pork schnitzel recipe

Paprika Pork Schnitzel, not overly spicy, but packed with flavor, this pork loin gets pan seared and sauced with a paprika cream that is beyond tasty.

Paprika Pork Schnitzel

pork loin cutlets (1/2 inch thick (See Note 1))

tsp paprika ((separated))

tsp salt

tsp white pepper

tbsp flour

olive oil

oz cremini mushrooms ((sliced))

beef broth

half and half ((or heavy cream))

parsley (chopped (for garnish))

Trim any fat from the pork cutlets to prevent any curling when pan searing. Gently pound the pork loin cutlets between plastic wrap to get thinner and tenderize. Season both sides with salt, pepper and 1 teaspoon paprika. Dust with the flour to coat both sides. Set aside.

In a skillet over medium-high heat add the oil. After a minute add the seasoned pork loin cutlets and quickly brown on both sides, about 2 minutes each side. Remove and set aside on a plate.

Add the sliced mushrooms to the skillet and cook for a minute. Add the remaining teaspoon of paprika and stir to coat the mushrooms. Add the beef stock, stirring to scrape up and cooked bits in the pan and reduce liquid by half. Add the cream and cook for 2 minutes on low. Add the pork cutlets and accumulated juices back to the pan and turn to coat with reduced sauce. Serve with chopped parsley on top.

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Pork Schnitzels are breaded and fried to perfection for an easy and delicious meal the whole family will love.

Easy Pork Schnitzel Recipe

pork chops

Salt & pepper ((to taste))

flour

eggs ((beaten

panko breadcrumbs

olive oil ((divided))

butter ((divided))

Lemon wedges ((for serving))

Prepare 3 shallow bowls (or a bowl for the egg and one plate each for the flour and panko).

Place the pork chops between two sheets of plastic wrap and pound them until they&#039;re 1/4&quot; thick (or even thinner) using the flat side of a meat mallet. Season them generously with salt &amp; pepper.

Add 2 tablespoons of olive oil and 1 tablespoon of butter to a large skillet. The pan should be well coated, so add more oil if needed. Let the pan heat up for a few minutes over medium-high heat. You will be doing two batches, so for the second batch add at least one more tablespoon of olive oil to the pan and the remaining tablespoon of butter.

Coat the pork chops in flour, followed by the egg (let excess drip off), and finally the panko breadcrumbs (you may need to gently pat it down to make them stick).

Fry two schnitzels at a time for about 3 minutes/side. Easily flip them using cooking tongs. If the pan starts to smoke, turn the heat down a bit. Repeat with the next batch (add remaining oil and butter).

Serve immediately with lemon wedges.

Boneless pork loin pounded thin with a crispy coating

Pork Schnitzel

pork loin chops (trimmed of any extra fat)

eggs

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

paprika

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.

Tender pounded pork cutlets are breaded and pan fried in this perennially popular dish.

Kosher salt

white wine vinegar

sugar

dill

salt and black pepper (to taste)

cucumber (, peeled if desired)

½ red onion (, very thinly sliced)

½-inch (6-ounce) thick boneless pork chops

salt and pepper (to taste)

all-purpose flour

eggs (, beaten)

milk

bread crumbs

thyme

Lemon wedges (to serve)

make the cucumber salad

In a serving bowl stir together the vinegar, sugar, dill, salt and pepper.  Add the cucumber and onion and toss to combine.   Hold in the fridge.

pound the cutlets

Place each pork chop in between two pieces of plastic wrap and use a meat mallet, rolling pin (or a bottle of wine) to gently pound the pork chops until they are of an even thickness between 1/4 and 1/3-inch thick.

perare the breading ingredients

Place the flour in a shallow bowl, combine the eggs and milk in another shallow bowl, and place the Panko breadcrumbs in a third shallow bowl.  Season the flour and the egg-milk mixture lightly with salt and pepper.   Stir the thyme into the Panko.

bread the cutlets

Season the pork lightly with salt and pepper, then dip each piece into the flour, shaking off any excess, then the egg-milk mixture, then the Panko, pressing so that the bread crumbs adhere to the pork.  Place the breaded pork on a plate or wire rack.

cook the schnitzel

Heat 2 tablespoons of the oil in a large skillet until hot.  Cook the pork for about 3 minutes on each side until golden brown and just cooked through; you may need to do this in at least two batches, adding more oil for the second batch as needed.

serve with cucumber salad

As the pieces of pork are cooked, place them briefly on a paper towel-lined plate to drain.  Serve the pork with lemon wedges and the Cucumber Salad, if desired.

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Easy Pork Schnitzel Recipe

Pork Schnitzel

Crispy Pork Schnitzel

Pork Schnitzel

Top 5 pork schnitzel recipe recipes from across the web

The most viewed pork schnitzel recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Paprika Pork Schnitzel

Easy Pork Schnitzel Recipe

Pork Schnitzel

Crispy Pork Schnitzel

Pork Schnitzel

The most viewed pork schnitzel recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine