Paprika Pork Schnitzel
User Reviews
5
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Prep Time
10 mins
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Cook Time
15 mins
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Total Time
25 mins
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Servings
2 servings
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Calories
342 kcal
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Course
Main Course, Dinner
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Cuisine
Swiss
Paprika Pork Schnitzel
Description
This Paprika Pork Schnitzel recipe starts with thin pork loin cutlets trimmed of fat to prevent curling during cooking. The pork is seasoned with paprika, salt, and white pepper, then coated in flour for a light crust upon searing. The quick pan-frying in olive oil browns the cutlets on both sides, locking in moisture and creating a flavorful crust.
The sauce is made by cooking sliced cremini mushrooms in the pan, then adding the remaining paprika to infuse spice into the mixture. Beef broth is added to deglaze the pan and create a flavorful base, which is reduced by half before finishing with half-and-half or heavy cream. The pork pieces are returned to the sauce to warm through and absorb the flavors. Chopped parsley brightens the dish as a garnish.
This schnitzel pairs well with simple sides like potatoes or steamed vegetables for a balanced plate. The preparation tips note that trimming fat and pounding the pork ensures even cooking and tenderness.
Ingredients
- 1 lb pork loin 1/2 inch thick (See Note 1, cutlets
- 2 tsp paprika (separated)
- 1/2 tsp salt
- 1/2 tsp white pepper
- 2 tbsp all-purpose flour
- 2 tbsp olive oil
- 8 oz cremini mushrooms (sliced)
- 1 cup beef broth
- 1/4 cup half and half (or heavy cream)
- parsley chopped (for garnish)
Instructions
- Trim any fat from the pork cutlets to prevent any curling when pan searing. Gently pound the pork loin cutlets between plastic wrap to get thinner and tenderize. Season both sides with salt, pepper and 1 teaspoon paprika. Dust with the flour to coat both sides. Set aside.
- In a skillet over medium-high heat add the oil. After a minute add the seasoned pork loin cutlets and quickly brown on both sides, about 2 minutes each side. Remove and set aside on a plate.
- Add the sliced mushrooms to the skillet and cook for a minute. Add the remaining teaspoon of paprika and stir to coat the mushrooms. Add the beef stock, stirring to scrape up and cooked bits in the pan and reduce liquid by half. Add the cream and cook for 2 minutes on low. Add the pork cutlets and accumulated juices back to the pan and turn to coat with reduced sauce. Serve with chopped parsley on top.
Notes
- Trim pork cutlets of fat to prevent curling during pan searing.
- Pound 1/2 inch thick pork loin cutlets gently between plastic wrap to tenderize and thin them evenly.
- This recipe typically yields at least 4 cutlets, suitable for serving two people with two cutlets each.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2servings
Amount Per Serving
Calories 342 kcal
% Daily Value*
| Calories | 342kcal | 17% |
| Carbohydrates | 7.1g | 2% |
| Protein | 26.4g | 53% |
| Fat | 23.2g | 36% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 2.5g | 15% |
| Monounsaturated Fat | 11.8g | 59% |
| Cholesterol | 77mg | 26% |
| Sodium | 424.1mg | 18% |
| Fiber | 1.2g | 5% |
| Sugar | 2.2g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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