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Pork Schnitzel

4 Servings

30 minutes

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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.




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


  • pound pork tenderloin, trimmed of silver skin and patted dry

  • Kosher salt and ground black pepper


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Margaret B.
November 15, 2023
This is fantastic!
So delicious, so easy! Making it again this weekend for our godchild's birthday dinner. Won't she be surprised!!! Yum!
Deborah R.
February 12, 2023
Great week night meal
This turned out great, everyone loved it!
Olga S.
January 28, 2023
I picked this recipe because I had very thin chops with some fat edges. I loved the crunchy breading and the tenderness of the meat! I served it with white slightly buttered rice. The recipe called for way too much bread crumbs, I used a bit more than half and it was plenty. Loved it.
Mark S.
January 1, 2023
Tasty - grand-daughter went back for seconds
Rather than the traditional Ligonberry jam, I serve this with a cranberry jam (cranberries, sugar, water, cinnamon, cloves and orange zest).
Lydia P.

I don't understand the cutting of the pork tenderloin...can't picture it per the instructions. Can you provide a picture or video, please?

Lynn C.

Hi Lydia -

It might help you to watch this TV episode - At about 15:30 Bianca cuts a pork tenderloin in the same way for our Bolognese Pork Cutlets. Hopefully this will give you a better visual. Good luck!

The Milk Street Team

Elaine T.

I love this dish. It is easy to make and so delicious. Since it is just my husband and myself, I prepare all four of the the schnitzel cutlets but fry only two and store the other two tightly wrapped in plastic wrap in the refrigerator as a quick meal to cook up as left-overs later in the week.