Schweineschnitzel, also known as pork schnitzel, is a quick and easy dish to make when you’re busy but still want to make something great. Thin pieces of pork tenderloin are breaded and fried to perfection.
When the Maser Taste Tester and I were in Vienna a few years ago, we ate at a restaurant that served great Schweineschnitzel. The Schweineschnitzel was so large that it covered an entire plate and was a meal in itself. This pork schnitzel recipe doesn’t make a whole plate, but it tastes just as good as the ones we had in Vienna.
Since then, I’ve been making Schweineschnitzel with pork tenderloin. It’s consistently perfectly breaded, perfectly fried, perfectly crispy, and perfectly delicious. It makes not only an incredible meal, but also one that’s quick and easy to prepare.
Schnitzel is a popular German dish that consists of thin cutlets of meat that are breaded and fried While the traditional protein for schnitzel is veal, pork tenderloin makes an excellent, more affordable substitute. In this article, we’ll explore using pork tenderloin for schnitzel and provide tips and recipes for making perfect pork schnitzel at home.
What is Schnitzel?
Schnitzel originated in Germany and Austria and remains a staple dish in those cuisines. The dish features thin cutlets of meat that are pounded flat coated in breadcrumbs or flour then fried. While veal is traditional, pork, chicken, and turkey are common substitutions.
The frying process gives the schnitzel a crispy, crunchy exterior that contrasts beautifully with the tender interior. A squeeze of lemon brightens up the flavor right before eating. Schnitzel is usually served with side dishes like potatoes, spaetzle, or a fresh salad.
Why Use Pork Tenderloin?
Pork tenderloin has a few advantages that make it an ideal choice for homemade schnitzel
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Tenderness – Pork tenderloin is an inherently tender cut of meat that requires little trimming of fat or connective tissue. The tender texture mimics veal.
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Mild flavor – Pork tenderloin has a mild, slightly sweet flavor that takes well to breading and frying. The pork flavor doesn’t overpower the dish.
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Affordability – Pork tenderloin is significantly cheaper than veal. It provides an affordable way to enjoy schnitzel at home.
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Easy to pound – The tapered shape of pork tenderloin lets you easily pound it into thin cutlets perfect for schnitzel.
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Versatility – Pork pairs well with endless flavors and ingredients. Feel free to get creative with schnitzel recipes and flavors.
How to Make Pork Schnitzel
Making pork schnitzel is easy, it just takes a few simple preparation steps:
1. Trim and cut the meat – Remove any excess fat or silver skin from the tenderloin. Cut crosswise into 1/2-inch steaks.
2. Pound thin – Place steaks between plastic wrap and use a meat mallet to pound to about 1⁄4-inch thickness.
3. Season – Season the steaks lightly with salt and pepper. You can also use paprika, garlic powder, or other spices.
4. Bread – Coat steaks in flour, then egg wash, then breadcrumbs. Refrigerate for breading to set.
5. Pan fry – Fry breaded steaks in oil or butter over medium-high heat until golden brown, about 2-4 minutes per side.
6. Finish with lemon – Squeeze fresh lemon juice over the schnitzel before serving. Garnish with parsley if desired.
Tips for Perfect Pork Schnitzel
Follow these tips for the crispiest, juiciest pork schnitzel:
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Make sure to pound the steaks thin so they cook quickly and evenly. Shoot for 1⁄4-inch.
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Don’t overcrowd the pan when frying. Cook just 1-2 schnitzel at a time.
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Use a combination of butter and oil for pan-frying to get the right browning and texture.
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Let the schnitzel rest on a wire rack or paper towels to allow excess oil to drain off.
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Serve pork schnitzel immediately while the coating is ultra crispy.
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Slice larger schnitzel and serve on sandwiches or with french fries.
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Store leftovers in the refrigerator up to 3 days. Reheat in the oven or microwave until hot.
