Best Pork Schnitzel Recipes

PORK SCHNITZEL

Steps:

• Begin by placing each chop between 2 sheets of plastic wrap and gently pounding them out with the flat side of a meat tenderizer until they are an even 1/4-inch thick.
• Put the flour in a shallow dish and season with salt and pepper. Whisk the eggs and milk in another shallow dish and season with salt and pepper. Put the bread crumbs in a third dish and again season with salt and pepper. Lightly dredge each piece of pork in flour, then in the egg and finally into the bread crumbs, pressing the bread crumbs onto the pork gently so they have a nice even coating.
• Lay the breaded pork cutlets in a single layer on a plate lined with parchment and refrigerate, uncovered, for 10 to 12 minutes to allow the coating to dry out a little and adhere to the pork.
• Heat oil and butter in large nonstick skillet over medium-high heat. Add the thyme sprig and let it fry for about 1 minute to infuse the oil. Remove the thyme sprig and reserve. Gently lay the cutlets into the pan and cook until golden brown and crispy, about 3 minutes per side. Remove to paper towels to drain. Season with salt and transfer to a serving platter while still hot. Garnish with lemon wedges and the fried thyme sprig before serving.

PORK SCHNITZEL WITH DIPPING SAUCE

Steps:

• Place the pork chops between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the pork with the smooth side of a meat mallet to a thickness of 1/8-inch. Trim any fat from the edges, and make a few small slits along the edge to prevent the pork from curling during cooking.
• Combine the flour, 1 teaspoon salt, and pepper in a bowl. Whisk the egg and milk together in another bowl until well blended, then mix the panko bread crumbs and paprika together in a third bowl. Dredge the pork chops in the flour mixture one at a time, then dip them into the egg mixture followed by the panko mixture.
• Heat the vegetable oil in a large skillet over medium-high heat. Arrange no more than two pork chops in the skillet at a time, cooking until the meat is golden brown no longer pink in the center, 3 to 4 minutes on each side. Place the pork chops in a warm oven to keep warm.
• Pour the chicken stock into the skillet used to cook the pork. Reduce the heat to low, and scrape up any brown bits in the bottom of the pan. As the stock simmers, mix the dill, 1/2 teaspoon salt, and sour cream together in a bowl. Whisk about 1/4 cup of the hot stock into the sour cream mixture, then pour it back into the skillet. Heat until warm and thick, about 5 minutes. Serve with the pork chops.

AIR-FRYER PORK SCHNITZEL

Steps:

• Preheat air fryer to 375°. In a shallow bowl, mix flour, seasoned salt and pepper. In a second shallow bowl, whisk egg and milk until blended. In a third bowl, mix bread crumbs and paprika., Pound pork cutlets with a meat mallet to 1/4-in. thickness. Dip cutlets in flour mixture to coat both sides; shake off excess. Dip in egg mixture, then in crumb mixture, patting to help coating adhere., Place pork in a single layer on greased tray in air-fryer basket; spritz with cooking spray. Cook until golden brown, 4-5 minutes. Turn; spritz with cooking spray. Cook until golden brown, 4-5 minutes longer. Remove to a serving plate; keep warm., Meanwhile, in a small saucepan, whisk flour and broth until smooth. Bring to a boil, stirring constantly; cook and stir 2 minutes or until thickened. Reduce heat to low. Stir in sour cream and dill; heat through (do not boil). Serve with pork.

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.

