Pork

• 1 thick-cut boneless pork chop, frozen or thawed

Coating

• 2/3 cup finely ground pork rinds
• 1/3 cup superfine almond flour
• Tiny pinch nutmeg, traditional and subtle
• Pinch of sweet or smoked paprika
• Pinch of cayenne or Aleppo pepper
• Small pinch of white pepper, to add a bit of warmth

Combine in a shallow dish.

Egg Wash

• 1 large egg
• Pinch of kosher salt
• Tiny pinch of white pepper

Beat egg thoroughly in a separate shallow bowl.

Preparation

1. Thaw pork if necessary:

2. Sous Vide: 40–45°F / 4–7°C for 60–90 minutes, until fully thawed. This temperature keeps the pork safe and preserves texture.

3. Refrigerator: Overnight.

Dry thoroughly with paper towels. Use within 24 hours of thawing.

1. Place fully thawed pork between plastic wrap, pound to ~1/8 inch thickness or slightly thinner, season lightly with salt.

Breading

Schnitzel should look lightly dressed, not thickly breaded.

1. Dip pork into egg wash; let excess drip off.
2. Lay into coating and press gently.
3. Flip once; coat lightly. Don't double-dip.
4. Rest breaded pork 3 minutes on a rack so coating hydrates slightly. This helps prevent dryness and promotes even blistering.

Frying

The oil moderates the butter, preventing burning while adding flavor.

1. Heat ~1/3 inch neutral oil with 1 Tb butter or ghee in a wide skillet over medium-high heat. Fat should shimmer; butter foam should subside.
2. Add schnitzel carefully.
3. Shake the pan gently during frying to promote blistering.

4. Fry each side until:

5. Crust is pale golden with bubbles

6. Pork is just cooked through

About 60–90 seconds per side.

1. Transfer briefly to paper towel and season with salt.
2. Finish with fresh lemon juice immediately before serving.

Serve immediately.

Inspirations

• Plachutta: The Best of Viennese Cuisine: Wiener Schnitzel

Related

• Jägerschnitzel