Enjoy free standard shipping on all orders of $100 or more in the Milk Street Store!

The Complete Milk Street TV Show Cookbook

Complete Milk Street Tv Show Cookbook


Milk Street Recipe

Pork Schnitzel

30 minutes

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.

Pardon the interruption

You need to be a Milk Street Digital Member to see the full recipe

Start your free 14-day trial

and get access to all of our articles and recipes

Start free trial