WIENER SCHNITZEL WITH PORK

Steps:

• Heat the oven to 200 degrees while you prepare the three components of the breading. Sift flour into a shallow dish and whisk to combine with 1 teaspoon salt and the pepper. In another shallow dish, lightly beat eggs. In a third shallow dish, whisk to combine breadcrumbs and remaining teaspoon of salt. Dredge one cutlet at a time in the seasoned flour, turning to coat, and shaking off excess. Next dip in the eggs, again making sure to coat completely and to allow the excess to drip back into bowl. Then coat with breadcrumbs, patting firmly so they adhere but being careful not to coat too thickly. Place coated cutlets on piece of parchment paper or a large baking sheet.
• Heat 1/4 inch of oil in a large skillet over medium heat until it is 350 degrees. Working in batches to avoid crowding pan, cook cutlets until golden brown on the bottom, 1 to 2 minutes. Flip with a flexible thin spatula and fry until the other side is golden brown and cutlets are cooked through, 1 to 2 minutes more, monitoring temperature of oil to maintain 350 degrees. Transfer to a baking sheet lined with a double layer of paper towels and keep warm in the oven.
• Pour off and discard oil remaining in skillet, then wipe clean with paper towels. Working in batches again if necessary, melt the butter in the same skillet over medium heat until sizzling. Set pan-fried cutlets in the pan to coat one side with butter, then quickly flip to coat the other side.
• Arrange the cutlets on a platter, sprinkle with chopped parsley and serve with lemon wedges.

PORK SCHNITZEL

Steps:

• Tip the sage leaves and breadcrumbs onto a plate, then mix together with a little seasoning. Pour the eggs onto another plate. Pat the pork dry, then coat each chop in the egg mixture, letting any excess drip away. Then dip in the breadcrumbs until well covered. Cook or wrap in cling film or freezer bags and freeze.
• To cook, defrost completely if frozen. Place the chops on a lightly greased baking sheet and brush with a little of the butter. Cook under a medium grill for 7-10 mins until browned. Then turn over, brush with more butter and cook for a further 7 mins until crisp, browned all over and cooked through. Serve with green beans, fresh peas and some mashed potato mixed with grated cheddar.

PORK SCHNITZEL SANDWICH

Steps:

• For the schnitzel: Add the flour to a shallow dish and season with the seasoning salt and a pinch of salt and pepper. Whisk together the milk and eggs in a separate shallow dish. Add the breadcrumbs and parsley to a third shallow dish.
• Heat the olive oil and butter in a large cast-iron skillet over medium-high heat.
• Season the pork chops with salt and pepper. Bread the pork by coating the chops lightly in the seasoned flour, then dipping them in the egg mixture. Next, coat the chops in the breadcrumbs. You can use your fingertips to really press the breadcrumbs onto the pork, which will help the breading stay on while frying.
• Carefully lay the pork chops in the skillet, cooking until golden and cooked through, 2 to 3 minutes per side. Transfer to a paper towel-lined plate to drain slightly and squeeze over the lemon.
• For the cabbage. Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the red onion and fennel and mustard seeds and cook, stirring frequently, 2 to 3 minutes, being careful as the seeds might pop slightly during cooking. Add the cabbage, apple cider, vinegar and honey and cook until the cabbage is softened and the liquid is reduced slightly, 4 to 5 minutes.
• For the sandwiches: Spread a heaping teaspoon each of mayo and mustard on both halves of each roll. Top the bottom half of each roll with 2 lettuce leaves, then top with a piece of schnitzel and some warm cabbage. Shingle over some slices of apple, then top with the other half of the roll. Serve with salt and vinegar potato chips.

PORK SCHNITZEL WITH DILL SAUCE

Steps:

• In a shallow bowl, mix flour, seasoned salt and pepper. In a second shallow bowl, whisk eggs and milk until blended. In a third bowl, mix bread crumbs and paprika., Pound pork cutlets with a meat mallet to 1/4-in. thickness. Dip cutlets in flour mixture to coat both sides; shake off excess. Dip in egg mixture, then in crumb mixture, patting to help coating adhere., In a large skillet, heat oil over medium heat. Add pork in batches; cook 2-3 minutes on each side or until golden brown. Remove to a serving plate; keep warm. Wipe skillet clean if necessary., In a small bowl, whisk flour and broth until smooth; add to same skillet. Bring to a boil, stirring constantly; cook and stir 2 minutes or until thickened., Reduce heat to low. Stir in sour cream and dill; heat through (do not boil). Serve with pork.

