Best Sheet Pan Crispy Pork Schnitzel Recipes

Crispy Pork Schnitzel image

Provided by Queen Dana

Categories Pork

Time 10m

Yield 4 serving(s)

Number Of Ingredients 13

4 boneless pork chops, 1/2 inch thick (1 pound total)
1/4 cup flour
1 teaspoon seasoning salt (Spike or Lawrey's, or just substitute plain salt)
1/4 teaspoon fresh ground black pepper
1 egg, beaten
2 tablespoons milk
3/4 cup fine dry breadcrumbs or 3/4 cup panko breadcrumbs
1 teaspoon paprika
3 tablespoons canola oil, grapeseed oil or 3 tablespoons olive oil
3/4 cup chicken stock
1/2 teaspoon dried dill or 2 teaspoons chopped fresh dill
1/2 teaspoon salt
1/2 cup sour cream (full fat)

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.

Nutrition Facts : Calories 584.7, Fat 32.2, SaturatedFat 9.6, Cholesterol 187.8, Sodium 637.4, Carbohydrate 23.9, Fiber 1.4, Sugar 3.1, Protein 47

Pork Schnitzel with Sauce image

Provided by Taste of Home

Categories Dinner

Time 25m

Yield 2 servings.

Number Of Ingredients 16

2 pork cutlets (about 5 ounces each)
2 tablespoons all-purpose flour
1/4 teaspoon seasoned salt
1/8 teaspoon pepper
1 large egg
2 tablespoons whole milk
1/4 cup dry bread crumbs
1/4 teaspoon paprika
1 to 2 tablespoons vegetable oil
SAUCE:
2/3 cup chicken broth, divided
1-1/2 teaspoons all-purpose flour
3 tablespoons sour cream
1/8 teaspoon dill weed
Salt and pepper to taste
Snipped fresh dill, optional

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 :

Sheet-Pan Crispy Pork Schnitzel image

Provided by Kay Chun

Time 40m

Yield 4 Servings

Number Of Ingredients 14

1/2 cup plus 1 tablespoon extra-virgin olive oil, plus more for greasing baking sheet
1/3 cup all-purpose flour
2 large eggs
2 teaspoons minced garlic (from about 2 cloves)
2 tablespoons mayonnaise
2 cups panko breadcrumbs
2 (1-inch-thick) boneless pork loin chops (about 1 1/4 pounds total), halved crosswise and pounded to 1/8-inch thickness
Kosher salt and black pepper
2 lemons
1 tablespoon finely chopped capers, plus 1 tablespoon caper brine
2 tablespoons finely chopped parsley
1 (14-ounce) can whole hearts of palm, drained, cylinders halved lengthwise and each half thinly sliced on the bias
1 cup finely chopped celery
8 ounces cherry tomatoes, halved

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.