This Easy Pork Schnitzel recipe is absolutely amazing and I have a feeling that you guys going to love it.
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 really enjoy them all.
With that being said, I 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 would not 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.
It is so wonderful and weird at the same time that my daughter or son loves 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.
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.
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 do not eat pork, you can make it with chicken breast or veal.
Since I know that not everyone eats pork and that is perfectly fine. There is always a respectable solution, so everyone could be happy.
So, traditionally Pork Schnitzels are cooked or pan-fried on butter, however, I always use oil. I just do not like cooking on the butter.
We love adding butter to sauces, over potatoes or similar but I do not 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.
Hey, if you try my Easy Pork Schnitzel recipe or any other from my blog, please tag me on INSTAGRAM. @sandraseasycooking using hashtag #sandraseasycooking. Thank you so much in advance!
Easy and tasty Pork Schnitzel Recipe that you may serve over pasta, rice or with potatoes.
- 6-8 Boneless Pork Loin, sub with boneless pork chop
- Salt and Ground Black Pepper
- 2 tbsp. Flour just for dusting; use more if needed (for low carb almond flour)
- 3 large eggs
- 1 1/2 cup Breadcrumbs
- 1/4-1/2 cup Oil more if needed
- Serve with Lemon slices and any side dish.
- 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.
- Whisk the eggs another bowl until well blended, pour Italian breadcrumbs or panko breadcrumbs, whatever you prefer, on the plate.
- 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 the 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.
- 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.
- Each cooked schnitzel place on the kitchen paper towel to soak all the unnecessary fat/oil.
- Serve immediately with some lemon. It tastes fantastic if you squeeze just a bit of fresh lemon. You can even add lemon with melted butter and pour it 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.
You may use chicken for this recipe if you are not consuming pork.
Use gluten-free flour/bread crumbs for the GF option.
You could make this in your air fryer.
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