Pork Schnitzel

Pork Schnitzel

Tender and juicy pork loin coated in a crispy breading.  Pairs perfectly with mash potatoes, pork gravy and a sweet yet tangy braised cabbage.
Course Main Course
Cuisine German
Servings 7

Ingredients
  

  • 2 pounds pork loin
  • 2 cups plain bread crumbs
  • 1 cup flour
  • 1 large egg beaten
  • 1 teaspoon salt
  • ½ teaspoon garlic powder
  • 1 tablespoon chopped parsley
  • ¾ cup water
  • Cooking oil as needed for frying

Instructions
 

  • From the pork loin, cut 7 steaks, equal in size and thickness, then trim off any fat. For each loin steak, cover with plastic wrap and pound to a centimeter in thickness with the smooth side of a meat tenderizer mallet.
  • Pour the bread crumbs onto a sheet pan or dish with raised sides.
  • In a large bowl, whisk together the flour, egg, salt, garlic powder, parsley, and water, until no clumps remain.
  • Dip each tenderized pork loin in the prepared batter, then coat in bread crumbs.
  • Once breaded, the pork loin can be either deep fried or pan fried in oil. To pan fry, preheat oil in a frying pan to 350 degrees F. Cook until golden brown on the underside, gently turn over and brown the other side. Once fully cooked, remove from oil and place on a wire rack or plate lined with a paper towel to drain off excess oil. Serve warm.
Keyword Breaded Pork, Dinner Ideas, Oktoberfest, Oktoberfest Food, Pork, Pork Loin, Schnitzel