Pork Schnitzel
Pork Schnitzel — A vintage, German-inspired dinner: pork steaks marinated in beer overnight, coated in bread crumbs, and fried until golden and crisp.
Fry in small batches and keep finished cutlets warm on a rack in a low oven to stay crunchy.
Pork Schnitzel
Ingredients
- 2 lb pork steak (cut into 4–8 oz pieces)
- 1 can beer (for marinating)
- 2 cups plain bread crumbs
- 1/2 cup milk
- Vegetable oil (for frying)
- Salt and pepper
Instructions
- Cut pork steaks into 4–8 oz pieces. Pound each piece to about 1/2 inch thick.
- Place pork in a dish or resealable bag, cover with beer, and marinate overnight in the refrigerator.
- Remove pork from marinade and pat dry.
- Season bread crumbs with salt and pepper. Dip each steak in milk, then coat in bread crumbs.
- Heat oil for frying. Fry schnitzel until golden brown, cooking only 1–2 pieces at a time for best results.
- Keep warm in a low oven while frying remaining pieces.
Serves 4. Suggested serving: German potato salad.
FAQ
How long should I marinate the pork in beer?
Overnight is recommended for the flavor in this recipe.
Do I have to deep-fry schnitzel?
This recipe is written for frying in oil. You can also pan-fry with less oil, turning to brown both sides.
How do I keep schnitzel crispy?
Fry in batches and keep finished pieces warm on a rack in a low oven so steam doesn’t soften the coating.
What should I serve with pork schnitzel?
This page suggests German potato salad, but noodles or a simple green salad also work well.