Pork Schnitzel

It would be too many comfort foods to count that remind me greatly of my childhood. I can’t even say which is my favorite because I love them all.

So, with that being saidI am going to tell you right here and right now that pork schnitzels are one of those foods; my favorite foods #253 (hahaha). This is so good that you wouldn’t be able to resist eating. I am warning you right now. If you never made it before, you can see how easy it is, but it’s so delicious as well. In a way, this would be my guilty pleasure. 

Certain foods or meals we carry from one generation to another, and this one is most definitely foods that I adapted from my family, and my grandparents carried the same meals from their families… The circle never ends, right?! I am hoping that my kids will do the same. It’s so wonderful and weird at the same time that my daughter or son love food that I loved when I was a kid. I just love making meals that I love dearly and see how my kids feel about it. Most of the time they really like it. 

Anyhow, you can pretty much serve this one with anything that you wish; mashed or boiled potatoes, over pasta and sauce, with rice and vegetables, over salads or perhaps in sandwiches. If you don’t eat porkyou can make it with chicken breast or veal.. I had to mention that because I know that not everyone eats pork and that is perfectly fine. There is always a respectable solution, so everyone could be happy.

I know that traditionally Pork Schnitzel are cooked or pan-fried on butter, however, I always use oil. I just don’t like cooking on the butter. I love adding butter to my sauces, over potatoes or similar but I don’t like frying things in butter. So here is some step by step instructions:

Place the pork chops between two sheets of film/plastic wrap (resealable freezer bags work well) on a solid, level surface. Pound the pork with the smooth side of a meat mallet to a thickness of 1/8-inch or you can use your hand or do not have a mallet. Trim any fat from the edges. Add a pinch of salt and black pepper on each pork slice

 

Whisk the eggs another bowl until well blended, pour Italian breadcrumbs or panko breadcrumbs, whatever you prefer, on the plate. then dredge the pork in the flour mixture one at a time, then dip them into egg mixture to the breadcrumbs.

 

Heat the vegetable oil in a large skillet over medium-high heat. Arrange no more than two pork chops in the skillet at a time, cooking until the meat is golden brown no longer pink in the center, 3 to 4 minutes on each side. Each cooked schnitzel place on the kitchen paper towel to soak all the unnecessary fat/oil.

Pork Schnitzels

Course Main Course
Cuisine German, Serbian
Keyword pork, fried, meat,
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Author Sandra | Sandra's Easy Cooking

Ingredients

  • 6-8 Boneless Pork Loin sub with boneless pork chop
  • Salt and Ground Black Pepper
  • 2 tbsp. Flour
  • 3 large eggs
  • 1-1 1/2 cup Breadcrumbs
  • 1/4 cup Oil more if needed
  • Serve with Lemon slices and any side dish.

Instructions

  1. Place the pork chops between two sheets of film/plastic wrap (resealable freezer bags work well) on a solid, level surface. Pound the pork with the smooth side of a meat mallet to a thickness of 1/8-inch or you can use your hand or do not have a mallet. Trim any fat from the edges.
  2. Whisk the eggs another bowl until well blended, pour Italian breadcrumbs or panko breadcrumbs, whatever you prefer, on the plate.
  3. Add a pinch of salt, and black pepper on each pork slice, then dredge the pork in the flour mixture one at a time, then dip them into egg mixture to the breadcrumbs. You can use seasoned breadcrumbs or unseasoned, read labels! If it is unseasoned than just add a bit of salt to season it. Some Panko breadcrumbs are untoasted and unseasoned so just be aware of that. 

  4. Heat the vegetable oil in a large skillet over medium-high heat. Arrange no more than two pork slices or three if it is smaller in the skillet at a time, cooking until the meat is golden brown no longer pink in the center, 3 to 4 minutes on each side. When you are frying this make sure you have enough space around it so it can fry properly. I use about 1/4 cup of oil, give or take. 

  5. Each cooked schnitzel place on the kitchen paper towel to soak all the unnecessary fat/oil.
  6. Serve immediately with some lemon. It taste fantastic if you squeeze just a bit of fresh lemon. You can even add lemon with melted butter and pour over it. You would be surprised at how delicious it tastes. Leftovers place in the glass container or any that are using with fitted cover. Eat it within 5 days.



2 thoughts on “Pork Schnitzel”

  • I’m a bit confused about the sequence of the recipe for Pork Schnitzel. Also it says flour mixture what is it mixed with? 2 tablespoons doesn’t seem enough to cover 6 pieces of pork. I want to make this soon and don’t want to mess it up.
    Thank you,
    Lori🐕🐾🐾

    • Hi Lori,
      You just want to dust it so the eggs could stick better. It just depends how thick coating you prefer. Some ppl even dip into flour again after an egg dip, but I literally just dust the on both sides one time. You can’t mess it up, trust me…

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