Best Pork Schnitzel Recipe - How to Make Pork Schnitzel

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Milk Street Recipe

Pork Schnitzel

30 minutes

Pork Schnitzel

Tender, juicy meat with a crisp crust is the hallmark of schnitzel, popular in Germany and Austria. For our schnitzel, we use pork tenderloin, an ultra-tender cut. But instead of cutting the tenderloin crosswise into medallions, we halve it lengthwise, then cut each half crosswise. This creates pieces that are easy to pound into evenly thick cutlets. When pounding, go slow and steady, working from the center outward and using a slight lateral movement rather than a straight up-and-down motion; be careful not to create any holes in the cutlets. The schnitzel are delicious with just a squeeze of lemon, or try them sandwiched, with baby arugula, in warm, crusty rolls slathered with a garlicky mayonnaise.

4

Servings

Tip

Don’t use a tenderloin larger than 1¼ pounds or the cutlets may be too large to fit two at a time in the skillet. When frying, don't crowd the cutlets in the pan; to brown and crisp properly, they must be in a single layer and not touch or overlap. Don't omit the cornstarch or baking powder; they help create a light, crisp breading. ­

30 minutes

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