When you want a quick and classic dinner reach for this Pork Schnitzel recipe. It takes no time to whip up and it's delicious comfort food! I change up my breading medium for an extra crunchy exterior, can you guess what it is just by looking at it?
You could say this is akin to my Potato Chip Chicken which technically could be called a schnitzel too. Schnitzel is just any protein pounded out super thin, breaded, and fried. My recipe for Crispy Parmesan Chicken could also be considered a schnitzel.
all that said, its origins are from Germany and Austria, with many versions and it is still popularly served all around Europe today.
Ingredients
If you didn't already guess, my secret ingredient is cornflakes. I also use pork tenderloins which are much more...well, tender and perfect for schnitzel. Those two things together are my secret weapons to making the best schnitzel you've ever had!
I also like to fry in a skillet in a mixture of butter and oil. This makes the end result super rich and delicious. I mean, butter makes everything better, right?
Oh, and don't skimp on the lemon, squeezing it over the fried cutlets is super traditional and helps cut all the fattiness of the fried meat.
Use the JUMP TO RECIPE button at the top of the post, or scroll to the bottom of the post to see the full recipe card with ingredient measurements and instructions.
Method
I start by slicing up the tenderloins on a harsh diagonal so I start with a fairly thin piece of meat. Then pound it out with a meat mallet until it is very thin. Next prepare a breading station with seasoned flour, scrambled eggs and milk, and the cornflakes.
I like to bread as I go, but you can also bread all of the cutlets and then begin frying them. Heat the oil and butter together in a skillet and fry for 2-3 minutes on each side till golden brown and crisp. Remove to a try lined with a cooling rack and keep the cutlets in the oven on low till they are all done so they can stay warm while you cook.
As I mentioned earlier, lots of lemon squeezed over the cutlets is very traditional, I also like to serve the schnitzel over a big salad. This is my favorite way to enjoy it, something heavy with something light. It is also great with mashed potatoes and green beans too!
Notes & Tips
Schnitzel depends on a very thin piece of meat. That is what ensures it cooks so quickly. Be sure to pound the meat as thin as you can, without breaking through it or making holes.
The cornflakes are all you need to bread this schnitzel. You can cut it half and half with panko if you like. And be sure to measure your cornflakes after crushing them. I use about 5 cups of crushed cornflakes, about 8 cups pre-crushing.
I personally don't need a sauce for my schnitzel, but if you are looking for one, check out this page for a whole slew of options. You could also treat it like a chicken fried steak, it is essentially a schnitzel too.
Substitutions
I like to use pork tenderloin for this recipe. You could also use pork loin. The main thing is to just ensure that it gets super thin. Veal is also very traditional and would make it a Wienerschnitzel.
If you would like to make this recipe gluten-free, swap the flour for a cup-for-cup alternative. Also seek out gluten-free cornflakes Nestle and Nature's Path both make them.
Roasted Garlic Powder is my secret weapon in my kitchen. I use it anywhere I would use regular garlic powder. But if you can not locate it, go ahead and use garlic powder.
If you need to make this recipe dairy-free, leave the milk out of the eggs and add a splash of water. Also, fry the cutlets in vegetable oil and forget the butter and olive oil.
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📖 Recipe
Pork Schnitzel
When you want a quick and classic dinner reach for this Pork Schnitzel recipe. It takes no time to whip up and it's delicious comfort food!
Ingredients
- 2 Pork Tenderloins, thinly sliced
- Kosher Salt, Morton’s
- Fresh Cracked Black Pepper
- ½ cup All-Purpose Flour
- 1 teaspoon Roasted Garlic Powder
- 1 teaspoon Onion Powder
- 1 teaspoon Sweet Smoked Paprika
- 3 large Eggs
- ¼ cup Whole Milk
- 5 cups Corn Flakes, crushed - measure after crushing
- Extra Virgin Olive Oil, as needed
- Unsalted Butter, as needed
- Lemon Wedges, for serving
Instructions
- On a diagonal, slice the pork tenderloins into about ½-inch slices. Then place them between two pieces of cling wrap and pound them out as think as you can without making holes in the meat. Dust each side of each cutlet with a little bit of salt and pepper. Let them rest while you prepare the breading station.
- To prepare the breading station. In a shallow bowl or tray, combine the flour, garlic & onion powders, paprika, ½ teaspoon salt, and ½ teaspoon pepper. Sir everything together till evenly combined.
- In a second shallow bowl, whip together the eggs and milk until a smooth mixture forms.
- In a bag or food processor, crush the corn flakes till small pieces form, with some larger pieces remaining. Place them in a third bowl.
- Dredge the seasoned pork cutlets first in the flour, then in the egg, and finish in the cornflakes. Place the breaded cutlets on a parchment-lined baking tray and repeat until all of them have been breaded.
- In a large cast iron skillet, heat 2-3 tablespoons of oil and 2 tablespoons of butter over medium heat till hot. Fry 2-3 breaded pork cutlets at a time, for about 3 minutes per side, till crisp and golden brown.
- Remove them to a paper towel-lined tray with a wire rack on it. Keep the fried cutlets in a warm oven (200˚F) till you have fried them all. Continue with the remaining breaded cutlets adding more oil and butter to the pan as needed to keep it from being dry.
- Serve the cutlets with lemon wedges to squeeze over them. Many people also enjoy schnitzel with ketchup, I also like to serve it with English mustard too.
Notes
Notes & Tips
Schnitzel depends on a very thin piece of meat. That is what ensures it cooks so quickly. Be sure to pound the meat as thin as you can, without breaking through it or making holes.
The cornflakes are all you need to bread this schnitzel. You can cut it half and half with panko if you like. And be sure to measure your cornflakes after crushing them. I use about 5 cups of crushed cornflakes, about 8 cups pre-crushing.
I personally don't need a sauce for my schnitzel, but if you are looking for one, check out this page for a whole slew of options. You could also treat it like a chicken fried steak, it is essentially a schnitzel too.
Substitutions
I like to use pork tenderloin for this recipe. You could also use pork loin. The main thing is to just ensure that it gets super thin. Veal is also very traditional and would make it a Wienerschnitzel.
If you would like to make this recipe gluten-free, swap the flour for a cup-for-cup alternative. Also seek out gluten-free cornflakes Nestle and Nature's Path both make them.
Roasted Garlic Powder is my secret weapon in my kitchen. I use it anywhere I would use regular garlic powder. But if you can not locate it, go ahead and use garlic powder.
If you need to make this recipe dairy-free, leave the milk out of the eggs and add a splash of water. Also, fry the cutlets in vegetable oil and forget the butter and olive oil.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
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Norpro Meat Pounder -
Shun Classic 7" Hollow Ground Santoku Knife w/Custom Engraving
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John Boos MPL1812125G Chop-N-Slice Select Maple Edge Grain Cutting Board, 18 Inches x 12 Inches x 1.25 Inches
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Lodge Cast Iron Skillet with Red Silicone Hot Handle Holder, 12-inch
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Checkered Chef Cooling Rack - Set of 2 Stainless Steel, Oven Safe Grid Wire Racks for Cooking & Baking - 8” x 11 ¾"
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 250Total Fat: 8gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 120mgSodium: 280mgCarbohydrates: 30gFiber: 2gSugar: 3gProtein: 14g
This is an estimated caloric value, actual numbers may differ based on the ingredients used.
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