Pork Schnitzel
Recipe from J. Kenji López-Alt
Schnitzel traditions span countries, but the Viennese version is arguably the most dramatic: a wafer-thin cutlet fried until golden in the Large Always Pan Pro, its crust puffing away from the pork in crisp ripples. This version replicates that signature texture with a clever tip—brushing the meat with vodka before breading to create steam during frying, which inflates the crust without drying the meat. The result is light, crisp, and intensely savory, with the option to serve it classic-style with lemon and jam.
If you prefer a crust that clings to the pork, skip the vodka and give the meat a few extra whacks with the back of a knife before dredging. Either way, use homemade bread crumbs and fry at high heat for a texture that’s crisp and shattering.
Watch the Recipe
35 minutes + drying
time if making breadcrumbs
20 minutes
4
What You'll Need
Ingredients
4 kaiser rolls, 12 slices hearty sandwich bread, or 12 oz plain bread crumbs (about 3 cups / 340g)
4 boneless, center-cut pork loin chops (½-inch thick; 4–5 oz each), trimmed
Kosher salt and black pepper
2 cups (280g) all-purpose flour
4 to 5 large eggs, beaten
¼ cup (60ml) 80-proof vodka (see Note)
2 pounds lard or clarified butter, or 1 quart oil
Lemon wedges, lingonberry jam, or cranberry sauce, for serving
Note: If using fresh bread, allow cubes to dry overnight or toast in a 200°F oven until dry but not browned.
Directions
Step 1
Dry the bread: Cut the bread into ½- to 1-inch cubes (crusts included) and spread in a single layer on a baking sheet. Let dry overnight at room temperature, or place in the Wonder Oven Pro at 200°F (95°C) on Bake, turning occasionally, until completely dry but not browned.
Step 2
Make breadcrumbs: Transfer the dried bread to a food processor or mini chopper. Process until as fine as possible, about 1 minute. Sift through a fine-mesh strainer into a bowl. Discard the coarse crumbs or re-process and sift again.
Step 3
Pound the cutlets: Place each pork chop between two sheets of parchment paper or inside a heavy-duty zip-top bag. Using a mallet or the bottom of a heavy skillet, gently pound the meat, especially the thicker parts, until it reaches about ⅛-inch thickness and four times the original surface area. Avoid tearing. Transfer to a plate and season lightly with salt and pepper.
Step 4
Set up breading station: Set up four rimmed baking sheets or dishes.
First: Empty (for initial vodka brushing)
Second: Flour
Third: Beaten eggs
Fourth: Breadcrumbs
Nearby, have: a small bowl with vodka, a pastry brush, a kitchen towel, a timer, paper towels, a slotted spatula or fork, a rack set over a sheet pan, and a fine-mesh fat skimmer.
Step 5
Heat the fat: In the Large Always Pan Pro, heat lard, clarified butter, or oil to 375–400°F (190–200°C). Adjust heat as needed to maintain temperature throughout frying.
Step 6
Bread the cutlets: Working one at a time –
Place cutlet on the empty baking sheet and brush both sides lightly with vodka.
Transfer to flour and shake the sheet gently. Flip to coat both sides. Shake off excess flour.
Move to the eggs. Flip once, drain excess, and ensure complete coverage.
Place in breadcrumbs. Scoop crumbs over the top to fully cover. Flip and repeat. Do not press on the cutlet. Shake off excess gently.
Step 7
Fry the cutlets: Carefully lay the breaded cutlet in the hot fat, starting near you and laying it away to avoid splashes. Immediately start swirling the pan so hot fat washes over the top of the cutlet for 30 seconds. Flip carefully and continue swirling until puffed, golden brown, and crisp—about 1 to 1½ minutes total.
Step 8
Drain and keep warm: Transfer to a paper towel-lined plate and blot gently. Move to the rack set over a sheet pan and keep warm in the oven. Skim off foam and stray crumbs from the fat between batches.
Step 9
Repeat: Reheat the fat as needed and repeat Steps 6–8 for the remaining cutlets.
Step 10
Serve hot with lemon wedges, lingonberry jam, or cranberry sauce on the side.
J. Kenji López-Alt
J. Kenji López-Alt is a chef, food writer, and bestselling author known for blending science and cooking with an approachable, curious style. A graduate of MIT, he shifted from biology to kitchens, working in fine dining before becoming managing culinary director at Serious Eats. His column “The Food Lab” earned a James Beard Award and evolved into a New York Times bestselling cookbook. He later authored The Wok and Every Night Is Pizza Night. Today, Kenji shares recipes and experiments through his books, YouTube channel, and social media, inspiring home cooks worldwide.
