Pork Schnitzel My Way Recipes

PORK SCHNITZEL RECIPE

Steps:

• Line a cutting board with plastic wrap, place cutlets in a single layer on cutting board and cover with plastic wrap (this prevents splatter). Pound cutlets with a meat mallet or the back of a heavy saucepan, until 1/4" to 1/8" thick.
• Set up three bowls. In the first combine 1/3 cup flour, 1 Tbsp garlic salt, 1/2 tsp paprika and 1/2 tsp pepper. In the second, use a fork to beat 3 eggs. In the third bowl, add 2 cups panko crumbs.
• Dredge both sides of each pounded cutlet in flour then dip in beaten egg letting excess egg drip back into the bowl before breading in panko crumbs. It helps to use a fork for the dipping process to keep your hands clean. Repeat with remaining cutlets.
• Once all cutlets are breaded, heat a large non-stick pan over medium heat and add enough oil to cover the bottom of the pan. Once oil is hot, add breaded cutlets a few at a time and sauté 3-4 min per side or until cooked through. Reduce heat if browning too quickly. Remove to paper towel lined plate. Cut into one to check doneness - juices should run clear. Serve with lemon wedges, or ranch for children.

EASY PORK SCHNITZEL RECIPE

Steps:

• Prepare 3 shallow bowls (or a bowl for the egg and one plate each for the flour and panko).
• Place the pork chops between two sheets of plastic wrap and pound them until they're 1/4" thick (or even thinner) using the flat side of a meat mallet. Season them generously with salt & pepper.
• Add 2 tablespoons of olive oil and 1 tablespoon of butter to a large skillet. The pan should be well coated, so add more oil if needed. Let the pan heat up for a few minutes over medium-high heat. You will be doing two batches, so for the second batch add at least one more tablespoon of olive oil to the pan and the remaining tablespoon of butter.
• Coat the pork chops in flour, followed by the egg (let excess drip off), and finally the panko breadcrumbs (you may need to gently pat it down to make them stick).
• Fry two schnitzels at a time for about 3 minutes/side. Easily flip them using cooking tongs. If the pan starts to smoke, turn the heat down a bit. Repeat with the next batch (add remaining oil and butter).
• Serve immediately with lemon wedges.

PORK SCHNITZEL / MY WAY

Steps:

• If you use the chops like mine, finish slicing open so to be able to spread out. I also trim any fat from the edges.
• Place 1 or 2 chops in a large freezer bag or between 2 pieces of plastic. Using the rough side of a meat Mallot; pound until thin (1/4 - 3/8 inches). They will become quite large. Cut them in half if you prefer.
• Salt and pepper both sides of the chops liberally.
• Using 3 different plates. Add flour to one. Crumbs to another, and slightly beat eggs and cream on another.
• Use a large, deep skillet if you have. Place oil in the skillet and get it good and hot. When oil and is nice and hot, add the butter...work quickly at breading the cutlets. Dredge pork in flour, pat off excess.
• Now, dredge in egg, let excess drip off. Then coat with bread crumbs, lightly - do not press bread crumbs into the pork, you want a light crumb.
• Now, add the cutlets to the skillet and fry over high heat,( try to get 2 in at a time) gently moving the skillet in a circular motion to cover the cutlet with fat, until the breading looks bubbly and is starting to brown, about 1 minute. Turn and cook for another minute, swirling the skillet. Using a spatula, move the schnitzel a platter lined with paper towels. Repeat with remaining pork. You may need to adjust the heat now, so as not to burn the butter and the remaining cutlets.
• You can keep the pork warm in a 200 degree oven while the remaining cutlets finish cooking. Enjoy!!

SHEET-PAN CRISPY PORK SCHNITZEL

Steps:

• Heat oven to 400 degrees. Lightly grease a rimmed baking sheet.
• Separately place flour and eggs in two shallow bowls. Beat the eggs, then stir in the garlic. In a third shallow bowl, whisk 3 tablespoons of the oil with mayonnaise until well blended, then add breadcrumbs and mix with your fingers until there are no clumps, and oil is evenly distributed.
• Season pork with salt and pepper. Working with one piece at a time, dredge in flour (shake off excess), dip in egg (shake off excess) and dredge in breadcrumbs, pressing to adhere. Transfer to the prepared baking sheet. Bake until golden and crispy, about 20 to 25 minutes. Season with salt and pepper.
• Meanwhile, in a large bowl combine the remaining 6 tablespoons oil, 2 tablespoons lemon juice from 1 lemon, capers, caper brine and parsley, and whisk until well blended. Season with salt and pepper. Add hearts of palm, celery and tomatoes and toss to evenly coat.
• Divide schnitzel and salad on 4 serving plates, cut the other lemon into wedges and serve alongside.