Pork Schnitzel Recipe

Name: Pork Schnitzel Recipe
Prep time: 15 min
Cook time: 3 min
Total time: 48 min
Yield: 4 people
Ingredients: 4 pork cutlets; ¼ cup all-purpose flour; ½ cup breadcrumbs; 2 eggs; 1 tsp salt; pork lard; Lemon wedges

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5.0

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Prep Time
15 mins
Cook Time
15 mins
Additional Time
30 mins
Total Time
48 mins
Servings
4 people
Calories
420 kcal
Course
Main Course
Cuisine
German

Pork Schnitzel Recipe

Nora Tran

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Golden-fried Schnitzel is a classic European dish. The term "Schnitzel" comes from German and refers to breaded cutlets fried in a pan. Pork Schnitzel is juicy on the inside and crispy on the outside, making it one of the best comfort foods you should try!

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Ingredients

Servings

4 pork cutlets boneless, about ½ inch thick
¼ cup all-purpose flour
½ cup breadcrumbs (60 g)
2 eggs
1 tsp salt
pork lard for frying; or sunflower/Canola vegetable oil
Lemon wedges to serve

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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

SERVING:
SIDE DISH:
BREADCRUMBS:
FRYING PAN:
SERVING: Serve immediately warm, place two lemon wedges on each Schnitzel.
SIDE DISH: Boiled or mashed potatoes are the perfect accompaniments for Schnitzels. As a light side dish, potatoes complement the fried meat beautifully. Good options include parsley potatoes or mashed potatoes. For festive occasions, consider serving Schnitzel with a potato salad.
BREADCRUMBS: Authentic Schnitzel requires plain breadcrumbs made from dried white bread, such as a French baguette. These breadcrumbs have a neutral taste, containing no added spices or flavorings.
FRYING PAN: The best pans for frying Schnitzels are made of stainless steel or cast iron. Both materials can withstand high heat and provide excellent heat retention, ensuring the Schnitzels fry evenly.
Never coat the cutlets in advance, as the breadcrumbs will become moist, resulting in a soggy crust instead of a crispy one.

Nutrition Information

Show Details

Calories 420kcal (21%) Carbohydrates 16g (5%) Protein 37g (74%) Fat 22g (34%) Saturated Fat 4g (20%) Polyunsaturated Fat 5g Monounsaturated Fat 12g Trans Fat 0.1g Cholesterol 175mg (58%) Sodium 782mg (33%) Potassium 614mg (18%) Fiber 1g (4%) Sugar 1g (2%) Vitamin A 119IU (2%) Calcium 46mg (5%) Iron 2mg (11%)

Nutrition 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%