Schnitzel | German Fried Chicken

Become a fried chicken legend with Joshua Weissman's recipes.

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Ingredients

Butterfly each piece of pork and gently open it up. Using a meat mallet pound both butterflied sides out so that the pork is about ⅓ inch thick. Try to avoid making holes in it. Season your pork with kosher salt and pepper and let sit for 5 minutes at room temp.
In a deep cast iron skillet fill with just enough clarified butter 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 in your all-purpose flour to coat completely. Shake off the excess all-purpose flour then dip into the egg, and once fully coated finally coat fully in your bread crumbs, pressing to adhere onto the pork. Repeat with all your pork.
Fry one schnitzel 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 kosher salt and black pepper, and lemon juice. Serve with a lemon wedge and enjoy.

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