Best Dinner Essentials Pork Schnitzel With A Twist Recipes
PORK SCHNITZEL WITH SAUCE
Whenever I serve this pork schnitzel, people always ask for the recipe. German-style schnitzel is usually made with veal. I substituted pork to save money without sacrificing flavor. -Diane Katzmark, Metamora, Michigan
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 2 servings.
Number Of Ingredients 16
Steps:
- Flatten meat to 1/2-in. thickness. In a shallow dish, combine the flour, seasoned salt and pepper. In another shallow bowl, combine egg and milk. Place bread crumbs and paprika in a third shallow dish. Coat meat with flour; dip in egg mixture, then coat with crumb mixture. Let stand for 5 minutes., In a large skillet, cook pork in oil for 2 minutes on each side or until browned. Remove and keep warm. , In the same skillet, stir in 1/3 cup broth, scraping browned bits. In a bowl, combine flour and remaining broth until smooth. Stir into skillet. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Reduce heat; stir in the sour cream, dill, salt and pepper; heat through. Serve with cutlets. If desired, garnish with dill.
Nutrition Facts :
DINNER ESSENTIALS: PORK SCHNITZEL WITH A TWIST
This is a variation of a basic pork Schnitzel. It's simple to make but does require you to marinate the pork in pickle juice overnight. So, a bit of planning is in order. Although the pickle juice is optional, I love what it does to kick up the flavor of the pork. So, you ready... Let's get into the kitchen.
Provided by Andy Anderson !
Categories Pork
Time 8h10m
Number Of Ingredients 10
Steps:
- 1. PREP/PREPARE
- 2. Chef's Note: Schnitzel is a traditional German dish, typically made with boneless pork chops. This is not Wienerschnitzel... Authentic Wienerschnitzel is made with veal, not pork.
- 3. Gather Your Ingredients.
- 4. Take the pork chops, place them in the pickle juice, and allow them to marinate for 6 - 8 hours, but no more than 24 hours.
- 5. Chef's Note: This step is optional; however, it adds another level of flavor to this traditional dish.
- 6. Chef's Note: If you don't have any spare dill pickle juice lying about, you can use the brine from this recipe. It's what I use. https://www.justapinch.com/recipes/side/side-vegetable/easy-peasy-dill-pickles.html?p=1
- 7. Remove the pork chops from the brine and pat dry.
- 8. Place between two pieces of wax paper, and pound them into an even thickness of about 1/8 inch (.3cm).
- 9. Chef's Note: The pounding part is fun... it allows you to release all those frustrations you've been holding in. So pound away.
- 10. Add the flour to a dish.
- 11. Beat the egg with the milk, and add to a second dish.
- 12. Add some salt and pepper to the breadcrumbs, and add to a third dish.
- 13. Add about 1/4 inch (.6 cm) of oil to a sauté pan, and over medium heat.
- 14. Chef's Tip: The ideal temperature for cooking is between 225 - 235f (107 - 112c)... higher than this and the breading will burn before the pork cooks; lower than this and the breading won't crisp up.
- 15. Coat the pork with the flour, and shake off any excess.
- 16. Coat the pork with the egg/milk mixture, and shake off any excess.
- 17. Coat with the breadcrumbs, and shake off any excess.
- 18. Place into the hot oil.
- 19. Chef's Note: Do not let the pork rest after coating. If you do, the crust will be soggy.
- 20. Cook for about 2 - 3 minutes per side, until nice and golden brown.
- 21. Drain on a paper towel, for 1 - 2 minutes before serving.
- 22. PLATE/PRESENT
- 23. Place on a plate with your favorite sides, add a few slices of lemon, and go for it. Enjoy.
- 24. Keep the faith, and keep cooking.
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