CLASSIC PORK SCHNITZEL
Classic Pork Schnitzel is perfect comfort food and so easy to make at home!
Provided by Jennifer
Categories Main Course
Time 1h35m
Number Of Ingredients 9
Steps:
- Trim the pork of any fat along the edge and using the tip of a knife, cut about three 1/4-inch slits along the edge where you trimmed the fat. Pound each piece of pork with a meat pounder/hammer until it is VERY thin - almost, but not quite to the point that it will tear and fall apart. Using the tip of a sharp knife, cut small nicks every 2-inches around the outside edge. Set aside.
- Set up a breading station with 3 shallow plates (large enough to lay a piece of your pork flat). Add the flour to the first plate, spreading it into an even layer. Season with some salt and freshly ground pepper. On the second plate, use a fork to whisk together the eggs and water. Scatter the breadcrumbs on the 3rd plate and add the seasoning salt. Stir to mix in well. To bread your pork: first press the pork into the flour, flouring both sides and shaking off any excess. Next lay the floured pork into the egg mixture and swirl it around a bit. Flip over and do the same on the other side. Lift and let excess egg drip off back onto the plate. Finally, lay the pork onto the plate with the breadcrumbs. Use your fingers or a spoon to move some of the breadcrumbs onto the top of the pork. Press down gently so that the underside gets nicely coated in crumbs, then flip over and press down again. Make sure you have an even layer of crumbs covering the entire piece of pork on both sides. If there are bare spots, sprinkle breadcrumbs over that area and press down onto the meat with the palm of your hand.
- Place the breaded pork onto a cooking rack set on top of a baking sheet. Repeat with each piece of pork, placing onto the cooling rack without overlapping at all. Place the baking sheet/cooling rack with the breaded pork into the fridge, UNCOVERED, for one hour.
- When it has been almost an hour, start heating your oil. Add oil to a heavy-bottomed, high-sided skillet to about 1/4-inch (or about 1/2 the height of your breaded pork). Heat oil over medium-high heat until hot. Test by taking a few crumbs from the pork and dropping them into the oil. They should immediately sizzle and quickly float to the top.
- Add 1-2 pieces of pork to the hot oil. Don't crowd the pan or overlap them. The schnitzel should lay flat and have a nice bit of space between. Allow to cook for about a minute, then use tongs to regularly check the progress of browning on the underside. You may need to adjust your heat down if they seem to be browning too quickly or up a notch if they aren't browning quickly enough. It should take about 3 minutes per side with the right temperature of oil and the proper thinness of the schnitzel. Once the underside is a deep golden brown, flip and brown the other side. Remove to a cooling rack with a piece of paper towel under it to catch drops (not directly under the meat, under the cooling rack). Repeat with remaining pork pieces. *If making lots and you want to keep them warm, place on a baking sheet in a 200F oven to keep warm and crispy.
- Serve with lemon slices or try lingonberry jam (my favourite!).
Nutrition Facts : Calories 382.27 kcal, Carbohydrate 35.45 g, Protein 38.6 g, Fat 8.27 g, SaturatedFat 2.65 g, Cholesterol 143.4 mg, Sodium 621.35 mg, Fiber 2.24 g, Sugar 2.38 g, ServingSize 1 serving
PORK SCHNITZEL RECIPE
The pork chops are pounded into thin, tender cutlets which are breaded and sautéed, resulting in a crispy crust and juicy center. Definitely serve with lemon wedges.
Provided by Natasha Kravchuk
Categories Easy
Time 35m
Number Of Ingredients 9
Steps:
- Line a cutting board with plastic wrap, place cutlets in a single layer on cutting board and cover with plastic wrap (this prevents splatter). Pound cutlets with a meat mallet or the back of a heavy saucepan, until 1/4" to 1/8" thick.
- Set up three bowls. In the first combine 1/3 cup flour, 1 Tbsp garlic salt, 1/2 tsp paprika and 1/2 tsp pepper. In the second, use a fork to beat 3 eggs. In the third bowl, add 2 cups panko crumbs.
- Dredge both sides of each pounded cutlet in flour then dip in beaten egg letting excess egg drip back into the bowl before breading in panko crumbs. It helps to use a fork for the dipping process to keep your hands clean. Repeat with remaining cutlets.
- Once all cutlets are breaded, heat a large non-stick pan over medium heat and add enough oil to cover the bottom of the pan. Once oil is hot, add breaded cutlets a few at a time and sauté 3-4 min per side or until cooked through. Reduce heat if browning too quickly. Remove to paper towel lined plate. Cut into one to check doneness - juices should run clear. Serve with lemon wedges, or ranch for children.
