Pork Schnitzel Recipe
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Prep Time
30 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
4
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Calories
475 kcal
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Course
Main Course
Pork Schnitzel Recipe
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Learn how to make the most succulent German pork schnitzel dressed in a homemade crumb-coating. I like to serve my pork schnitzel with the traditional 'tourist' salad but I can imagine it would be nice with buttery, boiled potatoes too. An easy, mid-week meal.
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Ingredients
- 4 Pork medallions or boneless pork chops
- 160 g crusty white bread stale but not mouldy
- 2 eggs
- 2 tbsp double cream
- 100 g plain flour
- 1 tbsp butter you may need more if cooking in batches
- 1 tsp vegetable oil you may need more if cooking in batches
- 1 lemon cut into 4 wedges
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Instructions
- Slice your crusty white bread into rough cubes and place on a baking tray in a hot oven at 180°c/160°c fan. Bake for 15 minutes or until hard and crispy (a bit like croutons). Keep an eye on it as bread can burn easily in certain ovens (they are all different!)
- Once the bread has baked, blitz to a fine crumb using a blender/food processor.
- Beat the egg and cream together in a wide bowl. Pour the flour into another similar bowl (both wide enough to dip the chops in). Pour the breadcrumbs into a bowl.
- One by one, dip the pork medallions into the flour and coat evenly on both sides. Use a fork or tongs as it's easy to get messy when doing this! Next, dip into the egg/cream mix and coat evenly. Place the pork on a plate as you go and chill them in the fridge for 15 minutes.
- Once the chops have chilled and you're ready to fry, heat a small piece of butter(1 tbsp) and 1 tsp of vegetable oil in a frying pan. Once sizzling hot, dip your first chip into the crumb and coat evenly. You can use a spoon to carefully coat each side. Be careful to not push the crumb on though as it may fall off easily. Cook each chop in the pan for 5 minutes each side (depending on thickness - less time if using a very thin chop). Put on a plate layered with paper towels to soak up the oil.
- Serve with a lemon wedge (essential for the most delicious flavour!) salad and buttered new potatoes (or something else.. see suggestions above).
Notes
- Re-heating - If you'd like to reheat your schnitzel, perhaps to serve in a sandwich, I would suggest re-frying on a medium heat with some oil or baking in the oven at 150°c. Ensure the meat is piping hot throughout before serving.
- You can also eat pork schnitzel cold! It really good!
- Freezing - Line a baking tray with your cooked schnitzel and freeze. Remove from the freezer and divide into freezer bags. You can then take out and defrost as needed.
- Storage - Store any leftover schnitzels in the fridge either covered in cling film or in a Tupperware container. They'll keep for 2 days.
Nutrition Information
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Calories
475kcal
(24%)
Carbohydrates
42g
(14%)
Protein
38g
(76%)
Fat
16g
(25%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
2g
Monounsaturated Fat
6g
Trans Fat
1g
Cholesterol
182mg
(61%)
Sodium
349mg
(15%)
Potassium
649mg
(19%)
Fiber
3g
(12%)
Sugar
1g
(2%)
Vitamin A
247IU
(5%)
Vitamin C
14mg
(16%)
Calcium
73mg
(7%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 475 kcal
% Daily Value*
| Calories | 475kcal | 24% |
| Carbohydrates | 42g | 14% |
| Protein | 38g | 76% |
| Fat | 16g | 25% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 182mg | 61% |
| Sodium | 349mg | 15% |
| Potassium | 649mg | 14% |
| Fiber | 3g | 12% |
| Sugar | 1g | 2% |
| Vitamin A | 247IU | 5% |
| Vitamin C | 14mg | 16% |
| Calcium | 73mg | 7% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
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