How to Make Schnitzel Like a Chef
Learn how to fry like Joshua Weissman.
Joshua Weissman•
Aug 26, 2025
Ingredients (9)
Directions
Butterfly each piece of pork (1 whole) and gently open it up. Using a meat mallet pound both butterflied sides out so that the pork (1 whole) is about ⅓ inch thick. Try to avoid making holes in it. Season your pork with salt ( to taste) and pepper ( to taste) and let sit for 5 minutes at room temp.
In a deep cast iron skillet fill with just enough clarified butter (⅓ cup) for ½ inch of depth making sure not to go more than halfway up the skillet. Heat to 350°F (176°C).
Once you’re ready to fry, first coat your pork (1 whole) in your flour (1 cup) to coat completely. Shake off the excess flour then dip into the egg (2), and once fully coated finally coat fully in your bread crumbs (2 cups), pressing to adhere onto the pork (1 whole). Repeat with all your pork (1 whole).
Fry one schnitzel (1 whole) at a time, flipping often for 2-3 minutes per side or until golden brown and cooked through.
Transfer to a wire rack lined baking tray and season with salt ( to taste) and black pepper ( to taste), and lemon juice (2). Serve with a lemon wedge (2) and enjoy.