PORK SCHNITZEL
Mom's Pork Schnitzel with an easy mushroom gravy is a perfect 30-minute weeknight dinner!
Provided by Blair Lonergan
Categories Dinner
Time 30m
Number Of Ingredients 12
Steps:
- Place flour in a shallow dish, eggs in a second shallow dish, and Panko breadcrumbs in a third shallow dish.
- Season the pork with salt and pepper on both sides.
- Working with one piece of pork at a time, dredge the meat in the flour, shaking off any excess. Dip in the eggs, shaking again to remove any excess egg. Finally, coat in breadcrumbs. Repeat with remaining pork.
- Heat oil in a skillet over medium-high heat. Working in batches so that you don't overcrowd the pan, fry the breaded pork in the skillet until browned and no longer pink, about 3 minutes per side. If the breading is browning too quickly, or if the skillet starts to smoke, reduce the heat. Remove browned pork to a paper towel-lined plate. While it's still warm, season the pork with additional salt and pepper, to taste.
- Wipe out the skillet. Melt butter in the pan over medium heat. Add the mushrooms to the pan and cook until soft, about 5-7 minutes.
- In a small bowl, whisk together the gravy mix, cold water and wine. Add the gravy mixture to the skillet with the mushrooms; bring to a boil over medium heat. Reduce the heat and cook, stirring constantly, for one more minute. Remove from the heat; whisk in the sour cream.
- Serve the pork with mushroom gravy, fresh parsley and lemon wedges.
Nutrition Facts : ServingSize 1 /4 of the recipe, Calories 541 kcal, Carbohydrate 28 g, Protein 33 g, Fat 33 g, SaturatedFat 19 g, TransFat 1 g, Cholesterol 176 mg, Sodium 565 mg, Fiber 2 g, Sugar 4 g, UnsaturatedFat 10 g
PORK SCHNITZEL
Steps:
- Begin by placing each chop between 2 sheets of plastic wrap and gently pounding them out with the flat side of a meat tenderizer until they are an even 1/4-inch thick.
- Put the flour in a shallow dish and season with salt and pepper. Whisk the eggs and milk in another shallow dish and season with salt and pepper. Put the bread crumbs in a third dish and again season with salt and pepper. Lightly dredge each piece of pork in flour, then in the egg and finally into the bread crumbs, pressing the bread crumbs onto the pork gently so they have a nice even coating.
- Lay the breaded pork cutlets in a single layer on a plate lined with parchment and refrigerate, uncovered, for 10 to 12 minutes to allow the coating to dry out a little and adhere to the pork.
- Heat oil and butter in large nonstick skillet over medium-high heat. Add the thyme sprig and let it fry for about 1 minute to infuse the oil. Remove the thyme sprig and reserve. Gently lay the cutlets into the pan and cook until golden brown and crispy, about 3 minutes per side. Remove to paper towels to drain. Season with salt and transfer to a serving platter while still hot. Garnish with lemon wedges and the fried thyme sprig before serving.
PORK SCHNITZEL SANDWICH
Provided by Ree Drummond : Food Network
Time 16m
Yield 4 sandwiches
Number Of Ingredients 25
Steps:
- For the schnitzel: Add the flour to a shallow dish and season with the seasoning salt and a pinch of salt and pepper. Whisk together the milk and eggs in a separate shallow dish. Add the breadcrumbs and parsley to a third shallow dish.
- Heat the olive oil and butter in a large cast-iron skillet over medium-high heat.
- Season the pork chops with salt and pepper. Bread the pork by coating the chops lightly in the seasoned flour, then dipping them in the egg mixture. Next, coat the chops in the breadcrumbs. You can use your fingertips to really press the breadcrumbs onto the pork, which will help the breading stay on while frying.
- Carefully lay the pork chops in the skillet, cooking until golden and cooked through, 2 to 3 minutes per side. Transfer to a paper towel-lined plate to drain slightly and squeeze over the lemon.
- For the cabbage. Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the red onion and fennel and mustard seeds and cook, stirring frequently, 2 to 3 minutes, being careful as the seeds might pop slightly during cooking. Add the cabbage, apple cider, vinegar and honey and cook until the cabbage is softened and the liquid is reduced slightly, 4 to 5 minutes.
