🍖 Schnitzel vom Schwein

Name: Schnitzel vom Schwein
Total time: 30 min
Yield: 4
Cuisine: Germany · Austria
Ingredients: 4 pork loin cutlets (about 150 g each), pounded to 5 mm; 60 g plain flour; 2 eggs, beaten with a pinch of salt; 100 g dry breadcrumbs; Vegetable oil for frying; Salt, pepper; 1 lemon, cut into wedges

Origin: Germany · Austria

490kcal

per serving · 200 g

245kcal

per 100 g

40 gProtein20 g / 100 g

26 gFat13 g / 100 g

22 gCarbs11 g / 100 g

Schnitzel vom Schwein is the German name for a pork schnitzel: a pork loin cutlet pounded thin, breaded in flour, egg and breadcrumbs and fried until golden and crisp. Served with a wedge of lemon, it is the everyday schnitzel of German inns. Typical sides are potato salad, fries or cucumber salad.

Diets

✓

Dairy-freeno milk, cheese, butter or yogurt in a typical recipe

✓

High protein20 g protein per 100 g — 33% of the calories

Not vegetarianbecause of: pork

Not veganbecause of: pork, egg

Contains porkbecause of: pork

Contains glutenbecause of: breadcrumbs, flour

Not keto11 g carbs per 100 g

Allergens

Contains (in a typical recipe):

⚠ Gluten ⚠ Eggs

What it is made of

porkbreadcrumbseggflourlemon

Recipe

4 servings30 min

Ingredients

4 pork loin cutlets (about 150 g each), pounded to 5 mm
60 g plain flour
2 eggs, beaten with a pinch of salt
100 g dry breadcrumbs
Vegetable oil for frying
Salt, pepper
1 lemon, cut into wedges

Method

Season the pounded cutlets with salt and pepper.
Set out three plates: flour, beaten egg and breadcrumbs.
Coat each cutlet in flour, then egg, then breadcrumbs, pressing lightly without packing them.
Fry in about 1 cm of hot oil (170–175 °C) for 2–3 minutes per side, swirling the pan so the crust puffs.
Drain on paper towels and serve immediately with lemon wedges.

How to make it lighter

Oven-bake the breaded cutlets on a rack brushed with a little oil instead of shallow-frying.
Drain well on paper towels — the crust soaks up oil quickly (1 tbsp oil ≈ 120 kcal).
Serve with a cucumber or green salad rather than fries.

History

Breaded and fried cutlets have a long history in Central Europe, and the veal Wiener Schnitzel is regarded as Austria's national dish. Pork schnitzel (Schnitzel vom Schwein, or Wiener Art when made Vienna-style) is the most common version in Germany and Austria today, served in homes, beer gardens and inns.

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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →