🍖 Pork schnitzel

Name: Pork schnitzel
Total time: 30 min
Yield: 4
Cuisine: Austria · Germany
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: Austria · Germany

480kcal

per serving · 200 g

240kcal

per 100 g

36 gProtein18 g / 100 g

26 gFat13 g / 100 g

20 gCarbs10 g / 100 g

Schnitzel is a thin cutlet pounded flat, coated in flour, egg and breadcrumbs and fried until the crust is golden and puffed. This version uses pork, the most common choice in German and Austrian kitchens. The meat stays juicy under the crisp coating, and it is served with lemon wedges and potato salad, fries or a green salad.

Diets

✓

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

✓

Low-carb10 g carbs per 100 g

✓

High protein18 g protein per 100 g — 30% of the calories

Not vegetarianbecause of: pork

Not veganbecause of: pork, egg

Contains porkbecause of: pork

Contains glutenbecause of: breadcrumbs, flour

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.

Count it in one photo

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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 →