- For the sandwiches: Spread a heaping teaspoon each of mayo and mustard on both halves of each roll. Top the bottom half of each roll with 2 lettuce leaves, then top with a piece of schnitzel and some warm cabbage. Shingle over some slices of apple, then top with the other half of the roll. Serve with salt and vinegar potato chips.
SMOTHERED PORK CHOPS
For a satisfying supper, try Tyler Florence's Smothered Pork Chops from Food Network � a creamy buttermilk gravy takes this recipe to the next level.
Provided by Tyler Florence
Categories main-dish
Time 31m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Put the flour in a shallow platter and add the onion powder, garlic powder, cayenne, salt, and pepper; mix with a fork to distribute evenly. Pat the pork chops dry with paper towels to remove any moisture and then dredge them in the seasoned flour; shaking off the excess.
- Heat a large saute pan or cast iron skillet over medium heat and coat with the oil. When the oil is nice and hot, lay the pork chops in the pan in a single layer and fry for 3 minutes on each side until golden brown. Remove the pork chops from the pan and add a little sprinkle of seasoned flour to the pan drippings. Mix the flour into the fat to dissolve and then pour in the chicken broth in. Let the liquid cook down for 5 minutes to reduce and thicken slightly. Stir in the buttermilk to make a creamy gravy and return the pork chops to the pan, covering them with the sauce. Simmer for 5 minutes until the pork is cooked through. Season with salt and pepper and garnish with chopped parsley before serving.
PORK SCHNITZEL WITH SAUCE
Whenever I serve this pork schnitzel, people always ask for the recipe. German-style schnitzel is usually made with veal. I substituted pork to save money without sacrificing flavor. -Diane Katzmark, Metamora, Michigan
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 2 servings.
Number Of Ingredients 16
Steps:
- Flatten meat to 1/2-in. thickness. In a shallow dish, combine the flour, seasoned salt and pepper. In another shallow bowl, combine egg and milk. Place bread crumbs and paprika in a third shallow dish. Coat meat with flour; dip in egg mixture, then coat with crumb mixture. Let stand for 5 minutes., In a large skillet, cook pork in oil for 2 minutes on each side or until browned. Remove and keep warm. , In the same skillet, stir in 1/3 cup broth, scraping browned bits. In a bowl, combine flour and remaining broth until smooth. Stir into skillet. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Reduce heat; stir in the sour cream, dill, salt and pepper; heat through. Serve with cutlets. If desired, garnish with dill.
Nutrition Facts :
HOMEMADE BUTTERMILK RANCH DRESSING
Traditional homemade buttermilk ranch dressing.
Provided by Laura Aigner
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Ranch Dressing Recipes
Time 30m
Yield 16
Number Of Ingredients 8
Steps:
- Whisk mayonnaise and buttermilk in a medium mixing bowl until smooth. Add parsley, garlic powder, salt, onion powder, dill, and pepper; whisk until blended together. Place in the refrigerator until flavors have melded, about 20 minutes.
Nutrition Facts : Calories 105.9 calories, Carbohydrate 1.4 g, Cholesterol 5.8 mg, Fat 11.1 g, Protein 0.7 g, SaturatedFat 1.7 g, Sodium 240 mg, Sugar 1 g
PORK SCHNITZEL WITH DIPPING SAUCE
A pan-fried, moist, and tender pork cutlet that will melt in your mouth. Serve with a wedge of lemon and the accompanied dipping sauce and you're in German Heaven!
Provided by EPRUETZ
Categories Main Dish Recipes Pork Pork Chop Recipes Pan Fried
Time 40m
Yield 4
Number Of Ingredients 13
Steps:
- Place the pork chops between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the pork with the smooth side of a meat mallet to a thickness of 1/8-inch. Trim any fat from the edges, and make a few small slits along the edge to prevent the pork from curling during cooking.
- Combine the flour, 1 teaspoon salt, and pepper in a bowl. Whisk the egg and milk together in another bowl until well blended, then mix the panko bread crumbs and paprika together in a third bowl. Dredge the pork chops in the flour mixture one at a time, then dip them into the egg mixture followed by the panko mixture.
- 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. Place the pork chops in a warm oven to keep warm.
- Pour the chicken stock into the skillet used to cook the pork. Reduce the heat to low, and scrape up any brown bits in the bottom of the pan. As the stock simmers, mix the dill, 1/2 teaspoon salt, and sour cream together in a bowl. Whisk about 1/4 cup of the hot stock into the sour cream mixture, then pour it back into the skillet. Heat until warm and thick, about 5 minutes. Serve with the pork chops.
