Pork Schnitzel

Name: Pork Schnitzel
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 10 serving
Ingredients: 10 pork cutlets; 1 teaspoon salt; 1 teaspoon pepper; 1 cup all-purpose flour; 2 large eggs; 2 cups breadcrumbs; vegetable oil

User Reviews

4.7

177 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings
10
Calories
305 kcal
Course
Main Course, Dinner
Cuisine
German

Pork Schnitzel

Joseph Powell

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This is the best recipe for Pork Schnitzel! Made with pork cutlets and a handful of simple ingredients, you'll be set with a super easy and delicious dinner perfect for any night of the week.

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Ingredients

Servings

10 pork cutlets
1 teaspoon salt or to taste
1 teaspoon pepper or to taste
1 cup all-purpose flour
2 large eggs or more if needed
2 cups breadcrumbs regular or Panko
vegetable oil for frying

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Instructions

Tenderize the pork: Using the flat end of a meat tenderizer, pound the pork working from the center out until the cutlets are ¼" thick. Season each pork cutlet with salt and pepper.
Bread the pork: Prepare 3 shallow dishes. One will have the flour, one will have the eggs (beaten), and the last one will have the breadcrumbs. Season each dish with salt and pepper. Dredge each cutlet through flour on both sides, next through the beaten egg and finally through the breadcrumbs. Place them on a large plate and repeat with remaining cutlets.
Fry the pork: Fill a large skillet with about ½" of oil over medium-high heat and heat it until it's 350°F. Fry the cutlets for about 2-3 minutes on each side or until they're a nice deep golden brown. Transfer to a paper towel lined plate and repeat with remaining schnitzel. You might have to change the oil halfway through if it gets too dirty.
Serve: Serve with lemon wedges and mustard over mashed potatoes.

Equipments used:

Notes

I used pork cutlets because they are boneless and I find they are easier to work with and pound, but pork chops work as well, though I would remove the bones first.
Work slow and deliberately when tenderizing the pork so you don't tear holes in the cutlets. Get them nice and thin!
Test your oil by placing a small piece of bread to make sure it's hot enough to add your pork. If it's too cold, it'll absorb too much oil and become greasy.
Keep a close eye on your cutlets as they're frying. Adjust the heat as needed to make sure you get the perfect color.
Leftovers: Store your schnitzel in an airtight container in the fridge, and it will last 3-4 days. To reheat, place it on a baking sheet and bake at 400°F for 10-15 minutes, and turn halfway through. This isn't a great one to reheat in the microwave because the breading will get soggy.
Freezing: You can also freeze your schnitzel if you'd like! They will store well in either a large freezer bag, or an airtight container. Lay them all flat on a baking sheet, cover with plastic wrap, and freeze for an hour before putting them in a container. This will prevent them from sticking and freezing into a lump.
Reheating: To reheat, bake the frozen pieces at 400°F for 25 minutes, turning halfway through.

Nutrition Information

Show Details

Serving 1schnitzel Calories 305kcal (15%) Carbohydrates 13g (4%) Protein 34g (68%) Fat 12g (18%) Saturated Fat 7g (35%) Trans Fat 1g Cholesterol 144mg (48%) Sodium 399mg (17%) Potassium 570mg (16%) Fiber 1g (4%) Sugar 1g (2%) Vitamin A 82IU (2%) Calcium 37mg (4%) Iron 2mg (11%)

Nutrition Facts

Serving: 10Serving

Amount Per Serving

Calories 305 kcal

% Daily Value*

Serving	1schnitzel
Calories	305kcal	15%
Carbohydrates	13g	4%
Protein	34g	68%
Fat	12g	18%
Saturated Fat	7g	35%
Trans Fat	1g	50%
Cholesterol	144mg	48%
Sodium	399mg	17%
Potassium	570mg	12%
Fiber	1g	4%
Sugar	1g	2%
Vitamin A	82IU	2%
Calcium	37mg	4%
Iron	2mg	11%