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.
HASSELBACK PORK SCHNITZEL
Why should vegetables get all the Hasselback love? This is a crust-lover's version of schnitzel stuffed with panko. Every nook and cranny is cloaked in a crispy coating.
Provided by Food Network Kitchen
Categories main-dish
Time 1h40m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Sprinkle the pork with 2 tablespoons salt and 1/2 teaspoon pepper. Let sit at room temperature for 1 hour.
- Fill a heavy large pot with 4 inches of oil. Attach a deep-fry thermometer and heat to 350 degrees F.
- Cut each tenderloin in half crosswise to make 4 equal pieces. Using a sharp knife, cut slices across each tenderloin, about 1/2-inch apart going as deep as possible but without cutting all the way through.
- Put the panko, flour and eggs into 3 separate medium bowls. Working 1 piece at time, dredge each piece of pork in the flour, making sure to get flour into each slit. Shake off excess and then dip into the egg, making sure to coat the entire surface and slits. Let excess drip off and then dredge in the panko, patting down to get the panko to adhere and pushing and coating each of the slits. Repeat with the remaining pieces of pork.
- Working in 2 batches, fry the breaded pork until golden brown and crispy, 4 to 6 minutes. Transfer to a paper-towel-lined platter and let drain for 10 minutes. Serve with sauerkraut and spicy brown mustard.
BAKED PORK SCHNITZEL WITH WHITE-WINE AND LEMON SAUCE
For the most succulent schnitzel, pound the tenderloin as thin as possible without tearing it. Toasting the panko ensures a golden brown crust without frying.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 25m
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degree. Spread panko on a rimmed baking sheet. Bake until golden, 10 to 12 minutes, tossing once halfway through. Set panko aside, and increase oven temperature to 450 degrees.
- Cut pork crosswise into 4 equal pieces. Without cutting all the way through, split each piece in half horizontally, opening it like a book. One at a time, place a piece of pork inside a resealable plastic bag. Using a meat mallet or the bottom of a heavy pan, pound pork into a very thin cutlet.
- Place flour, eggs, and toasted panko in separate shallow bowls; season each with salt and pepper. Dredge pork in flour (shake off excess), dip in eggs (allowing excess to drip off), and dredge in panko, pressing to adhere; place on rimmed baking sheet. Bake, without turning, until pork is cooked through, 10 to 12 minutes, rotating sheet halfway through.
- Meanwhile, in a small saucepan, melt 1 tablespoon butter over medium. Add shallot, and cook until softened, 3 to 4 minutes. Add wine, and simmer until almost evaporated, about 4 minutes. Remove from heat; stir in lemon juice and remaining 2 tablespoons butter; season with salt and pepper. Serve pork with sauce on the side.
PORK SCHNITZEL MEDALLIONS
In this updated version of classic pork schnitzel, thin slices of pork tenderloin are coated in Dijon-mustard-infused eggs before being breaded and fried until golden.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Yield Makes 20 pieces
Number Of Ingredients 10
Steps:
- Lightly flatten each piece of pork. Beat the eggs with the mustard in a flat dish. Mix the flour with salt and pepper in another flat dish. Place the breadcrumbs in another dish. Place them all side by side.
- Working in two batches, coat each piece of pork in flour, egg, and breadcrumbs.
- For each batch add 1 tablespoon butter and 1 tablespoon oil to a hot saute pan. Cook the pork until golden and cooked through, about 2 to 3 minutes per side. Wipe out the pan and repeat the process with the second batch. Drain on a rack. Serve the medallions on a platter with wedges of lemon for garnish.
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 TENDERLOIN SCHNITZEL
Categories Pork
Number Of Ingredients 14
Steps:
- 1. In a shallow bowl, beat eggs with sour cream. In another shallow bowl, whisk flour, ginger, dill, garlic powder, onion powder, oregano,m paprika. Spread panko in third shallow bowl.
- 2. Pound each medallion of pork to 1/4 inch thick. Season pork with salt and pepper. Dredge the cutlets in a flour mix, dip in egg mixture and coat with panko.
- 3. In large skillet, heat 1/4 inch of oil. Add 1/2 of the cutlets and fry over medium high heat turning over for total of 4 minutes. Transfer to paper towels. Repeat the rest.
PORK WITH PARMESAN COATING SCHNITZEL
Lightly flavoured with lemon, oregano and parmesan, a nice blend of flavours. The secret step to these is the chilling for at least 20mins before cooking. This helps the crumbs to dry out a little resulting in a crispy finish that has stuck to the meat. I sometimes cook these in a single layer in a shallow baking dish on the lower rack of my oven, turning them once. (It's like using the baking dish as a large frying pan so that they can be cooked all at the same time.)
Provided by Jen T
Categories Pork
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Combine the first measure of breadcrumbs, oregano, parsley and parmesan in a shallow dish and mix well.
- In another shallow dish place the beaten eggs.
- In a third shallow dish put the second measure of breadcrumbs.
- Coat the schnitzels both sides with the plain breadcrumbs.
- Dip into the beaten egg and then coat with the herb and cheese breadcrumb mix.
