why make this recipe
Pork schnitzel is a beloved dish known for its crispy coating and tender meat. This recipe is easy to follow, making it perfect for both beginners and seasoned cooks. The combination of flavors and textures will impress your family and friends. It’s a versatile meal that can be served on any occasion, from weekday dinners to special gatherings.
how to make Pork Schnitzel
Ingredients
- 4 boneless pork chops, 1/2 inch thick
- 1/3 cup all-purpose flour
- 3/4 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1 1/4 cup panko breadcrumbs
- 2 large eggs
- Vegetable oil (for frying)
- Fresh parsley, chopped (optional)
- Fresh dill, chopped (optional)
- Lemon wedges for serving (optional)
Directions
- Trim all fat from the pork chops.
- Using a meat mallet, pound the pork to about 1/4 inch thick.
- In a shallow, wide bowl, combine the flour, salt, black pepper, garlic powder, and paprika.
- In another shallow, wide bowl, add the panko breadcrumbs.
- In a third bowl, whisk the eggs.
- Dredge each pounded pork chop in the flour mixture, then dip it in the egg, and finally coat it with the panko breadcrumbs.
- In a large skillet or cast iron skillet, heat vegetable oil to 350 degrees Fahrenheit. You want enough oil to submerge half of the breaded cutlet.
- Place the breaded pork chop in the skillet and cook until it is golden brown on the bottom. Flip it over and brown the other side as well.
- Garnish the schnitzels with fresh parsley or dill and serve with lemon wedges.
how to serve Pork Schnitzel
Pork schnitzel is best served hot. You can place it on a plate and add a squeeze of fresh lemon on top for added flavor. Serve it with a side of potato salad or a crisp green salad to balance the richness of the dish. You can also enjoy it with traditional side dishes like spaetzle or potato wedges.
how to store Pork Schnitzel
If you have leftover pork schnitzel, allow it to cool to room temperature. Store it in an airtight container in the refrigerator for up to 3 days. You can reheat it in the oven or a skillet to regain its crispiness.
tips to make Pork Schnitzel
- Ensure even thickness by pounding the pork chops evenly.
- Use panko breadcrumbs for an extra crunchy coating.
- Make sure the oil is adequately heated before adding the schnitzels to achieve a crispy texture.
- Don’t overcrowd the skillet; cook in batches if necessary to ensure even cooking.
variation
Consider trying chicken or veal schnitzel for a different taste. You can also add herbs like oregano or thyme to the breadcrumb mix for added flavor. For a twist, try serving it with a creamy mushroom sauce.
FAQs
Can I use other meats for schnitzel?
Yes, you can use chicken or veal instead of pork. Just adjust the cooking time based on the thickness of the meat.
Can schnitzel be made in advance?
Yes, you can prepare the schnitzels and bread them ahead of time. Store them in the fridge and fry them just before serving for the best results.
What can I serve with schnitzel?
Schnitzel pairs well with salads, potatoes, or even pasta dishes. Traditional German sides like spaetzle or sauerkraut are also great options.
Pork Schnitzel
Ingredients
Method
- Trim all fat from the pork chops.
- Using a meat mallet, pound the pork to about 1/4 inch thick.
- In a shallow, wide bowl, combine the flour, salt, black pepper, garlic powder, and paprika.
- In another shallow, wide bowl, add the panko breadcrumbs.
- In a third bowl, whisk the eggs.
- Dredge each pounded pork chop in the flour mixture, then dip it in the egg, and finally coat it with the panko breadcrumbs.
- In a large skillet or cast iron skillet, heat vegetable oil to 350 degrees Fahrenheit.
- Place the breaded pork chop in the skillet and cook until it is golden brown on the bottom.
- Flip it over and brown the other side as well.
- Garnish the schnitzels with fresh parsley or dill and serve with lemon wedges.