Crispy, golden, and irresistibly tender, this Simple Pork Schnitzel is comfort food at its finest. Whether it’s a weeknight dinner or a weekend treat, this recipe brings the kind of old-world flavour that never goes out of style. Lightly breaded and pan-fried to perfection, then finished with a drizzle of brown butter and a squeeze of fresh lemon — it’s a delicious way to celebrate local Alberta pork and a meal the whole family will love.
This Pork Egg Roll Soup has all the bold, crave-worthy flavours of your favourite takeout classic — now in a cozy bowl that’s ready in just 30 minutes.
Simple Pork Schnitzel
Ingredients
- 1 pork loin 1.5-2lb
- 1 cup all-purpose flour
- 1 tsp seasoning salt
- ½ tsp sea salt
- ½ tsp ground black pepper
- 2 large eggs
- ½ cup water
- 2 cups bread crumbs or panko breading
- ½ cup canola oil
- ½ cup 1 Tbsp unsalted butter
- 1 lemon cut into wedges
Method
- Cut pork loin into cutlets, approx. 1 inch thick. Place cutlets on a cutting board, cover with plastic wrap and hit with a mallet until each piece is approximately ¼’’.
- Next, make a basic breading station by stirring together flour, and spices in 1 bowl, eggs and water whisked together in another and one filled with bread crumbs.
- Lightly dredge each cutlet in the flour mixture, transfer to the egg wash (mae sure to wet the whole cutlet) then transfer into the bread crumbs. Place on a baking sheet or large plate until ready to fry.
- Take a large frying pan, place an oil of your choice in it with a tablespoon of butter and heat on medium-high heat. Working in 2 batches, place the cutlets in the pan and cook until golden brown, approximately 2 minutes per side.
- Transfer to paper towel to absorb any excess grease.
- Brown remaining butter in a pan on low heat. Let cook until the milk solids turn golden brown, then remove from heat, about 5 minutes.
- To serve, place the schnitzel on a plate, pour brown butter on top, sprinkle some salt on top and serve with a slice of lemon!
