If you’re looking for something different for dinner, or you want to put together an Oktoberfest feast, try this pork schnitzel recipe.
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
- 1 - 1½ pounds Pork Loin boneless and pounded ¼ inch thick (8 pieces)
- 1 teaspoon Salt divided
- 2 Eggs
- ½ cup All Purpose Flour
- 1½ - 2 cups Plain Breadcrumbs
- Canola Oil for frying
- Lemons quartered or halved for serving
Preheat oven to warm, or its lowest setting.
Pound each pork piece to roughly ¼ inch thick. Once you have thin pieces, season the pork on both sides using about ½ tsp. of salt.
Breading the pork steaks
Set up a large sheet pan or two plates. Add the flour to one side and the breadcrumbs to the other. Sprinkle both the flour and the breadcrumbs with the remaining ½ teaspoon of salt.
Beat the eggs in a medium bowl, season with a pinch of salt.
Lightly coat the pork in the flour and shake off any excess.
Dip the pork into the egg bowl, making sure the entire piece is moist, shake off any excess.
Place the pork in the breadcrumbs, ensure the entire piece is completely coated, shake off the excess. Set the breaded pork aside on a clean, dry pan and repeat with the rest of the pieces. If stacking, place a piece of parchment paper between the breaded pork to prevent them from sticking to each other.
Fry the pork schnitzel
Cover the bottom of a large, deep skillet with about a ¼ of an inch of oil. Heat the oil over medium-high.
When the oil is hot, but not smoking, fry the pork steaks, two pieces at a time, for about 2 minutes per side until golden brown (use tongs to turn the pork so the breading does not flake off).
Remove the pork from the skillet and place it on a baking sheet that's lined with a cooling rack. Place the baking sheet in the preheated oven to keep warm while you cook the remaining pieces.
Make sure the internal temperature of the pork, at its thickest part, is at least 145°F.
Serve the pork schnitzel with plenty of lemon wedges.
Between batches, remove the skillet from the heat.
After the first batch, it may be necessary to lower the heat just a little bit. Check the bottom of the pork schnitzel frequently, if it’s browning too quickly, lower the heat a little bit. Don’t lower the heat too much, just a notch or two. You don’t want the oil to cool, just knock the temperature down enough so the outside doesn’t burn.
Calories: 514kcal | Carbohydrates: 38g | Protein: 47g | Fat: 18g | Saturated Fat: 4g | Cholesterol: 189mg | Sodium: 993mg | Potassium: 783mg | Fiber: 3g | Sugar: 3g | Vitamin A: 120IU | Vitamin C: 14.3mg | Calcium: 102mg | Iron: 3.8mg