BAKED PORK SCHNITZEL WITH WHITE-WINE AND LEMON SAUCE

Steps:

• Preheat oven to 350 degree. Spread panko on a rimmed baking sheet. Bake until golden, 10 to 12 minutes, tossing once halfway through. Set panko aside, and increase oven temperature to 450 degrees.
• Cut pork crosswise into 4 equal pieces. Without cutting all the way through, split each piece in half horizontally, opening it like a book. One at a time, place a piece of pork inside a resealable plastic bag. Using a meat mallet or the bottom of a heavy pan, pound pork into a very thin cutlet.
• Place flour, eggs, and toasted panko in separate shallow bowls; season each with salt and pepper. Dredge pork in flour (shake off excess), dip in eggs (allowing excess to drip off), and dredge in panko, pressing to adhere; place on rimmed baking sheet. Bake, without turning, until pork is cooked through, 10 to 12 minutes, rotating sheet halfway through.
• Meanwhile, in a small saucepan, melt 1 tablespoon butter over medium. Add shallot, and cook until softened, 3 to 4 minutes. Add wine, and simmer until almost evaporated, about 4 minutes. Remove from heat; stir in lemon juice and remaining 2 tablespoons butter; season with salt and pepper. Serve pork with sauce on the side.

SCHNITZEL - THIN BREADED GERMAN PORK CHOPS

Steps:

• 1. Prepare the meat by trimming off the fat. Flatten or pound it, without tearing, to a uniform 1/4 inch thickness. Season with a mixture of salt, pepper and paprika.
• 2. For the next steps, you should handle the meat with a fork or you will have a mess on your fingers. Dredge the meat in flour until well coated. Lightly beat the eggs in a bowl. Dip the chops into the eggs and cover them with breadcrumbs.
• 3. Leave the breaded meat rest on a cookie sheet or on a wire rack for a while (15 minutes) to give the breading a chance to adhere better.
• 4. Preheat your oven to 225 degrees.
• 5. Heat the fat in a large skillet. Cook the Schnitzel on both sides until they are nicely browned. When all of them are finished put them into the pre-heated oven for about 1/2 hour. NOTE: This last important step allows the seasonings to be absorbed by the meat.

PORK SCHNITZEL

Steps:

• Pound pork to 1/4 to 1/8" thick.
• Mix 1st amount of flour with seasoned salt& pepper.
• Mix egg and milk.
• Mix the bread crumbs and paprika.
• Coat meat with flour, then dip in egg mixture and then the bread crumb mixture.
• Allow to set on a wire rack for 10 mins.
• Brown quickly on both sides in shortening in a large skillet.
• (about 2 to 3 mins per side) Remove from pan and keep warm.
• Pour broth into skillet, scraping to loosen crusty drippings.
• Blend the flour and dillweed into the sour cream.
• Stir mixture into the broth.
• Cook and stir until mixture is thickened; do not boil.
• Serve with pork.

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.

PORK SCHNITZEL WITH LEMON-CAPER CREAM

Steps:

• Pound pork circles between pieces of plastic wrap to flatten to 1/4 inch thickness.
• Sprinkle both sides of medallions with lemon juice.
• Combine flour and poultry seasoning in shallow dish. Coat medallions with flour mixture; shake off excess flour and set aside.
• In a deep pie plate, beat the eggs and mix in the mustard.
• Place bread crumbs in another pie plate. Dip the pork medallions into the egg mixture; coat well with bread crumbs.
• Place in refrigerator for 15 minutes.
• For the cream sauce, melt the butter in a small heavy saucepan.
• Add shallots and sauté over medium heat until fragrant (approximately 2 minutes).
• Remove saucepan from heat; add the wine, chicken broth and cream.
• Return saucepan to heat and bring to a boil.
• Reduce heat to medium-low and simmer, uncovered, for 12 to 15 minutes to reduce by half.
• Meanwhile, heat 1 tablespoon of oil in a large heavy skillet.
• Add half of the medallions; fry over medium-high heat on both sides for 1-2 minutes or until no longer pink.
• Transfer to a plate and tent with foil. Repeat with remaining oil and medallions.
• Remove sauce from heat and stir in lemon curd & capers.
• Serve with buttered spaetzle and garnish with lemon wedges.

