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This Easy Pork Schnitzel recipe is absolutely amazing and I have a feeling that you guys going to love it.
It would be too many comfort foods to count thatremindmegreatlyof mychildhood. I can’t even say which is my favorite because I really enjoy them all.
With that beingsaid,Iamgoingtotellyourighthere andrightnow that pork schnitzels are one of thosefoods; my favorite foods #253 (hahaha)
This is so good that you would not be able to resist eating. I am warning you right now. If you never made it before, you can see how easy it is, but it’s so delicious as well. In a way, this would be my guilty pleasure.
Click here for more of my delicious pork recipes
It is so wonderful and weird at the same time that my daughter or son loves food that I loved when I was a kid.
I just love making meals that I love dearly and see how my kids feel about it. Most of the time they really like it.
Certain foods or meals wecarryfrom onegenerationto another,and this one is most definitelyfoods that I adapted from my family, and my grandparents carried the same meals from their families.
The circle never ends, right?! I am hoping that my kids will do the same.
Anyhow, youcan prettymuchserve this one with anything thatyouwish;mashed or boiled potatoes, over pasta andsauce, withriceandvegetables, oversaladsor perhaps insandwiches.
Ifyoudo not eatpork,youcanmake itwithchicken breastor veal.
Since I know that not everyone eats pork and that is perfectly fine. There is always a respectable solution, so everyone could be happy.
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So, traditionally Pork Schnitzels are cooked or pan-fried on butter, however, I always use oil. I just do not like cooking on the butter.
We love adding butter to sauces, over potatoes or similar but I do not like frying things in butter.
So here is some step by step instructions:
Place the pork chops between two sheets of film/plastic wrap (resealable freezer bags work well) on a solid, level surface.
Pound the pork with the smooth side of a meat mallet to a thickness of 1/8-inch or you can use your hand or do not have a mallet. Trim any fat from the edges.Add a pinch of salt and black pepper on each pork slice
Whisk the eggs another bowl until well blended, pour Italian breadcrumbs or panko breadcrumbs, whatever you prefer, on the plate. then dredge the pork in the flour mixture one at a time, then dip them into egg mixture to the breadcrumbs.
Heat the vegetable oil in a large skillet over medium-high heat. Arrange no more than two pork chops in the skillet at a time, cooking until the meat is golden brown no longer pink in the center, 3 to 4 minutes on each side.
Each cooked schnitzel place on the kitchen paper towel to soak all the unnecessary fat/oil.
Hey, if you try my Easy Pork Schnitzel recipe or any other from my blog, please tag me on INSTAGRAM. @sandraseasycooking using hashtag #sandraseasycooking. Thank you so much in advance!
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Easy and tasty Pork Schnitzel Recipe that you may serve over pasta, rice or with potatoes.
Ingredients
- 6-8 Boneless Pork Loin, sub with boneless pork chop
- Salt and Ground Black Pepper
- 2 tbsp. Flour just for dusting; use more if needed (for low carb almond flour)
- 3 large eggs
- 1 1/2 cup Breadcrumbs
- 1/4-1/2 cup Oil more if needed
- Serve with Lemon slices and any side dish.
Instructions
- Place the pork chops between two sheets of film/plastic wrap (resealable freezer bags work well) on a solid, level surface. Pound the pork with the smooth side of a meat mallet to a thickness of 1/8-inch or you can use your hand or do not have a mallet. Trim any fat from the edges.
- Whisk the eggs another bowl until well blended, pour Italian breadcrumbs or panko breadcrumbs, whatever you prefer, on the plate.
- Add a pinch of salt, and black pepper on each pork slice, then dredge the pork in the flour mixture one at a time, then dip them into the egg mixture to the breadcrumbs. You can use seasoned breadcrumbs or unseasoned, read labels! If it is unseasoned than just add a bit of salt to seasonit. Some Panko breadcrumbs are untoasted and unseasoned so just be aware of that.
- Heat the vegetable oil in a large skillet over medium-high heat. Arrange no more than two pork slices or three if it is smaller in the skillet at a time, cooking until the meat is golden brown no longer pink in the center, 3 to 4 minutes on each side.
- When you are frying this make sure you have enough space around it so it can fry properly. I use about 1/4 cup of oil, give or take.
- Each cooked schnitzel place on the kitchen paper towel to soak all the unnecessary fat/oil.
- Serve immediately with some lemon. It tastesfantastic if you squeezejust a bit of fresh lemon. You can even add lemon with melted butter and pour it over it.
- You would be surprised at how delicious it tastes. Leftovers place in the glass container or any that are using with fitted cover. Eat it within 5 days.
Notes
You may use chicken for this recipe if you are not consuming pork.
Use gluten-free flour/bread crumbs for the GF option.
You could make this in your air fryer.
Did you make this recipe?
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FAQs
Use a high-heat point oil.
