New Ulm-Style Pork Schnitzel
Thin-pounded pork cutlets breaded and pan-fried to a crisp golden crust, reflecting the strong German heritage of southern Minnesota.
- Prep
- 20 min
- Cook
- 15 min
- Total
- 35 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 460 kcal
Equipment
- •Meat mallet
- •Large skillet
Nutrition
Per serving, approximate
- Calories
- 460 kcal
- fat
- 26
- carbs
- 24
- protein
- 32
- calories
- 460
Instructions
- 1
Put pork cutlets between plastic wrap. Flatten them gently to about 1/4-inch thickness.
- 2
Sprinkle salt and pepper over both sides of each cutlet.
- 3
Place flour, beaten eggs, and breadcrumbs into three separate shallow dishes.
- 4
Coat each cutlet in flour, then dip in egg. Press into breadcrumbs until evenly covered.
- 5
Heat oil in a large skillet over medium-high heat until it shimmers.
- 6
Fry cutlets for 3-4 minutes per side until golden brown and cooked through.
- 7
Transfer the cutlets to paper towels to drain.
- 8
Serve right away with lemon wedges.
Chef's tips
Flatten the pork to an even thickness so it cooks at the same speed. Use enough oil so the crust browns nicely.
Storage
Refrigerate up to 2 days; breading softens over time.
Reheating
Reheat in a 375°F oven on a wire rack to restore crispness.
Common mistakes to avoid
- •Crowding the skillet, which steams the cutlets instead of making them crisp.
- •Skipping the flattening step, which leaves the meat tough and unevenly cooked.
Serving suggestions
Cooked New Ulm-Style Pork Schnitzel?
Sign in to save this recipe to a collection. Bookmarking works without an account — it stays on this device.
Sign in for collectionsSimilar recipes
Dishes with the same spirit, spice level and course.
More from Minnesota
Cooking that shares the same kitchen and pantry.
Recipes using similar ingredients
Use what you already bought for this recipe.
