Traditional Pork Schnitzel Recipe
Servings: 4 servings
Calories: 911kcal
Schnitzel fans need to try this Traditional Pork Schnitzel Recipe, as the delicious flavours of pork work beautifully when crumbed with crunchy panko, then pan-fried until golden. Schnitzels are a perennial favourite with pretty much everyone, and can be served with almost anything from mash and salad to steamed greens or tangy sautéed cabbage.
Ingredients
- 8 pork loin steaks (see note 1)
- 150 g plain (all-purpose) flour
- 2 eggs, whisked
- 120 g panko breadcrumbs
- Oil, for frying (see note 2)
- Sea salt flakes
- Your favourite sides to serve. Try my Sautéed Red Cabbage and Creamy Mushroom Sauce.
Instructions
- Coat the pork loin steaks in the flour.
- One by one, dredge the pork in the whisked egg, followed by the breadcrumbs. Take care to press the breadcrumbs into the steaks so that they are evenly coated.
- Heat the oil in a large frying pan over medium–high heat. Cook the schnitzels for 8–12 minutes, occasionally turning them, until golden brown.
- Drain on a paper towel, season with salt and serve.
Notes
Note 1 – Pork loin steaks can be found at most supermarkets. Look for steaks that are 5 mm–1 cm (¼–½ inch) thick. They don’t need to be pounded. Pork loin steaks generally have a thin layer of fat on them. If the pork steak is thicker than 1 cm (½ inch), gently pound it with a rolling pin or mallet to create an even thickness. If more than 5 mm (¼ inch) of fat is visible on the pork steak, trim it.
Note 2 – Use canola (rapeseed), vegetable oil or good-quality olive oil to shallow-fry the schnitzels. The base of the pan will need to be completely covered and at least 5 mm (¼ inch) deep to fry.
MAKE AHEAD
Crumb the pork schnitzel as per the recipe and cover it in the fridge for up to 3 days. Cook as per the recipe. Freeze for up to 2 months in an airtight, reusable snaplock bag or container. Place sheets of baking (parchment) paper between the layers of schnitzel to stop them from sticking to each other. Thaw completely in the fridge overnight prior to use. Cook as per the recipe.LEFTOVERS
Refrigerate cooked pork schnitzel for up to 3 days. Reheat in the microwave; the coating may soften. Not suitable to freeze.Nutrition Facts
Traditional Pork Schnitzel Recipe
Amount per Serving
Calories
911
% Daily Value*
Fat
35
g
54
%
Saturated Fat
11
g
69
%
Trans Fat
0.3
g
Polyunsaturated Fat
8
g
Monounsaturated Fat
14
g
Cholesterol
330
mg
110
%
Sodium
429
mg
19
%
Potassium
1509
mg
43
%
Carbohydrates
50
g
17
%
Fiber
2
g
8
%
Sugar
2
g
2
%
Protein
90
g
180
%
Vitamin A
134
IU
3
%
Calcium
99
mg
10
%
Iron
5
mg
28
%
* Percent Daily Values are based on a 2000 calorie diet.
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