Pork Schnitzel

Pork schnitzel is a classic German dish featuring thin, tenderized pork cutlets dredged in flour, eggs, and breadcrumbs, then pan-fried until golden and crispy. Seasoned with Hogtown Spice Company's Hogtown Original

The Meat

16 thin pork loin slices (pounded thin for even cooking)

4 cups neutral oil

The Breading: Dry Mix

2 cups fine breadcrumbs

1 tbsp Hogtown Original seasoning

1/2 tsp sea salt

The Wet Wash: Wet Mix

4 large eggs

1/2 cup milk

1 tbsp Hogtown Original spice blend

Prep the Station

Dry Mix: In a shallow bowl or tray, whisk together the breadcrumbs, 1 tbsp of Hogtown Original, and the sea salt.

Wet Mix: In a separate bowl, whisk the eggs, milk, and the second 1 tbsp of Hogtown Original until fully combined.

Bread the Pork - Dip each pounded pork slice into the wet wash, allowing any excess to drip off. Press the pork firmly into the breading mix, ensuring both sides are fully and evenly coated. Tip: Let the breaded slices sit on a plate for 5 minutes before frying to help the coating adhere.

The Fry

Optimal Fry: Keep the oil between 340°F and 360°F so the coating crisps without burning. Place 2–3 slices in the oil at a time (do not overcrowd).

Quick-fry for about 2–3 minutes per side, until the breading is deep golden brown and the pork is cooked through.

Drain and Serve

Remove the pork and place it on a wire rack or paper towels to drain excess oil.

Serve immediately while the crust is at its peak crispness.

Notes

Optimal for a fast fry 340°F to 360°F

Serve with a wedge of lemon and your favourite sides.