German Pork Schnitzel recipe are moist and juicy pork cutlets that are pounded, lightly breaded and fried to perfection. It is a simple delicious pork recipe that you can whip up quickly and feed your hungry family in no time.
This is definitely the equivalent of what is known to us as breaded fried pork chop. My mom used to make breaded pork using the same ingredients and the only difference was the way she cuts the pork. My mom likes her meat well done so am I, that’s why she sliced it thinly and bite size. It was so good though.
Before frying make sure your oil has reach the optimal temperature of about 330 degrees F. Pork will be crispier and less oily. When making Pork Schnitzel or any breaded pork you definitely want a crispier breading than a soggy one.
Before frying check how many pork slices your frying pan can accommodate. If your pan can only fry 2 or 3 slices of pork then just prepare only those amount for frying. Letting your breading sit for a long time makes it soggy. Also, don’t over crowd when frying so they cook evenly.
Pour just enough panko per batch. Panko can end up sticking with each other due to the excess egg wash. You don’t want to end up with a ball of panko in the bowl. While frying once you flip the pork to fry the other side start making the next batch. Follow the same procedure until all pork schnitzel are fried.
Pork Schnitzel can be paired with your favorite sides. Serve it with lemon wedges or if you are like me I love it with ketchup and a side of sauerkraut.
How to Make Pork Schnitzel
Try this Pork Schnitzel Recipe Today!
Pork Schnitzel is a German dish made of pork cutlets that are lightly breaded and fried.
- 1 pound pork tenderloin slice thinly ¼ inch
- 1 ½ teaspoons salt
- 1 ½ teaspoons garlic powder
- 1 ½ teaspoons freshly ground black pepper
- 1 cup all-purpose flour
- 2 large eggs lightly beaten
- 1 1/2 cup panko breadcrumbs
- Oil for frying
Slice pork tenderloin about ¼ inch thick.
On a flat surface lay a saran wrap enough to cover the sliced pork.
Lay all the pork next to each other on top of the saran wrap. Cover the pork loin with another saran wrap.
Using a mallet pound the pork tenderloin to flatten and tenderize the pork.
Remove the saran wrap.
Season both sides of pork with salt, ground black pepper and garlic powder.
Prepare 3 medium bowls for flour, beaten egg and panko.
Take a slice of pork. Dip and coat both sides with flour. Shake it off to remove excess flour.
Dip pork loin in egg wash.
Dip and coat both sides of pork with panko and shake it off to remove excess breading.
Transfer to a plate. If your pan can hold only 2 or 3 sliced pork only make this amount for the first batch to fry.
Note: For a crispier pork just make what will fit in your frying pan. Once you flip to fry the other side of pork then start making the next batch of pork.
Continue with the process until all pork are fried.
When removing fried pork transfer to a plate lined with paper towel to absorb excess oil.
Serve with lemon wedges and your favorite side. Enjoy!