EASY PORK SCHNITZEL RECIPE
Pork Schnitzels are breaded and fried to perfection for an easy and delicious meal the whole family will love.
Provided by Natasha Bull
Categories Dinner Main Course
Time 35m
Number Of Ingredients 8
Steps:
- Prepare 3 shallow bowls (or a bowl for the egg and one plate each for the flour and panko).
- Place the pork chops between two sheets of plastic wrap and pound them until they're 1/4" thick (or even thinner) using the flat side of a meat mallet. Season them generously with salt & pepper.
- Add 2 tablespoons of olive oil and 1 tablespoon of butter to a large skillet. The pan should be well coated, so add more oil if needed. Let the pan heat up for a few minutes over medium-high heat. You will be doing two batches, so for the second batch add at least one more tablespoon of olive oil to the pan and the remaining tablespoon of butter.
- Coat the pork chops in flour, followed by the egg (let excess drip off), and finally the panko breadcrumbs (you may need to gently pat it down to make them stick).
- Fry two schnitzels at a time for about 3 minutes/side. Easily flip them using cooking tongs. If the pan starts to smoke, turn the heat down a bit. Repeat with the next batch (add remaining oil and butter).
- Serve immediately with lemon wedges.
Nutrition Facts : Calories 475 kcal, Carbohydrate 19 g, Protein 35 g, Fat 28 g, SaturatedFat 9 g, Cholesterol 187 mg, Sodium 256 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
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
Provided by Wanna Make This?
Categories main-dish
Time 30m
Yield 2 servings
Number Of Ingredients 15
Steps:
- For the bacon slaw: Put the bacon in a small skillet and cook over medium-low heat until browned and crisp, 8 to 10 minutes. Once the bacon has cooked, carefully pour off and discard all but about 1 tablespoon of the fat, then add the caraway seeds and cook, stirring, 30 seconds. Let cool, then transfer the bacon, caraway seeds and bacon fat to a bowl and add the cabbage and sauerkraut. Toss and season with salt and pepper.
- Meanwhile, for the schnitzel: Place a pork chop between two pieces of plastic (preferably from a resealable plastic bag). Use a meat mallet to pound the pork to an even thickness of about 1/4 inch to 1/2 inch. Repeat with the other pork chop.
- Put the flour in a wide, shallow bowl and whisk in the marjoram, paprika, nutmeg, caraway, 1 teaspoon salt and a few grinds of pepper.
- Whisk the egg with 1 tablespoon water in another shallow bowl. Put the panko in third shallow bowl.
- Dredge one piece of pork in the seasoned flour, then shake off the excess. Dip it in the egg to coat and let the excess drip back into the bowl. Place it in the panko and turn it to coat, lightly pressing so that the crumbs adhere. Place it on a plate and repeat with the other piece of pork.
- Add about 1/8 inch of oil to a large skillet and heat it over medium-high heat until it shimmers. Add the pork and cook, turning once, until the chops are golden brown on both sides and just cooked through, 2 to 2 1/2 minutes per side. Transfer the schnitzel to a wire cooling rack set over a paper towel-lined baking sheet to drain briefly. Sprinkle with a little salt and pepper.
- Serve the schnitzel with the bacon slaw on the side.
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 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 :
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
Children love anything breadcrumbed and simple schnitzels won't disappoint
Provided by Emma Lewis
Categories Dinner, Main course
Time 30m
Number Of Ingredients 5
Steps:
- Tip the sage leaves and breadcrumbs onto a plate, then mix together with a little seasoning. Pour the eggs onto another plate. Pat the pork dry, then coat each chop in the egg mixture, letting any excess drip away. Then dip in the breadcrumbs until well covered. Cook or wrap in cling film or freezer bags and freeze.
- To cook, defrost completely if frozen. Place the chops on a lightly greased baking sheet and brush with a little of the butter. Cook under a medium grill for 7-10 mins until browned. Then turn over, brush with more butter and cook for a further 7 mins until crisp, browned all over and cooked through. Serve with green beans, fresh peas and some mashed potato mixed with grated cheddar.
Nutrition Facts : Calories 324 calories, Fat 14 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 36 grams protein, Sodium 0.56 milligram of sodium
PERFECT PORK SCHNITZEL
When my family lived in Germany I loved all the different schnitzels (rahm schnitzel, jaeger schnitzel, etc.). This recipe was printed in a Publix ad. I tried it and it tastes very similar to the basic schnitzel we ate in Germany. It's good by itself, but is fantastic topped with a cream sauce or mushroom sauce. The recipe directions say to cook two at a time, but I was able to cook all four at one time by using my big electric skillet rather than using a saute pan.
Provided by mailbelle
Categories Pork
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Place flour in shallow bowl; bread crumbs in second bowl. Beat eggs gently in third bowl until blended.
- Preheat large sauté pan on medium-high 2-3 minutes. Season both sides of pork with salt and pepper. Dip pork in flour (coating both sides) then dip into egg mixture (allowing excess to drip off). Finally dip into bread crumbs.
