Description
Crispy, tender pork schnitzel. A classic Austrian recipe made easy at home.
Ingredients
Units
Scale
- 0.25 cups (59 ml) kosher salt
- 0.25 cups (59 ml) brown sugar
- 1 lemon
- 4 cloves garlic
- 1 bunch fresh thyme
- 1 cups (237 ml) ice cubes
- 2 cups (473 ml) dark lager beer
- 4 boneless pork chops
- 1.5 cups (355 ml) all-purpose flour
- 2 large eggs
- 0.5 cups (118 ml) milk
- 4 cups (946 ml) panko bread crumbs
- 2 tbsp canola oil
- 2 tbsp butter
Instructions
- In a medium pot, combine 2 cups water, salt, brown sugar, lemon, garlic, and thyme. Bring to a boil over high heat, then simmer for 10 minutes.
- Once the salt and sugar have dissolved, remove from heat and set aside to cool for 15 minutes.
- Stir in the ice and beer. The brine should be 40°F (4°C). If warmer, place in the refrigerator to cool.
- While the brine cools, place pork chops between two sheets of plastic wrap on a large solid surface.
- If using thick pork chops, butterfly them first.
- Using the flat side of a meat tenderizer, the back of a large pan, or a rolling pin, firmly and carefully pound them to an even ¼-inch thickness.
- Place pork chops and brine in a 1-gallon bag and refrigerate for 2 to 4 hours.
- Arrange three shallow dishes on the countertop.
- Place the flour in one dish and season with salt and pepper.
- Whisk eggs and milk together in the second dish and season with salt and pepper.
- In the third dish, add the panko bread crumbs and season with salt and pepper.
- Dredge each piece of pork in flour, followed by the egg mixture, and then coat with bread crumbs.
- To ensure an even coating, hold the pork gently at one edge and allow any excess to fall back into the dish before moving to the next.
- Lay the coated pork on a plate lined with parchment paper and refrigerate for 10 minutes.
- Add oil and butter to a large skillet over medium-high heat (approximately 350°F – 400°F / 177°C – 204°C).
- Taking care not to overcrowd the pan, add the pork chops and cook until golden brown, about 2 to 3 minutes per side.
- Transfer to paper towels to drain and season with salt.
- Repeat with remaining pork chops.
Notes
- For even cooking, ensure your pork chops are uniformly pounded to 1/4-inch thickness. Thicker pieces will require longer cooking times.
- To make ahead, prepare the breaded schnitzel up to the point of cooking and refrigerate for up to 24 hours. This allows for better breading adhesion.
- Substitute Pilsner beer for dark lager if unavailable; a lighter beer will produce a slightly less flavorful, but still delicious, schnitzel.
- Prep Time: 25 minutes
- Brining: 4 hours
- Cook Time: 12 minutes
- Category: Main Course
- Method: Pan-Frying
- Cuisine: Austrian
Nutrition
- Serving Size: 1 pork chop
- Calories: 450
- Sugar: 5
- Sodium: 700
- Fat: 25
- Saturated Fat: 8
- Unsaturated Fat: 12
- Carbohydrates: 30
- Fiber: 2
- Protein: 35
- Cholesterol: 150