Pork Schnitzel (Schweineschnitzel)
Pork Schnitzel or Schweineschnitzel is a quick and easy recipe to prepare for those busy days where you want an amazing dish. Thin pieces of pork tenderloin are breaded and fried to perfection.
Servings: 4 servings
Calories: 490kcal
Ingredients
- 1 pound (16-ounces) pork tenderloin, trimmed of silver skin and fat (See Tip 1)
- ¾ cup all-purpose flour
- ½ cup milk
- 1 egg
- 1 Tablespoon Kosher salt
- ½ teaspoon freshly ground black pepper
- ¾ cup dried plain breadcrumbs
- ½ cup peanut oil (See Tip 2)
- 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 ¼-inch. Cut into serving size pieces.
- Combine flour, salt, and pepper in Ziploc bag. Whisk 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 breadcrumbs. Place in single layers on wax paper lined plate. Refrigerate for at least an hour. (See Tip 3)
- 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.
Notes
- May also use pork loin in this recipe. However, it won't be quite as tender as the pork tenderloin.
- I like to use peanut oil in this recipe, but vegetable oil or canola oil will also work. I wouldn't however use olive oil.
- This recipe can be prepared in advance for several hours up to the point of breading the pork and placing it in the refrigerator.
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