Central European-inspired · plate
Crispy Pork Schnitzel Platter
Thin pork cutlets fry golden in a crisp crumb crust, served with lemon, salad, onion rings, and mashed potatoes.
Cook
Make dinner
- 01
Season the pork with 3/4 teaspoon salt and black pepper. Put flour, eggs, and breadcrumbs in three shallow dishes.
- 02
Coat each cutlet in flour, then egg, then breadcrumbs without pressing the crumbs down.
- 03
Heat 1/4 inch oil in a large skillet over medium-high. Fry two cutlets at a time until deep golden and the centers reach 145°F, about 3 minutes per side.
- 04
Bake the onion rings according to their package directions while the pork cooks. Drain the schnitzel briefly on a rack or paper towels, then serve with warm mashed potatoes, onion rings, greens, and lemon.
Make it work
Useful swaps
- Use gluten-free flour and breadcrumbs for a gluten-free crust.
- Thin chicken cutlets work; cook them to 165°F.
Why this is a good weeknight call
The ingredient list stays focused, and the recipe has a clear stopping point instead of extra optional projects.
