Main Courses > Meat Dishes > Pork > Pork Schnitzel

Classic Pork Schnitzel

Indulge in the crispy perfection of a traditionally prepared pork schnitzel. This recipe guides you through each step to achieve a golden-brown crust and tender, juicy pork inside. A simple yet satisfying main course that's sure to impress.

Prep Time
15 minutes
Cook Time
10 minutes
Servings
4
Ingredients
  • 4 Pork loin cutlets
  • 1/2 cup All-purpose flour
  • 2 Large eggs
  • 1 1/2 cups Breadcrumbs (plain)
  • 1 tsp Salt
  • 1/2 tsp Black pepper
  • 1/2 cup Vegetable oil
  • 4 Lemon wedges

Prepare the Pork

Place each pork cutlet between two sheets of plastic wrap. Using a meat mallet or rolling pin, pound the cutlets to about 1/4 inch thickness. This ensures even cooking and tenderizes the meat. Season both sides of each cutlet with salt and pepper.

Set up the Breading Station

Set up three shallow dishes. In the first dish, place the flour. In the second dish, whisk the eggs. In the third dish, add the breadcrumbs. This organized setup streamlines the breading process.

Bread the Pork

Dredge each pork cutlet in the flour, ensuring it's fully coated. Shake off any excess flour. Next, dip the floured cutlet into the whisked eggs, allowing the excess to drip off. Finally, coat the cutlet thoroughly with breadcrumbs, pressing gently to ensure they adhere. Repeat with the remaining cutlets.

Cook the Schnitzel

Heat the vegetable oil in a large skillet over medium-high heat. Once the oil is hot (but not smoking), carefully place the breaded pork cutlets into the skillet, being careful not to overcrowd the pan. Cook for about 3-4 minutes per side, or until golden brown and cooked through. The internal temperature of the pork should reach 145°F (63°C).

Serve

Remove the schnitzels from the skillet and place them on a wire rack or paper towel-lined plate to drain excess oil. Serve immediately with lemon wedges for squeezing over the schnitzel. Enjoy!

Nutrition Facts Estimated per 100g of product

Note: Nutritional information is an estimate and can vary based on specific ingredients and cooking methods.

  • Calories: 250 kcal
  • Protein: 20g
  • Fat: 15g
  • Carbohydrates: 10g

Other Considerations for Nutrition

To reduce fat content, consider baking the schnitzel instead of frying. Using whole wheat breadcrumbs can add fiber.

← Classic Pork Adobo Classic Roast Leg of Lamb with Rosemary and Garlic →

FAQ

  • Can I use pork tenderloin instead of pork loin cutlets?

    Yes, you can use pork tenderloin. Just slice it into 1/2-inch thick medallions and pound them to 1/4-inch thickness.
  • What's the best way to keep schnitzel warm?

    If you need to keep the schnitzel warm, place it on a wire rack in a preheated oven at 200°F (93°C). This will help maintain its crispiness.
  • Can I use different types of breadcrumbs?

    Yes, you can experiment with different types of breadcrumbs such as panko or seasoned breadcrumbs. Panko breadcrumbs will provide a crispier texture.