Super Easy Pork Schnitzel Recipe (2024)

FAQs

What oil should I cook schnitzel in? ›

I would also recommend using grapeseed oil for searing because it has a high smoke point and we want to make sure the breading doesn't burn. Once you flip the schnitzel, you can add a tablespoon of butter to finish and give it that extra flavor!

Pork Schnitzel or "Cutlet"

"Schnitzel", for the uninitiated, is German for "cutlet" which is usually made with veal and thinly pounded, breaded and fried. As for this schnitzel recipe, it is made with thinly pounded pork cutlets. Those of you looking for a quick, mid-week dinner may be happy with this one.

Remove pork steaks from pack and beat with meat mallet to thin out, for schnitzels. Dip into flour, egg and then coat in bread crumb mixture. Place a frying pan over a medium high heat and add the oil. Pan fry the schnitzels until golden brown and cooked through.

Whether hosting a holiday cookout, serving up some stir-fry or tackling game meats, baking soda is the go-to meat tenderizer to help make your steak, chicken or turkey silkier, juicier and yummier.

Clark reckons the secret to great schnitzel is to "trap air in the crust when you cook the meat by moving and shaking the pan". Her recipe swirls the pan "so oil cascades over the top of the cutlet in waves". It works – the coating is noticeably lighter.

Heat a pan to medium heat and sauté the chicken in olive oil for 2 – 3 minutes per side.

Just as important as the first patting down of the chicken's surface, the final pat down of your meat after covering it with breading helps every piece of crunchy coating adhere. After coating chicken in an egg and breading layer, gently pat all sides.

Schnitzel is a dish that uses a very thin boneless cutlet from meat such as veal, pork, beef or chicken. The meat can be breaded and then deep fried or it can also be pan fried and then be used as breading or just be consumed without the bread.

What kind of meat is used for Schnitzel? Schnitzel can, of course, be made from almost any thin, boneless meat cut. However, traditionally, Wienerschnitzel is made using only veal, and German Schnitzel is made with boneless pork chops. You can also try using chicken, mutton, beef, or turkey.

What is a pork schnitzel called? ›

The dish's name actually comes from the German word schnitt, which translates to "cut." The most popular type of meat for schnitzel is veal (wiener-schnitzel) or pork (schweine-schnitzel), but you also see varieties made with chicken (hänchen-schnitzel), or turkey (puten-schnitzel).

If the oil is not hot enough, the chicken will absorb too much oil and give you soggy, oily schnitzel. I use quality extra virgin olive oil, which has a high enough smoke point to fry the schnitzel. You can use another healthy frying oil of your choice.

I've been told that a great option to avoid eggs is melted butter before rolling it in the spices or coating, but I found that you can use milk or yogurt. The trick is to ensure that your fish or chicken fillet piece is dry so the coating sticks.

Cooling the breaded schnitzel in the fridge for an hour or so before frying will help keep the breading on while cooking. Placing the cooked schnitzel on a wire rack while the rest of the batch cooks will help it keep crispy.

Make a marinade with acidic components—such as citrus juice, buttermilk, yogurt, wine, vinegar or soda—to help break down tough connective tissue and muscle fibers.

Tenderizing The Steaks

The first method, and arguably the fastest, is using a fork. Just go over the entire steak, puncturing holes all over. Then flip and repeat. The idea is that opening lots of holes helps moisture escape during cooking.

While there are several ways to velvet, a pound of meat needs about two teaspoons of cornstarch and two teaspoons of oil, says Leung. You may also include two to three tablespoons of water. For beef, add a 1/4-teaspoon of baking soda for tenderizing. Additional seasonings are optional and vary from recipe to recipe.