Ah, crispy pork schnitzel, a dish that instantly transports me back to my grandmother’s kitchen, where the aroma of sizzling pork filled the air like a comforting blanket. It’s a recipe that captures the essence of family dinners—simple yet indulgent, with each bite offering a symphony of crunch and tenderness. And who doesn’t love a meal that feels like a warm hug on a plate?
Steps
- Heat oil in a heavy-bottom pan over medium-high heat. Trim the pork chops, place them between parchment paper sheets, and pound them to approximately 1/4″ thickness using a rolling pin or meat tenderizer.
- Mix flour, salt, garlic powder, paprika, and black pepper in a shallow bowl. In a separate bowl, whisk together eggs and a splash of milk or half and half.
- In a third bowl, combine Panko breadcrumbs with nutmeg. Coat each pork chop with the flour mixture, shake off excess, then dip in the egg mixture, ensuring both sides are covered.
- Finally, place the pork chop in the breadcrumb mixture, pressing to ensure an even coating. Fry each coated pork chop in the hot oil for 3 to 5 minutes per side until golden brown and cooked through.
- Once cooked, sprinkle with a little salt and serve immediately with fresh lemon wedges. Enjoy your crispy pork schnitzel!
Ingredients
- Boneless pork chops – approximately 1/2 inch thick
- All-purpose flour
- Salt
- Garlic powder
- Paprika
- Black pepper
- Eggs
- Milk or half and half
- Panko breadcrumbs
- Nutmeg
- Olive oil (or your preferred cooking oil)
- Lemon wedges for serving
Nutritional Values
Calories: 1252 kcal | Carbohydrates: 84g | Protein: 124g | Fat: 44g | Saturated Fat: 16g | Trans Fat: 4g | Cholesterol: 676mg | Sodium: 3132mg | Potassium: 2228mg | Fiber: 8g | Sugar: 8g | Vitamin A: 1576IU | Vitamin C: 56mg | Calcium: 248mg | Iron: 8mg
FAQ
- What is Pork Schnitzel?
- Pork Schnitzel refers to a thinly pounded cut of meat, typically a pork cutlet, that is breaded and pan-fried until crispy. It’s a popular traditional German dish.
- What type of pork is best for Schnitzel?
- The best cut of pork for Schnitzel is a thin, boneless pork chop. Make sure to trim any excess fat before preparing the dish.
- How can I adapt this recipe for other meats?
- This Schnitzel recipe is versatile and can be made with chicken, veal, beef, turkey, or even mutton. The cooking method remains the same; just ensure the meat is pounded thin.
- What are some recommended side dishes for serving with Schnitzel?
- Schnitzel pairs well with a variety of sides, such as classic mashed potatoes, scalloped potatoes, baked potatoes, Parmesan roasted cauliflower, or a cucumber tomato salad. Don’t forget to serve it with lemon wedges and a sprinkle of fresh parsley.
- Can I use a different type of oil for frying?
- While olive oil is recommended for this recipe, you can substitute it with other oils suitable for frying, such as vegetable or canola oil, depending on your preference.
Tips
- Trim and Pound the Pork: Before cooking, remove any fat from the pork chops and pound them to about 1/4 inch thickness for optimal tenderness and even cooking.
- Use Panko Breadcrumbs for Extra Crunch: Incorporate Panko breadcrumbs mixed with nutmeg into the breading process to achieve a delightful crunch and unique flavor in your schnitzel.
- Preheat the Oil Properly: Ensure the oil in your skillet is hot enough before adding the schnitzel. This helps in achieving a golden-brown crust without overcooking the meat.
- Serve with Lemon Wedges: Always serve the schnitzel with fresh lemon wedges. The citrus enhances the flavors and adds a refreshing touch to the dish.
Equipment
- Heavy Rolling Pin or Meat Tenderizer
- Cast Iron Skillet (or another heavy-bottomed pan)
- Parchment Paper or Plastic Wrap
