5 from 12 votes
Pork Schnitzel Recipe
Pork Schnitzel involves thinly pounded pork cutlets coated in flour, egg, and plain breadcrumbs, fried until golden and crisp in pork lard or oil. The surface develops a crispy crust while the meat inside remains tender. The schnitzels are typically served warm with lemon wedges that add brightness and a clean finish. This method emphasizes a classic coating and frying technique to achieve the signature crisp exterior.
Prep Time
15 mins
Cook Time
3 mins
Additional Time
30 mins
Total Time
48 mins
Servings:
4
people
Calories:
420 kcal
Course:
Main Course
Cuisine:
German
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 people
Amount Per Serving
Calories 420
% 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.