Pork Schnitzel
Pork schnitzel is a classic German dish that combines crispy, golden-brown breading with tender, juicy pork. Perfectly seasoned and fried to perfection, this dish is a comfort food favorite that’s easy to make at home.
With just a few simple ingredients, you can transform pork loin chops into an irresistible meal. The key to a successful schnitzel is the crisp coating, achieved through a three-step breading process, ensuring every bite is full of texture and flavor.
Serve with a generous squeeze of lemon for a tangy kick, and garnish with fresh thyme to enhance the dish’s rich, savory profile. This pork schnitzel is sure to become a crowd-pleasing favorite.
Pork Schnitzel Ingredients
To create the perfect Pork Schnitzel, start with tender boneless pork loin chops, whose mild flavor and juicy texture provide the ideal base for this dish. A blend of salt and pepper enhances the meat’s natural taste, while garlic and onion powders add depth and savory warmth to the breading.
Panko breadcrumbs deliver an irresistibly crunchy exterior that crisps up beautifully during frying, perfectly complementing the pork’s tenderness. The egg and milk mixture binds the coating, ensuring every chop is fully covered for an even golden crust. Lastly, a touch of butter and oil in the pan creates the perfect sear, while fresh thyme adds a fragrant finish.
Pork Schnitzel: Recipe Tips
- Pounding the Pork Evenly: One of the key steps in making the perfect schnitzel is pounding the pork to an even thickness. Ensure the pork chops are about 1/4-inch thick for the crispiest texture. Using plastic wrap will help prevent any mess, and a meat mallet ensures a uniform thickness for consistent cooking. If you don’t have a mallet, a rolling pin can work as a great alternative.
- Chill the Breaded Pork Chops: After breading the pork chops, let them chill in the refrigerator for 5 to 10 minutes before frying. This brief resting period helps the breading adhere better to the meat, preventing it from falling off during frying. It also ensures a more even and crisp coating once cooked.
- Temperature Control While Frying: Maintaining the right temperature in your skillet is crucial for achieving a golden, crispy crust without burning the schnitzel. Heat the oil and butter over medium-high heat, but be ready to adjust the heat if it’s cooking too fast or too slow. A cooking thermometer is helpful to ensure the pork reaches an internal temperature of 145°F (63°C), guaranteeing it’s cooked through without drying out.
What to Serve with Pork Schnitzel
- German Potato Salad: The tangy, mustard-based dressing of German potato salad is a perfect match for the rich, crispy pork schnitzel. The warm potatoes with their slight acidity complement the savory schnitzel, making for a balanced and hearty meal. A few slices of crispy bacon in the salad will add extra depth and flavor.
- Braised Red Cabbage: For a traditional touch, serve your schnitzel with braised red cabbage. The sweet-and-sour flavor from the cabbage, combined with the hint of apple cider vinegar, balances out the richness of the fried pork. It’s a comforting and colorful side that ties the meal together beautifully.
- Crisp Green Salad: A light, fresh green salad with a vinaigrette dressing is a refreshing counterpoint to the heavy breading of the schnitzel. The crispness of the greens, paired with a simple dressing of olive oil, lemon juice, and mustard, adds a nice contrast and a touch of brightness to the plate.
FAQ About Pork Schnitzel
1. Can I use a different type of meat for schnitzel?
Yes! While traditional schnitzel is made with pork or veal, you can substitute the pork with chicken breasts or turkey cutlets. Just be sure to pound the meat thin for the best texture.
2. Can I make pork schnitzel ahead of time?
Yes, you can prepare the schnitzels ahead of time by breading the pork and refrigerating them for up to a few hours before frying. This can actually help the breading set and crisp up better when cooked.
3. Can I bake the schnitzels instead of frying them?
While frying is the traditional method for achieving a crispy exterior, you can bake schnitzels at 400°F (200°C) on a wire rack over a baking sheet for a healthier alternative. Just be sure to spray the schnitzels with oil for a golden finish.
4. How do I store leftover schnitzels?
Leftover schnitzels can be stored in an airtight container in the fridge for up to 2 days. To reheat, place them on a baking sheet and warm them in a 350°F (175°C) oven until heated through and crispy again.
Pork Schnitzel
Ingredients
- 4 boneless pork loin chops 5 ounces each, trimmed
- 1 teaspoon table salt divided
- ½ teaspoon black pepper divided
- ¼ cup all-purpose flour
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 2 large eggs
- ¼ cup whole milk
- 1 ½ cups panko breadcrumbs
- 6 tablespoons canola oil divided
- 2 tablespoons unsalted butter divided
- Fresh thyme chopped (for garnish)
- Lemon wedges for serving
Instructions
- Place one pork chop between two sheets of plastic wrap on a clean cutting board. Use a meat mallet to gently pound the chop to a thickness of approximately ¼-inch. Transfer the flattened chop to a clean plate. Repeat the process with the remaining pork chops. Season all the chops with ½ teaspoon salt and ¼ teaspoon black pepper.
- In a shallow dish, combine the flour, garlic powder, onion powder, and ¼ teaspoon salt, along with the remaining ¼ teaspoon pepper. In a separate shallow dish, whisk together the eggs and milk. Place the panko breadcrumbs in a third dish. Coat each pork chop by first dipping it into the seasoned flour, ensuring to shake off any excess, then dipping it into the egg mixture, allowing the excess to drip off, and finally pressing it into the breadcrumbs to form an even coating. Repeat this process for all pork chops.
- Once breaded, arrange the pork chops on a plate or sheet tray and refrigerate, uncovered, for 5 to 10 minutes.
- Heat 3 tablespoons of canola oil and 1 tablespoon of butter in a large skillet over medium-high heat. Add two of the breaded pork chops and cook, flipping once, until both sides are golden brown and the meat is fully cooked, approximately 2 to 3 minutes per side. An instant-read thermometer inserted into the center of the pork should read at least 145°F (63°C). Adjust the heat as needed to avoid burning the breading.
- Remove the cooked pork chops from the skillet and place them on a clean plate or sheet tray. Discard the oil from the pan and wipe it clean. Add the remaining 3 tablespoons of oil and 1 tablespoon of butter to the skillet. Repeat the cooking process with the remaining pork chops. Once cooked, sprinkle the schnitzels with the remaining ¼ teaspoon salt and garnish with fresh thyme.
- Serve the pork schnitzels with lemon wedges on the side.
