pork schnitzels

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.

Start the week with a classic pairing of apple and pork, schnitzel-style.

Sage & parmesan pork with red cabbage coleslaw

eggs

(1 cup) fresh breadcrumbs (made from day-old bread)

(1/2 cup) finely grated parmesan

tbsp chopped fresh sage

each) pork schnitzels

olive oil

(1/4 cup) whole-egg mayonnaise

tbsp white wine vinegar

Dijon mustard

(about 300 grams) red cabbage, shredded

carrot, peeled,

Granny Smith apple,

rocket, ends trimmed

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!

Pork Schnitzel

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!

Looking for the perfect side dishes to pair with chicken fried steak? We have 15 delicious ideas especially for you!

What To Serve With Chicken Fried Steak

chicken fried steak

Make the best Italian sausage at home.

Make a side dish from the list above. You can eat chicken fried steak with chicken fried steak are green beans, french fries, mashed sweet potato, zucchini noodles, southern-style biscuits, coleslaw, creamed corn, collard greens, mac and cheese, and sautéed mushrooms.

Serve and enjoy a wonderful meal :)

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Top 4 pork schnitzels recipes from across the web

The most viewed pork schnitzels recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Easy Pork Schnitzel Recipe

Sage & parmesan pork with red cabba...

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The most viewed pork schnitzels recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine