If there is one dish that instantly reminds me of home and comforting family gatherings, it’s Pork Schnitzel. In our house, we call them Šnicle, and they are the ultimate crowd-pleaser.
A perfect schnitzel should be two things: incredibly crispy on the outside and melt-in-your-mouth tender on the inside. However, the biggest complaint I hear about cooking pork tenderloin is that it gets dry, tough, or chewy.
Today, I’m solving that problem. I’m sharing my tried-and-true method that involves a quick “flash-fry” on the stovetop followed by a slow finish in the oven. This secret step creates that beautiful golden crust we love while ensuring the meat remains succulent and juicy every single time.
If you want to see exactly how I make these, make sure to watch the full step-by-step video [Link to your YouTube Video Here]!
Why Pork Tenderloin?
While many people use pork loin or chops for schnitzel, I almost always prefer pork tenderloin. It is naturally more tender and flavorful.
The crucial first step, however, is removing the “silver skin.” This is that tough, white strip of connective tissue running along the meat. If you leave it on, it tightens up when cooked and makes the schnitzel chewy. Once removed, you have the perfect base for a tender cutlet.
Sonja’s Secrets for Success
Before we get to the recipe, here are a few tips to ensure your Šnicle turns out perfect:
- The “No-Mess” Tenderizing Trick: Pounding the meat thin is essential for tenderizing. To avoid pork juices spraying all over your kitchen, always place your medallions between two sheets of cling wrap before pounding.
- The Flavor Booster (Vegeta): For that authentic European taste, my secret weapon is a teaspoon of Vegeta in the seasoning blend. It’s a dehydrated vegetable seasoning that adds a savory depth you just can’t get from salt alone.
- Choose the Right Oil: Do not use olive oil for the frying stage! It has a low smoke point and will burn before your breading gets golden. Stick to high-heat oils like vegetable, sunflower, canola, or avocado oil for the fry.
The Full Recipe: Crispy & Juicy Pork Schnitzel (Šnicle)
Here is the printable version of the recipe. These are wonderful served alongside creamy mashed potatoes, roasted root vegetables, or a crisp, acidic salad to cut through the richness.
Prep Time: 25 minutes Cook Time: 45 minutes Total Time: 1 hour 10 minutes Servings: 4-6
Ingredients
The Meat:
- 2 Pork Tenderloins (Silver skin removed)
The Seasoning Blend:
- 2 tsp Salt
- 2 tsp Garlic Powder
- ½ tsp Black Pepper
- 1 tsp Vegeta (Dehydrated vegetable seasoning)
- 1 tsp Paprika (Sweet/Regular)
The Breading Station:
- 1 cup All-purpose Flour (approximately)
- 3-4 Large Eggs, whisked well (you might need more)
- 2 cups Breadcrumbs (Plain or Italian style)
For Cooking:
- Vegetable, Sunflower, or Canola oil (enough for about 1/2 inch depth in your frying pan)
- 1 Tbsp Olive oil (for coating the baking dish)
Instructions
1. Prep the Meat: Once the silver skin is removed from the tenderloins, slice them into medallions ranging from 1/2 inch to 1 inch thick.
2. Tenderize: Set up your pounding station. Place a pork medallion between two sheets of plastic cling wrap. Using the smooth side of a meat mallet, flatten the meat slightly. Then, switch to the textured (pointy) side and pound until thin to break down the fibers. Repeat for all pieces.
3. Season: In a small bowl, mix together the salt, garlic powder, black pepper, Vegeta, and paprika. Generously season both sides of every flattened pork cutlet with this blend.
4. Set Up Breading Station & Preheat: Preheat your oven to 375°F (190°C). Prepare a large baking stone or baking dish by rubbing the bottom with about a tablespoon of olive oil.
Set up three separate shallow dishes: one with flour, one with whisked eggs, and one with breadcrumbs.
5. Bread the Schnitzel: Working one piece at a time, dredge the seasoned pork in the flour (shake off excess), dip it fully into the egg wash, and finally press it firmly into the breadcrumbs to coat evenly. Repeat until all pieces are breaded.
6. The Flash-Fry: Heat about half an inch of vegetable oil in a large frying pan over medium-high heat. Ensure the oil is hot before adding the meat (throw a few breadcrumbs in; if they sizzle immediately, it’s ready).
Fry the schnitzels in batches without overcrowding the pan. You only want to fry them for less than a minute on each side—just enough to turn the breading golden brown. The meat will not be cooked through at this stage.
7. The Oven Finish: As they finish frying, transfer the golden schnitzels to your prepared baking stone or dish. Once all pieces are in the dish, bake them in the preheated oven for 30 to 45 minutes, depending on the thickness of your meat. They should be sizzling and tender.
(Optional: If you prefer softer breading, you can cover the dish with foil for the first 20 minutes of baking).
8. Serve: Remove from the oven and let them rest for 5 minutes before serving warm with your favorite sides.
Serve these with some creamy mashed potatoes and a crisp cucumber salad for a meal your family will ask for every single week!
I hope your family loves this recipe as much as mine does! If you try it, please leave a comment below and let me know how it turned out.
Watch full recipe here:
Happy Cooking! -Sonja
Life with sonja 
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