Schnitzel Recipe – The Cookie Rookie®

There’s nothing I really like greater than a crispy, crunchy cutlet, and this schnitzel recipe yields the crispiest cutlets I’ve ever tasted. I really like how easy pork schnitzel is to make with simply 5 components. It solely takes half-hour from begin to end, and shallow-frying the schnitzel is a lot much less messy than utilizing a deep fryer. Generally, the only technique actually is one of the best!

cut pork schnitzel on a plate with a fork and knife.Schnitzel Recipe – The Cookie Rookie®

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Once I got down to create a schnitzel recipe, I realized loads about completely different sorts of schnitzels made in several areas of the world. Schnitzel usually refers to any breaded and fried cutlet, whereas Wiener schnitzel particularly makes use of veal and is a conventional Austrian dish. Each are ready equally however with completely different meats. This recipe is so easy and I’ve discovered the method additionally works with beef and hen. I really like how versatile this recipe is!

What’s in This Schnitzel Recipe?

  • Pork Chops: We’re going to be pounding these pork chops skinny to make cutlets, so I extremely advocate boneless chops.
  • Flour: All-purpose flour helps the eggs follow the pork.
  • Eggs: Assist the breadcrumbs follow the pork.
  • Breadcrumbs: Create a crispy crust on the chops. I like to make use of high quality breadcrumbs for an evenly-textured coating.
  • Oil: I prefer to fry these cutlets in vegetable oil as a result of it has a impartial taste and a excessive smoke level.
overhead view of a serving of pork schnitzel on a plate with lemon wedges.overhead view of a serving of pork schnitzel on a plate with lemon wedges.

Ideas for Success

  • The best thickness for schnitzel is about ¼ inch. This thickness ensures even cooking and a crispy coating.
  • Pounding the meat makes it uniformly skinny, permitting for faster and extra even cooking. It additionally tenderizes the meat and ensures a constant schnitzel texture.
  • To test if the oil is sizzling sufficient, you possibly can sprinkle a couple of breadcrumbs into the oil. In the event that they sizzle and switch golden, the oil is prepared for frying.

Retailer and Reheat

Retailer leftover schnitzel in an hermetic container within the fridge for as much as 2 days. You may as well freeze it for longer-term storage, the place it is going to stay suitable for eating for as much as 2-3 months. Let thaw in a single day within the fridge earlier than reheating in a 350°F oven for 5-7 minutes, or till warmed by means of.

Serving Ideas

Conventional accompaniments for pork schnitzel embrace potato salad, cucumber salad, or a facet of lingonberry jam and rice. I personally love this German potato salad for a lighter tackle a traditional facet! You’ll be able to, after all, additionally high your schnitzel with some gravy because the Germans do!

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  • Pound every pork chop with a meat mallet or rolling pin till they’re about ¼-inch thick. This step ensures even cooking and tenderness. Season either side of every piece of meat with salt and pepper.

    4 boneless pork chops, Kosher salt and freshly floor black pepper

  • In three separate shallow dishes or bowls, arrange a breading station. Place the flour in a single, whisk the eggs in one other, and put the breadcrumbs within the third. This can make it simpler to coat the meat evenly.

    1 cup all-purpose flour, 2 massive eggs, 2 cups high quality breadcrumbs

  • Dredge every pork chop within the flour, shaking off any extra.

  • Dip the floured meat into the crushed eggs, permitting any extra to drip off.

  • Coat every pork chop evenly with the bread crumbs, guaranteeing a radical coating, however don’t press the crumbs onto the meat. Put aside.

  • In a big skillet, warmth roughly 1-2 inches of vegetable oil over medium-high warmth to a temperature of 350°F. Gently place 1-2 breaded pork chops into the recent oil. Fry for roughly 2 minutes on either side, or till they obtain a golden brown and absolutely cooked look. Guarantee the interior temperature reaches 145°F.

    Vegetable oil

  • As every schnitzel is completed, take away it from the skillet and place it on a plate lined with paper towels to empty any extra oil. To maintain them heat when you end frying the remainder, you possibly can place them on a baking sheet in a heat oven (round 200°F).

  • Serve the schnitzel sizzling, garnished with lemon wedges.

    Lemon wedges

Storage: Retailer schnitzel in an hermetic container within the fridge for as much as 3 days or within the freezer for as much as 3 months.

Serving: 1cutletEnergy: 631kcalCarbohydrates: 63gProtein: 42gFats: 22gSaturated Fats: 6gPolyunsaturated Fats: 7gMonounsaturated Fats: 7gTrans Fats: 0.1gLdl cholesterol: 183mgSodium: 1077mgPotassium: 674mgFiber: 3gSugar: 4gVitamin A: 140IUCalcium: 127mgIron: 5mg

Diet info is routinely calculated, so ought to solely be used as an approximation.




Make Schnitzel Step by Step

Pound the Pork: Pound every of 4 boneless pork chops with a meat mallet or rolling pin till they’re about ¼-inch thick. This step ensures even cooking and tenderness. Season either side of every piece of meat with salt and pepper.

pork cutlets pounded thin with a meat mallet.pork cutlets pounded thin with a meat mallet.

Dredge the Pork: In three separate shallow dishes or bowls, arrange a breading station. Place the 1 cup of all-purpose flour in a single, whisk 2 massive eggs in one other, and put 2 cups of high quality breadcrumbs within the third. This can make it simpler to coat the meat evenly. Dredge every pork chop within the flour, shaking off any extra.

a thin pork cutlet dipped in flour.a thin pork cutlet dipped in flour.

Dip the Pork: Dip the floured meat into the crushed eggs, permitting any extra to drip off.

a thin floured pork cutlet dipped in egg.a thin floured pork cutlet dipped in egg.

Coat the Pork: Coat every pork chop evenly with the bread crumbs, guaranteeing a radical coating, however don’t press the crumbs onto the meat. Put aside.

a breaded pork cutlet in a glass bowl filled with breadcrumbs.a breaded pork cutlet in a glass bowl filled with breadcrumbs.

Fry the Pork: In a big skillet, warmth roughly 1-2 inches of vegetable oil over medium-high warmth to a temperature of 350°F. Gently place 1-2 breaded pork chops into the recent oil. Fry for roughly 2 minutes on either side, or till they obtain a golden brown and absolutely cooked look. Guarantee the interior temperature reaches 145°F.

frying pork schnitzel in oil.frying pork schnitzel in oil.

Drain and Serve: As every schnitzel is completed, take away it from the skillet and place it on a plate lined with paper towels to empty any extra oil. To maintain them heat when you end frying the remainder, you possibly can place them on a baking sheet in a heat oven (round 200°F). Serve the schnitzel sizzling, garnished with lemon wedges.

pork schnitzel cutlets draining on paper towels.pork schnitzel cutlets draining on paper towels.

Extra pork recipes to attempt

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