Pork Schnitzel Recipe

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!

Course Main Course

Cuisine German

Keyword schnitzel

Prep Time 15

Cook Time 3

Time in the oven 30

Total Time 48

Servings people

Calories 420kcal

Author Petra Kupská

Ingredients

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

Cups - Metric

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: 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