CRISPY PORK SCHNITZEL

Steps:

• Use a meat hammer to pound the pork cutlets to 1/4-1/8 inch thickness. Cut small slits around the edges of the cutlets to prevent curling.
• Set out 3 shallow bowls. One with a mixture of the flour, seasoned salt, and pepper. The second with the egg and milk whisked together. The third with a mixture of the bread crumbs (or panko) and paprika.
• Heat the olive oil in a large skillet on medium high heat. Dredge the cutlets first in the seasoned flour, then dip the cutlets in the egg mixture, and then into the mixture of bread crumbs and paprika.
• Working in batches, sauté the cutlets for 3-4 minutes on each side. Remove the cutlets from the skillet and cover with foil or place in a warm oven to keep warm.
• Add the chicken stock into the skillet to deglaze the pan, scraping the bottom of the pan to loosen the brown bits. In a small bowl mix the dill and salt into the sour cream. Stir the sour cream mixture into the chicken stock. Heat and stir until mixture thickens (do not let boil).
• Serve the cutlets with the sauce, and lemon slices if you like.

PICKLE SCHNITZEL-PICKLE-BRINED PORK CHOPS WITH SWEET AND SPICY PEPPERS

Steps:

• Combine the pickle juice, pepper juice and pork chops in a large zipper-top bag. Brine at least overnight and at most 24 hours, flipping the bag halfway through.
• Preheat the oven to 350 degrees F.
• Toss the piquante peppers, bell peppers and onions with the olive oil in a bowl. Season liberally with salt and pepper. Transfer to a baking sheet and roast until slightly charred and soft, about 20 minutes. Lower the oven temperature to 200 degrees F and keep warm until ready to serve.
• Take the chops out of the bag (discard the brine) and dry them off with paper towels. Place a chop between plastic wrap and pound with a meat mallet until 1/2 inch thick. Make sure you pound around the bone but keep the bone intact; this adds flavor and plating dramatics. Repeat with the remaining chops.
• Set up an F. E. B. station with flour, egg and breadcrumbs in separate shallow containers; season the breadcrumbs with salt and pepper. Season each chop with salt and pepper, then dredge in the flour, coat with the egg and then coat in the breadcrumbs, ensuring the breadcrumbs adhere to all the nooks and crannies.
• Heat a large skillet over medium heat, add the vegetable oil and heat until very hot. Working in 2 batches, fry the chops 2 at a time until golden on each side, 4 to 5 minutes a side. Keep the chops warm on a wire-racked baking sheet in the oven while you repeat with the remaining chops.
• Plate each chop over a serving of the peppers and onions and serve with 2 lemon wedges to squeeze on top.

PORK SCHNITZEL MEDALLIONS

Steps:

• Lightly flatten each piece of pork. Beat the eggs with the mustard in a flat dish. Mix the flour with salt and pepper in another flat dish. Place the breadcrumbs in another dish. Place them all side by side.
• Working in two batches, coat each piece of pork in flour, egg, and breadcrumbs.
• For each batch add 1 tablespoon butter and 1 tablespoon oil to a hot saute pan. Cook the pork until golden and cooked through, about 2 to 3 minutes per side. Wipe out the pan and repeat the process with the second batch. Drain on a rack. Serve the medallions on a platter with wedges of lemon for garnish.

