Pork Schnitzel

Pork Schnitzel

Print Recipe Jump to Recipe

This Easy Pork Schnitzel recipe is absolutely amazing and I have a feeling that you guys going to love it.

This is so good that you would not be able to resist eating. I am warning you right now. If you never made it before, you can see how easy it is, but it’s so delicious as well. In a way, this would be my guilty pleasure.

If you do not eat pork, you can make it with turkey breast, chicken breast, thin beef cutlets or veal.

Since I know that not everyone eats pork and that is perfectly fine. There is always a respectable solution, so everyone could be happy.

Pork Schnitzel with vinaigrette slaw

What is schnitzel?

Before I go on, I suppose I should clarify what schnitzel is for those who don’t know. In its simplest form, schnitzel is a thin cut of breaded meat that has been fried in fat. It would be safe to say that breaded and fried meat cutlets are enjoyed worldwide. I’ve even seen vegetarian versions made with cheese or soy.

Wiener schnitzel, a famous Viennese dish, may be the best-known schnitzel. Wiener schnitzel is always made with veal, but other schnitzels (e.g., chicken, pork, and beef) have also become very popular.

The type of meat typically used in a schnitzel varies by geographical location. Pork schnitzel is popular in Belgium and the Netherlands. In Israel you’re likely to find turkey schnitzel, aligning with the kashrut laws that prohibit pork.

Step-By-Step Instructions to make Pork Schnitzel

Cut the pork chops in half or pork loin pieces against the grain and tap with a paper towel to remove access moisture

Place the pork chops or loin between two sheets of film/plastic wrap (resealable freezer bags work well) on a solid, level surface.

Pound the pork with the smooth side of a meat mallet to a thickness of 1/8-inch . Add a pinch of salt and black pepper on each pork slice

Whisk the eggs another bowl until well blended, pour gluten free Italian breadcrumbs, pork rind breadcrumbs, panko breadcrumbs, whatever you prefer, on the plate. Then dip them into egg mixture to the breadcrumb mixture.

Heat the oil in a large skillet over medium-high heat. Arrange no more than two pork chops in the skillet at a time, cooking until the meat is golden brown no longer pink in the center, 3 to 4 minutes on each side.

Each cooked schnitzel place on the kitchen paper towel to soak all the unnecessary fat/oil.

Air Fryer and/or Oven?

If you don’t want to deep fry the pork schnitzel, you can use your air fryer and/or bake it in the oven. You will be needing an extra step if you are going to use the air fryer or bake it in the oven, Coat the pork lightly with gluten free or regular flour, dip into the beaten egg, then coat with the breadcrumbs.

Air Fryer

You’re going to air fry the schnitzel for 10 to 15 minutes at 375 degrees. The pork is done when it reaches a minimum safe internal temperature of 165 degrees. You can use a meat thermometer if you’re wondering how to tell when pork schnitzel is done cooking. Spray lightly with olive oil or avocado oil.

To air fry the schnitzel, cook for 5 – 8 minutes at 375F. Then switch the position of the trays in the air fryer oven (don’t flip the pork). Air fry the pork an additional 5 to 10 minutes at 375F.

In the Oven

Preheat oven at 400 degrees, Place the pork on a lightly greased baking tray and drizzle with a little more oil. Bake for 15 minutes or until golden brown and crisp. In the middle of baking flip the pork so that both sides get cooked evenly and crisp.

Vinaigrette Slaw

We like to serve our pork schnitzel with a side Vinaigrette Slaw.

Ingredients

  • 1/2 cup shredded cabbage
  • 1/4 cup red peppers, diced
  • 1/4 cup shredded cabbage
  • 1/4 cup shredded red cabbage
  • 1 small tomato, diced
  • 2 tablespoon red onions, diced
  • 1 tablespoon dried parsley
  • salt and pepper to taste
  • 1/3 cup olive oil
  • 2- 3 tablespoons red vinegar
  • In a bowl combine all the ingredients and let it rest for 10 minutes in the refrigerator before serving with your pork schnitzel.
Schnitzel with slaw

Pork Schnitzel

Recipe by Lucy ChesnaCourse: Dinner, LunchCuisine: German
Servings

8

servings
Prep time

15

minutes
Cooking time

20

minutes
Calories

370

kcal
Total time

35

minutes

This is so good that you would not be able to resist eating. I am warning you right now. If you never made it before, you can see how easy it is, but it’s so delicious as well.

Ingredients

  • 1- 2 lbs. pork chops or pork loin

  • 3 Eggs

  • 1 tablespoon water

  • 3/4 cups gluten free breadcrumbs, panko or pork rind breadcrumbs

  • 2 tablespoon Italian herb & spice blend

  • 1/2 teaspoon pepper

  • 1/4 teaspoon salt

  • 1/2 teaspoon garlic powder

  • 1/2 teaspoon onion powder

  • Oil for frying

Directions

  • Cut the pork chops in half or pork loin pieces against the grain and tap with a paper towel to remove access moisture
  • Place the pork chops or loin between two sheets of film/plastic wrap (resealable freezer bags work well) on a solid, level surface
  • Pound the pork with the smooth side of a meat mallet to a thickness of 1/8-inch . Add a pinch of salt and black pepper on each pork slice
  • Whisk the eggs and water in another bowl until well blended, pour breadcrumbs on the plate and add all the seasonings in the mixture and mix well.
  • Then dip the pork into egg mixture than to the breadcrumb mixture.
  • Heat the oil in a large skillet over medium-high heat. Arrange no more than two pork chops in the skillet at a time, cooking until the meat is golden brown no longer pink in the center, 3 to 4 minutes on each side.
  • Each cooked schnitzel place on the kitchen paper towel to soak all the unnecessary fat/oil.

Nutrition

Serving: 150g | Calories: 370kcal | Carbohydrates: 1g | Protein: 24g | Fat: 30g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 131mg | Sodium: 733mg | Potassium: 386mg | Sugar: 0.04g | Vitamin A: 300IU | Vitamin C: 0mg | Calcium: 260mg | Iron: 1.3mg

Leave a Reply

Back To Top