This Pork Schnitzel Recipe is tender, crispy, and ready in under 15 minutes. Serve it up with plenty of fresh lemon, parsley, capers, and rosemary roasted potatoes for a quick weeknight dinner everyone will love.
Holly’s Recipe Highlights: Pork Schnitzel Recipe
- What is This Recipe: Pork tenderloin is pounded thin, breaded with flour, egg, and regular breadcrumbs, then quickly fried until crisp and golden.
- Flavor: Savory, crispy pork gets a bright, fresh finish from lemon, parsley, and briny capers.
- Why It Works: Pounding the tenderloin to an even ¼-inch thickness helps the pork cook quickly and evenly, so the breading turns golden and crisp without overcooking the meat.
Total Time: 14 Mins Servings: 4 Cooking Method: Pan-Fried
Ingredient Notes
- Pork Tenderloin: Boneless pork loin chops can also be used and will still need to be pounded to an even thickness.
- Bread Crumbs: Use regular fine breadcrumbs, not panko, for a thinner, more traditional coating that browns evenly and crisps up nicely.
- Eggs: Whisk the eggs thoroughly with the oil to create a smooth, even coating that helps the breadcrumbs stick to the pork.
How to Make Pork Schnitzel
- Pound pork and season (full recipe below).
- Coat in flour, egg mixture, then breadcrumbs.
- Set breaded pork on a wire rack while the oil heats.
- Cook in oil. Drain and serve hot with lemon, parsley, and capers.
Storing Pork Schnitzel
- Keep leftovers in an airtight container in the refrigerator for up to 4 days and in the freezer for up to 3 months.
- Thaw overnight in the refrigerator. Reheat on a rack over a baking sheet in a hot oven at 400°F for 8 minutes, flipping partway through.
Easy Pork Dinner Ideas
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Pork Schnitzel Recipe
This easy pork schnitzel recipe has thin, tender pork coated in crisp golden breadcrumbs and pan-fried in minutes. Finish it with lemon, parsley, and capers for a bright, savory dinner.
Equipment
Ingredients
- 1¼ cup bread crumbs not panko
- ½ cup all-purpose flour
- 2 large eggs
- 1 tablespoon vegetable oil plus additional for frying
- 1 (1¼ lb) pork tenderloin trimmed and cut at an angle into 4 equal pieces
- salt and black pepper
- 2 tablespoons chopped fresh parsley
- 2 tablespoons capers rinsed
- 1 lemon cut into wedges
Instructions
- Place bread crumbs in a shallow dish, flour in a second shallow dish, and whisk the eggs and oil in a third dish.
- Trim away the silver skin, then slice the tenderloin on an angle into four even pieces before pounding each piece to an even ¼-inch thickness. Season with salt and pepper.
- One at a time gently coat the pork in flour, shaking off excess, then dip in the egg mixture and finally dip into the bread crumbs, gently pressing to coat.
- Place the breaded schnitzel on a wire rack and let rest while the oil preheats.
- In a skillet, heat 1-inch of vegetable oil over medium high heat to 375°F. Gently add the cutlets (in batches if needed) and cook until golden brown, about 2 minutes per side.
- Place on a paper towel-lined plate. Serve immediately with parsley, lemon, and capers as garnishes.
Pound pork to an even thickness by placing it between two sheets of parchment paper or inside a piece of plastic wrap.
Notes
Keep leftovers in an airtight container in the refrigerator for up to 4 days.
Nutrition Information
Calories: 261kcal | Carbohydrates: 39g | Protein: 9g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Cholesterol: 82mg | Sodium: 391mg | Potassium: 164mg | Fiber: 3g | Sugar: 3g | Vitamin A: 299IU | Vitamin C: 17mg | Calcium: 88mg | Iron: 3mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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