Friday, September 13, 2013

My Recipe for Pork Schnitzel

Good morning, dear friends!  It's Friday again; my favorite day of the week!  We haven't had a Friday like this one here in a long while.  It's really chilly out there (feeling like 5 degrees Celsius or 41 degrees Fahrenheit); colder than it's felt since last spring!  It was a bit shocking to wake up to this because for the past few days, we've been dealing with summer-like temperatures and beach weather.  Many of us had to turn our air conditioners on again.  I am happy to announce that I have turned my air conditioner off, hopefully for good this time.  I am ready and waiting for my favorite season of all - Autumn! 

Look at the American goldfinches feeding in our yard this morning.  Can you see their plumage?  They are molting now - getting ready for winter and the journey south.  I will miss them when they go.  It won't be much longer now...

My reason for today's post is to share with you my recipe for Pork Schnitzel.  I made it for dinner last night.  It's a real favorite at our house, so I thought you might like to have the recipe too.  I will show you how I prepare it, step-by-step.

I cook for a family of four, and I like to make extra so we can have leftovers for my husband to take to work, and my girls to take to school.  This recipe makes twelve schnitzels; some bigger, some smaller - approximately six servings (two each).  You can half the recipe to make 3-4 servings. 

 Pork Schnitzel 


12 boneless pork loin chops, trimmed of fat, 1/2 inch thick
sea salt
freshly ground black pepper
3/4 cup all-purpose flour
2 eggs
1/2 cup milk
1 1/2 cup bread crumbs 
vegetable oil or avocado oil


A crucial step in making pork schnitzel is to tenderize the meat with a meat hammer or mallet.  This keeps the meat tender and thin enough to fry, so that the inside cooks through.

Step 1 - tenderize each piece by hammering it with a mallet on both sides untill it's approx.1/4 inch thick

Step 2 - sprinkle salt and pepper on both sides of the meat

Step 3 - set flour and breadcrumbs on two large pieces of parchment paper (so much easier to clean up) 

Step 4 - in a deep, shallow bowl, whisk eggs and milk 

Step 5 - completely dredge cutlet in the flour, on both sides, and shake off the excess so it is lightly coated all over

Step 6 - dip the floured cutlet into the egg mixture and coat both sides, allowing the excess to drip off

Step 7 - lay the cutlet on the breadcrumbs and dredge, making sure to completely cover both sides, pressing down with your fingers as needed

Repeat steps 5-7 for each cutlet 

Step 8 - fill a large frying pan with enough oil to fully cover the bottom. Heat oil over medium high heat until it is hot and ready for frying

In order to successfully fry breaded pork schnitzel, the oil must be hot enough.  Test a couple breadcrumbs first.  If they start to bubble, then the oil is hot enough.  

Step 9 -  LOWER THE HEAT TO MEDIUM LOW (a four or five mark on my stove) and fry the cutlets at this temperature for 2-3 minutes per side.  I usually fit two or three cutlets in the pan at once.  

I usually have to add a bit more oil as necessary, and sometimes I strain the oil into a glass jar, just to keep it free of any loose burnt breadcrumbs. Then I place the clean oil back into the pan and continue frying.  

I chose to fry my schnitzel in avocado oil because it is a healthier option than vegetable oil, but I find that the vegetable oil holds up better and keeps cleaner overall. 

Step 10 - be sure to place your fried cutlets on paper towels, in layers, to soak up the oil

Serve the pork schnitzel hot; with lemon slices for garnish

I stir-fried chopped cabbage to accompany the pork schnitzel  Dinner was delicious! Today, the girls brought leftovers to school in a bun.  

Thank you for stopping by!  If you try making the pork schnitzel yourself, let me know how it turns out!  Happy almost-fall weekend; with love from the kitchen! xoxo


  1. Yum!! Thank you for posting this recipe, Rosinda--I am hoping to try it this weekend! :)

  2. You're welcome, Katherine! The recipe will be here whenever you feel like making it! Happy weekend to you! xo

  3. OOOh that looks good! I wish you could Schnitzel me! Happy weekend Rosinda! Can't wait to see your pictures of this year's autumn leaves. ♥

  4. Thanks so much, Nancy! If you lived nearby, I would have you over for schnitzel. The leaves are slowly starting to turn color. In a few more weeks, the foliage should be at its peak. I will share pics with you! :)

  5. Rosinda, thank you so much for this recipe. We have just returned home from a week at the beach and I need to go grocery shopping tomorrow. I'll be buying ingredients to make these--they look yummy! ♥
    Martha Ellen

  6. Thank you, Martha Ellen! A week at the beach sounds like bliss. Where are you from? Hope you enjoy the pork schnitzel! Let me know how you like it. Have a great weekend! xo

    1. Yes Rosinda we live in Fredericksburg, VA. We were in Myrtle Beach, SC and it was wonderful. The weather was glorious! I'm now ready to have some cooler weather like you. The temps in Va are now cooler this evening and no humidity! Enjoy your weekend! ♥
      Martha Ellen

  7. Rosinda-your pork schnitzel was a big hit for dinner this evening. My hubby said--this is a winner! Thanks again for your recipe! xoxo ♥
    Martha Ellen

    1. Yay! I'm so happy that the schnitzel turned out well and your hubby was pleased! Thank you so much for letting me know! :) xoxo

  8. I bought pork chops just today to make with Susan's Caramelized Onion Casserole! This is how I will cook them. Thanks for the reminder of Schnitzel! I'll let you know how they turn out next week!! Your's look great!! xoxo

    1. Well, thank you, dear Jane! I feel so honored. I hope you enjoy the Schnitzel. Let me know! Wishing you and Gene a lovely weekend! xoxo

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