pork schnitzel

The pork chops are pounded into thin, tender cutlets which are breaded and sautéed, resulting in a crispy crust and juicy center. Definitely serve with lemon wedges.

Pork Schnitzel Recipe

pork

all-purpose flour

Tbsp garlic salt (or

paprika

tsp black pepper (freshly ground)

eggs

panko bread crumbs

oil oil

Lemon wedges to serve (don't skip the lemons!)

Line a cutting board with plastic wrap, place cutlets in a single layer on cutting board and cover with plastic wrap (this prevents splatter). Pound cutlets with a meat mallet or the back of a heavy saucepan, until 1/4" to 1/8" thick.

Set up three bowls. In the first combine 1/3 cup flour, 1 Tbsp garlic salt, 1/2 tsp paprika and 1/2 tsp pepper. In the second, use a fork to beat 3 eggs. In the third bowl, add 2 cups panko crumbs.

Dredge both sides of each pounded cutlet in flour then dip in beaten egg letting excess egg drip back into the bowl before breading in panko crumbs. It helps to use a fork for the dipping process to keep your hands clean. Repeat with remaining cutlets.

Once all cutlets are breaded, heat a large non-stick pan over medium heat and add enough oil to cover the bottom of the pan. Once oil is hot, add breaded cutlets a few at a time and sauté 3-4 min per side or until cooked through. Reduce heat if browning too quickly. Remove to paper towel lined plate. Cut into one to check doneness - juices should run clear. Serve with lemon wedges, or ranch for children.

This is the best recipe for Pork Schnitzel! Made with pork cutlets and a handful of simple ingredients, you&#039;ll be set with a super easy and delicious dinner perfect for any night of the week.

Pork Schnitzel

pork cutlets

salt (or

tsp pepper (or

eggs (or more if needed)

breadcrumbs (regular

vegetable oil (for frying)

Tenderize the pork:

Tenderize the pork: Using the flat end of a meat tenderizer, pound the pork working from the center out until the cutlets are ¼&quot; thick. Season each pork cutlet with salt and pepper.

Bread the pork:

Bread the pork: Prepare 3 shallow dishes. One will have the flour, one will have the eggs (beaten), and the last one will have the breadcrumbs. Season each dish with salt and pepper. Dredge each cutlet through flour on both sides, next through the beaten egg and finally through the breadcrumbs. Place them on a large plate and repeat with remaining cutlets.

Fry the pork:

Fry the pork: Fill a large skillet with about ½&quot; of oil over medium-high heat and heat it until it&#039;s 350°F. Fry the cutlets for about 2-3 minutes on each side or until they&#039;re a nice deep golden brown. Transfer to a paper towel lined plate and repeat with remaining schnitzel. You might have to change the oil halfway through if it gets too dirty.

Serve:

Serve: Serve with lemon wedges and mustard over mashed potatoes.

A delicious pork schnitzel recipe is just the thing you need to jazz up dinner! Bathed in a delicious brown gravy, pork schnitzel is not another boring pork chop cutlet. Making this delicious dinner is a snap and results in a simple meal your whole family will love!

flour

salt & pepper (to taste)

egg (beaten)

tbsp milk

bread crumbs

tsp smoked paprika

tbsp extra virgin olive oil

chicken broth

Using a small paring knife, cut a couple tiny slits around the edges of the cutlets to prevent them from curling when cooked.

Prep three bowls/plates, whichever works for you- the first with a mixture of flour tossed with salt &amp; pepper. The second with the egg &amp; milk beaten together. And finally the third, with the breading &amp; paprika mixed together.

In a large skillet over medium high heat, let the oil heat up.

While the oil&#039;s heating, dip the prepared cutlets in the flour. Shake off excess, and then dip in the egg mixture, followed by the breading to coat. You&#039;re going to have to work in batches.

Working in batches, saute the cutlets in hot oil for 3-4 minutes per side. Remove the cooked cutlets to a waiting plate and tent with foil. Cook the rest of the cutlets.

When the cutlets are cooked through you can serve them as is, or with a gravy.

Our Parmesan and Herb Pork Keto Schnitzels are crispy on the outside and moist and tender on the inside. Hands down the Best Low-Carb Schnitzel around.

Keto Schnitzels Crispy Pork, Parmesan & Herb

Heavy Cream

water

Parmesan cheese (finely grated)

italian herb & spice blend

Pepper

Peanut Oil (sufficient for your deep fryer)

Preheat your deep fryer to 180C/355F.

Using a meat mallet or rolling pin, pound the pork steaks to a thickness of 1/4in/0.5cm.

In a bowl, add the egg, cream and water and whisk until combined.

On a small tray, sprinkle over the parmesan, Italian Herb &amp; Spice Blend and pepper. Give a light stir to mix the “breading”.

Dip each pork steak into the egg mixture and then coat in the parmesan mixture. Pressing the parmesan into the steak.

Gently place the schnitzels into the deep fryer and fry until golden brown and cooked through. Approximately 5 to 7 minutes. If you have a small deep fryer it is best to fry the schnitzels in batches to prevent them from sticking together.

