Super Easy Pork Schnitzel Recipe (2024)

FAQs

What cut of meat is used for pork schnitzel? ›

To make German-style pork schnitzel, pork loin chops are pounded thin, breaded, and quickly pan fried until crisp and delicious. Adam Dolge is a recipe developer and test cook for many leading national food and lifestyle magazines and digital platforms.

The oil needs to be hot enough (it should be shimmering but not smoking) so that the chicken will cook well and crisp up. If the oil is not hot enough, the chicken will absorb too much oil and give you soggy, oily schnitzel. I use quality extra virgin olive oil, which has a high enough smoke point to fry the schnitzel.

With that in mind, the best way to ensure your meat is fully cooked and ready to enjoy is by using a meat thermometer. Although raw pork can be easy to spot using the method above, we recommend sticking to the following USDA guidelines to ensure your meat is fully cooked: Medium-rare: 145 to 150 degrees Fahrenheit.

United States

Chicken fried steak, also called country fried steak, is nearly identical to schnitzel. It is a breaded and deep fried beef steak.

The primary differences between a pork tenderloin sandwich and a Wiener Schnitzel are that the pork tenderloin sandwich is made exclusively using pork loin and it is deep fried instead of pan fried. The pork tenderloin sandwich is also usually served on a bun.

Just as important as the first patting down of the chicken's surface, the final pat down of your meat after covering it with breading helps every piece of crunchy coating adhere. After coating chicken in an egg and breading layer, gently pat all sides.

Pour enough oil to come 2cm up the side of the frying pan and heat over medium-high heat. Getting the temperature right is an important step.

Schnitzel is not typically highly seasoned, relying instead on bold toppings such as fresh lemon wedges, mushroom sauce, or cream sauce to add a boost of flavor.

Cook all raw ground pork to an internal temperature of 160°F (71.1 °C) as measured with a food thermometer. If fresh pork has reached 145°F (62.8 °C) throughout, even though it may still be pink in the center, it should be safe.

In short, yes! We used to be afraid of pink pork because of a parasite known as trichinosis, but the risk of contracting it is virtually nonexistent these days. Like beef, pork temperatures are designed to cook the meat long enough to nix E. coli, which means it may have a little color in the middle.

Can you overcook schnitzel? ›

Since the cutlets are quite thin and the focus on cooking is the crust, they're easy to overcook.

Schnitzel doneness temp

The USDA currently gives 145°F (63°C) as the doneness temperature for pork‚ a far cry better than their old recommendation of 165°F (74°C)! Hitting that temperature can be tough in such a thin cut of meat, especially if we want a golden brown coating.

Garlic: Garlic contains a natural compound called allicin, which can help to break down meat fibers. Rosemary: Rosemary contains a natural acid called rosmarinic acid, which can help to break down meat fibers. Thyme: Thyme contains natural acids that can help to break down meat fibers and make the meat more tender.

The dish's name actually comes from the German word schnitt, which translates to "cut." The most popular type of meat for schnitzel is veal (wiener-schnitzel) or pork (schweine-schnitzel), but you also see varieties made with chicken (hänchen-schnitzel), or turkey (puten-schnitzel).

Schnitzel. One of the most versatile cuts around, schnitzel is a thin slice of meat achieved by pounding it with a meat tenderiser. This boneless cut is sliced thinly and typically comes from the thick flank. Its versatility makes schnitzel a great for cooking quickly as a stir-fry or crumbed and pan-fried.

Traditionally, a Wiener Schnitzel is a cutlet of veal pounded thin by a meat tenderizer, then dipped in flour, egg and breadcrumbs (in that order), and fried until golden. Wiener means “Viennese” in German, but the concept behind the Wiener Schnitzel likely first appeared elsewhere (I've read in Milan, Italy).

Pork Schnitzel or "Cutlet"

"Schnitzel", for the uninitiated, is German for "cutlet" which is usually made with veal and thinly pounded, breaded and fried. As for this schnitzel recipe, it is made with thinly pounded pork cutlets. Those of you looking for a quick, mid-week dinner may be happy with this one.