Best Pork Schnitzel With Buttermilk Ranch Sauce Recipes

PORK SCHNITZEL

Steps:

• For the bacon slaw: Put the bacon in a small skillet and cook over medium-low heat until browned and crisp, 8 to 10 minutes. Once the bacon has cooked, carefully pour off and discard all but about 1 tablespoon of the fat, then add the caraway seeds and cook, stirring, 30 seconds. Let cool, then transfer the bacon, caraway seeds and bacon fat to a bowl and add the cabbage and sauerkraut. Toss and season with salt and pepper.
• Meanwhile, for the schnitzel: Place a pork chop between two pieces of plastic (preferably from a resealable plastic bag). Use a meat mallet to pound the pork to an even thickness of about 1/4 inch to 1/2 inch. Repeat with the other pork chop.
• Put the flour in a wide, shallow bowl and whisk in the marjoram, paprika, nutmeg, caraway, 1 teaspoon salt and a few grinds of pepper.
• Whisk the egg with 1 tablespoon water in another shallow bowl. Put the panko in third shallow bowl.
• Dredge one piece of pork in the seasoned flour, then shake off the excess. Dip it in the egg to coat and let the excess drip back into the bowl. Place it in the panko and turn it to coat, lightly pressing so that the crumbs adhere. Place it on a plate and repeat with the other piece of pork.
• Add about 1/8 inch of oil to a large skillet and heat it over medium-high heat until it shimmers. Add the pork and cook, turning once, until the chops are golden brown on both sides and just cooked through, 2 to 2 1/2 minutes per side. Transfer the schnitzel to a wire cooling rack set over a paper towel-lined baking sheet to drain briefly. Sprinkle with a little salt and pepper.
• Serve the schnitzel with the bacon slaw on the side.

WIENER SCHNITZEL WITH SAUCE

Steps:

• Slice pork into eight 1"-thick pieces.
• Pound each piece with a meat mallet to about 1/4" thickness.
• Season with salt and pepper.
• Place flour, eggs, and bread crumbs into three separate shallow dishes.
• Dredge each medallion first in flour, then in eggs, and finally in bread crumbs.
• Place breaded pork on a baking sheet or plate.
• Heat oil and 3 T. butter in a large saute pan over medium-high heat.
• Saute pork until golden brown, 2-3 minutes on each side.
• Remove from pan and keep warm in a 200° oven.
• Deglaze pan with wine; add lemon juice and simmer 3 minutes.
• Add heavy cream and simmer until reduced by half, about 1 minute.
• Off heat, whisk in butter 2 T. at a time.
• Stir in parsley; spoon sauce over medallions.
• Serve with lemon wedges.

PORK SCHNITZEL WITH SAUCE

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.

PORK SCHNITZEL

Steps:

• Freeze the pork loin until lightly firm at the edges, about 1 hour. Slice the pork as thin as you can (about an 1/8 inch thick) and lay each slice between 2 pieces of parchment or plastic wrap. Gently pound to create super thin cutlets, then season the pork on both sides lightly with salt and pepper.
• Combine the panko and Parmesan in a shallow bowl. Place the flour and eggs each in their own separate shallow bowls.
• Working with one piece of pork at a time, dredge in the flour, then dip in the eggs, letting the excess drip off, then coat in the panko-Parmesan mixture, shaking off any excess. Set on a parchment-lined baking sheet and repeat with the remaining pork.
• Heat 2 tablespoons of the oil in a large skillet over medium-high heat. Set a wire rack inside a second baking sheet. Cook the pork, 1 to 2 pieces at a time, until brown and cooked through, about 2 minutes per side. Transfer the cooked pork to the wire rack. Continue with the remaining pork, wiping out the skillet as needed and adding the remaining 2 tablespoons oil.
• Sprinkle the cooked pork with flaky sea salt. Serve hot, with lemon wedges for squeezing over the top.