Pork Schnitzel Recipe
User Reviews
5
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Prep Time
20 mins
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Cook Time
20 mins
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Servings
4
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Calories
431 kcal
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Course
Main Course
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Cuisine
German
Pork Schnitzel Recipe
Description
The Pork Schnitzel Recipe begins by pounding pork chops or pork steaks to about a quarter-inch thickness, creating a tender and uniform cooking surface. The pork is then seasoned and coated through a precise breading procedure: first dredged in flour seasoned with salt and pepper, then dipped in an egg wash mixture enriched with heavy cream, ground nutmeg, and lemon zest, and finally coated in seasoned breadcrumbs.
This technique yields a schnitzel with a crispy, flavorful crust and a moist interior. Frying in a combination of oil and ghee results in a rich flavor and an appealing golden crust. The schnitzels cook quickly due to their thinness, so careful attention is needed to avoid overcooking or burning the breading.
Serve freshly cooked schnitzels alone or with simple accompaniments like a dollop of pomodoro sauce to create Zigeunerschnitzel. They can be kept warm for a short period in a low oven but are best eaten immediately. Pork steaks near the shoulder blade offer better flavor, and it’s important to ensure the pork is not thicker than half an inch after pounding for ideal cooking.
Leftovers store well refrigerated for up to three days and can be frozen for up to three months; thaw before reheating in the oven to maintain texture. The recipe notes recommend using cake or pie tins for breading and caution that frying times are short due to the thinness of the pork.
Ingredients
- 4 4-6 ounce pork chops boneless, or pork steaks
- 1 cup all-purpose flour
- 4 egg large
- 1/3 cup heavy whipping cream
- ¼ teaspoon ground nutmeg
- lemon zest of ½
- 2 cups breadcrumbs
- oil for frying
- ghee for frying
- salt coarse and freshly cracked, to taste
- black pepper coarse and freshly cracked, to taste
Instructions
- Place a pork chop or steak in between two pieces of plastic wrap or in a plastic bag and gently pound it using a mallet or saucepot until it is ¼” thick. Repeat until all the pork has been pounded out.
- In a shallow, wide bowl, mix the flour with the salt and pepper and set it aside.
- Using a separate shallow wide bowl, whisk together the eggs, cream, nutmeg, lemon zest, salt, and pepper until combined and set aside.
- In another shallow, wide bowl, mix the breadcrumbs with the salt and pepper and set it aside.
- Using your left hand, dredge 1 pounded-out pork chop or steak in the flour, ensuring it is completely covered.
- Remove any excess flour and then add it to the egg wash bowl, and using your other hand, move it around until it is coated in the mixture.
- Shake off any excess egg wash and place it next to the breadcrumbs, and going back to your other hand, shake the pan to cover the pork completely while pressing the crumbs in to ensure they are coating it.
- Place it on a sheet tray lined with parchment paper and repeat the process until all the pork is breaded.
- Heat the oil and ghee over medium to low heat in a large non-stick frying pan until it reaches 350°.
- Add 1 to 2 breaded pork cutlets to the hot oil. Make sure they are not overlapping and cook for 2 to 3 minutes or until browned.
- Flip the pork over and cook for another 2 to 3 minutes. You can baste the pork with the hot oil once you’ve flipped it to help further brown it.
- Remove the pork and set it on a rack over a sheet tray to drain any excess oil.
- Repeat the process until all the pork has been cooked, and then serve with lemon wedges and optional minced parsley. Try serving it with a creamy mushroom sauce to make it JägerSchnitzel and with a side of classic German Red Cabbage.
Notes
- Keep schnitzels warm in a low oven (180°–200°F) on a rack over a sheet tray for up to 30 minutes before serving.
- Refrigerate leftovers covered for up to three days or freeze for up to three months; thaw in the refrigerator before reheating.
- Reheat schnitzel in the oven at 375°F for 10–12 minutes to maintain crispiness.
- Use pork steaks or shoulder blade chops for more flavor; ensure pork is pounded to no more than ½ inch thickness.
- Use cake or pie tins for breading steps and follow the standard breading procedure carefully for best results.
- Fry schnitzel soon after breading to preserve coating adherence and prevent burning due to quick cooking times.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 431 kcal
% Daily Value*
| Calories | 431kcal | 22% |
| Carbohydrates | 51g | 17% |
| Protein | 24g | 48% |
| Fat | 13g | 20% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.04g | 2% |
| Cholesterol | 133mg | 44% |
| Sodium | 457mg | 19% |
| Potassium | 376mg | 8% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 296IU | 6% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 126mg | 13% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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