A delicious pork schnitzel recipe is just the thing you need to jazz up dinner! Bathed in a delicious brown gravy, pork schnitzel is not another boring pork chop cutlet. Making this delicious dinner is a snap and results in a simple meal your whole family will love!
I kind of feel bad for pork.
Sure, advertising has billed it as the other white meat, but most people tend to think of pork as boring and dry. If that’s you, then chances are you aren’t cooking it right!
Give pork another chance and make delicious recipes like these pork chops with gravy or this amazing pork schnitzel.
What is schnitzel?
Schnitzel isn’t just a line from that Christmas song. No, schnitzel basically is just a thin pounded out piece of meat that’s been breaded & fried in fat.
Schnitzel is popular all around the world, but especially in Germany. The word ‘schnitzel’ essentially translates to ‘cutlet’.
While pork is common choice for the dish- veal, chicken, mutton, beef, or turkey can (and have) all been used. The important thing is to use a learn version of whichever meat you choose.
The result is a delectably crunchy outer shell around thin tender juicy slices of meat.
How to Make Pork Schnitzel
Making pork schnitzel is pretty easy! Start by cutting a few small slits in the edges of the pork so it doesn’t curl when you cook it. Then prepare three dishes with coating and breading ingredients.
In the first dish, mix the flour, salt and pepper together. Add the egg and milk to the second dish and beat it together so it is well mixed. In the third dish, whisk together the breadcrumbs and paprika.
Once you have your dipping station set up, heat the oil in a large skillet over medium high heat.
While the oil is heating, bread the pork. To bread it dip it first in the flour mixture. Then transfer it to the egg and milk mixture. Finish breading the pork by dipping it in the breadcrumbs.
Once you’ve breaded all the pieces of pork, saute the pork in batches for 3 to 4 minutes per side. Once each piece of pork has cooked through move it to a waiting plate and keep it warm by tenting it with foil.
Repeat until all the pork is cooked.
Gravy: An Optional Addition
Delicious brown gravy makes a yummy addition to this pork schnitzel. You can use your favorite recipe or even the gravy I’ve made to go with these smothered pork chops.
Or you can deglaze your pan to get the yummy brown bits off the bottom by pouring in a bit of chicken broth and scraping the bottom. Then stir in butter and thicken it with flour stirring to get out all the lumps.
Alternatively- you can serve this with a Dijon mustard cream sauce, or even a creamy Dill sauce.
In addition to serving these crispy pork cutlets on plates with sauce or gravy- they also make delicious sandwiches!
Tips for Making the Best Pork Schnitzel
Follow these tips to make sure your pork schnitzel turns out perfectly each time.
- When you place the schnitzel in the hot oil, try not to move it in the pan before you flip it. Keeping it still helps the breading stay on.
- Don’t skip cutting the slits in the sides of the pork or your pork will curl.
- Make sure to season each part of this dish to get all the layers of flavor.
Other Pork Recipes You Might Enjoy
This pork schnitzel is one of my favorite ways to switch up pork chops. Try it the next time you are looking for a new way to serve pork and enjoy!
Looking for other ways to serve pork? Try these:
If you’ve tried this PORK SCHNITZEL RECIPE, or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Pork Schnitzel Recipe
- 4 boneless pork chops pounded out to 1/2-1/4 inch thick
- 1/4 cup flour
- salt & pepper to taste
- 1 egg beaten
- 2 tbsp milk
- 3/4 cup seasoned fine bread crumbs
- 1 tsp smoked paprika
- 3 tbsp extra virgin olive oil
- 3/4 cup chicken broth
- Using a small paring knife, cut a couple tiny slits around the edges of the cutlets to prevent them from curling when cooked.
- Prep three bowls/plates, whichever works for you- the first with a mixture of flour tossed with salt & pepper. The second with the egg & milk beaten together. And finally the third, with the breading & paprika mixed together.
- In a large skillet over medium high heat, let the oil heat up.
- While the oil's heating, dip the prepared cutlets in the flour. Shake off excess, and then dip in the egg mixture, followed by the breading to coat. You're going to have to work in batches.
- Working in batches, saute the cutlets in hot oil for 3-4 minutes per side. Remove the cooked cutlets to a waiting plate and tent with foil. Cook the rest of the cutlets.
- When the cutlets are cooked through you can serve them as is, or with a gravy.
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