Pork Schnitzel

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

Tenderized pork cutlets marinated in beer, breaded, and pan-fried to golden perfection.

🍽️ Serves: 4

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)

Preparation Instructions

  1. Prep: Pound pieces to ½ inch thick; marinate in beer overnight in the fridge.
  2. Bread: Pat dry. Season crumbs. Dip in milk, then coat in crumbs.
  3. Fry: Fry in ½ inch oil until golden brown. Keep warm in a low oven on a wire rack.

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.

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