SHEET-PAN CRISPY PORK SCHNITZEL

Steps:

• Heat oven to 400 degrees. Lightly grease a rimmed baking sheet.
• Separately place flour and eggs in two shallow bowls. Beat the eggs, then stir in the garlic. In a third shallow bowl, whisk 3 tablespoons of the oil with mayonnaise until well blended, then add breadcrumbs and mix with your fingers until there are no clumps, and oil is evenly distributed.
• Season pork with salt and pepper. Working with one piece at a time, dredge in flour (shake off excess), dip in egg (shake off excess) and dredge in breadcrumbs, pressing to adhere. Transfer to the prepared baking sheet. Bake until golden and crispy, about 20 to 25 minutes. Season with salt and pepper.
• Meanwhile, in a large bowl combine the remaining 6 tablespoons oil, 2 tablespoons lemon juice from 1 lemon, capers, caper brine and parsley, and whisk until well blended. Season with salt and pepper. Add hearts of palm, celery and tomatoes and toss to evenly coat.
• Divide schnitzel and salad on 4 serving plates, cut the other lemon into wedges and serve alongside.

PORK, VEAL, OR CHICKEN SCHNITZEL

Steps:

• also requires: 2 large pieces of wax paper for each breast used 1 large baking pan or cooky sheet in a 200-250 degree oven for keeping meat hot while cooking successive pieces.
• 1 piece of paper towel to put between layers of meat in the low hot oven to keep pieces from sticking together.
• Place a piece of breast in between 2 large pieces of wax paper.
• Using the smooth side of a meat tenderizer, pound until very thin.
• (Turn over so that you can pound on both sides of the meat.) The breast will become very large and you will actually be able to get at least 2 large servings from each breast.
• After pounding each piece of meat, place on a large serving plate without removing the wax paper and chill well in the refrigerator.
• When ready to cook do the following-- Place the eggs in a glass pie pan with the water, salt, and pepper and mix well.
• Place the flour in another container next to the seasoned eggs.
• Place the bread crumbs in another container on the other side of the seasoned eggs.
• Start heating up the cooking oil in a large frying pan on medium high heat.
• DO NOT get oil too hot-- but hot enough so that it will cook the meat quickly without burning either the meat or the oil.
• After removing the wax paper from each side of the meat, dip each piece of meat in the eggs, then the flour, then the eggs again, then the breadcrumbs.
• Fry until golden brown on each side.
• Place each piece of cooked meat in the oven using paper towel pieces to separate the pieces from each other.
• When finished cooking serve with slices or wedges of fresh lemon.
• NOTE** This meat dish is traditionally served with either pomme frits (french fries) or home fried potatoes and salad.
• I find it is good with most side dishes.
• It is such a favorite in our home that family members fight over the leftover pieces eating them cold right from the refrigerator.

PORK SCHNITZEL WITH DILL SAUCE

Steps:

• Flatten pork cutlets to 1/4-inch thickness.
• Combine the flour, seasoned salt and pepper in a shallow bowl. In another bowl, beat eggs and milk. Combine bread crumbs and paprika in another bowl. Dip cutlets into flour mixture, then into egg mixture, then into crumb mixture.
• Heat oil in a large skillet. Add coated cutlets, a few pieces at a time, and cook for 3 to 4 minutes per side or until tender. Remove to a serving platter; keep warm.
• Pour 1 cup broth into skillet, scraping bottom of pan to loosen browned bits. Combine flour and remaining broth until smooth; stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Stir in dill and sour cream; heat through (do not boil).
• Pour sauce over pork.

PORK SCHNITZEL WITH CHANTERELLE MUSHROOMS

Steps:

• Pat cutlets dry. Season cutlets with salt and pepper, then dredge in flour, then egg, then breadcrumbs. In a large skillet, add clarified butter and saute cutlets on both sides until golden brown and crunchy. Drain on paper towels, keep warm.
• In a separate skillet over high heat, cook the bacon and the onions until they both start to brown. Add mustard and capers. Add a small lump of butter to the mix and immediately add the chanterelles. As the mushrooms begin to absorb the butter, add just enough cream to cover the bottom of the pan. Simmer sauce to reduce slightly. Add more mustard or capers as needed.
• To serve, spoon sauce over browned schnitzels.