Easy Pork Schnitzel Recipe

 Pork Schnitzels are perfectly breaded and fried for a quick and delectable lunch the whole family will enjoy. A complete comforting meal!

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Schnitzels are a mainstay of eastern and central European cuisine and are often made with pork or veal. They are breaded and fried to a crispy perfection (like Germany and the Czech Republic). They're simple to create, and this blog post is packed with advice, so you can start relishing them right away!

Ingredients for Pork Schnitzel

Pork chops without the bones are pounded thin so they cook quickly.

Pepper and salt for flavour

Part one of the dredging mixture is flour, which helps the egg stick.

Eggs: a second ingredient in the dredging mixture that helps the breadcrumbs stick.

Part three of the dredging mixture is breadcrumbs (I prefer panko for extra crunch, but you can use regular breadcrumbs if you want)

For frying, use olive oil (or try another neutral tasting oil with a high smoke point e.g. vegetable oil)

When you fry them, butter gives them more flavour and browning.

Lemon wedges: used as a garnish

Which Meat Cut is Best for Pork Schnitzels?

Use boneless pork chops or steaks (also known as "boneless loin chops" sometimes). If you'd rather, you could even use veal!

Making Pork Schnitzels

Prepare the dredging station: Get three small bowls ready (or a bowl for the egg and one plate each for the flour and panko).

Put the pork chops between two sheets of plastic wrap and use the flat side of a meat mallet to pound them until they are 1/4 inch thick (or even thinner).

Sprinkle them liberally with salt and pepper.

Add 2 tablespoons of olive oil and 1 tablespoon of butter to a big skillet to prepare it for frying. If additional oil is required, make sure the pan is thoroughly covered.

Over medium-high heat, let the pan heat up for a few minutes. Since you'll be cooking in two batches, add at least one more tablespoon of olive oil and the final tablespoon of butter to the pan for the second batch.

Dredge the pork by dredging it in flour, egg (letting the excess run off), then panko breadcrumbs (you may need to gently pat it down to make them stick).

Time to cook! Fry two schnitzels simultaneously for three minutes per side. Cooking tongs make flipping them simple. Reduce the heat if the pan begins to smoke. Repeat with the following group (add remaining oil and butter).

Serve and savour. Lemon wedges go best with schnitzels.

Best Practices for Pork Schnitzels

Pork should be pounded as thin as possible. It tends to slightly recover after being shrunk, and when it is fried, it also contracts.

To effortlessly flip the pork while it is being fried, use tongs.

Fry the meat in batches in the biggest skillet you have. Avoid overcrowding the pan because that could cause the breading to come off and make the food less crispy.

Make sure the skillet gets hot enough. I gave it a little time to warm up before adding the schnitzels. Feel free to reduce the heat a little bit as needed if the skillet becomes too hot (starts to smoke or the breading begins to burn).

The schnitzels' flavourings can absolutely be changed. This is a straightforward, traditional recipe, but you can definitely spice it up by adding some dried herbs, such as Italian seasoning, to the flour or breadcrumbs.

Both the butter and the lemon wedges must be used! These two ingredients give this otherwise straightforward recipe a taste boost.

How should I serve pork schnitzels?

They are frequently served with potato salad or spätzle in Germany. But you could also serve them with rice, mashed potatoes, or spaghetti.