German Pork Schnitzel recipe are pounded thin pork cutlets, lightly breaded and fried to perfection. Pork Schnitzel are moist, juicy and tender on the inside with brown and crispy breading on the outside.
It is delicious, simple pork recipe that you can whip up quickly and feed your hungry family in no time.
This is definitely the equivalent of what is known to us as breaded fried pork chop. My mom used to make breaded pork using the same ingredients and the only difference was the way she cuts the pork.
What cut of pork to use
Use pork tenderloin or thin cut boneless loin or rib pork chops. Tenderloin is the most tender but pork chops can be used as well.
Pork is tenderize by pounding with a meat mallet.
How to make pork schnitzel
Use pork tenderloin or boneless pork loin chops sliced less than ½ inch thick. Lay pork cutlets on a cutting board covered with plastic wrap, then pound with a meat mallet to tenderize.
Prepare 3 bowls with flour, beaten egg and panko breadcrumbs. Before breading the pork, heat oil in pan over medium or medium-high heat.
When oil is almost hot, dredge both sides of pork cutlets in flour, then dip in beaten egg and coat with breadcrumbs. Fry in hot oil.
Before frying, make sure your oil has reach the optimal temperature of about 340 -350 degrees F. Pork will be crispier and less oily. When making Pork Schnitzel or any breaded pork, you definitely want a crispier breading than a soggy one.
Before frying, check how many pork slices your frying pan can accommodate. If your pan can only fry 2 or 3 slices of pork without overcrowding, prepare only those amount for frying.
Letting the breading sit for a long time makes it soggy. So do it in batches.
Pour just enough panko breadcrumbs per batch. Panko can end up sticking with each other due to the excess egg wash. You’ll end up with a ball of panko in the bowl.
While frying, after you flip the pork to fry the other side, start making the next batch. Follow the same procedure until all pork schnitzels are fried.
Pork Schnitzel can be paired with your favorite sides. Serve it with lemon wedges or if you are like me, I love it with ketchup, a side of sauerkraut and rice.
Frequently asked questions
What are schnitzels
Schnitzels are thin boneless cuts of meat usually less than ½ inch thick that are pounded and breaded before frying. Aside from pork, veal, beef, chicken or turkey is used to make this dish.
What “not to do” when pan-frying pork schnitzel
Don’t overcrowd pork when pan-frying to maintain the optimal oil temperature. Overcrowding the pan will lower the oil temperature and breading will not brown and turn crispy fast enough.
Instead of breading turning crispy, it will absorb oil and breading can fall apart or you will end up with an oily piece of meat instead of having a perfect crispy crust.
Heat temperature when frying
Depending on your stove, set temperature to medium or medium-high heat. I set mine to medium, using a big skillet or frying pan with 3 pieces of breaded cut tenderloin pork cooking for 3-4 minutes.
Oil temperature is between 340 – 350 degrees F. Make sure it has reached the optimal oil temperature before frying.
Do it in batches and give the oil time to get hot again between frying.
Note: If oil temperature is too low, breading will absorb oil and will not be crispy instead become soggy or fall apart. On the other hand, if oil temperature is too high, breading will brown and crispy quickly and the meat is not cooked through. If you continue cooking, breading will burn.
It is very important to maintain the heat at a constant medium or medium-high temperature. If the breading is browning quickly, it is fine to lower the heat a smidge.
How to keep cooked schnitzels warm
If you are frying batches of pork cutlets, keep it warm in the oven until you are ready to serve.
After removing schnitzels from pan, place it on a platter lined with paper towel to absorb excess oil, then flip to the other side. Transfer cooked pork cutlets on a cooling rack over a baking sheet and place in the oven set at 200 degrees F.
Sides to serve with this fried pork recipe
Pork Schnitzel Recipe
- 1 pound pork tenderloin slice thinly to ¼ inch and pounded
- 1 ½ teaspoons salt
- 1 ½ teaspoons garlic powder
- 1 ½ teaspoons freshly ground black pepper
- 1 cup all-purpose flour
- 2 large eggs lightly beaten
- 1 ½ cup panko breadcrumbs
- oil for frying
- Slice pork tenderloin about ¼ inch thick.
- On a flat surface, lay a saran wrap enough to cover the sliced pork.
- Lay all the pork cutlets next to each other on top of the saran wrap. Cover the pork loin cutlets with another saran wrap.
- Using a meat mallet, pound the pork tenderloin to flatten and tenderize the pork.
- Remove the saran wrap.
- Season both sides of pork with salt, ground black pepper and garlic powder.
- Heat oil in a non-stick pan over medium heat. Let oil reach the optimal temperature between 340-350 degrees F before frying.
- Prepare 3 medium bowls for flour, beaten eggs and panko breadcrumbs.
- Once oil is hot, take a slice of pork loin cutlet, dredge both sides in flour then shake it off to remove excess flour. Dip in egg wash letting excess egg drip before coating with panko breadcrumbs. Again, shake it off to remove excess breading.
- Fry cutlets for 3-4 minutes until cooked through. If your pan can hold only 2 or 3 pork cutlets, bread only this amount for the first batch. Once almost done, start breading the next batch. Note: For a crispier pork, do not overcrowd the frying pan. Fry in batches.
- Flip pork to fry the other side and start breading the next batch.
- Continue with the process until all pork cutlets are fried.
- When removing fried pork, transfer to a plate lined with paper towel to absorb excess oil. Remove paper towel before serving.
- Serve with lemon wedges and your favorite side. Enjoy!
- You can also use thin cut boneless loin pork chops or rib pork chops.
- If you like the pork thicker than ¼, you can slice it to ½ inch thick but adjust cooking time accordingly.
- Make sure it has reached the optimal oil temperature before frying.
- If oil temperature is too low, breading will absorb oil and will not be crispy instead become soggy or fall apart. On the other hand, if oil temperature is too high, breading will brown and crispy quickly and the meat is not cooked through. If you continue cooking, breading will burn.
- If you are frying batches of pork cutlets, keep it warm in the oven until you are ready to serve. After removing schnitzels from pan, place it on a platter lined with paper towel to absorb excess oil, then flip to the other side. Transfer cooked pork cutlets on a cooling rack over a baking sheet and place in the oven set at 200 degrees F.
Originally posted on September 5, 2018.