Pork Schnitzel

by Editorial Staff

But now there would be a fillet of pork, but with spices, and even deliciously fried! Today, about how to cook pork schnitzel.

Summary

Course	Main Dish
Cuisine	German

Ingredients

Cooking schnitzel will briefly look like this: cut the pork fillet in layers, beat it off, process it in two types of bread, fry it. There is nothing complicated. And yet, we will consider each point in more detail.

Instructions

Let’s start with the meat. Our goal is to slice it into thin rectangular or square slices. First, cut into pieces of the required size.
And then we divide each piece into layers across the fibers. The thinner the better, but not thicker than 10 mm. This is easiest to do before the meat is completely defrosted.
Each cut piece of meat should be beaten off. Before that, salt and pepper both sides to taste.
And we beat off from both sides. With meat, that’s all. It’s time to do the “top” – this is a yummy, the so-called ice-cream, where we will dip (dip) the meat before sending it to the frying pan.
To do this, rub the cheese on a fine grater. Add eggs and garlic passed through a press to the grated cheese. Mix everything well. Now everything is ready to directly cook pork schnitzel. We put a frying pan on the fire, let it warm up, and pour in vegetable oil. There should be a lot of oil, at least 1 cm from the bottom of the pan and it should be well calcined.
While the oil is heating up, prepare the work table. Pour the flour for breading into a convenient dish, put a cup with a lesson, and broken pork plates next to it. If the oil gets hot, you can proceed. We take the first piece of meat, bread it in flour.
Then, we lower it into a leon.
Back in the flour.
And we send it to the pan. Then the second, third, as long as there is room in the pan. Pork schnitzel is fried very quickly, only 40-50 seconds on one side. We turn over to the other side. And the same amount of time – on the other hand.
It is important here that it does not burn on the outside, and everything is baked inside. If the pieces of meat are thin enough and well beaten, then we can assume that the pork schnitzel is ready. You can check this by cutting one of the pieces.
If the meat is tough, then we send it to the microwave, literally for one minute. Enjoy your meal! 🙂

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.