieve this, the meat shouldn't be pressed into the breadcrumbs, and the frying pan must be kept in constant motion.
🕒 Prep Time 20 mins
🍳 Cook Time 15 mins
⌛ Total Time 35 mins
🍽️ Servings 4 servings
🔥 Calories 650 kcal
🌍 Cuisine Hungarian

Ingredients

Equipment Needed

  • Meat mallet
  • 3 plates for breading
  • Large frying pan
  • Tongs (not a fork!)

Allergen Information

⚠️ Cereals containing gluten (Wheat)
⚠️ Eggs

Instructions

1 ✓

Flatten the meat to 3-4 mm thickness using a meat mallet. Salt it and let it stand for 10 minutes.

Tip: Cover with cling film when flattening to avoid damaging the fibres. After salting, wipe the moisture off the meat, otherwise it will soak the coating.
2 ✓

Prepare the breading station: 1. flour, 2. beaten eggs lightly salted, 3. breadcrumbs.

Tip: Beat the eggs with a fork to loosen the protein structure so it coats the meat evenly.
3 ✓

Dredge the meat in the flour (shake off excess!), dip into the egg, then coat in the breadcrumbs. Do NOT press the crumbs on, just let them cover loosely!

Tip: If you press it on, the coating will be a hard shell, not a crispy soufflé.
4 ✓

Fry the meats in plenty of hot oil. Shake the pan while frying ('souffléing') so the hot oil splashes onto the top of the meat.

Tip: This movement helps the coating to blister. When one side is golden brown, turn it over.
5 ✓

Remove onto kitchen paper and serve immediately.

Tip: Never stack the fried meats, as the steam will make the coating soggy.

Recipe FAQ

Why does the coating fall off?
Either the meat was wet before breading, or you put it into oil that was too cold.
Why does the coating burn while the meat is raw?
The oil is too hot. The ideal temperature is 170-180°C. If you drop a crumb in and it immediately fizzes and rises to the top, it's ready.

Ingredients

  • 4 pcs Pork loin or neck chops (boneless)
  • 100 g Plain flour
  • 2 pcs Eggs
  • 150 g Breadcrumbs (good quality, not too fine)
  • 1 pinch Salt
  • 1 pinch Pepper
  • 500 ml Sunflower oil or lard (for frying)