Making Pork Schnitzel Recipe

Pork Schnitzel Recipe

This straightforward page offers a no-frills guide to preparing a beloved German-inspired dish that’s crispy, flavorful, and perfect for a family dinner. If you’re a fan of hearty comfort food, this recipe promises to deliver with minimal fuss and maximum taste.

Pork Schnitzel, or “Schweineschnitzel” in German, is a breaded and fried pork cutlet that’s a staple in Central European cuisine. The version on this site keeps things traditional while incorporating a unique twist: marinating the pork in beer overnight. This step not only tenderizes the meat but infuses it with a subtle malty depth that elevates the final result. The recipe is designed to serve four people, making it ideal for a weeknight meal or a casual gathering.

No exotic spices or hard-to-source elements here—just the basics to let the pork shine. Preparation starts with portioning the pork steaks into 4 to 8-ounce pieces and pounding them thin to about 1/2 inch using a meat cleaver or mallet. This ensures even cooking and that signature tender texture. Next, marinate the steaks overnight in beer, refrigerated, to lock in moisture and flavor.

When ready to cook, dip each steak in milk, then coat it in a mixture of bread crumbs, salt, and pepper. Heat the vegetable oil in a deep fryer or large pot, and fry the steaks until golden brown—advising to do only two at a time for optimal results. Keep the finished schnitzels warm in the oven while you fry the rest. Pair it with German potato salad for an authentic touch.

Pork Schnitzel Recipe

Instructions for Pork Schnitzel Recipe

   Have pork steaks cut into 4 to 8 ounce pieces. Pound each steak thin, 1/2 inch, with meat cleaver. Marinate pork steak overnight in beer, store in refrigerator. Dip eat steak in milk, and crumbs, salt and pepper. Deep fry in fat until golden brown. Serves 4. For best results do only two steaks at a time. Keep warm in the oven. Serve with German potato salad.