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 breaded and fried cutlet dish that originated in Austria. It is traditionally made with veal, but pork makes an excellent more affordable substitute. When making pork schnitzel at home the cut of pork you choose makes all the difference. The ideal cut needs to be thin enough to pound flat and tender enough to cook up juicy and delicious. Pork tenderloin is the perfect choice.
Why Pork Tenderloin is Ideal for Schnitzel
Pork tenderloin has several advantages that make it the best cut to use for schnitzel
It’s naturally tender
Pork tenderloin is one of the most tender cuts of pork. It comes from the muscle that runs along the pig’s backbone. Because this muscle doesn’t get much use, it stays very tender. Which makes it great for schnitzel, where you want it to cook up juicy and tender instead of tough.
It’s easy to pound thin
Authentic schnitzel is pounded very thin, usually around 1⁄4 inch thick. So, it gets extra crispy on the outside while staying juicy on the inside. It is simple to butterfly-open pork tenderloin and pound it between plastic wrap sheets until it is the thickness you want.
The flavor takes well to breading
The mild flavor of pork tenderloin goes well with the schnitzel’s crunchy breadcrumb coating. The breading helps seal in the juices and adds that signature crisp texture.
It’s affordable and readily available
Pork tenderloin is an economical cut that you can find at any grocery store. It offers great value for making schnitzel at home.
How to Prepare Pork Tenderloin for Schnitzel
Preparing pork tenderloin for schnitzel is simple:
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Trim the tenderloin. Remove the silver skin and any excess fat.
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Butterfly it open. Make a horizontal cut through the center of the tenderloin, stopping about 1-inch from the edge. Open it up like a book.
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Pound it thin. Place between two sheets of plastic wrap. Use a meat mallet or rolling pin to gently pound it to an even 1⁄4-inch thickness.
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Slice into cutlets. Cut the pounded tenderloin into rectangular schnitzel-sized pieces, about 4 ounces each.
And that’s it! The tenderloin cutlets are now ready to bread and fry up into delicious, tender pork schnitzel.
Best Practices for Cooking Pork Schnitzel
Now that you have your thin, pounded pork tenderloin schnitzel cutlets, it’s time to cook them up right:
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Bread them properly. A good schnitzel breading is key. Double bread them by dusting in flour, dipping in egg, then coating in breadcrumbs. Let sit for 10-20 minutes before frying so the coating adheres.
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Use a thermometer. Fry the schnitzel over medium-high heat until golden brown, about 2-3 minutes per side. Use an instant read thermometer to confirm they reach an internal temperature of 145°F.
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Don’t crowd the pan. Cook no more than 2-3 cutlets at a time in a large skillet so they brown properly. Don’t overcrowd.
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Let them rest. After frying, transfer the schnitzels to a paper towel lined plate to drain excess oil and rest for a few minutes before serving.
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Garnish and serve. Top with lemon wedges and fresh parsley. Serve with buttered noodles, potato salad, or sauerkraut. Enjoy right away!
Two Delicious Pork Schnitzel Recipes to Try
Ready to make your own pork tenderloin schnitzel at home? Here are two delicious recipes to try:
Easy Wiener Schnitzel with Pork Tenderloin
This simple schnitzel recipe only takes about 20 minutes start to finish. It uses pounded pork tenderloin cutlets dredged in flour, egg, and breadcrumbs then pan-fried to golden perfection. Fresh lemon juice gives it that classic schnitzel tang. Serve it over noodles or potatoes just like they do in Austria.
Pork Schnitzel (Schweineschnitzel)
This recipe uses a double breading technique with flour and panko breadcrumbs that results in an extra crispy crust. Peanut oil gives it an authentic flavor. Garnish the fried cutlets with lemon and parsley for a restaurant-quality presentation. This satisfying schnitzel is perfect for busy weeknights.
Frequently Asked Questions
Can you use pork loin instead?
Pork loin can work but tenderloin is better. Loin needs more pounding to tenderize it and has more fat. For best results, splurge on the tenderloin.
What about chicken or turkey schnitzel?
Chicken and turkey also make good alternatives, though the meat tends to be less juicy. Pound thin chicken or turkey breast cutlets and bread and fry the same way.
What sides go well with pork schnitzel?
Schnitzel classically is served with noodles, mashed potatoes, or potato salad. A vegetable like broccoli, green beans, or sauerkraut also balances out the meal.
Can you bake pork schnitzel instead of frying?
Frying gives schnitzel its signature crispy crust, so frying is recommended. However, you can bake it by coating the cutlets in breadcrumbs mixed with a little oil then baking at 400°F for about 15
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.
