Pork Schnitzel

Name: Pork Schnitzel
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4 servings (1 schnitzel each)
Ingredients: 1 1/4 cup Panko bread crumbs; 1/2 cup all-purpose flour; 2 large eggs; 1 tablespoon plus 2 cups vegetable oil; 1 (1 1/4-pound) pork tenderloin; Salt and freshly ground black pepper; 2 tablespoons fresh parsley; Lemon wedges

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5.0

18 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
15 mins
Servings
4 servings (1 schnitzel each)
Calories
259 kcal
Course
Main Course
Cuisine
German

Pork Schnitzel

Eric Vasquez

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Also known as Schweineschnitzel, Pork Schnitzel is an easy dinner recipe that is ready in about 15 minutes. Once you have the pork, you need just a handful of pantry ingredients to bring this crispy German classic to life.

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Ingredients

Servings

1 1/4 cup Panko bread crumbs (see note 1)
1/2 cup all-purpose flour
2 large eggs
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 and freshly ground black pepper
2 tablespoons fresh parsley chopped, for serving
Lemon wedges for serving

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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

Bread crumbs: Light and fluffy, extra-crispy panko is a form of Japanese bread crumb. Find it in boxes or canisters at most major grocery stores or Asian markets, or learn how to make your own fried bread crumbs.
Pork tenderloin: Trim off any pieces of visible fat, which can err on the chewy side, then slice at an angle into four portions that you can pound into cutlets.
Yield: This Pork Schnitzel recipe makes four (5-ounce portions); each serving is enough for one adult main dish.
Storage: Store leftovers covered in the refrigerator for up to 4 days.

Nutrition Information

Show Details

Serving 1 cutlet Calories 259kcal (13%) Carbohydrates 37g (12%) Protein 9g (18%) Fat 8g (12%) Saturated Fat 4g (20%) Trans Fat 1g Cholesterol 93mg (31%) Sodium 284mg (12%) Potassium 129mg (4%) Fiber 2g (8%) Sugar 2g (4%) Vitamin A 303IU (6%) Vitamin C 3mg (3%) Calcium 81mg (8%) Iron 3mg (17%)

Nutrition 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%