- Place 2 tablespoons of the oil in pan; swirl to coat. Place 2 pork steaks in pan; cook 4-5 minutes on each side or until internal temperature is 160°F (for medium). Use a meat thermometer to accurately ensure doneness.
- Remove pork steaks from pan; cover to keep warm. Repeat steps with remaining 2 tablespoons oil and 2 pork steaks. Serve.
Nutrition Facts : Calories 381.2, Fat 18.2, SaturatedFat 2.1, Cholesterol 105.8, Sodium 1105.4, Carbohydrate 43.6, Fiber 2.1, Sugar 1.9, Protein 10
PORK CHOPS STUFFED WITH SMOKED GOUDA AND BACON
Easy and elegant enough for the in-laws. Be sure, when filling the chops, not to stuff it too full, or the meat will be done cooking before the cheese has had a chance to melt.
Provided by DARLA
Categories Main Dish Recipes Pork Pork Chop Recipes Stuffed
Time 35m
Yield 2
Number Of Ingredients 8
Steps:
- Preheat an outdoor grill for medium heat.
- In a small bowl, combine the cheese, bacon, parsley, and 1/8 teaspoon black pepper.
- Lay the chop flat on cutting board, and with a sharp knife held parallel to the board, cut a pocket into the pork, going all the way to the bone, but leaving the sides intact. Stuff cheese mixture into pocket, and close with a wooden toothpick. Brush meat with oil, and season with salt and more black pepper.
- Lightly oil the grill grate. Grill over medium heat for 5 to 8 minutes on each side, or until pork is done. Careful not to overcook!
Nutrition Facts : Calories 394.2 calories, Carbohydrate 1.5 g, Cholesterol 120.5 mg, Fat 25.9 g, Fiber 0.3 g, Protein 36.9 g, SaturatedFat 10.7 g, Sodium 1001 mg, Sugar 0.7 g
PORK CHOPS WITH CARAMELIZED ONIONS AND SMOKED GOUDA
Categories Onion Bake Kid-Friendly Gouda Pork Chop Winter Bon Appétit Small Plates
Yield Serves 8
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F. Heat 3 tablespoons oil in heavy large skillet over high heat. Season pork with salt and pepper. Dredge in 1 cup flour; shake off excess. Working in batches, add pork to skillet and sauté until brown, about 3 minutes per side. Arrange pork in single layer in 15x10x2-inch glass baking dish. Sprinkle 1 teaspoon paprika over pork.
- Discard contents of skillet; wipe clean. Add 3 tablespoons oil; heat over medium-high heat. Add onions; sprinkle with sugar and sauté until well browned, stirring often, about 20 minutes. Add garlic; sauté 1 minute. Add 1 tablespoon paprika. Place onions over pork. Pour enough broth over so that chops are almost covered. Cover with foil. Bake until pork is tender, about 45 minutes. (Can be made 1 day ahead. Uncover; cool slightly. Cover; chill. Rewarm covered pork in 350°F. oven, about 20 minutes.)
- Reduce oven temperature to 200°F. Using tongs, transfer pork to large bowl, leaving onion mixture in baking dish. Pour contents of baking dish into strainer set over medium bowl. Return onion mixture to same baking dish, spreading evenly (reserve cooking liquid). Arrange pork atop onions; sprinkle cheese. Cover dish with foil; set in oven to keep warm.
- Melt butter in heavy large saucepan over medium heat. Add 5 tablespoons flour. Cook, until mixture just begins to color, whisking often (mixture will be dry and crumbly), about 4 minutes. Gradually whisk in reserved cooking liquid. Bring sauce to boil, whisking constantly. Boil until thickened, whisking often, about 5 minutes. Season with salt and pepper.
- Transfer pork and onions to plates. Spoon sauce around pork and serve.
PORK SCHNITZEL WITH SMOKED GOUDA SAUCE
Steps:
- Pork Schnitzel Using a meat mallet (or the back of a small pan) pound out the pork until it's ¼" thick. Season well with salt and pepper. Combine breadcrumbs and basil; set aside. Whisk together egg and buttermilk; set aside. Dredge cutlets in flour, then buttermilk mixture and finally breadcrumbs. Place in single layer in refrigerator for 30 min to allow breading to stick and dry. Heat oil in large, heavy skillet over med heat and fry cutlets on each side until golden brown (approx. 2-3 min per side). If necessary, finish in 350° oven for 5-8 min until internal temp reaches 145° (pork will be slightly pink in center). Smoked Gouda Sauce Heat butter over med heat, add garlic, and cook 1 min until fragrant. Whisk in flour and cook briefly, 1 min more. Add cream and reduce until thickened, 4-5 min, stirring constantly. Whisk in Gouda, season with salt to taste. Serve immediately.
GRILLED MAPLE CHIPOTLE PORK CHOPS ON SMOKED GOUDA GRITS
From Southern Living. The sweetness of the pork and the salty of the gouda grits make this a perfect combination.
Provided by LMillerRN
Categories Pork
Time 45m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Whisk together first 4 ingredients, and set aside.
- Sprinkle pork chops evenly with salt and pepper.
