Pork Schnitzel Recipe

Pork Schnitzel is a German dish made of pork cutlets that are lightly breaded and fried.

Course Main Course

Cuisine German

Prep Time 15

Cook Time 35

Total Time 50

Servings

Calories 447kcal

Slice pork tenderloin about ¼ inch thick.
On a flat surface, lay a plastic 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 plastic 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.