Schnitzel
User Reviews
5
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Prep Time
15 mins
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Cook Time
4 mins
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Total Time
19 mins
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Servings
4
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Calories
329 kcal
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Cuisine
German
Schnitzel
Description
The preparation involves slicing pork chops (or tenderloin) into thin, uniform pieces, then seasoning them lightly before coating. The breading process includes flour, an egg and milk wash, then a mix of seasoned breadcrumbs and panko, which adds extra crunch. Frying in about an inch of hot vegetable oil ensures a crisp crust forms quickly while keeping the meat moist.
Once fried, the schnitzel is finished with a sprinkle of kosher salt and kept warm in a low oven until serving. The accompaniment of chopped fresh parsley, drained capers, and lemon wedges adds freshness and tanginess to balance the richness and texture of the fried cutlets. This combination can be served as a classic main dish on its own or alongside simple sides.
The notes mention using pork tenderloin as a substitute for pork loin, with instructions on portioning and pounding. Peanut oil is an alternative frying oil. A simple test with a bread cube can verify the oil temperature is correct before frying to get optimal results.
Ingredients
- 1 pound pork chops or center cut pork chops, boneless
- 1 teaspoon salt
- ¼ teaspoon black pepper
- ⅓ cup all-purpose flour
- 2 large egg
- 2 tablespoons milk
- ⅔ cup seasoned bread crumbs
- ⅓ cup panko bread crumbs
- 1 cup vegetable oil for frying, see notes
- kosher salt to taste
For Serving
- 2 tablespoons parsley chopped, fresh
- 3 tablespoons capers drained
- 1 lemon cut into wedges
Instructions
- Preheat the oven to 200°F. Add a baking sheet to the oven to keep warm.
- If using pork loin, the pork into 4 even slices, approximately 4 oz each - ½ inch thick. Using the textured side of a meat mallet, gently pound the pork to ¼-inch thickness. Season with 1 teaspoon of salt and pepper.
- In a shallow bowl, whisk eggs and milk. In a second bowl, combine seasoned bread crumbs and Panko. Add the flour to a plate.
- Dip the pork in flour and shake off any excess. Dip into the egg mixture and then into the breadcrumb mixture, pressing to adhere. Place the breaded schnitzel on a baking sheet or large platter.
- In a large skillet, heat 1-inch of vegetable oil over medium high-heat to 375°F.
- Fry the schnitzel in small batches for about 1-2 minutes per side or until golden brown. Use tongs to transfer the schnitzel to a paper towel-lined plate and immediately sprinkle with kosher salt. Once salted, place the pork on a clean baking pan in the oven to keep warm while preparing the remaining schnitzel.
- Serve with parsley, lemon, and capers as garnishes.
Notes
- Pork tenderloin can replace pork loin; cut 1 lb into four pieces and pound to ¼ inch thickness.
- Peanut oil may be used instead of vegetable oil for frying, maintaining 1-inch oil depth in the skillet.
- Test frying oil temperature by dropping a bread cube; it should bubble and brown quickly if ready.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 329 kcal
% Daily Value*
| Calories | 329 | 16% |
| Carbohydrates | 29g | 10% |
| Protein | 33g | 66% |
| Fat | 8g | 12% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 154mg | 51% |
| Sodium | 1143mg | 48% |
| Potassium | 586mg | 12% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 355IU | 7% |
| Vitamin C | 18mg | 20% |
| Calcium | 88mg | 9% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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