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!
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.
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.
Then, I placed the pork between pieces of plastic wrap, pounded it to a thickness of about ¼-inch, and cut it into serving size pieces.
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.
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.
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.
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!
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.
Schweineschnitzel (Pork Schnitzel)
- 1 pound (16-ounces) pork tenderloin, trimmed of silver skin and fat
- 1 cup all-purpose flour
- ½ cup milk
- 1 egg
- 1 Tablespoon Kosher salt
- ½ teaspoon freshly ground black pepper
- 1 cup dried breadcrumbs
- ½ cup vegetable oil
- Lemon slices for garnish optional
- Minced fresh parsley for garnish optional
- 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 ¼-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 ½-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.