Thin pork cutlets are tenderized, breaded and fried to a crispy golden brown. They’re quick and easy to make and jam-packed with flavor!
Schnitzel From Scratch is Easy!
So, what is Schnitzel? It is a breaded and fried cutlet, typically made with pork or veal (with veal, it is called Wiener Schnitzel). The name “schnitzel” is derived from the German word for “cut,” and is popular in Germany and eastern Europe.
This pork Schnitzel recipe is a simple and quick dinner that kids and adults love. It’s a simple dinner and we love to serve it with just fresh lemon wedges and some capers. It can also be enjoyed smothered with sauces such as a creamy Dijon or a quick mushroom gravy. This versatile recipe doesn’t have to be reserved for pork, you can use chicken thighs or breasts to make chicken schnitzel as well.
Ingredients for Schnitzel
Pork – In this recipe, I use pork loin pounded into thin cutlets. You can use boneless pork chops like center-cut pork chops (which are cut from a pork loin). This would also work with pork tenderloin, although it’s much smaller. Breading – I use a combination of breadcrumbs. Seasoned crumbs add an even coating while Panko crumbs give this schnitzel recipe a nice crunch. Oil for frying – When frying, I use vegetable oil as it has a high smoke point. Another good option is peanut oil. Variations – Try this easy recipe with other meats. Chicken breast can be prepped exactly the same way, as can beef or veal cutlets.
How to Make Schnitzel
Serve schnitzel with German potato salad, homemade egg noodles, or braised red cabbage. Fried schnitzel also tastes great with a contrasting cool, sweet, and tangy dish next to it, such as homemade applesauce, a fresh cucumber salad, or citrusy cranberry sauce. For a richer dish, serve turn this into a Hunter Schnitzel with a creamy mushroom sauce.
Storing Schnitzel
Leftover schnitzel will keep in the refrigerator for 3-4 days or 2-3 months in the freezer. To reheat, panfry in a skillet for 2 to 3 minutes. Did your family enjoy this schnitzel recipe? If so, leave a comment and a rating below! © SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
