Pork Schnitzel

Laura wrote about our experience at the Schoolhaus Brewhaus and their lackluster Schnitzel. I thought I would share our recipe (actually James’) which he makes often for us and for his friends. It is authentic and delicious. Just a note, while the recipe calls for making your own breadcrumbs you can substitute Panko and save a lot of time and I don’t think it makes much difference in the end product.

We have written previously about our Austrian Potato Salad here is a link.

Here is what you are going for with the coating: (sorry for

Bad. This is what Laura had yesterday


Author: Chef James R. Kirkley, IV

Authentically thin and puffy. When properly cooked in an abundance of vegetable oil, the thin schnitzel coating will puff away from the meat!

Serves: 4

Pork Schnitzel


For Schnitzel
7 large, high-quality sandwich bread slices (should produce about 4 cups) – crusts removed, cut into 3/4-inch cubes
1/2 cup, all-purpose flour
2 large, eggs
2 cups, plus 1 tablespoon, vegetable oil
1 1/4 pounds, pork tenderloin – trimmed of fat and silver skin and cut on angle into 4 equal pieces (see notes)
salt and ground black pepper
1 lemon – cut into wedges
2 tablespoons, fresh parsley leaves – chopped
2 tablespoons, capers – rinsed
1 large, egg, hard-boiled, yolk and white separated and passed separately through fine-mesh strainer (optional)


  1. Place bread cubes on large microwave-safe plate. Microwave on high power for 4 minutes, stirring well halfway through cooking time. Microwave on medium power until bread is dry and few pieces start to lightly brown, 3 to 5 minutes longer, stirring every minute. Process dry bread in food processor to fine crumbs, about 45 seconds. Transfer bread crumbs to shallow dish (you should have about 1 1/4 cups). Spread flour in second shallow dish. Beat eggs with 1 tablespoon vegetable oil in third shallow dish.
  2. Place first cutlet, between 2 sheets of parchment paper or plastic wrap and pound to even thickness between 1/8 and 1/4 inch. Season cutlet with salt and pepper. Repeat until all four cutlets are pounded and seasoned. Working with 1 cutlet at a time, dredge cutlet thoroughly in flour, shaking off excess, then coat with egg mixture, allowing excess to drip back into dish to ensure very thin coating, and coat evenly with bread crumbs, pressing on crumbs to adhere. Place breaded cutlets in single layer on wire rack set over baking sheet; let coating dry 5 minutes.
  3. Heat remaining 2 cups of vegetable oil in large Dutch oven over medium-high heat until it registers 375 degrees on instant-read thermometer. Lay 2 cutlets, without overlapping, in pan and cook, shaking pan continuously and gently, until cutlets are wrinkled and light golden brown on both sides, 1 to 2 minutes per side. Transfer cutlets to a paper towel-lined plate and flip cutlets several times to blot excess oil. Repeat with remaining cutlets. Serve immediately with garnishes.

Technique – Need for oil and proper equipment
The two cups of oil called for in this recipe may seem like a lot – but they’re necessary to achieve a wrinkled texture on the finished cutlets. When properly cooked, the cutlets absorb very little oil. To ensure ample cooking space, a large Dutch oven is essential. In lieu of an instant-read thermometer to gauge the oil’s temperature, place a fresh (not dry) bread cube in the oil and start heating; when the bread is deep golden brown, the oil is ready.

Technique – Cutting pork tenderloins for cutlets
Cutting pork tenderloin on an angle yields a pounded cutlet that fits easily in the pan. Cut the tenderloin in half at about a 20 degree angle. Using the same angle, cut each half in half again, cutting the tapered tail pieces slightly thicker than the middle medallions.


Leave a Reply