Pork Schnitzel Recipe
User Reviews
5
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Prep Time
15 mins
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Cook Time
3 mins
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Additional Time
30 mins
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Total Time
48 mins
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Servings
4 people
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Calories
420 kcal
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Course
Main Course
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Cuisine
German
Pork Schnitzel Recipe
Description
The Pork Schnitzel Recipe focuses on thin, boneless pork cutlets seasoned with salt, coated sequentially in flour, beaten eggs, and plain breadcrumbs made from dried bread, and then fried in pork lard or vegetable oil. Frying at moderate-high heat allows the cutlets to float in the fat and develop a golden-brown crust within about 1½ minutes per side. The use of plain breadcrumbs ensures a neutral flavor and crisp texture. After frying, the schnitzels rest on paper towels to drain excess fat before serving.
The dish pairs well with boiled or mashed potatoes, which offer a mild, comforting side that complements the fried meat. Potato salad can be a suitable option for special occasions. Lemon wedges add a fresh acidity to balance the richness of the schnitzel crust. The recipe recommends using stainless steel or cast iron pans for even heat retention during frying.
To maintain a crisp crust, it is important not to coat the cutlets in advance, as moisture would make the breadcrumbs soggy. Serve schnitzels immediately while warm. Proper breading and frying technique result in a satisfying contrast between the crunchy coating and tender pork.
Ingredients
- 4 pork cutlets boneless, about ½ inch thick
- ¼ cup all-purpose flour
- ½ cup breadcrumbs (60 g)
- 2 egg
- 1 tsp salt
- pork lard for frying; or sunflower/Canola vegetable oil
- lemon to serve, wedges
Instructions
- Place 4 pork cutlets on a cutting board and lightly pound them on both sides with a mallet. Then, season the meat with 1 tsp salt.
- Set up the coating for the Schnitzels: sprinkle ¼ cup all-purpose flour on one sheet of baking paper and ½ cup breadcrumbs on another. In a shallow bowl, lightly salt 2 eggs and beat them with a fork.
- Coat each cutlet first in flour, then dip it in beaten eggs, and finally dredge it in breadcrumbs. Dust off any excess breadcrumbs from the cutlet to prevent burning during frying.
- In a frying pan, heat a layer of pork lard about ½ inch deep. The Schnitzels should be able to float while frying. Set the stove to ⅔ of its maximum power. For example, if your stove ranges from 1 to 10, fry the Schnitzel at a setting of 7.
- Fry the Schnitzel on each side for 1 ½ minutes. This should be enough time to achieve a golden crust.
- Transfer the fried cutlets to a paper towel-lined plate to help remove excess fat.
- Place the cutlets in a baking dish and put them in a preheated oven at 240 °F for 30 minutes. This will make the cutlets tender and succulent. Keeping the steaks in the oven has additional advantages: You can prepare the side dish in the meantime; the Schnitzels won't get cold, and you can serve them warm.
Notes
- Use plain dried white bread for breadcrumbs to keep coating neutral and crisp.
- Fry in stainless steel or cast iron pans for best heat retention and even browning.
- Do not pre-coat cutlets in flour, egg, and breadcrumbs in advance to prevent soggy crusts; coat right before frying.
- Serve schnitzels immediately while warm, garnished with lemon wedges for added brightness.
- Pair with boiled or mashed potatoes or potato salad for a classic accompaniment.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 420 kcal
% Daily Value*
| Calories | 420kcal | 21% |
| Carbohydrates | 16g | 5% |
| Protein | 37g | 74% |
| Fat | 22g | 34% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 175mg | 58% |
| Sodium | 782mg | 33% |
| Potassium | 614mg | 13% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 119IU | 2% |
| Calcium | 46mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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