Fried breaded pork schnitzel

A golden, crisp-crumbed Czech pork schnitzel (řízek) — pounded pork leg breaded and fried until shatteringly crisp, ready in about 35 minutes.

Ingredients

• pork leg600 g
• eggs2 pcs
• breadcrumbs150 g
• plain flour100 g
• salt1 tsp
• oil200 ml

Method

1. Prepare the pork. Slice the pork leg into 4 even escalopes of around 150 g each, then place each between two sheets of cling film and pound with a meat mallet or rolling pin until about 5 mm thick. Season both sides with the salt.
2. Set up the breading station. Lay out three shallow dishes in a row: plain flour in the first, the 2 eggs beaten with a fork in the second, and breadcrumbs in the third. Having everything in order before you start keeps things moving smoothly.
3. Bread the escalopes. Working one at a time, dredge each escalope in flour and shake off any excess, then dip fully into the beaten egg, then press firmly into the breadcrumbs so the whole surface is evenly coated. Set aside on a board while you heat the oil.
4. Heat the oil. Pour the oil into a large, heavy frying pan — it should come to a depth of roughly 3–4 mm. Heat over a medium-high flame until shimmering; a pinch of breadcrumbs dropped in should sizzle immediately.
5. Fry the schnitzels. Fry two schnitzels at a time for 3–4 minutes per side until deep golden brown and crisp. Keep the heat at medium-high so the crumb crisps rather than absorbs oil — if it browns too quickly, lower the heat slightly.
6. Drain and rest. Lift the cooked schnitzels onto a plate lined with kitchen paper for a minute to drain any excess oil. Repeat with the remaining two, adding a little more oil if the pan looks dry.
7. Plate and serve. Serve immediately while the crumb is still shatteringly crisp — a wedge of lemon alongside is the classic Czech finish.

Safety & hygiene Important

• Check pork is cooked through. Pork schnitzel must reach an internal temperature of at least 70 °C; at 5 mm thickness this happens well within the 3–4 minute frying time, but cut into the thickest part of one piece to confirm there is no pink flesh remaining before serving.
• Hot oil splashing. The oil will be very hot throughout frying — lay schnitzels away from you into the pan to avoid splashes, and keep a lid nearby in case the oil spits.