Christina's Breaded Pork Schnitzel
User Reviews
5
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
4
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Calories
387 kcal
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Course
Main Course
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Cuisine
Austrian
Christina's Breaded Pork Schnitzel
Description
The recipe starts with pounding pork cutlets thin using parchment sheets for protection, enlarging the pieces and tenderizing the meat. A light seasoning of sea salt is applied on both sides before dredging in seasoned flour, then an egg wash, and finally an herb-infused breadcrumb coating. The breadcrumb mixture incorporates a combination of parsley, thyme, herbes de provence, salt, and freshly ground black pepper, adding aromatic complexity to the crust.
Frying is done in olive oil, with additional oil added as needed to keep a shallow frying layer. The result is a golden, crispy exterior with well-seasoned pork inside. This schnitzel is a take on traditional breaded pork but differs by including herbs in the breading, and it uses pork rather than veal.
This schnitzel pairs well with classic sides such as potato salad, lemon wedges, or a simple green salad, offering a satisfying meal with balanced textures and flavors.
A note from the recipe clarifies that this is not an authentic Wiener schnitzel since it uses pork and herb-seasoned breadcrumbs rather than plain and veal.
Ingredients
- 4 cutlets pork boneless (or chops)
- ⅛ tsp salt sea salt
- 1 egg beaten with 1 Tbsp water and a couple pinches of salt (you may need another egg if you don't let a lot drip off before breading)
- 1 cup flour as needed to dredge pork
- 1 ½ cups plain dry breadcrumbs preferably homemade
- ⅛ tsp thyme dried
- ⅛ tsp parsley dried
- ⅛ tsp herbes de provence dried
- ⅛ tsp black pepper freshly ground
- 3 Tbsp olive oil you'll need to add more oil as you fry
Instructions
Prep cutlets/chops:
- Pound the chops in between sheets of parchment or waxed paper until at least double in size. (Original size on left/top image, after pounding on right/bottom.)
- Sprinkle a little salt on each side.
Prepare the Coatings:
- Take about ½ cup (55 g) of breadcrumbs and put them in a large flat bowl or tray. Add thyme, parsley and herbes de provence and a little salt and pepper. Mix together.
- Flour: Next, prepare a plate/tray with some all-purpose flour in which to dredge the meat. Just start with about ⅓ cup as whatever is leftover will have to be thrown away.
- Egg: Put the beaten egg and water in large flat bowl/tray that will accommodate the beaten pork cutlets.
- Breadcrumbs: Now, don't panic, but I won't be specific with measurements on this part, but you really don't need to measure anything, honestly! Here's why: as you dip the pork into the breadcrumbs, the herbs tend to disappear quicker than the breadcrumbs, so you'll have to "top-up" your herbed breadcrumbs a few times.
- Dredge the pounded pork chops into the flour. Make sure to cover every spot.
- Then dip into the beaten egg until completely coated.
- Now dip into the herbed breadcrumbs and set aside on parchment/waxed paper, or a tray.
- As you use the flour and/or herbed breadcrumbs, refill the plates with more of each as needed until you coat all the pieces and they are ready to cook.
Cook the Schnitzel
- Using a stainless steel or non-stick frying pan, heat some olive oil over medium high heat until hot, then add a few pieces of pork. The pork will cook quickly as it is so thin. Check that the other side is nicely colored as you only want to turn them once.
- Fry until golden brown on each side, adding more oil as needed.
- Remove the breaded pork chops from the pan and place on a paper towel lined plate. Keep warm in the oven while frying the rest of the pork.
- Serve with lemon wedges, potatoes of your choice and a green salad.
Notes
- This recipe uses pork cutlets and herb-seasoned breadcrumbs, differing from authentic Wiener schnitzel which uses veal and plain breadcrumbs.
- Adjust breadcrumb herb mixtures as needed, topping up seasoning if it diminishes during breading.
- Pound the pork cutlets thin between sheets to ensure even cooking and tender texture.
- Maintain olive oil level when frying to keep the cutlets fully submerged for proper crisping.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 387 kcal
% Daily Value*
| Serving | 1 cutlet | |
| Calories | 387kcal | 19% |
| Carbohydrates | 53g | 18% |
| Protein | 10g | 20% |
| Fat | 14g | 22% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 47mg | 16% |
| Sodium | 388mg | 16% |
| Potassium | 134mg | 3% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 71IU | 1% |
| Vitamin C | 0.04mg | 0% |
| Calcium | 88mg | 9% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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