Pork Schnitzel
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TMJ4 NewsPork Schnitzel
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Pork Schnitzel Last Updated:Jul. 1, 25
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Weiner Schnitzel By:Joe
Sanitation Instructions: Wash, rinse, and sanitize all equipment and utensils before and after use.
Wash hands before handling food, after handling raw foods, and after any interruption that may
contaminate hands. Return all ingredients to refrigerated storage if preparation is interrupted. Verify
and record final cooking and hot-holding temperatures using a clean and sanitized thermometer.
CCP = Critical Control Point
Ingredient Quantity CCP Cooking Procedure
Pork Loin 1.5# Slice the pork loin into ½ inch pieces. About 6-7
piece slices
Garlic Powder Spread out on a cutting board and cover with plastic
Salt, Kosher wrap.
Black Pepper, ground Using a meat tenderizer of heavy sauté pan, pound
the cutlets until they are less than a ¼ inch thick.
Season both sides with the salt and pepper and allow
to rest for 20-30 minutes.
AP Flour 2C Set up a three-part breading station.
Salt, Kosher 2 tsp. Mix the flour with the salt and pepper and place into
White Pepper 1 tsp. a shallow baking pan.
Eggs 4 Mix the eggs with the milk and whisk until the eggs
Milk 1C are completely incorporated. Place the egg wash
into another shallow baking pan.
Breadcrumbs 2-3 C
Add the breadcrumbs into a third shallow baking
pan.
Take the culets of pork and one at a time dip them
into the flour, shaking off the extra flour.
Dip each of them into the egg wash and then the
breadcrumbs to coat each side.
Place the breaded cutlets onto a clean sheet pan or
large platter.
Canola Oil Put enough oil in the bottom of a heavy sauté pan to
coat the bottom.
Place the pan over medium-high heat and allow the
oil to get hot. Around 350*
Add two to three pieces of the pork into the pan and
brown on the first side. 3-4 minutes.
Turn the cutlets over and brown the other side for
another 3-4 minutes. Add more oil if necessary.
Remove and place on a paper towel lined plate and
keep warm.
Finish the process with the rest of the pork cutlets.
Notes: Feeds 4-5