I typically prefer to use olive oil over canola oil because it's healthier (see this article), but I hardly ever use it and it's fine in moderation! Plus it's worth it for me for this one because it really helps give this schnitzel that perfect crispy crunchy outer coating!
How do you know when pork schnitzel is cooked? ›
Reduce heat if cutlets are browning too quickly. Remove to a paper towel lined plate. Cut into one to double check doneness – juices should run clear. Serve right away with lemon wedges, or ranch for the children ;).
How do you keep schnitzel tender? ›
One rule of schnitzel is the meat must be pounded thin — about a 1/4-inch thick— otherwise it is not schnitzel. Pounding the meat also tenderizes it, making a juicier piece of meat that also cooks faster. Meat tenderizers and pounders abound, but I find my French rolling pin the most effective tool for the job.
Do you cook schnitzel on high or low heat? ›
Pour enough oil to come 2cm up the side of the frying pan and heat over medium-high heat. Getting the temperature right is an important step.
Is it better to cook schnitzel in oil or butter? ›
For the best flavor, that fat can be clarified butter (or better: browned, then clarified butter), but I am loath to clarify two pounds of butter for a single meal. Store-bought lard is a good option, but vegetable oils like peanut, canola or rice bran will also work.
Is flour necessary for schnitzel? ›
Flour – Flour is a must for this recipe. With the egg, it will bind those breadcrumbs to your chicken for a nice crispy schnitzel. You can use gluten-free flour if you want.
Can pork schnitzel be a little pink? ›
Cook all raw ground pork to an internal temperature of 160°F (71.1 °C) as measured with a food thermometer. If fresh pork has reached 145°F (62.8 °C) throughout, even though it may still be pink in the center, it should be safe.
Why put schnitzel in fridge before frying? ›
Place into the fridge, uncovered, for one hour before cooking. This step dries the breading and ensures it will stick perfectly to the meat during the frying process. As long as you fry in hot oil, it will come out perfectly crispy with all of its breading intact!
What is schnitzel typically served with? ›
Before frying, the schnitzel is coated with a mixture of beaten eggs and bread crumbs, sometimes spiced with paprika or sesame seeds. It is usually served with mashed potatoes, French fries, rice, or pasta, accompanied by ketchup, hummus, or vegetable salad.
Why does the breading fall off my schnitzel? ›
You don't start dry
The first step to breading chicken is crucial: Make sure the chicken is completely dry before starting the dredging process. Using a paper towel, pat the meat dry on all sides. Excess moisture will cause the flour to get soggy, meaning it will not adhere properly to the chicken.
Dip egg-coated chicken in breadcrumb mixture. Gently press on with fingertips to secure.
What is schnitzel called in America? ›
schnitzel, a thin meat cutlet, pounded until tender and then breaded and fried, that is a culinary staple in German-speaking countries and communities. The Americanized version of the dish is chicken-fried steak.
Can you overcook schnitzel? ›
The true key to keeping our Chicken Schnitzel juicy is two things: 1) don't pound the chicken, and 2) don't overcook it! If you pound out your chicken super thin, the moisture in the meat will evaporate as it cooks.
Can you fry schnitzel in olive oil? ›
If the oil is not hot enough, the chicken will absorb too much oil and give you soggy, oily schnitzel. I use quality extra virgin olive oil, which has a high enough smoke point to fry the schnitzel. You can use another healthy frying oil of your choice.
Is pork schnitzel pink when cooked? ›
In fact, pork can be eaten with a hint of pink in the middle (with the exception of mince and sausages). Like all meat, pork continues to cook after removal from heat. For best results, let your dish rest uncovered for 1-2 minutes in a warm environment prior to serving (except for sausages and mince).
What oil should I use for breaded chicken? ›
You want to use an oil that is labeled “virgin” or simply “olive oil”. You do not want to be using extra virgin olive oil here. You can also use any other neutral flavored oil you like. Just make sure it is one that can take high heat since you're essentially frying in it.
What type of oil should you use when shallow frying a chicken schnitzel? ›
Use oils that have a high smoke point such as peanut, canola, vegetable, sunflower, rice bran and extra-light olive oil. Shallow-fry in batches.
What oil is best for frying breadcrumbs? ›
Vegetable Oil: Best All-Purpose Oil for Frying
It's great for all different methods of frying and all kinds of foods like breaded chicken and fries. Typically a blend of oils, it has a high smoke point of 400 to 450 degrees, and it has a pretty neutral flavor, which deepens the flavor of the food.
What is the best oil for frying breaded chicken? ›
If you're allergic to peanuts or just not a fan of the taste of peanut oil, Marcus likes canola oil. “Canola oil is the best all-around oil to use for frying chicken,” she says. “It has a high smoke point and will not impact the flavor of the chicken the way coconut, peanut or avocado oil will.”