Remove the schnitzels from the oil and allow to drain before serving.

Boneless pork loin pounded thin with a crispy coating

pork loin chops (trimmed of any extra fat)

Tbsp milk or water

salt and pepper

vegetable oil (about ¼ inch deep)

Tbsp butter

lemon

parsley

Lay one pork loin between 2 sheets of plastic wrap and pound with the flat side of a meat tenderizer on a stable surface until meat is about ¼ inch thick or less. Repeat with remaining pork loins. Lay on a plate and refrigerate uncovered at least 30 minutes.

Lay out 3 wide shallow dishes and add flour to first dish. Season with salt and pepper and combine well.

Add eggs to second dish. Add milk or water and whisk well.

Pour breadcrumbs into third dish.

Heat oil in pan until 350 degrees. Add butter to oil. Ensure you are in a safe and stable area for cooking.

While oil is heating, press paper towels onto both sides of cutlets to remove any extra moisture. Coat each cutlet in flour on both sides, then egg, then breadcrumbs. Lay on a baking sheet without overlapping.

Gently add one cutlet to oil when heated to 350° and cook on each side until well browned. Remove from oil, shake gently, then lay on a rack to cool. Do not lay on paper towel.

Repeat with remaining cutlets, while keeping cooked cutlets in a warm oven.

Serve with lemon slices and fresh chopped parsley.

Crispy, golden pork schnitzel is an easy and delicious dinner recipe. Served with creamy mashed potatoes and vegetables it&#x27;s a great family dinner.

Crispy Pork Schnitzel

Pork

salt

garlic powder

breadcrumbs

½ tsp black pepper

oregano

Place pork medallions in between two sheets of parchment paper.

Flatten with a meat mallet or rolling pin.

Place flour, salt, paprika and garlic powder into a wide bowl suitable for dipping the pork in. Whisk eggs into a second bowl and combine the breadcrumbs, salt, pepper and oregano into another.

Coat the pork first into the flour, then in the beaten eggs and finally in the seasoned breadcrumbs.

Heat 1-2cm (½ inch) vegetable oil in a large pan or skillet over medium high heat.

Carefully lay the pork into the hot oil and allow to cook for 2-3 minutes per side until golden brown and crisp.

Remove the cooked schnitzel from the pan and allow to drain on a paper towel lined plate.

Serve with lemon wedges and sides of your choice.

A tasty and quick pork recipe accompanied with a healthy salad that'll make your mid-week easy.

Spiced pork chop schnitzel with pear and fennel slaw

(50 grams) panko breadcrumbs

parsley leaves

fennel

eggwhite

Dijon mustard

pork loin chops

Sunflower oil, to shallow-fry

fennel bulb, thinly sliced

pear,

tbs extra virgin olive oil

tbs thick Greek-style yoghurt

nigella seeds

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5977446559001&=domain=del

5348771529001-5977446559001

Perfectly tender and juicy pork schnitzels made from tenderloin, served with a traditional potato mayonnaise salad.

Pork Schnitzel With Traditional Potato Mayonnaise Salad

all purpose flour

salt & pepper

kg potatoes (some waxy type)

cucumbers (diced)

pickle juice

carrots + peas

sweet corn

mayonnaise

sour cream

onion

Boil the potatoes with their skin on for 20-25 minutes. Let cool and remove skin

Dice the potatoes finely and add them to a large bowl

Add the rest of the ingredients and mix properly.

Chill in the fridge for at least 30 minutes, then give it a taste add salt if needed.

Salad

Clean the pork tenderloin and remove silver skin.

Cut into thicker pieces, 1.5 cm or 1/2 inch.

Pound the meat from both sides lightly.

Season with salt and pepper and coat in flour.

Beat 3-4 eggs and prepare the breadcrumbs.

Coat each piece in the eggs first, then the breadcrumbs.

Fry at medium high in vegetable oil, lard or clarified butter.

Once the color turns golden brown, the schnitzels are ready.

Serve with potato salad, slice of lemon and parsley for garnish.

Schnitzels

Pork schnitzel is an extremely popular dish in Central Europe or probably around the world and for a good reason. It’s simple to prepare, it’s very kid friendly, it tastes great even when cold… the perfect choice for home cooking.

The most common cut of pork to make schnitzels would be the pork loin (pork chops) but I prefer to use pork tenderloin because it's more tender. It also cooks quicker and the meat is more juicy.

You can server a pork schnitzel with rice, baked, cooked or mashed potatoes but the most classic side is a potato mayonnaise salad.

Check the full recipe with detailed instructions on my blog: https://cookwewill.com/pork-schnitzel-with-traditional-potato-and-mayonnaise-salad/

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Pork Schnitzel With Traditional Potato Mayonnaise Salad | How To Make Pork Schnitzel

These Pork Schnitzels are crunchy on the outside and juicy on the inside. They&#039;re served with a simple and delicious Lemon Thyme Sauce!