Nutrition Facts : Calories 398.4 calories, Carbohydrate 22.3 g, Cholesterol 97.8 mg, Fat 27.1 g, Fiber 0.5 g, Protein 20.9 g, SaturatedFat 8.4 g, Sodium 1164.1 mg, Sugar 0.7 g
PORK SCHNITZEL WITH BUTTERMILK RANCH SAUCE
Make and share this Pork Schnitzel With Buttermilk Ranch Sauce recipe from Food.com.
Provided by DailyInspiration
Categories Lunch/Snacks
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Combine sour cream, dill, buttermilk, 1/8 teaspoons salt, and 1/4 teaspoons pepper in a bowl; set aside.
- Combine milk and egg in a dish; stir with a whisk. Combine breadcrumbs, parsley, garlic powder, and remaining 1/2 teaspoons pepper in another dish. Dip pork in milk mixture; sprinkle with remaining 1/2 teaspoons salt. Dredge pork in breadcrumb mixture.
- Heat a large nonstick skillet over medium-high heat. Add 1 tablespoons oil to pan; swirl to coat. Place 2 pork chops in pan. Cook 3 minutes on each side or until done. Repeat procedure with remaining 1 tablespoons oil and remaining 2 pork chops. Serve with sauce.
PORK SCHNITZEL WITH DILL SAUCE
Schnitzel is one of my husband's favorites because it reminds him of his German roots. An appealing dish for guests, it's ready in a jiffy. Pop it on buns for a fun handheld option. -Joyce Folker, Paraowan, Utah
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- In a shallow bowl, mix flour, seasoned salt and pepper. In a second shallow bowl, whisk eggs and milk until blended. In a third bowl, mix bread crumbs and paprika., Pound pork cutlets with a meat mallet to 1/4-in. thickness. Dip cutlets in flour mixture to coat both sides; shake off excess. Dip in egg mixture, then in crumb mixture, patting to help coating adhere., In a large skillet, heat oil over medium heat. Add pork in batches; cook 2-3 minutes on each side or until golden brown. Remove to a serving plate; keep warm. Wipe skillet clean if necessary., In a small bowl, whisk flour and broth until smooth; add to same skillet. Bring to a boil, stirring constantly; cook and stir 2 minutes or until thickened., Reduce heat to low. Stir in sour cream and dill; heat through (do not boil). Serve with pork.
Nutrition Facts : Calories 451 calories, Fat 24g fat (8g saturated fat), Cholesterol 115mg cholesterol, Sodium 739mg sodium, Carbohydrate 23g carbohydrate (3g sugars, Fiber 1g fiber), Protein 31g protein.
CHEF JOHN'S SMOTHERED PORK CHOPS
You know that when a recipe has 'smothered' in the name, it's going to be easy. It's a beautiful combination of dark, rich onion gravy covering pan-fried pork chops. Serve over hot cooked rice.
Provided by Chef John
Categories Main Dish Recipes Pork Pork Chop Recipes
Time 1h10m
Yield 4
Number Of Ingredients 11
Steps:
- Sprinkle pork chops with poultry seasoning, salt, and black pepper on both sides. Heat vegetable oil in a large skillet over medium-high heat; brown pork chops well on both sides, about 5 minutes per side. Transfer to a plate.
- Discard excess grease from pan and melt butter in the same skillet. Reduce heat to medium and stir onion in the hot skillet with a pinch of salt until onion is very browned and caramelized, about 15 minutes. Stir in garlic and cook for 1 minute; stir in flour and cook for 2 minutes.
- Pour chicken broth into skillet and stir, dissolving browned bits of food in the bottom of the skillet. Pour juices that have accumulated on plate containing pork chops into the sauce. Mix in buttermilk until smooth. Add water. Bring sauce to a simmer, reduce heat to low, and cook until onions begin to break down and sauce is thickened, 15 to 20 minutes.
- Place pork chops into sauce, spooning sauce over meat to coat. Turn heat to low and simmer until chops are tender and cooked through, about 10 minutes. Adjust levels of salt and pepper and serve chops with gravy on top.
Nutrition Facts : Calories 369.8 calories, Carbohydrate 7.7 g, Cholesterol 80.3 mg, Fat 24.8 g, Fiber 0.8 g, Protein 27.8 g, SaturatedFat 8.8 g, Sodium 78.6 mg, Sugar 2.4 g
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