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Preparing schnitzel from a pork loin is the foundation for many classic German dishes. This simple method creates thin, tender cutlets that cook quickly and evenly, making them perfect for breading and frying. |
How to Make
Follow these simple steps…
Start with a boneless pork loin placed on a clean cutting board.
Trim away any thick outer fat and silver skin using a sharp knife.
Remove any remaining strips of fat to leave a lean piece of pork.
Slice the pork loin into cutlets using the butterfly technique
First you cut almost all the way down but about 1/4 inch intact.
The next cut go the same width but all the way down.
You will have a piece that looks like a butterfly shape.
Place each cutlet between plastic wrap or parchment paper.
With a meat mallet use the flat part to pound out the schnitzel.
You can use a bottle or a rolling pin also. The technique takes some practice,
you pound it and push away from the center at the same time.
This forces the meat to spread out.
Here is how the Schnitzels look when they are done.
Now that your schnitzel is prepared,
you can continue with breading and cooking in your favorite schnitzel recipe.
The Schnitzel is now ready to be breaded and fried or stored briefly
in the refrigerator until needed.
You can stack these, with plastic wrap in between them and hold them until they are ready to cook.
Tip: Always pound the schnitzel evenly so it cooks at the same rate and stays tender.
Preparing Schnitzel from a Pork Loin
Equipment
- Mallet
- Sharp Knife , chef's or boning knife
- Large Cutting Board at least 1.5 ft.
- Plastic storage bag
Ingredients
- 3 Lbs Pork Loin
- This is the part of the pork that they make chops out of.
Instructions
- Lay the Pork Loin on a cutting board and remove the top fat.
- Remove the fat and tough gristle by sliding a thin sharp knife under the skin and cut a strip
- Grab that strip with your other hand and cut the other way to the end of the roast cutting a strip.
- Repeat this till the meat is clean of all the fat and gristle.
- Remove the tail end of the loin. Use this in some other dish, or make stock for the gravy.
- We are going to cut a butterfly slice
- Cut about 3/8 inch wide slice but not al the way down .
- Leave about 1/ 4 inch from the bottom
- The next cut go the same width but all the way down.
- You will have a piece that looks like a butterfly shape.
- Lay it out between a plastic storage bag that you cut the sides of so it opens and closes like a book. You want to keep it between the two sheets of plastic so the meat slides instead of tears.
- With a meat mallet use the flat part to pound out the schnitzel. You can use a bottle or a rolling pin also. The technique takes some practice, you pound it and push away from the center at the same time. This forces the meat to spread out.
- You can see how thin this is, about 1 /4 inch thick.
