Pork Schnitzel Recipe

Previous Next

Cook Time: 10 minutes

Yield: 4 servings

Ingredients

• 4 boneless pork loin chops (5 ounces each), trimmed
• 1 teaspoon table salt, divided
• teaspoon black pepper, divided
• cup all-purpose flour
• teaspoon garlic powder
• teaspoon onion powder
• 2 large eggs
• cup whole milk
• 1 cups panko breadcrumbs
• 6 tablespoons canola oil, divided
• 2 tablespoons unsalted butter, divided
• Chopped fresh thyme for garnish
• Lemon wedges for serving

Directions

Step 1: Place one pork chop between two sheets of plastic wrap on a clean surface or cutting board. Using a meat mallet, pound the pork chop until it is inch thick. Transfer it to a clean plate. Repeat with the remaining pork chops.

Step 2: Evenly sprinkle the pork chops with teaspoon of salt and teaspoon of black pepper.

Step 3: In a shallow dish, combine the flour, garlic powder, onion powder, teaspoon salt, and remaining teaspoon black pepper. In another shallow dish, whisk together the eggs and milk. Place the panko breadcrumbs in a third shallow dish.

Step 4: Take a pork chop and dip it in the flour mixture, shaking off any excess. Next, dip it into the egg mixture, letting any excess drip off. Finally, coat the chop in panko breadcrumbs, pressing gently to ensure it is well covered. Repeat the process for the remaining pork chops.

Step 5: Once all pork chops are breaded, place them on a plate or sheet tray and refrigerate, uncovered, for 5 to 10 minutes to allow the coating to set.

Step 6: Heat 3 tablespoons of canola oil and 1 tablespoon of butter in a large skillet over medium-high heat. Add 2 pork chops and cook, flipping once, for 2 to 3 minutes per side, or until golden brown and cooked through. An instant-read thermometer should read 145F (63C) when inserted into the center of the pork chop. Adjust heat as necessary to prevent burning.

Step 7: Transfer the cooked pork chops to a clean plate or sheet tray. Pour off and discard the oil from the skillet, then wipe it clean with a paper towel. Return the skillet to the stovetop over medium-high heat. Add the remaining 3 tablespoons of oil and 1 tablespoon of butter, and repeat the cooking process with the remaining two pork chops.

Step 8: Once all pork chops are cooked, sprinkle them with the remaining teaspoon salt and fresh thyme. Serve with lemon wedges on the side.

Nutrition Facts (per serving)

• Calories: 599
• Total Fat: 39g (49% DV)
• Saturated Fat: 9g (47% DV)
• Cholesterol: 112mg (37% DV)
• Sodium: 760mg (33% DV)
• Total Carbohydrates: 35g (13% DV)
• Dietary Fiber: 0g (1% DV)
• Protein: 36g (72% DV)
• Potassium: 570mg (12% DV)

* Percent Daily Values are based on a 2,000-calorie diet. Your daily values may be higher or lower depending on your calorie needs.

The Pork Schnitzel is a beloved dish, especially popular in German-speaking countries, and is enjoyed by food lovers worldwide for its crispy exterior and tender, juicy interior. This dish consists of pork chops that are pounded thin, coated in breadcrumbs, and fried to golden perfection. Though the recipe is quite simple, it carries a rich cultural history and has evolved in different regions, adapting to local preferences and ingredients.

Origin and History of Pork Schnitzel

The history of schnitzel dates back to the 19th century in Austria. The most well-known version, the Wiener Schnitzel, traditionally made with veal, became popular across Central Europe. The idea behind schnitzel is simple: breading and frying a thinly sliced cut of meat to create a crispy, golden crust. Over time, variations emerged, including the use of different meats like pork, as seen in this Pork Schnitzel recipe. The dish became a household favorite in Germany and Austria, often served with potato salad or a side of lingonberry sauce.

Regional Variations

While schnitzels are popular in many regions, each culture adds its own twist. In Germany, schnitzels are often served with a squeeze of fresh lemon, and the pork version is particularly common. In Austria, the Wiener Schnitzel is the gold standard, made with veal and paired with a light potato salad or a creamy sauce. In Hungary, a variation called "panrozott hs" features the same basic breading process but is usually served with a side of paprika-laden vegetables. These regional differences highlight how this dish, though simple, reflects local tastes and traditions.

How Pork Schnitzel Differs from Similar Dishes

At first glance, Pork Schnitzel might appear similar to other breaded and fried meat dishes, such as the Italian cotoletta or the American fried chicken. However, the Schnitzel stands out due to its thinness and the method of preparation. Unlike fried chicken, which often includes a heavier batter, schnitzel uses a light, crispy breadcrumb coating. Another distinct feature is the fact that schnitzels are usually pounded very thin, which ensures an even and quick cooking process, resulting in a tender, juicy center. Furthermore, schnitzels are often served with lemon wedges, enhancing the flavor with a fresh citrusy tang, which is less common in fried chicken or cotoletta dishes.

Where is Pork Schnitzel Typically Served?

Pork Schnitzel is a dish that finds its place in many settings, from casual family dinners to festive occasions. It is commonly served in German and Austrian restaurants, where it is a staple of the menu. In Germany, schnitzels are often accompanied by traditional sides like potato salad, fries, or red cabbage. In Austria, the classic accompaniment is a creamy potato salad and a slice of lemon. The dish is also served in pubs and bistros across Central Europe, where its paired with a cold beer or a glass of white wine, making it a popular choice for both locals and tourists alike. In addition to traditional European venues, schnitzel has found its way onto menus in international restaurants, especially in places with a strong European influence.

Interesting Facts About Pork Schnitzel

• Did you know that in Austria, "Wiener Schnitzel" must legally be made from veal to be called by that name? Any variation made with other meats must be specified, such as "Schwein Schnitzel" (pork schnitzel).
• The breading for schnitzel is typically made from breadcrumbs, but in some variations, people use crushed crackers or even cornflakes for an extra crispy texture.
• While schnitzel is often associated with hearty meals, its not uncommon for people to eat it with lighter sides, such as a salad or fresh vegetables, especially in the summer months.
• In some German households, schnitzel is a traditional dish served during holidays or celebrations, making it a symbol of festivity and indulgence.

Pork Schnitzel is not just a mealits a cultural experience that brings together history, tradition, and delicious flavors. Whether you enjoy it as part of a festive family dinner or at a local bistro, its a dish that has stood the test of time and continues to be enjoyed by generations of food lovers around the world.

FAQ about Pork Schnitzel Recipe

Comments