Pork Schnitzel

    35 min

    This is a delicious dish originating from Austria/Germany. Thin escalopes of pork are crumbed and deep-fried to perfection. Feel free to substitute the pork with veal, if desired.

    137 people made this

    Serves: 6 

    • 1 litre oil for deep frying
    • 6 (175g) fillets pork
    • 145g plain flour
    • 240g dry breadcrumbs
    • 2 eggs
    • 4 tablespoons milk
    • salt and pepper to taste

    Prep:20min  ›  Cook:15min  ›  Ready in:35min 

    1. Heat oil in a deep-fat fryer or large pan to 180 degrees C.
    2. Place meat on a solid, level surface and pound with a mallet until it is 2.5 to 5mm thick.
    3. Place the flour and breadcrumbs in separate plates. Lightly beat the eggs and add the milk. Lightly season with salt and pepper and put this into another plate.
    4. Coat the meat in flour, patting lightly by hand. Using a fork to hold the meat, dip into the egg mixture and drain slightly.
    5. Next, coat with the breadcrumbs by lightly pressing the crumbs into the meat. When each piece of meat has been prepared, deep fry in cooking oil until golden brown.

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    Reviews in English (106)


    We enjoyed this version of Vienna Schnitzel and I would make it again--A tip you might try--After coating the meat place on plate--Cover with plastic wrap and put in "Frig." for @ least 1/2 hour--The coating will stick much better--This was advice from my German Father-in-Law  -  25 Jul 2005  (Review from Allrecipes US | Canada)


    Yum! Easy to prepare and tasty to eat. I didn't have cake flour, so I used all-purpose with good results. I also just pan-fried in canola oil. Served with Stacey's Fabulous Purple Potato Gratin and Roasted Asparagus with Shallots. Very flavorful meal!  -  14 Oct 2005  (Review from Allrecipes US | Canada)


    DO NOT precook your chicken. Slice your chicken breast and using a kitchen mallet pound the meat out thin. Try sprinkling meat with garlic salt and paprika prior to breading it. My husband is Hungarian where Schnitzel is a very popular. You can use pork, veal or chicken. We serve this with whipped potatoes, cucumber salad, pickled red peppers or dill pickles. Yum!  -  31 Aug 2005  (Review from Allrecipes US | Canada)