Prep Time: 15 mins | Cook Time: 20 mins | Total Time: 35 mins | Servings: 4 people
This Schnitzel is made with thin pork loin cutlets, then lightly breaded and perfectly fried until golden. This easy recipe is another one of my go-to. It is incredibly easy to make using only pantry essentials. I used to serve this every Sunday for a simple get-together meal, but it is super good and easy to whip up, we just have to have it any day we want! This German Pork Schnitzel is paired perfectly well with a simple side salad, potato salad, coleslaw, and mashed potatoes.
Juicy with a crispy golden crust – this pork Schnitzel is incredibly delicious! It is excellent as is with any of your favourite side dishes, but it is also awesome with mushroom sauce. Either way, this dish is a must and a keeper!
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Ingredients
1 large egg
4 pork loin cutlets thin
3/4 c. plain breadcrumbs
3/4 c. all-purpose flour
1 tbsp milk or half and half
1/4 teaspoon ground black pepper
1/2 teaspoon salt
How to make German Pork Schnitzel
Step 1: On a cutting board, place the cutlets. Pound each cutlet thin with a meat tenderizer, then sprinkle them with salt and pepper.
Step 2: In a shallow dish, place the flour. Grab another shallow bowl and place the breadcrumbs in it. Into a third shallow bowl, beat the egg with milk.
Step 3: In the flour, dip each cutlet. Coat them in the egg mixture, then dredge in the breadcrumbs. Shake the excess off.
Step 4: In a skillet, pour enough oil to cover the bottom. Add the cutlet once the oil is hot and fry for about 3 to 4 minutes on each side until golden brown and crispy.
Step 5: When done, transfer the cooked cutlets on a paper towel-lined plate to get rid of the excess oil.
Step 6: Enjoy the cutlets with mashed potatoes and your favourite side of steamed vegetables.
Notes: Pork loin is an affordable option to make this recipe. Slice it in half and cut the leaner part thinly into cutlets.
Nutrition Facts:
Amount Per Serving: Calories 335 | Calories from Fat 63 | Fat 7g11% | Saturated Fat 2g13% | Cholesterol 113mg38% | Sodium 512mg22% | Potassium 504mg14% | Carbohydrates 32g11% | Fiber 1g4% | Sugar 1g1% | Protein 32g64% | Vitamin A 75IU2% | Calcium 56mg6% | Iron 2.9mg16%
Ingredients
- 1 large egg
- 4 pork loin cutlets thin
- 3/4 c. plain breadcrumbs
- 3/4 c. all-purpose flour
- 1 tbsp milk or half and half
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon salt
Instructions
Step 1: On a cutting board, place the cutlets. Pound each cutlet thin with a meat tenderizer, then sprinkle them with salt and pepper.
Step 2: In a shallow dish, place the flour. Grab another shallow bowl and place the breadcrumbs in it. Into a third shallow bowl, beat the egg with milk.
Step 3: In the flour, dip each cutlet. Coat them in the egg mixture, then dredge in the breadcrumbs. Shake the excess off.
Step 4: In a skillet, pour enough oil to cover the bottom. Add the cutlet once the oil is hot and fry for about 3 to 4 minutes on each side until golden brown and crispy.
Step 5: When done, transfer the cooked cutlets on a paper towel-lined plate to get rid of the excess oil.
Step 6: Enjoy the cutlets with mashed potatoes and your favourite side of steamed vegetables.
