Pork Schnitzel

Crispy, pan-fried pork schnitzel is my type of consolation meals. I very hardly ever escape the oil in my kitchen for any type of frying, so you understand that once I do, it’s going to be price it.

close up of fried pork cutlets in blue dish — Pork Schnitzel - Barefeet within the Kitchen 46

If you happen to’ve by no means had pork schnitzel earlier than, prepare for a totally and completely satisfying dinner. That is the type of basic dish that makes you pause after the primary chew, simply to understand how good easy meals will be.

And earlier than I overlook, right here’s a tip for avoiding as a lot of the post-frying odor as doable: a small bowl of plain vinegar subsequent to the range will dramatically reduce down on the lingering oil aroma. It actually does work!

collage photo showing steps to bread and fry pork schnitzel — Pork Schnitzel - Barefeet within the Kitchen 47

Find out how to Make Pork Schnitzel

The important thing to nice schnitzel is within the pounding—further skinny cutlets are the objective right here. They’ll prepare dinner up shortly, with a superbly crisp crust and tender inside. A fast run by way of the dishes you’ll arrange with flour, egg, and breadcrumbs is all it takes to get that signature crunch. You don’t want a deep fryer, or an enormous quantity of oil to make this recipe—only a skillet and a beneficiant slick of oil.

I wish to prep all the pork with the breading and set it on a tray subsequent to the range. Then, I simply must rotate the items by way of the recent oil and drain them on a wire rack whereas the remainder of the meat is cooking.

fried pork cutlets on wire rack — Pork Schnitzel - Barefeet within the Kitchen 48

You possibly can serve your schnitzel with garlic smashed potatoes and roasted green beans (like I did) for a hearty dinner that everybody loves. Or you may lighten issues up with a simple salad or some sautéed vegetables on the facet.

Nonetheless you select to fill out the remainder of the meal, don’t overlook the lemon wedges. You’ll need to squeeze lemon over every serving, together with that sprinkling of parsley. It brightens the flavors and finishes it off completely.

Servings: 6

Place 2 pork chops in a gallon measurement freezer bag and pound chops utilizing a meat mallet or rolling pin till 1/4-inch thick. Switch to a clear plate. Repeat with remaining pork chops. Evenly sprinkle pork chops with about ½ teaspoon every of salt and pepper.
Mix the flour, garlic powder, onion powder, and paprika (if desired) in a shallow dish. Add the remaining salt and pepper and whisk to mix. Mix the eggs and milk in a second shallow dish and whisk collectively. Place the breadcrumbs in a 3rd shallow dish. Dip a pork chop within the flour on both sides, shake off extra flour. Subsequent, dip both sides of the pork within the egg combination, permitting any extra liquids to drip off. Final, set the pork into breadcrumbs; flip and press pork into the breadcrumbs till nicely lined. Repeat with remaining pork chops.
Place the breaded pork chops on a wire rack over a plate baking sheet. When all of the pork has been coated, place the tray within the fridge, uncovered, for about half-hour.
When able to prepare dinner the pork, pour about ½-inch of oil right into a Dutch oven and start heating over medium-high. When the oil reaches 350°F, add the primary schnitzel very fastidiously to the pan. Prepare dinner for 45-60 seconds and flip it, all of the whereas checking the oil temperature often and adjusting warmth to keep up 325°F.
Test the temperature contained in the pork as quickly because the breadcrumbs begin to look golden. If the pork’s temperature has reached 145°F, switch the schnitzel to a paper towel-lined wire rack over a sheet pan to chill. Sprinkle every cooked piece of schnitzel with salt because it rests on the rack.
Permit the warmth to return to 350°F earlier than including extra pork to the oil. (I can sometimes prepare dinner 2-3 schnitzel at a time, relying on measurement.)
Sprinkle the cooked pork chops with parsley and serve with lemon wedges.

Energy: 477kcal · Carbohydrates: 49g · Protein: 43g · Fats: 11g · Saturated Fats: 4g · Polyunsaturated Fats: 2g · Monounsaturated Fats: 4g · Trans Fats: 0.1g · Ldl cholesterol: 210mg · Sodium: 931mg · Potassium: 787mg · Fiber: 3g · Sugar: 3g · Vitamin A: 195IU · Vitamin C: 0.3mg · Calcium: 117mg · Iron: 5mg