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Schnitzel, a delightful pounded meat that is breaded and fried.
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Homemade Pork Schnitzel

Tender thin pieces of pork coating in a flavorful golden crust and fried to perfection. This schnitzel is a classic German schnitzel and absolutely delicious.
Prep Time35 minutes
Cook Time10 minutes
Total Time45 minutes
Course: Main Dish
Cuisine: german
Keyword: pork cutlets, schnitzel, weinerschnitzel
Servings: 4
Calories: 425kcal
Author: Rachael


  • Microwave for drying bread
  • Food processor for grinding bread into crumbs
  • Tongs for handling cutlets during breading process
  • Wire rack set in rimmed baking sheet for holding
  • Dutch oven for frying schnitzel
  • Instant read thermometer for gauging temperature of oil
  • Paper towels for draining fried cutlets


  • 7 slices hearty white sandwich bread crusts removed, bread cut into ¾ inch cubes
  • ½ cup all purpose flour
  • 2 large eggs yolk and white separates and passed separately through fine mesh strainer
  • 1 tablespoon vegetable oil
  • 1 1/4 lb pork tenderloin trimmed and cut on angle into 4 equal pieces
  • Salt and Pepper


  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons capers rinsed
  • 1 hard cooked egg chopped

Frying Oil

  • 2 cups vegetable oil


  • Take your pork tenderloin, and cut the tenderloin crosswise on an angle into four pieces. (see note)
  • Place each piece of pork, with cut-side down, between 2 sheets of parchment paper or plastic wrap and pound to even thickness between 1/8 and 1/4 inch. Repeat until all 4 cutlets are pounded.
  • Season cutlets with salt and pepper. Set aside.
  • Place bread cubes on a large plate. Microwave on high for 4 minutes, stirring well halfway through microwaving. Microwave on medium until bread is dry. Process dry bread in the food processor to a very fine crumb, about 45 seconds. Pour into a shallow dish.
  • Spread flour in a second shallow dish.
  • Beat eggs with 1 tablespoon of oil in a third shallow dish.
  • Working with 1 cutlet at a time, dredge cutlets thoroughly in flour, shaking off excess, then coat with egg mixture, allowing excess to drip back into dish to ensure a very thin coating. This is what makes them nice and crispy. So be sure to coat evenly with bread crumbs, pressing on crumbs to adhere.
  • Place breaded cutlets in single layer on wire rack set over a baking sheet, and then let it sit for 5 minutes to let the coating dry.
  • Heat the remaining 2 cups oil in a large Dutch oven over medium high heat to 375 degrees. (see note)
  • Lay 2 cutlets, without overlapping into the dutch oven and cook, shake the pot continuously and gently, being careful, and wearing heat proof gloves, until the cutlets are wrinkled and golden brown on both sides.
  • Transfer cutlets to paper towel-lined plate and flip cutlets several times to blot excess oil. Repeat with remaining cutlets.
  • Serve immediately with garnishes like lemon, parsley, capers, and boiled eggs.


The unusual frying method of shaking the pan creates the puffy, well browned exterior on these oversized cutlets. And gives you just want you want for schnitzel. 
In lieu of a thermometer to gauge the oils temperature, a fresh bread cube in oil and start heating, when bread is deep golden brown, the oil is ready.
This recipe calls for one large tenderloin to yield four cutlets. Pork tenderloins to yield four cutlets. Pork tenderloins vary considerably in size, with some weighting in at just ¾ pound. If that's the case, cut just three cutlets per tenderloin. The key is to make sure - are between ⅛ and ¼ inch when pounded.


Calories: 425kcal | Carbohydrates: 34g | Protein: 39g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 221mg | Sodium: 447mg | Potassium: 683mg | Fiber: 2g | Sugar: 3g | Vitamin A: 361IU | Vitamin C: 3mg | Calcium: 148mg | Iron: 4mg