Stefano's Pork Schnitzel

Daune (pronounced "Dawn") Browne


Stefano Faita on the Canadian station is fun to watch and cooks some good recipes. This is a particular favorite of mine.

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45 Min
10 Min
Stove Top


2 lb
center cut pork loin
1 c
salt & pepper to taste
3 c
bread crumbs
2 Tbsp
chopped parsley
1 tsp
butter, as needed
olive oil, as needed
1 tsp
capers, if desired
lemon wedges for serving


1Slice pork into 8 pieces. Pound pork between 2 plastic sheets with meat mallet to about 1/4-inch thickness.
2Prepare a breading station by arranging 3 shallow bowls with the following: Flour seasoned with salt and pepper in the first, beaten eggs in the second, and bread crumbs mixed with parsley and paprika in the third.
3Dredge pork slices first in flour, dip in beaten egg, and lastly coat in the bread crumb mixture.
4Heat a large frying pan over medium heat. Add 3 Tablespoons butter and 2 Tablespoons olive oil. When oil is hot, add pork in batches to avoid overcrowding the pan, adding more butter and oil if pan is dry. Cook until golden brown on each side, about 2 to 3 minutes per side.
5Remove schnitzel from pan. Transfer to paper towel to drain. Keep warm.
6Wipe pan with paper towel, if needed. Add 2 more Tablespoons butter and capers and fry until golden, about 1 to 2 minutes.
7Serve schnitzel with capers and lemon wedges. Serve 1 to 2 schnitzel per serving, depending on appetite.

About this Recipe

Course/Dish: Pork
Main Ingredient: Pork
Regional Style: German