Pork Schnitzel Recipe

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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.

Prep Time10

Cook Time4

Total Time14

Course: Main Course

Cuisine: American

Servings:

Author: Holly

Equipment

Meat Tenderizer

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.

Pound pork to an even thickness by placing it between two sheets of parchment paper or inside a piece of plastic wrap.

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.

Notes

Keep leftovers in an airtight container in the refrigerator for up to 4 days.

Nutrition