Pork Schnitzel
Here in Canada, we tend to like our schnitzel served as chicken parmesan. But when you find pork loin on sale at the grocery store, it’s time to try a more traditional pork schnitzel.
Setting up the breading station is fun and fast.
With all the gluten free pumpkin pie we’ve been eating over the holidays (I’ll have to lose that 5 pounds later!), it’s great to re-use the foil pie tins for the flour and breadcrumbs. To make this gluten free, if desired, use GF flour and breadcrumbs, like we do.
Pound the pork loins. A Ziplock bag is helpful with this step.
A mallet or rolling pin work great for this. You can do two at a time.
Dip pork into flour
Flip and coat the other side.
Dip into egg.
Let the excess drip off.
Bread both sides in the breadcrumbs.
Place on a wire rack and repeat.
Ready to cook!
Hubs was curious to see if a cast iron pan works better than a regular skillet so we heated up both. That cut down our cook time, but you can just use one pan and then keep them warm as you cook the rest.
Don’t crowd the pan or you'll steam your chops! Three pork schnitzels seem to be the sweet spot!
This pork schnitzel can be served as a main dish, but you can also cut the loins in half before frying. Then make them into appetizers by serving them as sliders on a bun.
If you want to try a pork recipe that's flavourful and juicy without the breading, try our spice rub for pork tenderloin!
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Pork Schnitzel
Recipe details
- 7 servings
- Prep time: 15 Minutes Cook time: 15 Minutes Total time: 30 min
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