• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Pudge Factor

A food blog with everyday recipes, step-by-step directions and photos, and detailed recipes.

  • Home
  • Meet Chula and Pudge Factor®
  • Recipes by Category
  • Just Recipes
Home » International » Pork Schnitzel (Schweineschnitzel)

Pork Schnitzel (Schweineschnitzel)

By Chula King · October 1, 2018 · Updated December 1, 2020 2 Comments

  • Pinterest
  • Facebook
  • Twitter
  • Yummly
Jump to Recipe Print Recipe
Pork Schnitzel

Some years ago when the Master Taste Tester and I were in Vienna, we ate at a restaurant that had amazing Schweineschnitzel. The Schweineschnitzel was so large that it covered an entire plate and was a meal in itself. This doesn’t cover the entire plate, but is just as delicious as what we had in Vienna. I thought that it would be perfect as my second posting in honor of Oktoberfest!

Schweineschnitzel

Since then, I’ve been making Schweineschnitzel with pork tenderloin. It’s consistently perfectly breaded, perfectly fried, perfectly crispy, and perfectly delicious. It makes not only an incredible meal, but also one that’s quick and easy to prepare.

Ingredients for Schweineschnitzel:

I used the following ingredients: Pork tenderloin, milk, egg, all-purpose flour, salt, freshly ground black pepper, breadcrumbs, and vegetable oil.

Ingredients for Pork Schnitzel

Making the Schweineschnitzel:

Because Schweineschnitzel relies on very thin pieces of pork, I started by butterflying the pork tenderloin, i.e., slicing it horizontally with a sharp knife, being careful to not cut it all the way through.

Cutting the Pork Tenderloin for Schweineschnitzel

Then, I placed the pork between pieces of plastic wrap, pounded it to a thickness of about 1/4-inch, and cut it into serving size pieces.

Pounding the Pork Tenderloin for Schweineschnitzel

As far as the breading, I started by adding the flour, salt, and pepper to a Ziploc bag, combining the milk and egg in a dish, and adding the bread crumbs to another dish. The actual breading goes like this: (1) coat pork in flour; (2) dip in milk/egg mixture; (3) coat again in flour; (4) dip again in milk/egg mixture; and (5) coat in breadcrumbs.

Breading the pork for the Schnitzel

I placed the breaded pork in single layers on a wax paper lined plate, and refrigerated it for at least an hour to allow the breading to set.

Breaded Pork for Pork Schnitzel

I heated about ½ cup of peanut oil in a 12-inch skillet over medium heat, and cooked several pieces of pork at a time, first on one side until golden brown and then on the other side until golden brown. This took 5 to 6 minutes per side. When the pork was done, I transferred it to a plate lined with paper towels and allowed it to drain while cooking the rest of the pork.

Cooking the Pork for the Schnitzel

I garnished the Schweineschnitzel lemon slices and minced fresh parsley, and served it with Pommes Fondants and steamed fresh broccoli. The Schweineschnitzel was perfectly breaded, perfectly fried, perfectly crispy, and perfectly delicious. Yum!

Pork Schnitzel

I first posted this awesome recipe on February 23, 2016. Since then, I’ve made it a number of times. With Oktoberfest upon us, I thought that it was only fitting to repost it. The photographs, text, and recipe are basically unchanged.

Pork Schnitzel

Schweineschnitzel (Pork Schnitzel)

Some years ago when the Master Taste Tester and I were in Vienna, we ate at a restaurant that had amazing Schweineschnitzel or Pork Schnitzel. The Schweineschnitzel was so large that it covered an entire plate and was a meal in itself. Since then, I've been making Schweineschnitzel with pork tenderloin. It's consistently perfectly breaded, perfectly fried, perfectly crispy, and perfectly delicious. It makes not only an incredible meal, but also one that's quick and easy to prepare.
5 from 4 votes
Print Pin Rate
Course: Main Course
Cuisine: German
Prep Time: 20 minutes
Cook Time: 12 minutes
Resting Time: 1 hour
Total Time: 1 hour 32 minutes
Servings: 4 servings
Calories: 490kcal
Author: Chula King

