Pork Schnitzel
User Reviews
4.7
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Prep Time
15 mins
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Cook Time
30 mins
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Total Time
45 mins
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Servings
10
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Calories
305 kcal
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Course
Main Course, Dinner
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Cuisine
German
Pork Schnitzel
Description
Pork Schnitzel features thinly pounded pork cutlets seasoned with salt and pepper, then coated in flour, beaten eggs, and breadcrumbs to form a crispy crust. The cutlets are pan-fried in oil heated to 350°F for a few minutes per side to develop a deep golden brown exterior. The careful tenderizing ensures the pork is thin and evenly cooked while staying moist inside. Serving with lemon wedges and mustard enhances the mild pork flavor and adds brightness to the dish.
The texture contrast between the crunchy breading and juicy pork cutlets is central to this dish. It pairs well with creamy mashed potatoes, which complement the savory fried meat without overwhelming it. This method yields schnitzel that is crisp but not greasy, balanced by the seasoning throughout the breading process.
This recipe uses boneless pork cutlets, which are easier to pound thin and cook quickly. Careful attention during frying helps avoid tearing and ensures an even golden crust. The schnitzel can be served fresh from the pan for the best texture and flavor.
Notes included cover storage and freezing tips. Leftovers keep well refrigerated for a few days and can be reheated in the oven to maintain crispness. Freezing is possible by flash freezing the cutlets individually to prevent sticking, then baking from frozen.
Ingredients
- 10 pork cutlets
- 1 teaspoon salt or to taste
- 1 teaspoon black pepper or to taste
- 1 cup all-purpose flour
- 2 large egg or more if needed
- 2 cups breadcrumbs regular or Panko
- vegetable oil for frying
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.
Notes
- Use boneless pork cutlets for easy tenderizing and uniform thickness.
- Pound the pork carefully to ¼ inch thickness, avoiding holes in the meat.
- Test oil temperature with a small bread piece to prevent greasy schnitzel.
- Maintain close watch during frying; adjust heat to get an even deep golden crust.
- Store leftovers refrigerated in an airtight container up to 3-4 days; reheat in oven at 400°F for best texture.
- Freeze schnitzel by flash freezing individually on a sheet before bagging to prevent pieces from sticking; reheat from frozen in oven at 400°F for 25 minutes, turning halfway.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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