Schnitzel is both a dish and a cooking technique in which a piece of meat is pounded thin, coated with breadcrumbs, and fried.

How long does it take to cook pork schnitzel?

A thin pork schnitzel takes about 1 minute and 30 seconds to fry, but always verify that it reaches 145°F internally, then let it rest for at least 3 minutes.

What internal temperature should pork schnitzel reach?

Pork schnitzel should reach 145°F internally, followed by a rest of at least 3 minutes.

What cut of meat is used for pork schnitzel?

A pork chop cutlet trimmed of fat and pounded flat works great!

Easy Pork Schnitzel Recipe

Name: Easy Pork Schnitzel Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: German
Ingredients: 4 (4-ounce) boneless pork loin chops or cutlets, trimmed of fat; ½ cup whole milk; ¼ cup all-purpose flour; 2 eggs, beaten; 1 ½ cups bread crumbs; Sunflower, canola, or vegetable oil, enough for about ½ inch of oil in the skillet; 1 lemon, cut into wedges, for serving; Chopped fresh parsley, for garnish

Description

You don’t have to have German heritage to celebrate awesome German recipes and this Easy Pork Schnitzel recipe is a great way to do just that! It is simple, affordable, easy, and fast. This pork schnitzel is great for a weeknight meal or for something to serve to special guests. Give this classic German recipe a try!

Ingredients

Units Scale

4 (4-ounce) boneless pork loin chops or cutlets, trimmed of fat
1/2 cup whole milk
1/4 cup all-purpose flour
2 eggs, beaten
1 1/2 cups bread crumbs
Sunflower, canola, or vegetable oil, enough for about 1/2 inch of oil in the skillet
1 lemon, cut into wedges, for serving
Chopped fresh parsley, for garnish

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Instructions

Tenderize Meat: Pound each of the trimmed cutlets to about ¼ inch. It is best to place plastic wrap on each side and hammer with the flat side of a meat tenderizer.
Soak in Milk: One at a time, dunk each cutlet in milk so the entire cutlet is covered.
Coat in flour.
Dip in egg: Dunk each cutlet in egg so the entire surface is covered.
Coat with breadcrumbs: Cover the cutlet in bread crumbs and set aside.
Repeat for all: Repeat until all four cutlets are covered.
Heat oil for frying: Add about ½ inch of oil to a deep, heavy skillet and heat to 350°F.
Fry cutlets: Fry one cutlet at a time, or in batches that do not overcrowd the skillet, allowing the oil to return to 350°F between batches. Cook each cutlet for about 45 seconds on each side, until the internal temperature reaches 145°F. Let rest for at least 3 minutes.
Drain excess oil: Set aside on a paper-towel-lined plate to drain.
Serve with parsley and lemon.

Notes

The best way to pound cutlets is with the flat side of the meat tenderizer and to cover the meat with plastic wrap.
Use an appropriate dish for frying and always make sure to be safe while frying.
Turn using fry-safe tongs.
As with all of my fry recipes, I do the best I can to account for the oil in the nutritional information, but I cannot determine this exactly.
Use a thermometer to make sure the pork reaches a safe internal temperature of 145°F, then let it rest for at least 3 minutes.
Draining cooked cutlets is important.
A gravy or sauce, such as this condensed mushroom soup, would be great with this.