Ingredients

  • 1 pound (16-ounces) pork tenderloin, trimmed of silver skin and fat
  • 1 cup all-purpose flour
  • 1/2 cup milk
  • 1 egg
  • 1 Tablespoon Kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 cup dried breadcrumbs
  • 1/2 cup vegetable oil
  • Lemon slices for garnish optional
  • Minced fresh parsley for garnish optional

Instructions

  • Butterfly the pork tenderloin, making sure that you don't cut all the way through. Place between two pieces of plastic wrap; pound to a thickness of 1/4-inch. Cut into serving size pieces.
  • Combine flour, salt, and pepper in Ziploc bag. Mix together milk and egg in a flat dish. Add breadcrumbs to another flat dish. Bread the pork as follows: (1) coat pork in flour; (2) dip in milk/egg mixture; (3) coat again in flour; (4) dip again in milk/egg mixture; and (5) coat in bread crumbs. Place in single layers on wax paper lined plate. Refrigerate for at least an hour.
  • Heat about 1/2-cup of oil in a large skillet over medium heat. Add single layer of pork; cook until golden brown on both sides, about 5 to 6 minutes per side. Drain on paper towels. Repeat with remaining pork. Yield: 4 servings.

Nutrition

Calories: 490kcal | Carbohydrates: 44g | Protein: 9g | Fat: 31g | Saturated Fat: 23g | Cholesterol: 43mg | Sodium: 1971mg | Potassium: 141mg | Fiber: 2g | Sugar: 3g | Vitamin A: 110IU | Calcium: 95mg | Iron: 3mg
Tried this recipe?Please leave a comment below and/or give this recipe a rating. On Instagram? Take a picture and tag @pudgefactor or #pudgefactor.

Related

Filed Under: International, Meats

Previous Post: « German Fried Potatoes & Onions (Bratkartofflen)
Next Post: Jaeger Schnitzel (Jägerschnitzel) »

Reader Interactions

Comments

  1. Anonymous says

    June 23, 2016 at 11:46 pm

    Fasntadtic tasting and simple.

  2. Anonymous says

    July 18, 2020 at 3:30 am

    5 stars
    Amazing!

    Thank you.

Leave a Reply Cancel reply

Your email address will not be published.

Recipe Rating




Primary Sidebar

Welcome to Pudge Factor®!

I'm Chula King, the food blogger, award-winning photographer, and videographer behind Pudge Factor. Pudge Factor features amazing and well-tested recipes from my every day cooking. These recipes run the gamut from simple to sophisticated and everything in between. I not only present awesome recipes with tips and tricks that I've learned through the years, but also process photos from start to finish. For some of the recipes, I include videos detailing the actual making of the dish. Read More…

Sites Featured In

Subscribe to Pudge Factor By Entering Your Email Address

Categories

Amazing Treats and Dishes for Mardi Gras

Spicy New Orleans Jambalaya

Spicy New Orleans Jambalaya

Cajun Pork Boulettes with Spicy Dip

Cajun Pork Boulettes with Spicy Dip

Mardi Gras Salad

Mardi Gras Salad

Spicy New Orleans Shrimp Creole

Spicy New Orleans Shrimp Creole

Layered Shrimp Cocktail Spread

Layered Shrimp Cocktail Spread

Mini Mardi Gras Cinnamon Rolls

Mini Mardi Gras Cinnamon Rolls

More Posts from this Category

Most Popular Posts

Make Your Own Espresso Powder
Poffertjes (Dutch Mini Pancakes)
Tate's Bake Shop Chocolate Chip Cookies
Sausage & Cheese Crescent Ring (With Video)
Homemade Hamburger Buns (Bread Machine)
Chicken Schnitzel with Mustard Cream Sauce

Footer

© 2012–2021 · Pudge Factor®, LLC · Privacy Policy · Disclaimer