Classic Pork Schnitzel
November 30, 2025 • 0 comments
Golden, crispy, and straight out of Bavaria. With our pork loin, this one’s simple enough for a weeknight but festive enough to carry Oktoberfest vibes right to your table.
Ingredients
- (1 (~2# cut into 1/2-inch slices, then pounded thin)) Pork Loin Roast
- (1 Cup) Flour, Seasoned with Salt & Pepper
- (2) Eggs, Beaten
- (2 cups) Fine Breadcrumbs
- (As Needed For Pan Frying) Pork Leaf Fat Lard
- Lemon Wedges, For Serving
Directions
- Pound pork slices thin between two sheets of plastic or parchment — about ¼-inch thick.
- Dredge each slice in flour, dip in egg, then coat evenly in breadcrumbs.
- Heat ¼ inch of lard in a skillet until shimmering. Fry schnitzel in batches, about 2–3 minutes per side, until golden brown.
- You can do this a little bit ahead of time if you’re cooking for a crowd. Put on sheet pan with rack and pop in the oven to reheat when you are ready to serve.
Pair with a stein of good beer, some sauerkraut, and a side of spaetzle or German potato salad. Prost!