- Lay the coated schnitzels on a flat tray or plate in a single layer and chill in the refrigerator for at least 20mins. Do not skip this step!
- Heat the oil or butter or a mix of both in a large frying pan and cook the schnitzels for 3-5 minutes on each side, until golden and cooked through.
- Serve with a fresh lemon wedge to squeeze extra juice over if desired.
- *Note -- Prep time includes chilling time.
Nutrition Facts : Calories 184.8, Fat 5.1, SaturatedFat 1.6, Cholesterol 108, Sodium 321.3, Carbohydrate 26.3, Fiber 2.3, Sugar 2.3, Protein 8.8
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
More about "pork tenderloin schnitzel food"
PORK SCHNITZEL RECIPE - TODAY'S DELIGHT
From todaysdelight.com
CLASSIC PORK SCHNITZEL - SEASONS AND SUPPERS
From seasonsandsuppers.ca
10 BEST SIDE DISHES FOR PORK TENDERLOIN | ALLRECIPES
From allrecipes.com
CRISPY PORK SCHNITZEL - SIMPLY DELICIOUS
From simply-delicious-food.com
KETO PORK SCHNITZEL RECIPE - BEST LOW-CARB, CRISPY …
From myketokitchen.com
CRISPY PORK TENDERLOIN SCHNITZEL | DULA NOTES
From dulanotes.com
PORK SCHNITZEL - FOODTASTIC MOM
From foodtasticmom.com
PORK SCHNITZEL RECIPE - NATASHASKITCHEN.COM
From natashaskitchen.com
DEEP SOUTH DISH: PORK SCHNITZEL
From deepsouthdish.com
10 BEST PORK TENDERLOIN SCHNITZEL RECIPES | YUMMLY
From yummly.com
PORK SCHNITZEL SANDWICH WITH GARLICKY MAYO - RACHAEL RAY SHOW
From rachaelrayshow.com
BEST PORK SCHNITZEL RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
AUTHENTIC GERMAN SCHNITZEL (SCHWEINESCHNITZEL) - THE DARING …
From daringgourmet.com
PANKO-CRUSTED PORK SCHNITZEL - RELISH
From relish.com
PORK SCHNITZEL WITH PLUM, PARSLEY AND RADICCHIO SALAD - FOOD & WINE
From foodandwine.com
PORK SCHNITZEL MEDALLIONS WITH APPLE ENDIVE SALAD RECIPES
From recipes.servegame.org
PORK TENDERLOIN SANDWICHES - AMANDA'S COOKIN' - SANDWICH …
From amandascookin.com
PORK SCHNITZEL & MUSHROOM GRAVY (JäGERSCHNITZEL) - THE SEASONED …
From theseasonedmom.com
GERMAN PORK SCHNITZEL RECIPE - THE WANDERLUST KITCHEN
From thewanderlustkitchen.com
BREADED PORK TENDERLOIN SANDWICH RECIPES
From recipes.servegame.org
EASY PORK SCHNITZEL RECIPE | THE RECIPE CRITIC
From therecipecritic.com
OUR BEST SCHNITZEL RECIPES | FOOD & WINE
From foodandwine.com
PORK TENDERLOIN SCHNITZEL - DOWNTOWN BISTRO & GRILL
From downtownbistro.ca
SCHNITZEL RECIPE PORK MARTHA STEWART BEST RECIPES
From findrecipes.info
FIGLMüLLER SCHNITZEL RECIPE » WITH PORK TENDERLOIN | FIGLMüLLER
From figlmueller.at
EASY PORK SCHNITZEL - FOOD & WINE CHICKIE INSIDER
From foodandwinechickie.com
PORK SCHNITZEL - JO COOKS
From jocooks.com
PORK SCHNITZEL WITH CREAMY MUSHROOM SAUCE | SUPERGOLDEN BAKES
From supergoldenbakes.com
PORK SCHNITZEL RECIPE - HOW TO FRY PERFECTLY - DESSERT FOR TWO
From dessertfortwo.com
PORK SCHNITZEL | NZ PORK
From pork.co.nz
10 BEST PORK TENDERLOIN SCHNITZEL RECIPES | YUMMLY
From yummly.com
BEST PORK SCHNITZEL RECIPE - HOW TO MAKE PORK SCHNITZEL
From delish.com
PORK SCHNITZEL | MRFOOD.COM
From mrfood.com
CHEF JOHN'S BEST PORK TENDERLOIN RECIPES | ALLRECIPES
From allrecipes.com
WHAT IS PORK SCHNITZEL - THERESCIPES.INFO
From therecipes.info
PORK SCHNITZEL RECIPE - EASY GERMAN TRADITIONAL DISH - THE FOODIE …
From thefoodieaffair.com
PORK SCHNITZEL WITH TRADITIONAL POTATO AND MAYONNAISE SALAD
From cookwewill.com
PORK SCHNITZEL - CULINARY HILL
From culinaryhill.com
PORK SCHNITZEL (SCHWEINESCHNITZEL) - PUDGE FACTOR
From pudgefactor.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Related Search