Pork Schnitzel Recipe
User Reviews
5
Pork Schnitzel Recipe
Description
Pork chops are thinned uniformly by pounding to achieve even cooking. They are seasoned with salt and pepper and coated first with shredded Parmesan cheese, then dipped in a beaten egg mixture, followed by a coating of panko breadcrumbs. Cooking in hot oil forms a crisp, golden crust enriched by the cheese's flavor. The schnitzel cooks quickly, about three minutes per side, reaching an internal temperature of 145°F to ensure safe doneness while remaining juicy.
The final dish is typically garnished with additional Parmesan and chopped parsley to enhance aroma and freshness. Serving sliced schnitzel over pasta is an easy way to extend the meal. Variations include substituting chicken cutlets or baking at high heat with good airflow for a lighter finish.
Maintaining proper oil temperature during frying is important for even browning and avoiding excessive oil absorption. Using a cooking thermometer helps achieve this. Proper draining and tenting keep the schnitzel warm while cooking remaining pieces.
Ingredients
- 4 pork loin chops boneless
- salt
- black pepper
- 1 cup Parmesan Cheese shredded
- 2 egg large
- 1 tablespoon water
- 2 cups panko breadcrumbs
- neutral cooking oil canola, vegetable (you pick!, generic cooking oil
For Garnish
- Parmesan Cheese extra
- parsley
Instructions
- (Depending on the thickness of your chops, you may or may not need to do this step). Between two pieces of plastic wrap, pound out your pork chops until they are about ¼-1/2 inch thick (just make them all the same)
- Set out 2 shallow dishes – in one, beat the eggs with 1 Tbs water, and pour the panko into the other.
- Season the pork chops on both sides with salt and pepper.
- Sprinkle the parmesan onto the chops, and pat to adhere to the chop.
- Dip first in the egg, then in the panko.
- Heat oil in a heavy bottomed skillet over medium high. You’ll need about ¼ inch. When hot (needs to be around 325F), fry the chops in the oil for about 3 minutes each side, working in batches so you don’t crowd the pan.
- Remove the pork chops from the oil, and test the temperature – we need a minimum of 145°F.
- Keep warm (tent with foil) while you cook the remaining chops.
- Grate fresh parmesan over the top, and sprinkle with parsley if using.
- Devour.
Notes
- Chicken cutlets can be used in place of pork, taking care to pound them evenly for uniform cooking.
- The schnitzel can be baked at 450°F on a rack to allow air circulation; cook until the internal temperature reaches 145°F.
- Any neutral cooking oil such as canola or vegetable oil should be used, maintaining around 325°F for frying.
- Slicing the cooked schnitzel and serving it over pasta is an effective way to make the dish more substantial.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 418 kcal
% Daily Value*
| Calories | 418kcal | 21% |
| Carbohydrates | 22g | 7% |
| Protein | 45g | 90% |
| Fat | 14g | 22% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 187mg | 62% |
| Sodium | 717mg | 30% |
| Potassium | 630mg | 13% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 315IU | 6% |
| Calcium | 370mg | 37% |
| Iron | 2.7mg | 15% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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