Schnitzel Recipe
Breaded and fried pork loin served with lemon and a side of potato salad.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Schnitzel
Method
Preparation and Cooking
Prepare the Pork Loin
Place the pork loin between two pieces of plastic wrap and pound it to about 1/4 inch thickness using a meat mallet.
Set Up the Breading Station
In three separate shallow dishes, place the flour in the first, beaten eggs in the second, and bread crumbs mixed with salt and pepper in the third.
Bread the Pork
Dredge each piece of pork in flour, shaking off excess, then dip in the beaten eggs, and finally coat with bread crumbs, pressing gently to adhere.
Fry the Schnitzels
In a large skillet, heat the vegetable oil over medium-high heat. Once hot, add the breaded pork schnitzels in batches, frying for about 3-4 minutes on each side until golden brown. Remove and drain on paper towels.
Serve
Serve the schnitzels hot with lemon wedges on the side.
