Try this Pork Schnitzels recipe, or contribute your own.
- Carbohydrate 22.92484 g
- Cholesterol 221.91 mg
- Fat 22.34677575 g
- Fiber 0.486 g
- Protein 45.1707 g
- Saturated Fat 6.8395921689875 g
- Serving Size 1 1 Serving (247g)
- Sodium 223.874057291667 mg
- Sugar 22.43884 g
- Trans Fat 3.0500309438775 g
- Calories 484 calories
Step-by-step
- Pound each pork chop until just ¼ inch thick with the flat side of a meat tenderizer. Lightly season both sides with salt and freshly ground black pepper.
- Heat the oil in a large skillet on medium high heat. You need enough oil so that the schnitzels swim in it, about ½ inch.
- Place the flour mixture, egg, and breadcrumbs in 3 separate shallow bowls. Dip the chops in the flour, the egg, and then bread crumbs, coating both sides.
- Make sure the cooking oil is hot enough at this point.
- Fry the schnitzels for about 2-3 minutes on both sides until a deep golden brown. Transfer briefly to a plate lined with paper towels.
- Serve immediately over mashed potatoes.
Frying ten individual cutlets requires managing oil temperature so the coating browns before the meat dries out. Maintaining a steady medium-high heat prevents the breadcrumbs from absorbing excess fat while the pork cooks through.
Achieving the Ideal Crust and Texture
Pounding the meat to a uniform quarter-inch thickness ensures the pork cooks in the brief two to three minute frying window. Standardizing thickness removes hot spots and prevents the center from remaining raw while the exterior burns. Set up a secure breading station with three shallow bowls, moving the cutlets systematically from flour to beaten egg and finally into the breadcrumbs. Excess flour blocks egg adhesion, so shake each cutlet firmly before dipping it into the liquid. Panko crumbs provide a lighter crunch than fine standard breadcrumbs due to their flaky structure. Heat approximately one-half inch of vegetable oil in a large skillet until shimmering, ensuring the cutlets submerge partially for even browning. Drain the fried meat briefly on paper towels to remove surface oil without cooling the crust.
- Greasy crusts happen when the oil drops below the proper frying temperature; test the oil with a pinch of breadcrumbs before adding the pork.
- Soggy coatings result from stacking hot cutlets directly on top of each other; arrange them in a single layer on wire racks or paper towels.
- Tough meat indicates the cutlet was pounded unevenly; use the flat side of a meat mallet rather than the spiked side to avoid tearing the muscle fibers.
