Pork Schnitzel
Vintage pork schnitzel: pork steaks marinated in beer overnight, coated in seasoned bread crumbs, and fried until golden and crisp. This hearty German-American classic is simple to make and always satisfying.
Pork Schnitzel
Ingredients
- 2 lb pork steak, cut into 4–8 oz pieces
- 1 can beer (for marinating)
- 2 cups plain bread crumbs
- ½ cup milk
- Vegetable oil (for frying)
- Salt and pepper (to taste)
Instructions
- Cut pork steaks into 4–8 oz serving pieces. Pound each piece to about ½ inch thick.
- Place pork in a dish or resealable bag, cover completely with beer, and marinate overnight in the refrigerator.
- Remove pork from marinade and pat dry with paper towels.
- Season bread crumbs with salt and pepper. Dip each cutlet in milk, then coat thoroughly in the seasoned bread crumbs, pressing gently to adhere.
- Heat about ½ inch of vegetable oil in a large skillet over medium-high heat. Fry schnitzel in batches (1–2 pieces at a time) until golden brown on both sides.
- Transfer finished schnitzel to a wire rack in a low oven to keep warm and crisp while frying the remaining pieces.
Serves: 4
FAQ
How long should I marinate the pork in beer?
Overnight marinating is recommended for the best flavor.
Do I have to deep-fry the schnitzel?
The recipe is written for frying in oil. You can also pan-fry with less oil, turning to brown both sides evenly.
How do I keep schnitzel crispy?
Fry in small batches and keep finished pieces warm on a wire rack in a low oven. This prevents steam from softening the coating.
What should I serve with pork schnitzel?
German potato salad is traditional, but egg noodles, sauerkraut, or a simple green salad also pair well.