Pork Schnitzels with Lemon Thyme Sauce

Boneless Pork Chops, (brought to room temp (see notes))

Panko Breadcrumbs ((see notes))

Plain/All Purpose Flour

Eggs, (beaten)

tsp EACH Paprika, Garlic Powder

/ 250 milliliters Vegetable Oil, (or as needed)

Salt & Pepper, (as needed)

Chicken Stock

tbsp Butter

tsp Fresh Thyme Leaves

Echalion/Banana Shallot, (finely diced (or two small regular shallots))

Garlic, (minced/finely diced)

Lemon, (zest and juice (to taste))

Salt & Pepper, (to taste)

Melt 2 tbsp butter in a pan over medium heat and add in shallots &amp; garlic. Fry until they soften and begin to brown, then add in the zest of 1 lemon. Fry for another 30 seconds or so then pour in stock and cream.

Sauce

Add in fresh thyme and a pinch of salt and pepper (to taste). Begin gently squeezing in your lemon juice, working to taste as you go. I find the perfect balance to be the zest + 1 tbsp lemon juice (approx 1/2 lemon). Give it a good stir then reduce to a gentle simmer until thickened. Pour in jug to one side and clean out pan.

Lemon Thyme Sauce

Pound

Ensure you&#039;ve taken your pork out the fridge around 20mins before needed. Trim off all the fat from the chops (important or they&#039;ll curl up in the pan). One by one lay cling film over the pork and bash until nice and thin, but not so thin they start breaking apart. Season both sides with a good pinch of salt and pepper.

Dredge

Set up 3 bowls: 1st with flour, 1/2 tsp garlic powder, 1/2 tsp paprika and a heft pinch of salt and pepper. 2nd with beaten eggs. 3rd with Panko breadcrumbs, 1/2 tsp garlic powder, 1/2 tsp paprika and a hefty pinch of salt and pepper.

One by one dredge the pork through the flour, into the eggs then finish in the breadcrumbs. Really ensure you thoroughly coat the pork at each stages, namely the breadcrumbs.

Shallow Fry

Heat up enough oil to comfortably fill the bottom of your pan. If you drop a few breadcrumbs in the oil they should rapidly sizzle. 2-3 chops at a time, gently lower into the oil and fry for 2-3mins each side or until golden brown with the centre piping hot. They should be nice and thin so they won&#039;t take long to cook through, but to be sure they should be white all the way through with the juices running clear. Top up oil and bring up to temp in between batches if needed. Lay on wire rack with paper towels underneath once done.

Serve

Serve Shnitzels with lemon thyme sauce drizzled over (give it a blitz in the microwave to warm up if needed). Enjoy!

https://content.jwplatform.com/videos/Gd5zg2ba.mp4

These Pork Schnitzels are crunchy on the outside and juicy on the inside. They’re served with a simple and delicious Lemon Thyme Sauce!

Pork Schnitzels with Bonus Sauce!

A schnitzel is a boneless meat cutlet pounded extra thin with a meat mallet. It is then breaded and pan-fried until golden and crispy. This recipe works well for veal (aka Viennese or Wiener schnitzel), pork or chicken.  

Easy Schnitzel (Pork, Veal, Chicken or Vegeterian)

5 oz cutlets (pork, veal or chicken breast)

eggs, beaten

cooking oil

Place two cutlets (i.e. schnitzels) at a time...

Place two cutlets (i.e. schnitzels) at a time onto a cutting board and cover with plastic wrap. Pound with a meat mallet to tenderize and thin out. Flip on the other side, cover again and repeat.

Season the tenderized schnitzels with salt and pepper...

Season the tenderized schnitzels with salt and pepper on both sides. 

Set up a standard breading procedure of three...

Set up a standard breading procedure of three bowls - one filled with flour, one with the eggs (beaten) and one with bread crumbs. 

Heat the cooking oil in a pan to...

Heat the cooking oil in a pan to 350 F. 

Dredge each schnitzel in flour, shake off excess,...

Dredge each schnitzel in flour, shake off excess, dip in the beaten eggs, then in the bread crumbs. Make sure each cutlet is nicely covered with bread crumbs.

Gently ease each schnitzel into the pan (do...

Gently ease each schnitzel into the pan (do not overcrowd, two at a time is good) and fry for about 2-3 minutes (depending on how big). Turn over to fry the opposite side for another 2 minutes. Remove when they turn golden.

Place on a paper towel lined plate and...

Place on a paper towel lined plate and either serve immediately or transfer to a baking sheet in a 150 F oven to keep warm and crispy until it is time to serve.

https://mediavine-res.cloudinary.com/video/upload/aagqtd7qvox2lwhcyyrp.mp4

A schnitzel is a boneless, thinly sliced piece of meat, tenderized and pounded even thinner with a meat mallet, seasoned and pan-fried in cooking oil and/or butter.

Schnitzel

Pork Schnitzel with bacon mushroom gravy is an easy 30-minute weeknight dinner that is a family favorite! The pan-fried pork chops are crisp and golden on the outside, but tender enough to cut with a fork. This easy German jägerschnitzel recipe is perfect with mashed potatoes, egg noodles, späetzle, or rice and a veggie on the side.

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