Pork Schnitzel Recipe

Golden-fried Schnitzel is a dish typical for European cuisine. The word Schnitzel comes from German, and it refers to breaded cutlets fried in a pan. Pork Schnitzel is juicy inside and crispy on the exterior. Its taste will surprise you very pleasantly!

Course Main Course

Cuisine German

Keyword schnitzel

Prep Time 15

Cook Time 3

Time in the oven 30

Total Time 48

Servings people

Calories 283kcal

Author Petra Kupská

Ingredients

4 pork cutlets boneless, about 1/2 inch thick
¼ cup all-purpose flour (33 g)
½ cup breadcrumbs (60 g)
2 eggs
1 tsp salt
pork lard for frying; or sunflower/Canola vegetable oil
lemon wedges to serve

Instructions

Place the pork cutlets on a cutting board and lightly pound them on both sides with a mallet. Salt the meat.
Set up coating for Schnitzels: Sprinkle plain flour on the baking paper and breadcrumbs on the other. Put the eggs in a shallow bowl, salt them lightly, and beat them with a fork.
Coat each cutlet first in flour, then dip in beaten eggs, and finally dredge it in breadcrumbs. Dust off excess breadcrumbs from the cutlet to avoid it burning during frying.
In a frying pan, heat a higher layer of fat, about ½ inch. The Schnitzels should swim when fried. Turn on the stove to ⅔ power. For example, I can heat my stove in the range of 1-10, and I fry Schnitzel at 7.
Fry the Schnitzel on each side for 1 and ½ minutes. This time should be enough to give the steak a golden crust.
Transfer fried cutlets to a paper towel-lined plate. Paper towels help remove excess fat.
Place the cutlets in a baking dish and put them in a preheated oven at 240 °F (120 °C) 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: Serve immediately warm, place two lemon wedges on each Schnitzel
SIDE DISH: Potatoes go best with Schnitzels. If prepared as a light side dish, potatoes complement the fried meat perfectly. Good choices are, for example, parsley potatoes or mashed potatoes. For festive occasions, serve the Schnitzel with potato salad.
BREADCRUMBS: Authentic Schnitzel calls for plain breadcrumbs, ground from dried white bread (e.g., French baguette)—such breadcrumbs taste neutral, containing no added spices or other flavorings.
FRYING PAN: The best pan for frying Schnitzels is made of stainless steel or cast iron. Both of these materials are perfectly tolerant to high heats. Also, they are characterized by excellent heat retention, leading to even frying the Schnitzels.
Never coat the cutlets in advance. The breadcrumbs will moisten, and the crust will not be crispy but soggy.

Nutrition