Crispy Pork Schnitzel
This Crispy Pork Schnitzel is a delightful twist on the traditional Wiener Schnitzel, combining the richness of tender pork cutlets with a light and crispy breadcrumb coating. Prepared with love and rooted in my German heritage, this dish not only brings a taste of Europe to your table but also showcases the simplicity of homemade comfort food. Every bite is a satisfying crunch followed by the succulent flavor of perfectly cooked pork, making it a favorite for both weeknight dinners and special occasions. Serve it alongside a fresh salad or some roasted potatoes for a complete meal. Whether it's Moo Moo or Oink Oink, you’ll be delighted by this easy, impressive dish!
8
Servings
275
Calories
9
Ingredients
Ingredients
Boneless pork cutlet
1 lb (Pounded to less than 1/4 inch thick.)
Salt
to taste
Pepper
to taste
All-purpose flour
1/2 cup
Large eggs
2 (Beaten with milk.)
Milk
1 tablespoon
Fresh breadcrumbs
2 cups
Vegetable oil
3 tablespoons (For frying.)
Lemon wedges
2 (For serving.)
Instructions
1
Begin by patting the pork cutlets dry with paper towels to ensure a crispy finish.
2
Season both sides of the cutlets generously with salt and pepper for enhanced flavor.
3
Set up a breading station: in one shallow bowl, place the all-purpose flour. In a second bowl, whisk together the eggs and milk until well blended. Finally, fill the last bowl with fresh breadcrumbs.
4
Coat each pork cutlet in the flour, shaking off any excess. Next, dip it into the egg wash, allowing the excess to drip off, and finally coat it in the breadcrumbs, pressing gently to adhere.
5
Transfer the breaded cutlets to a clean platter to rest for a few minutes, allowing the coating to set.
6
In a large skillet, heat the vegetable oil over medium-high heat until shimmering. Carefully add the breaded cutlets to the pan, avoiding overcrowding.
7
Fry the cutlets for about 2 minutes on each side, or until golden brown and cooked through, checking for doneness to avoid overcooking.
8
Once cooked, remove the schnitzels from the skillet and place them on a paper towel-lined plate to drain excess oil.
9
Serve immediately with lemon wedges on the side for a burst of fresh acidity, which complements the richness of the pork.
Nutrition Information
15
Fat
19
Carbs
17.5
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Crispy Pork Schnitzel?
Crispy Pork Schnitzel is a twist on the traditional Wiener Schnitzel, featuring tender pork cutlets with a light and crispy breadcrumb coating.
What type of meat is used in this recipe?
This recipe uses 1 lb of boneless pork cutlets.
How should the pork cutlets be prepared before breading?
The pork cutlets should be pounded to less than 1/4 inch thick and patted dry with paper towels.
Why is it important to pat the pork dry?
Patting the pork dry ensures that the finish is crispy once cooked.
What seasonings are used for the meat?
The cutlets are seasoned generously on both sides with salt and pepper.
What are the components of the breading station?
The breading station consists of three bowls: one with all-purpose flour, one with a whisked egg and milk mixture, and one with fresh breadcrumbs.
How much flour is needed for the coating?
The recipe calls for 1/2 cup of all-purpose flour.
What is the egg wash made of?
The egg wash is a blend of 2 large eggs and 1 tablespoon of milk.
What type of breadcrumbs are best for this recipe?
Fresh breadcrumbs are used to achieve the desired texture.
In what order should the pork be breaded?
First coat the cutlet in flour, then dip it into the egg wash, and finally coat it in the breadcrumbs.
What should I do after dipping the pork in flour?
Shake off any excess flour before moving to the egg wash step.
How do I ensure the breadcrumbs stick properly?
Press the breadcrumbs gently into the pork cutlet to help them adhere.
Should the breaded pork rest before frying?
Yes, let the breaded cutlets rest on a platter for a few minutes to allow the coating to set.
What type of oil is used for frying?
The recipe specifies using 3 tablespoons of vegetable oil.
At what heat should the schnitzel be fried?
Heat the vegetable oil over medium-high heat until it is shimmering.
How long does it take to cook the pork schnitzel?
Fry the cutlets for approximately 2 minutes on each side.
How do I know when the schnitzel is finished cooking?
The schnitzel is done when it is golden brown and cooked through.
How can I prevent the schnitzel from being too greasy?
Avoid overcrowding the pan and place the cooked schnitzels on a paper towel-lined plate to drain excess oil.
What is the recommended garnish for this dish?
Serve the schnitzel with lemon wedges for a burst of fresh acidity.
How many servings does this recipe make?
This recipe yields 8 servings.
What is the calorie count per serving?
Each serving contains 275 calories.
How much fat is in one serving of pork schnitzel?
There are 15 grams of fat per serving.
How many carbohydrates are in this recipe?
There are 19 grams of carbohydrates per serving.
What is the protein content per serving?
This dish provides 17.5 grams of protein per serving.
What is the cultural origin of this recipe?
This recipe is rooted in German heritage and is a variation of Wiener Schnitzel.
Is this recipe suitable for a quick weeknight dinner?
Yes, it is described as an easy recipe ideal for weeknights or special occasions.
What sides are suggested for serving?
It is recommended to serve this dish with a fresh salad or roasted potatoes.
How many ingredients are required in total?
There are 9 ingredients in this recipe.
Can I use this recipe for special occasions?
Yes, it is described as an impressive dish perfect for special occasions.
What does the lemon wedge add to the dish?
The lemon adds a fresh acidity that complements the richness of the fried pork.