Pork Schnitzel Recipe and Critical Temperatures


Selecting the Right Pork Cut: Begin with a boneless pork cut, ideally the pork loin, to ensure a tender and juicy schnitzel. 

Room Temperature Pork: Allow your pork to come to room temperature for about 20 minutes before cooking. This ensures even cooking. 

Dip and Dredge: Coat the pork in a seasoned flour mixture, followed by a dip in beaten eggs, and finish with a generous layer of breadcrumbs. 

The Sizzle of the Pan: Heat your oil to a critical temperature of 350°F (175°C) before gently placing the schnitzel for that perfect crispy crust. 

Golden Brown, Not Dark: Aim for a golden-brown color during frying. This guarantees a crunchy exterior without overcooking the pork. 

Serving Temperature: Serve the schnitzel hot, ideally at 160°F (71°C), for the best taste and texture. 

Pairing Perfection: Enjoy your schnitzel with sides like potato salad, sauerkraut, or a dollop of lingonberry jam for a delicious meal.