Pork Schnitzel - Recipes - Home Cooks Classroom (2024)

Hello, or rather should I say guten tag, because today we’re making some delicious pork schnitzel.

If you’ve never had pork schnitzel or any type of schnitzel for that matter, then you are going to love this. It’s easily one of my top five guilty pleasures. Why? Well, let’s just say that It’s definitely not the healthiest of things for you to eat. But trust me when I say that the taste makes up for all the shame. I mean we all got to live a little in this life, right?

Schnitzel is a popular cooking method that originated in Austria. And unlike one particular American fast food restaurant might have misled you to believe, schnitzel does not refer to hot dogs.

Instead, authentic schnitzel refers to a cut of meat that is first flattened out with a meat tenderizer. Then the meat is breaded and pan-fried to golden crispy perfection. Much better than hot dogs in my opinion.

All in all this dish is fairly easy to make, and something that I believe everyone should know. So if you’re ready, let’s get to it.

Tips, Tricks, & Suggestions

• Other meats: While we are making pork schnitzel today, you can technically make it with any cut of meat. This can include, chicken, beef, and veal. Just follow the same procedure of pounding the meat thin, breading it, and frying it until crispy!
• Bread crumbs: I’ve seen a lot of recipes that call for panko to be used for the bread crumbs. However, as much as I like panko, it’s not the most authentic. Instead, I would recommend using plain, unseasoned bread crumbs.
• Tip on pounding the pork chops: I have two tips for when it comes to pounding your pork chops into thin cutlets. First, make sure that you are using the flat side of a meat tenderizer. This is to make sure that the chops are flattened out instead of being shredded. And if you’d like to learn more on how to properly use a meat tenderizer then you can check out our quick lesson on it here. Secondly, place the chops either between two pieces of plastic wrap or inside a plastic bag. This is to make sure that any juices from the pork don’t splatter up and hit your face. And trust me you don’t want that lol.
• Keeping them warm: Are you planning on making a bunch of schnitzels? Then you’ll want to make sure that they are all warm when you plan on serving them. And the best way to do this is to heat your oven to 200°F/93°C. Then when your are done cooking a batch of the schnitzel, just place them on a baking sheet with a wire rake. And let them sit in the heated oven until ready.
• Serving Suggestions: While you can serve your pork schnitzel with just about anything some of my favorite side dishes include Creamy Mashed Potatoes, German Potato Salad, Red Cabbage, or even Sauerkraut.

Other Pork Recipes You Might Enjoy

• Dry Rubbed Pork Chops
• Ginger Pork (Shogayaki)
• Pork Lombardy
• Pork Tenderloin Sandwich
• Southern Smothered Pork Chops

Pork Schnitzel Recipe

Prep time: 10 Minutes

Cook time: 10 to 15 minutes

Servings: 4

Ingredients

4 Boneless pork chops pounded thin, about a ¼ inch thick*

1 Cup of flour

1½ Teaspoons of salt

½ Teaspoon of ground black pepper

1 Teaspoon of smoked paprika

¼ Teaspoon of ground nutmeg (optional)

2 Eggs (beaten)

¼ Cup of milk

1 Cup of bread crumbs

1-2 Cups of neutral flavored oil such as canola, or vegetable

Garnishes:

Coarse salt

Flat Leaf parsley, minced

Lemon, wedged

Instructions

Optional – Preheat oven to 200 degrees Fahrenheit: If you are doing 4 pork chops like this recipe recommends, then I suggest that you cook them in batches. Have your oven preheated to 200, and fry two of the schnitzels during step 2. Then place them on a baking sheet and in the oven so that they stay warm while you fry up the other two schnitzels.

1. Bread the pork chops: Get out 3 large bowls, or walled platers. In the first one add the flour, salt, pepper, nutmeg, and smoked paprika. Mix these together. In the second one add the two beaten eggs and the milk. Finally, in the last one add the breadcrumbs. Now individually bread the pork chops by dredging them first in the flour mixture, then the egg mixture, and finally the bread crumbs. Set these aside.

2. Fry the schnitzels: Get out a large walled pan. Add enough of the neutral-flavored oil so that there is an ⅛th of an inch layer in the bottom of the pan. Place this pan over a medium-high heat, until the oil is shimmery, about 2 minutes. Then add in the pork schnitzels in batches, and fry them on both sides for 3 minutes each.

3. Serve the pork schnitzels with salt and pepper to taste, sprinkle on some minced parsley, and serve with a lemon wedge. Enjoy!

Inspiration from other blogs

From Simply Recipes

From Daring Gourmet