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Pork schnitzel with potatoes, crispy pork and buttery potatoes
Crispy golden pork schnitzel served with buttery parsley potatoes

Pork schnitzel with parsley potatoes

Author: Flavelo
Recipes Main Courses
The secret of Wiener Schnitzel (though originally made from veal) is the 'soufflé effect'. During frying, the steam escaping from the meat lifts the breadcrumbs, so they don't stick to the meat but surround it as a crispy, wavy shell. This requires thin meat and ample hot fat.
🕒 Prep Time 20 mins
🍳 Cook Time 30 mins
⌛ Total Time 50 mins
🍽️ Servings 4 servings
🔥 Calories 620 kcal
🌍 Cuisine Central European

Ingredients

Equipment Needed

  • Meat mallet
  • Wide frying pan

Allergen Information

⚠️ Cereals containing gluten
⚠️ Eggs
⚠️ Milk

Instructions

1 ✓

Pound the meat thin (approx 3-4 mm), but be careful not to tear it. Salt and pepper, and blot off moisture with kitchen paper.

Tip: Flour slides off wet meat. A dry surface is the secret to adhesion.
2 ✓

Bread classically: Flour (shake off excess!) -> Beaten, lightly salted egg -> Breadcrumbs (do not press on hard!).

Tip: Just gently touch the breadcrumbs to it so the structure remains airy.
3 ✓

Boil the cubed potatoes in salted water. Drain, toss with the butter and chopped parsley.

Tip: Parsley potatoes are the classic accompaniment, and the butter highlights the potato flavour.
4 ✓

Heat a finger's width of oil over a medium-high flame. Fry the meat for 2-3 minutes per side, shaking the pan so the oil splashes over the top.

Tip: This shaking and basting with oil helps the coating to blister.

Recipe FAQ

Why did the coating fall off?
This is actually a good sign (see story), but if it falls off in pieces, the meat was wet before breading, or the oil wasn't hot enough.

Ingredients

  • 4 slices Pork loin or leg (boneless)
  • 150 g Breadcrumbs (preferably homemade, coarser)
  • 100 g Plain flour
  • 2 pcs Eggs
  • 300 ml Oil or lard for frying
  • 600 g Potatoes (for the side)
  • 50 g Butter
  • 1 bunch Parsley
  • 1 tsp Salt and pepper