Best Stefanos Pork Schnitzel Recipes

STEFANO'S PORK SCHNITZEL

Steps:

• Slice pork into 8 pieces. Pound pork between 2 plastic sheets with meat mallet to about 1/4-inch thickness.
• Prepare a breading station by arranging 3 shallow bowls with the following: Flour seasoned with salt and pepper in the first, beaten eggs in the second, and bread crumbs mixed with parsley and paprika in the third.
• Dredge pork slices first in flour, dip in beaten egg, and lastly coat in the bread crumb mixture.
• Heat a large frying pan over medium heat. Add 3 Tablespoons butter and 2 Tablespoons olive oil. When oil is hot, add pork in batches to avoid overcrowding the pan, adding more butter and oil if pan is dry. Cook until golden brown on each side, about 2 to 3 minutes per side.
• Remove schnitzel from pan. Transfer to paper towel to drain. Keep warm.
• Wipe pan with paper towel, if needed. Add 2 more Tablespoons butter and capers and fry until golden, about 1 to 2 minutes.
• Serve schnitzel with capers and lemon wedges. Serve 1 to 2 schnitzel per serving, depending on appetite.

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.

PORK SCHNITZEL

Steps:

• Place each pork loin between sheets of plastic wrap. Gently pound each loin with meat tenderizer until thin and even. (The wrap will help prevent splattering the counter and yourself.)
• Put seasoned flour in shallow bowl or pan, making sure seasoning is well mixed into flour.
• In second bowl or pan, whip together eggs and milk.
• In third bowl or pan, add seasoned breadcrumbs, again making sure seasoning is well mixed.
• Dredge each loin in flour, then dip in egg mixture, then in bread crumbs. Pat lightly; put on plate until frying pan is ready.
• Heat oil in pan. Fry each schnitzel until golden and crispy, about 3 minutes per side. Drain on paper towels.
• To serve, place schnitzels on platter with lemon wedges. Serve with fresh applesauce. For breakfast, I add any style of eggs. You will love the flavours with a bit of extra salt and pepper on your eggs and a squeeze of lemon on your schnitzel. Yummy!