Pork Schnitzel

Steps

▶ Tap a timecode to jump to roughly that moment in the video.

1. 1
   Prepare the pork loin using the butterfly technique: make the first cut without cutting all the way through, keeping the meat connected at the base; make a second cut to separate it fully. Open it flat and place it on plastic wrap.
   ▶ ≈1:03
2. 2
   Gently pound the meat flat using a skillet (no need for heavy tenderizing tools). The meat will slide easily on the plastic.
   ▶ ≈1:41
3. 3
   Lightly season one side of the flattened meat with salt. Do not over-season as the meat is thin.
   ▶ ≈2:17
4. 4
   Set up the three-stage breading station: flour, beaten egg, and panko crumbs. Crack the egg into a bowl and beat it with a fork until slightly fluffy.
   ▶ ≈2:35
5. 5
   Coat the meat lightly with flour first. This helps the egg adhere better.
   ▶ ≈3:19
6. 6
   Dip the floured meat into the egg mixture, ensuring it's evenly coated.
   ▶ ≈3:50
7. 7
   Place the egg-coated meat into panko crumbs and press gently. Only lightly coat—do not make it thick and heavy.
   ▶ ≈4:06
8. 8
   Heat a skillet and add equal amounts of butter and oil. The pan is ready when the butter froths and the oil is hot.
   ▶ ≈4:29
9. 9
   Place the breaded meat into the hot oil and shallow-fry it (not deep-fry). This ensures the coating crisps evenly.
   ▶ ≈6:41
10. 10
    During cooking, gently shake the pan to keep the oil moving, and continuously baste the top of the meat with hot oil to keep it crispy.
    ▶ ≈6:53
11. 11
    When the bottom turns golden brown, carefully flip the schnitzel and cook the other side until it's also golden.
    ▶ ≈7:07
12. 12
    Once cooked through and golden, remove the schnitzel and drain it on paper towels to remove excess oil.
    ▶ ≈8:21