- Grill, covered with grill lid, over medium-high heat (350° to 400°) 20 minutes or until a meat thermometer inserted into thickest portion registers 155°, turning once. Baste with half of barbecue sauce mixture the last 5 minutes of cooking or when meat thermometer registers 145°.
- Spoon Smoked Gouda Grits evenly onto 6 serving plates; top each with a pork chop, and drizzle evenly with remaining barbecue sauce mixture.
- Gouda Grits:.
- Bring first 4 ingredients to a boil in a medium saucepan; gradually whisk in grits. Cover, reduce heat, and simmer, stirring occasionally, 5 minutes or until thickened. Add cheese and butter, stirring until melted.
PORK CHOPS WITH CARAMELIZED ONIONS AND SMOKED GOUDA
Pork chops served over caramelized onions with a rich sauce sprinkled with smoked gouda. From Bon Appetit.
Provided by lazyme
Categories Pork
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350ºF. Heat 3 tablespoons oil in heavy large skillet over high heat. Season pork with salt and pepper. Dredge in 1 cup flour; shake off excess. Working in batches, add pork to skillets and saute until brown, about 3 minutes per side. Arrange pork in single layer in 15x10x2-inch glass baking dish. Sprinkle 1 teaspoon paprika over pork.
- Discard contents of skillet; wipe clean. Add 3 tablespoons oil; heat over medium-high heat. Add onions; sprinkle with sugar and saute until well browned, stirring often, about 20 minutes. Add garlic; saute 1 minute. Add 1 tablespoon paprika. Place onions over pork. Pour enough broth over so that chops are almost covered. Cover with foil. Bake until pork is tender, about 45 minutes.
- (Can be made 1 day ahead. Uncover; cool slightly. Cover; chill. Rewarm covered pork in 350ºF oven, about 20 minutes).
- Reduce oven temperature to 200ºF. Using tongs, transfer pork to large bowl, leaving onion mixture in baking dish. Pour contents of baking dish into strainer set over medium bowl. Return onion mixture to same baking dish, spreading evenly (reserve cooking liquid). Arrange pork atop onions; sprinkle with cheese. Cover dish with foil; set in oven to keep warm.
- Melt butter in heavy large saucepan over medium heat. Add 5 tablespoons flour. Cook until mixture just begins to color, whisking often (mixture will be dry and crumbly), about 4 minutes. Gradually whisk in reserved cooking liquid. Bring sauce to boil, whisking constantly. Boil until thickened, whisking often, about 5 minutes. Season with salt and pepper.
- Transfer pork and onions to plates. Spoon sauce around pork and serve.
Nutrition Facts : Calories 742.7, Fat 47.2, SaturatedFat 16.1, Cholesterol 177, Sodium 544.3, Carbohydrate 24.9, Fiber 2, Sugar 4.2, Protein 52.7
PORK SCHNITZEL MIT SMOKED GOUDA SAUCE
'Enjoy the best of two countries in one meal! A traditional Austrian dish, schnitzel makes a mouthwatering meal when served with a creamy sauce flavored with Gouda, a cows' milk cheese named after the city of Gouda in the Netherlands.'. Local recipe. Serving suggestion from original recipe introduction: 'This feel-good comfort food begs for fresh, sauteed vegetables and seared apples tossed with onions, butter and thyme.' What I served: mashed potatoes with green onions, little bit of plain yogurt, salt; and a medley of steamed carrots (standard, yellow, indigo) and fresh green beans. The oil was reduced from 1 1/2 cups to 1/2 cup. I cooked the chops for 5 minutes each side in 1/4" of oil on medium heat.
Provided by COOKGIRl
Categories Pork
Time 53m
Yield 4 pork chops
Number Of Ingredients 15
Steps:
- Pork Schnitzel: Using a meat mallet (or the back of a small pan) pound out the pork until it is 1/4" thick. Season well with salt and pepper.
- Combine breadcrumbs and basil; set aside.
- Whisk together egg and buttermilk; set aside.
- Dredge cutlets in flour, then buttermilk mixture and finally breadcrumbs. Place in single layer in a shallow dish, cover and refrigerate for 30 minutes to allow breading to stick and dry.
- Heat oil in large, heavy skillet over medium heat and fry cutlets on each side until golden brown, about 4-5 minutes each side. If necessary, finish in 350° oven for 5-8 min until internal temp reaches 145°. I accidentally purchased bone-in pork chops and finished the chops in the oven.
- Smoked Gouda Sauce: Heat butter over medium heat, add garlic, and cook 1 minute until fragrant.
- Whisk in flour and cook briefly, 1 minute more.
- Add cream and reduce until thickened, about 5 minutes, whisking constantly. Reduce heat to medium-low if necessary to avoid burning the sauce. Whisk in Gouda, season with salt to taste.
- Plate pork chops, garnish with black pepper and fresh basil ribbons and serve with the sauce immediately. I drizzled some sauce on the chops and placed the rest in a gravy boat.
Nutrition Facts : Calories 1062.6, Fat 75.8, SaturatedFat 31.2, Cholesterol 232.9, Sodium 1552.3, Carbohydrate 64.6, Fiber 3.3, Sugar 6.8, Protein 31.1
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