Pork Schnitzel
User Reviews
5
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Prep Time
5 mins
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Cook Time
10 mins
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Total Time
15 mins
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Servings
4 servings (1 schnitzel each)
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Calories
259 kcal
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Course
Main Course
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Cuisine
German
Pork Schnitzel
Description
The pork tenderloin is sliced at an angle and pounded between parchment or plastic wrap to a thin, even thickness between 1/8 and 1/4 inch. The cutlets are seasoned with salt and pepper, then coated sequentially in flour, an egg and oil mixture, and panko breadcrumbs pressed on to adhere firmly. After resting to let the coating dry, the cutlets are fried in hot vegetable oil until crispy and golden, ensuring a crunchy exterior with juicy, tender pork inside.
Serving with chopped fresh parsley and lemon wedges brightens the dish and balances the richness of the fried schnitzel. The recipe yields four 5-ounce portions, suitable for adult mains. Panko breadcrumbs contribute a distinctive crisp texture, and trimming excess fat from the pork tenderloin prevents chewiness. The schnitzel pairs well with simple sides or salads.
Leftover schnitzel can be stored refrigerated covered for up to 4 days, maintaining its texture when reheated carefully.
Ingredients
- 1 1/4 cup panko bread crumbs (see note 1)
- 1/2 cup all-purpose flour
- 2 large egg
- 1 tablespoon plus 2 cups vegetable oil divided
- 1 (1 1/4-pound) pork tenderloin trimmed and cut on an angle into 4 pieces (see note 2)
- salt freshly ground
- black pepper freshly ground
- 2 tablespoons parsley chopped, for serving, fresh
- lemon for serving, wedges
Instructions
- Prepare a wire rack in a rimmed baking sheet, and line a plate with a triple layer of paper towels. Place bread crumbs in a large shallow dish. Spread flour in a second large shallow dish. In a third shallow dish, beat together eggs and 1 tablespoon vegetable oil.
- Working with one piece of pork at a time, place pork between two sheets of parchment paper or plastic wrap, and pound to an even thickness, between 1/8- and 1/4-inch thick. Pat cutlets dry with paper towels and season with salt and freshly ground black pepper.
- Bread the cutlets one at a time by first dredging thoroughly in flour and shaking off excess flour. Next coat with egg mixture, and allow excess to drip back into dish. Coat cutlet evenly with bread crumbs, pressing crumbs to ensure they adhere to the cutlet. Place cutlets on prepared wire rack and allow coating to dry, about 5 minutes.
- In a large Dutch oven, heat remaining 2 cups vegetable oil over medium-high heat to 375 degrees. Lay 2 cutlets into the oil without overlapping and cook, moving cutlets continuously and gently until wrinkled and light golden brown, about 1 to 2 minutes per side.
- Transfer to prepared paper-lined plate. Flip and blot cutlets several times to remove excess oil. Repeat with remaining cutlets. Garnish with fresh parsley and serve with lemon wedges.
Notes
- Panko breadcrumbs create a lighter, crispier crust than traditional breadcrumbs; they are commonly found in Asian markets or specialty grocery stores.
- Trim visible fat from the pork tenderloin before slicing to avoid chewy bites.
- This recipe makes four 5-ounce portions, adequate for four main meal servings.
- Store leftovers covered in the refrigerator for up to four days to maintain freshness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings (1 schnitzel each)
Amount Per Serving
Calories 259 kcal
% Daily Value*
| Serving | 1 cutlet | |
| Calories | 259kcal | 13% |
| Carbohydrates | 37g | 12% |
| Protein | 9g | 18% |
| Fat | 8g | 12% |
| Saturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 93mg | 31% |
| Sodium | 284mg | 12% |
| Potassium | 129mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 303IU | 6% |
| Vitamin C | 3mg | 3% |
| Calcium | 81mg | 8% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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