Chef Michael Olson’s Pork Schnitzel

Posted by: Erin August 31, 2020 No Comments
chef michael olson's pork schnitzel

Chef Michael Olson returned to our IGTV last week to show us his classic German pork schnitzel recipe.

Our final episode of the Wines of Germany Summer Series was dedicated to easy and delicious German wine and food pairings. You can watch it here. Along with sipping premium, cellar worthy German wines, Michael showed us how simple it is to recreate this drool-worthy meal at home.

Below is the recipe along with an array of topping options, and of course, wine pairings. Try not to drool while reading.

Chef Michael Olson's pork schnitzel

Chef Michael Olson’s Pork Schnitzel

reprinted with permission from: “Living High Off The Hog” by Michael Olson, Appetite by Random House 2019
Schnitzel . . . the word evokes images of golden, crisp, yet juicy pork as big as, wait, bigger than the plate—like Persian carpets hanging over the side of the serving dish. They can be dressed with simple lemon or extravagant sauces and toppings. But at the end of the day, its all about the schnitzel. Shall we?  
Serves: 6  
Prep Time: 10 minutes 
Cook Time: 25 minutes 
  • 2 lb (900 g) boneless pork loin roast  
  • Salt and pepper 
  • 2 cups (300 g) all-purpose flour 
  • 4 large eggs, lightly whisked  
  • 2 cups (500 mL) dry breadcrumbs 
  • Vegetable oil, for frying 
  • 3 lemons, in wedges with centre pith and seeds removed
1. Remove the visible layer of silver skin on the top side of the loin. Slice the meat into 6 equal portions, about 1 inch (2 1/2 cm) thick. Cut open the sides of a large resealable plastic bag and place a cutlet inside. Flatten with the flat side of a meat tenderizer until it doubles in width, to a thickness of about ¼-inch (6 mm) thick. Repeat with the other cutlets.  
2. Season each of the portions with salt and pepper and set up a dredging station with 3 bowls, one each for the flour, egg and breadcrumbs  
3. Heat about ½-inch (12 mm) of vegetable oil in a heavy-bottomed skillet over medium-high heat to 325°F (160°C) and line a baking tray with a wire cooling rack. One at a time, use tongs to dredge the cutlets in the flour, knocking off any excess, then fully dip into the egg and finally into the breadcrumbs to lightly coat the meat.  
4. Add a single schnitzel to the oil. You can use kitchen tongs to move it around and turn it over after 90 seconds, once it is golden brown. Once both sides have browned and the schnitzel is starting to crisp, remove it to the rack set on the baking tray to drain off any excess oil. You may have to raise or lower the heat to maintain the oil temperature at 325°F (160°C). Once you have cooked all the schnitzels, they can be reheated in a 350°F oven for 5 to 7 minutes. 

5. Serve the schnitzels on a platter that has been warmed in the oven, or plate individually with a wedge of lemon on the side, or consider the following classic variations below. 


Always add food to a pan away from you that way, if the oil splashes, it will not hit you. A thermometer is always recommended for measuring the heating of your oil but you can also check if it is at temperature by adding just a drop of the egg wash to it—it should bubble and fry right away.

The basic breading is called “dry-wet-dry”; flour-egg wash-breadcrumbs is the norm but you could substitute others, such as cornstarch instead of flour. Knock or drip off excess from each station before dipping in the next to avoid bare spots in the breading.  

Topping Variations: 

  • 12 anchovy fillets, cut in half lengthwise 
  • 2 Tbsp (30 mL) capers 
  1. Arrange 2 slices of anchovy on each schnitzel in an “x” pattern and dot with capers. 
Hammer Max 
  • 6 slices Black Forest ham 
  • 6 slices Emmental cheese  
  • 6 large eggs 
  • 1 Tbsp (15 mL) butter 
  1. Cover each schnitzel with a ham slice, topped by a cheese slice and then warm in a 350°F (180°C) oven until the cheese has melted.
  2. While the schnitzels are in the oven, fry the eggs over easy (about 4 minutes over medium heat, then flip and cook 1 minute more) and gently place an egg on each schnitzel before serving.
  • ½ lb (225 g) cremini mushrooms, sliced 
  • 1 shallot, minced 
  • 1 Tbsp (15 mL) butter 
  • 1 tsp (5 mL) chopped fresh thyme, leaves only 
  • 1 Tbsp (15 mL) brandy 
  • 1 cup (250 mL) whipping cream 
  • Salt and pepper 
  1. Sauté the mushrooms and shallots in butter for 3 minutes over medium-high heat until any liquid has evaporated.
  2. Stir in the thyme and add the brandy, simmering for 1 minute.
  3. Stir in the cream and simmer until the sauce has reduced enough to coat the back of a spoon.
  4. Season to taste and spoon over the schnitzels.  
  • 1 cup (250 mL) diced fresh mozzarella (bocconcini)  
  • 1 cup (250 mL) shredded radicchio 
  • 1 cup (250 mL) quartered marinated artichoke hearts 
  • 12 cherry tomatoes, quartered 
  • 12 pitted black olives 
  • 12 basil leaves 
  • 1 Tbsp (15 mL) red wine vinegar 
  • Salt and pepper
  1. Toss the mozzarella, radicchio, artichokes, tomatoes, olives, basil, and vinegar together in a bowl, season to taste and spoon over the schnitzels. 

Wine Pairings

The fried, rich goodness of the schnitzel begs for for something bright and acidic to compliment and lift the dish. You’ll notice schnitzels are served with lemon wedges and classically with salty, briny capers, as well.

Reach for a wine that has that same citrus and saline brightness to cut through the fat, cleanse you palate and get your ready for the next bite.

      • Salwey Grauburgunder, VDP Ortswein, Obberotweil, Kaiserstuhl, Baden $41.75 Vintages #710185
      • Graf Niepperg Riesling Brut, Wurttemberg $29.50 Vintages Online #531276
      • Vineland Estates “Elevation” Riesling, St Urban Vineyard, VQA Niagara Escarpment $19.95 Vintages #38117

Learn how easy it is to pair wine like a pro with our Food and Wine Lab!

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