Schnitzel - How to make Pork Schnitzel

pork loin

🥗Healthier: chicken breast

💰Cheaper: pork shoulder

Chicken is leaner and pork shoulder is often less expensive.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cornstarch

Whole wheat flour adds fiber, while cornstarch can be cheaper for breading.

white vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: lemon juice

Apple cider vinegar offers a milder flavor, while lemon juice is often more accessible.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier, while margarine may be less expensive.

Pound the pork loin with a meat hammer until about 1/4 inch thick.

Liberally season each side of the pork with salt and black pepper.

Dredge each piece of pork in yellow cornmeal.

Place the coated pork cutlets back in the same bowl and refrigerate for about 30 minutes.

Melt butter in a pan and add onions, sautéing for about 10 minutes until they begin to caramelize.

Add flour to the caramelized onions and cook for about 2 minutes to remove the raw taste of the flour.

Add water and chicken base to the mixture, stirring well and bringing it to a boil.

Season the gravy with salt and pepper, then simmer until thickened.

In a heavy cast iron pan, heat oil over medium-high heat and fry the pork cutlets for about 2.5 to 3 minutes per side until golden brown.

Continue cooking the pork cutlets in small batches until all are cooked and golden brown.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens