Pork Schnitzel Recipe

Looking for a delicious and easy pork schnitzel recipe? This crispy breaded pork cutlet is perfectly golden on the outside and tender on the inside. Made with boneless pork chops, coated in panko breadcrumbs, and sautéed to perfection, this dish is perfect for a weeknight meal or a special occasion. Serve it with a lemon wedge for a refreshing zing that enhances the flavors. With just a few simple ingredients like garlic salt, paprika, and eggs, this recipe is simple to make and will quickly become a family favorite.

Pork Schnitzel is a versatile and customizable dish, so whether you choose to serve it with mashed potatoes, a fresh salad, or even a creamy sauce, it’s guaranteed to please. Ready in less than 30 minutes, this easy schnitzel recipe will impress even the pickiest eaters. Try it today and enjoy a flavorful meal the whole family will love!

Pork Schnitzel is a classic dish featuring tender breaded pork cutlets that are crispy on the outside and juicy on the inside. Perfect for a weeknight dinner or a special occasion, this easy-to-make recipe is sure to be a hit with the whole family. Serve it with a squeeze of lemon to enhance the flavors and add a fresh, zesty touch. This dish is not only delicious but also customizable to suit your tastes.

Ingredients:

• 2 lbs boneless pork chops, trimmed and sliced into 1/2″ thick cutlets
• 1/3 cup all-purpose flour
• 1 Tbsp garlic salt (or equal parts salt and garlic powder)
• 1/2 tsp paprika
• 1/2 tsp black pepper, freshly ground
• 3 large eggs
• 2 cups panko bread crumbs
• Olive oil, canola oil, or any high-heat cooking oil for sautéing
• Lemon wedges for serving (don’t skip the lemons!)

Instructions:

1. Prepare the Pork Cutlets:
   • Line a cutting board with plastic wrap. Place the pork cutlets in a single layer on the cutting board, and cover them with another layer of plastic wrap to prevent splatter.
   • Using a meat mallet or the back of a heavy saucepan, pound the pork cutlets to about 1/4″ to 1/8″ thick for even cooking.
2. Prepare the Breading Station:
   • Set up three bowls:
     • In the first bowl, combine the flour, garlic salt, paprika, and black pepper.
     • In the second bowl, beat the eggs with a fork.
     • In the third bowl, place the panko bread crumbs.
3. Bread the Cutlets:
   • Dredge each pounded cutlet in the flour mixture, making sure to coat both sides.
   • Dip the floured cutlet into the beaten eggs, allowing any excess egg to drip back into the bowl.
   • Coat the cutlet in the panko bread crumbs, pressing gently to ensure the crumbs stick. Repeat with the remaining cutlets.
4. Cook the Schnitzel:
   • Heat a large non-stick pan over medium heat and add enough oil to cover the bottom of the pan.
   • Once the oil is hot, add the breaded cutlets in batches, ensuring not to overcrowd the pan. Cook each cutlet for 3-4 minutes per side, or until golden brown and cooked through.
   • Reduce the heat if the schnitzel is browning too quickly.
   • Remove the cooked schnitzel to a paper towel-lined plate to drain any excess oil.
5. Serve:
   • Serve the pork schnitzel with lemon wedges to squeeze over the top, adding a refreshing citrus flavor. For children, you can serve with a side of ranch dressing for dipping.

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Tips:

• Pounding the Cutlets: Make sure the cutlets are pounded thin for even cooking. If they’re too thick, they might not cook through properly.
• Maintaining Oil Temperature: Keep the oil at the right temperature. If it’s too hot, the schnitzel will burn on the outside before cooking through; too cold, and it will be greasy.
• Cleaning Hands: Use a fork to dip the pork in the flour, egg, and panko to keep your hands clean and avoid clumping.

Variations and Substitutions:

• Different Meats: While this recipe uses pork, you can substitute chicken, veal, or turkey for a similar crispy, tender schnitzel.
• Gluten-Free Option: Swap the regular flour and panko for gluten-free alternatives such as gluten-free bread crumbs and flour.
• Spices: Add your favorite seasonings to the breading mix, such as onion powder, Italian seasoning, or cayenne pepper for added flavor.

FAQs:

1. Can I prepare schnitzel ahead of time?
   • Yes, you can bread the pork cutlets and store them in the fridge for up to 4 hours before cooking. This helps the breading stick better.
2. How do I know when schnitzel is cooked through?
   • The schnitzel should be golden brown on the outside, and when you cut into it, the juices should run clear, and the meat should be white and not pink.
3. Can I bake the schnitzel instead of frying it?
   • Yes, you can bake schnitzel in the oven at 400°F (200°C) for about 15-20 minutes or until crispy and golden, flipping halfway through.

Serving Suggestions:

• Side Dishes: Serve your Pork Schnitzel with mashed potatoes, roasted vegetables, or a crisp salad. For a traditional pairing, serve with a side of German potato salad or spaetzle.
• Dipping Sauces: Pair with tangy mustard or apple sauce for an extra burst of flavor.

Why You’ll Love This Recipe:

This Pork Schnitzel recipe is a crispy, flavorful delight that’s perfect for any meal. It’s easy to make, quick, and can be customized to suit your tastes. The breading is light and crunchy, while the pork remains juicy and tender. Serve it with a squeeze of lemon for a refreshing, zesty finish, making this dish an instant family favorite. Whether you’re cooking for a weeknight dinner or preparing a special meal, this schnitzel will always impress.