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 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
PORK CUTLETS PARMESAN WITH TOMATO SAUCE
These are really quite easy to put together. The fresh taste of the sauce makes them so delicious. I think this is one of my best dinners. There's enough sauce for a side of pasta.
Provided by MizzNezz
Categories Pork
Time 28m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- FOR TOMATO SAUCE---------------.
- Heat oil in saucepan and add garlic.
- Cook briefly (do not brown).
- Add tomatoes and bring to a boil.
- Add rosemary, pepper flakes, salt and pepper.
- Simmer for 10 minutes.
- FOR CUTLETS------------.
- Sprinkle the cutlets with salt and pepper.
- Mix egg and water well.
- Put breadcrumbs in shallow dish.
- Dip cutlets in egg mixture--then in breadcrumbs (pat the crumbs with a flat knife to help them stick).
- Heat olive oil in nonstick 10 inch skillet.
- Cook cutlets on med.
- hi heat about 5 minutes per side until lightly browned.
- Preheat the oven to 400 degrees.
- Place cutlets in baking dish.
- Put mozzarella slices on top.
- Sprinkle with parmesean.
- Spoon sauce around the cutlets.
- Bake until piping hot and the cheese is melted (about 8 minutes).
PORK-CUTLET PARMESAN
You've enjoyed it with veal; you've loved it with chicken. It's time to meet... pork parm. The base is tenderloin, sliced into medallions and pounded thin so it cooks in a flash. A triple-dip into flour, then egg, then panko, makes a coating that stays crisp even after it cools. Top with a spoonful or two of tomato sauce and mozzarella and broil until the cheese melts.
Provided by Greg Lofts
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 1h
Number Of Ingredients 11
Steps:
- Pound pork with the flat side of a meat mallet into 1/4-inch-thick cutlets. Pat dry with paper towels; lightly season with salt and pepper. Place flour in a pie dish or a wide, shallow bowl; season with salt and pepper. Whisk eggs in a second dish. Toss breadcrumbs and oregano in a third dish; season with salt and pepper.
- Working one at a time, dredge cutlets in flour, shaking off excess, then eggs, allowing excess to drip back into dish. Press into breadcrumb mixture, flipping to fully and evenly coat. Transfer to a wire rack; let stand 10 minutes.
- Heat a scant 1/2 inch of oil in a large, heavy skillet (preferably cast iron) over medium-high. When it shimmers and a breadcrumb dropped in immediately rises to surface and sizzles, carefully add a few cutlets in a single layer (do not crowd skillet). Fry, flipping once, until golden brown all over and just cooked through, 4 to 5 minutes total.
- Transfer to a rimmed baking sheet lined with a wire rack. Let stand until drained and crisp, about 5 minutes. Meanwhile, repeat with remaining cutlets.
- Preheat broiler with a rack about 8 inches from heat element. Top cutlets evenly with Parmigiano, then tomato sauce and mozzarella. Broil just until cheese melts, 2 to 4 minutes. Top with basil and serve warm, with more tomato sauce and Parmigiano alongside.
PORK SCHNITZEL WITH QUICK PICKLES
When most people think of schnitzel, they default to veal. But pork has its merits. Pork schnitzel is not only more economical than veal, it's also richer in flavor and easier to cook (you've got a bigger margin of error when it comes to timing because pork isn't as apt to dry out). This recipe calls for panko, which are fluffy Japanese-style bread crumbs that make the coating particularly light. But any bread crumbs will work. If you don't want to make the quick pickles, serve this with a sliced up cucumber or two and/or fennel bulb with some lime wedges on the side. And if you happen to have lingonberry jam on hand, this is a great time to use it.
Provided by Melissa Clark
Categories dinner, lunch, main course
Time 30m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Prepare the pickles: Grate the zest from one of the limes and juice them both. Add zest and juice to a shallow bowl along with the remaining pickle ingredients and toss well. Let sit for at least 30 minutes and up to 3 days. Chill if letting them sit for longer than 4 hours.
- Meanwhile, prepare the pork: Mix flour with cayenne and nutmeg. Place flour mixture in one shallow dish, place eggs in a second dish, and place bread crumbs in a third dish. Season pork cutlets generously with salt and pepper.
- Heat 1/8 inch oil in a large skillet over medium-high heat. While oil heats, dip cutlets one by one into flour (shake off any excess), then into eggs (ditto) and finally into the bread crumbs, taking care not to handle pork more than necessary (hold meat by ends).
- When oil sizzles when a pinch of bread crumbs is thrown in, add as many cutlets as comfortably fit in one layer, leaving plenty of room around them. Swirl and tilt pan so oil cascades over top of cutlet in waves. When bottom is golden brown, 3 to 4 minutes, flip and brown the other side, swirling pan (swirling helps create air pockets, giving you lighter schnitzel). Transfer to a paper-towel-lined baking platter or baking tray and sprinkle with more salt. Repeat with remaining pork.
- Serve pork sprinkled with scallion and drizzled with a little of the pickle juice, accompanied by the pickles and the lingonberry jam, if you like.
Nutrition Facts : @context http, Calories 602, UnsaturatedFat 13 grams, Carbohydrate 60 grams, Fat 23 grams, Fiber 5 grams, Protein 40 grams, SaturatedFat 8 grams, Sodium 1303 milligrams, Sugar 11 grams, TransFat 0 grams
PORK SCHNITZEL
If I need a sure-fire winner dinner, it's schnitzel. My son, who never stops moving long enough to eat anything hot, will always sit still for schnitzel. It's a weeknight dinner worth sitting down at the dining table for (even though it's so good it's gone fast), lighting candles and getting cozy on a cold night. You can make it with chicken cutlets or pork loin cut into cutlets. Either way, it needs to be pounded super thin, so that you can cook it quickly and keep the inside moist and the outside super crunchy. Parmesan is not traditional in schnitzel, but I add just a bit to keep the crust super crunchy and big on flavor, since it can be so easy to underseason your breadcrumbs and end up with a bland-tasting schnitzel instead of one that crackles and sings with flavor.
Provided by Sarah Copeland
Categories main-dish
Time 1h50m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Freeze the pork loin until lightly firm at the edges, about 1 hour. Slice the pork as thin as you can (about an 1/8 inch thick) and lay each slice between 2 pieces of parchment or plastic wrap. Gently pound to create super thin cutlets, then season the pork on both sides lightly with salt and pepper.
- Combine the panko and Parmesan in a shallow bowl. Place the flour and eggs each in their own separate shallow bowls.
- Working with one piece of pork at a time, dredge in the flour, then dip in the eggs, letting the excess drip off, then coat in the panko-Parmesan mixture, shaking off any excess. Set on a parchment-lined baking sheet and repeat with the remaining pork.
- Heat 2 tablespoons of the oil in a large skillet over medium-high heat. Set a wire rack inside a second baking sheet. Cook the pork, 1 to 2 pieces at a time, until brown and cooked through, about 2 minutes per side. Transfer the cooked pork to the wire rack. Continue with the remaining pork, wiping out the skillet as needed and adding the remaining 2 tablespoons oil.
- Sprinkle the cooked pork with flaky sea salt. Serve hot, with lemon wedges for squeezing over the top.
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