Crispy, Tender Pork Cutlets That Melt in Your Mouth
Pork Schnitzel is a delicious, golden-brown breaded pork cutlet that’s crispy on the outside and tender on the inside. Originating in Germany and Austria, this dish is a favorite at festivals, family dinners, and special occasions. It’s traditionally pan-fried and served with a side of lemon wedges, potatoes, or fresh salad. Perfectly seasoned, this schnitzel recipe offers a satisfying crunch with each bite.
Pork Schnitzel is ideal for Oktoberfest celebrations, family dinners, holiday meals, or any occasion where comfort food is appreciated. Serve it with a side of warm potato salad or mashed potatoes for the ultimate German-inspired feast.
How to Make From Scratch Pork Schnitzel:
- Pound the pork cutlets thin with a meat mallet for even cooking.
- Dip each cutlet in flour, egg, and breadcrumbs for a crunchy coating.
- Pan-fry the cutlets in hot oil until golden brown.
- Serve immediately with a wedge of lemon and enjoy the crispy, tender pork.
When to Flip Pork Schnitzel:
Flip the pork schnitzel only once during cooking to ensure an even, golden crust. Fry on medium heat for 2-3 minutes per side, or until both sides are crispy and golden.
How to Reheat Pork Schnitzel:
To reheat Pork Schnitzel, place it in a preheated oven at 350°F (175°C) for 10-15 minutes until heated through. Alternatively, you can reheat in a skillet on low heat to keep the crust crispy.
Can You Save Batter Pork Schnitzel?
Since this recipe doesn’t involve batter, you don’t need to worry about saving it. The breadcrumb mixture can be stored in an airtight container for a few days if needed.
Can You Freeze?
Yes, Pork Schnitzel can be frozen. After cooking, let the schnitzel cool completely, then wrap it tightly in plastic wrap and foil. Freeze for up to 3 months. To reheat, thaw overnight in the refrigerator and then reheat in the oven or skillet.
Ingredients:
- 4 boneless pork chops (about 1/2-inch thick)
- 1 cup all-purpose flour
- 2 large eggs
- 1 cup breadcrumbs
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika (optional)
- Oil for frying (vegetable or canola oil)
- Lemon wedges for serving
Directions:
- Prepare the pork: Place each pork chop between two sheets of plastic wrap. Using a meat mallet or rolling pin, pound the pork chops to about 1/4-inch thickness. Season both sides with salt, pepper, and paprika.
- Set up the breading station: Place the flour in one shallow bowl, the beaten eggs in another, and the breadcrumbs in a third.
- Bread the pork: Dredge each pork cutlet in flour, shaking off the excess. Next, dip it into the beaten eggs, and then coat it with breadcrumbs, pressing lightly to adhere.
- Heat the oil: In a large skillet, heat enough oil to cover the bottom over medium-high heat. Once the oil is hot, carefully place the breaded pork cutlets into the skillet.
- Cook the schnitzel: Fry each cutlet for 2-3 minutes on each side, until golden brown and crispy. Flip once to cook evenly.
- Serve: Remove from the skillet and drain on paper towels. Serve immediately with lemon wedges.
Editor’s Note:
For an extra flavorful schnitzel, you can mix grated Parmesan cheese into the breadcrumb coating. Traditionally, schnitzel is served with a side of potato salad, mashed potatoes, or even spaetzle.
Nutrition Facts (per serving):
- Calories: 400
- Fat: 22g
- Carbohydrates: 25g
- Protein: 28g
- Fiber: 2g
- Sugar: 1g
- Sodium: 500mg
