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Schnitzel is crispy, crunchy, and delicious.
Thing pork cutlets are tenderized, breaded and fried to a crispy golden brown. They’re quick and easy to make and jam-packed with flavor!
Schnitzel From Scratch is Easy!
So, what is Schnitzel? It is a breaded and fried cutlet, typically made with pork or veal (with veal, it is called Wiener Schnitzel). The name “schnitzel” is derived from the German word for “cut,” and is popular in Germany and eastern Europe.
- This pork Schnitzel recipe is a simple and quick dinner that kids and adults love.
- It’s a simple dinner and we love to serve it with just a fresh lemon wedges and some capers. It can be also be enjoyed smothered with sauces such as a creamy Dijon or a quick mushroom gravy.
- This versatile recipe doesn’t have to be reserved for pork, you can use chicken thighs or breasts to make chicken schnitzel as well.
Ingredients for Schnitzel
Pork – In this recipe I use pork loin pounded into thin cutlets. You can use boneless pork chops like center cut pork chops (which are cut from a pork loin). This would also work with pork tenderloin, although it’s much smaller.
Breading – I use a combination of breadcrumbs. Seasoned crumbs add an even coating while Panko crumbs give this schnitzel recipe a nice crunch.
Oil for frying – When frying, I use vegetable oil as it has a high smoke point. Another good option is peanut oil.
Variations – Try this easy recipe with other meats. Chicken breast can be prepped exactly the same way, as can beef or veal cutlets.
How to Make Schnitzel
- Pound the pork with a meat tenderizer or rolling pin as described in the recipe below.
- Dredge in flour, then egg and bread crumbs, pressing the crumbs into the meat to adhere.
- Fry in vegetable oil, 1-2 minutes per side. Serve hot garnished with parsley, fresh lemon juice, and capers.
Serve schnitzel with German potato salad, homemade egg noodles or Braised Red Cabbage. Fried shnitzel also tastes great with a contrasting cool, sweet, and tangy dish next to it, such as homemade applesauce, a fresh cucumber salad, or citrusy cranberry sauce.
For a richer dish, serve turn this into a Hunter Schnitzel with a creamy mushroom sauce.
Storing Schnitzel
Leftover schnitzel will keep in the refrigerator for 3-4 days or 2-3 months in the freezer. To reheat, panfry in a skillet for 2 to 3 minutes.
Did your family enjoy this schnitzel recipe? If so, leave a comment and a rating below!
Schnitzel
This schnitzel recipe is made with tender pieces of pork loin coated in a crispy breading.
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Preheat the oven to 200°F. Add a baking sheet to the oven to keep warm.
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If using pork loin, the pork into 4 even slices, approximately 4 oz each – ½ inch thick. Using the textured side of a meat mallet, gently pound the pork to ¼-inch thickness. Season with 1 teaspoon of salt and pepper.
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In a shallow bowl, whisk eggs and milk. In a second bowl, combine seasoned bread crumbs and Panko. Add the flour to a plate.
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Dip the pork in flour and shake off any excess. Dip into the egg mixture and then into the breadcrumb mixture, pressing to adhere. Place the breaded schnitzel on a baking sheet or large platter.
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In a large skillet, heat 1-inch of vegetable oil over medium high-heat to 375°F.
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Fry the schnitzel in small batches for about 1-2 minutes per side or until golden brown. Use tongs to transfer the schnitzel to a paper towel-lined plate and immediately sprinkle with kosher salt. Once salted, place the pork on a clean baking pan in the oven to keep warm while preparing the remaining schnitzel.
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Serve with parsley, lemon, and capers as garnishes.
Oil: Peanut oil can be used in place of vegetable oil. Use enough oil so it is 1-inch deep in the skillet – you may need more or less depending on the size of your pan.
To gauge the temperature of the oil, a fresh bread cube should be bubbly and brown once added to the oil.
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Pork
Cuisine German© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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