Recipes for Pork Schnitzel
This easy breaded pork tenderloin from Binge Worthy Bites yields tender, juicy schnitzel cutlets:
Ingredients:
- 1 pork tenderloin, cut into 12 steaks
- Flour, eggs, and panko breadcrumbs for dredging
- Paprika, garlic powder, salt, and pepper for seasoning
- Canola oil for frying
- Lemon wedges
Directions:
- Pound pork steaks to 1⁄4-inch thickness.
- Season with spices.
- Dredge in flour, egg, then panko crumbs. Refrigerate.
- Pan fry in canola oil 2-4 minutes per side until golden brown.
- Serve with lemon wedges.
For a savory schnitzel with tangy sauerkraut, try this recipe from Pudge Factor:
Ingredients:
- 1 pound pork tenderloin
- Flour, egg, milk, breadcrumbs, salt, and pepper
- 1⁄2 cup peanut oil for frying
- Sauerkraut and potato side dishes
Directions:
- Butterfly and pound the pork.
- Bread pork steaks by dredging in flour, egg/milk, then breadcrumbs.
- Pan fry in peanut oil 5-6 minutes per side.
- Serve with sauerkraut, potatoes, and a lemon garnish.
Pork tenderloin makes an easy, delicious, and budget-friendly substitute for veal in classic schnitzel recipes. Pound thin steaks, bread them, then fry up for tender and crispy homemade schnitzel. Feel free to get creative with flavors and serve schnitzel alongside your favorite sides. Just don’t skip the final squeeze of lemon juice before digging in!
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Why You Should Make This Recipe
As I’ve already indicated, the pork schnitzel is absolutely delicious. However, other reasons the you should make this recipe include the following:
- Easy: This recipe is quite easy to make. The most time-consuming part is actually breading the pork.
- Because it’s cheaper than beef, pork tenderloin is a good choice for budget-conscious people. Also, the rest of the ingredients are likely already in your fridge or pantry.
- It’s possible to make the pork schnitzel ahead of time, but only until you bread it. I like to bread the pork early in the day and then put it in the fridge until I’m ready to cook it.
- Quick to Cook: After the pork has been breaded and put in the fridge, it is relatively quick to actually cook it.
- This dish can be served with many different side dishes. This means that the side dishes you choose can either dress it up or down.
This recipe uses simple ingredients to produce an awesome dish.
- The Pork: Pork tenderloin is my favorite because it’s soft and easy to pound to the right thickness.
- The breading is made of two simple steps: flour and plain breadcrumbs. Egg and milk are used as “glue” to hold the flour and breadcrumbs to the pork.
- Seasonings: I only used Kosher salt and freshly ground black pepper for the seasonings.
- The Oil: Because peanut oil has a high smoking point, I like to use it to cook pork schnitzel.
One of the key elements of pork schnitzel is using thin pork.
- First, I used a sharp knife to cut the pork tenderloin in half lengthwise. I made sure not to cut the tenderloin all the way through, though.
- Then, I placed the pork between pieces of plastic wrap. I pounded the pork until it was about ¼-inch thick, then I cut it into pieces that were big enough to serve.
That’s it for the preparation of the pork!
The most time-consuming part of this recipe is actually breading the pork.
- First, I put the pepper, salt, and flour in a Ziploc bag. Then I put the breadcrumbs in one dish and whisked the egg and milk together in another.
- I put the pork in the Ziploc bag and shook it to coat the pork.
- Next, I dipped the pork in the egg and milk mixture.
- Once I had dipped the pork in the egg and milk mix, I covered it in flour again and did it again in the egg and milk mix.
- The last thing I did was cover the pork in breadcrumbs, making sure they stuck to the pork.
- When the pork was all breaded, I put it on a plate lined with wax paper so it would be easy to stack. The breaded pork was put in the fridge for at least an hour to let the coating set.
Best & Easy PORK SCHNITZEL in 10 Minutes. German PORK SCHNITZEL. Recipe by Always Yummy!
FAQ
Is pork tenderloin the same as schnitzel?
What is the best cut of meat for schnitzel?
What cut of pork is schnitzel made from?
Can you use pork tenderloin instead of pork chops?