Pork schnitzel is a delicious, crispy dish that’s part of traditional German and Austrian cuisine. It involves breading and frying thin pieces of pork, usually from the loin or tenderloin, until golden and crispy. Here’s a simple recipe for making it:
Ingredients:
- 4 pork chops or pork tenderloin medallions (boneless)
- Salt and pepper, to taste
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup breadcrumbs (preferably panko for extra crispiness)
- ½ cup vegetable oil or clarified butter, for frying
- Lemon wedges (for serving)
- Optional: Parsley, finely chopped, for garnish
Instructions:
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Prep the Pork:
- If using pork chops, tenderize them by gently pounding with a meat mallet until they’re about 1/4 inch thick.
- Season both sides of the pork with salt and pepper.
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Set Up Breading Stations:
- In one shallow dish, place the flour.
- In a second shallow dish, beat the eggs.
- In a third shallow dish, place the breadcrumbs.
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Bread the Pork:
- Dredge each piece of pork in the flour, ensuring it’s evenly coated. Shake off any excess.
- Dip the floured pork into the beaten eggs, letting any excess drip off.
- Coat the pork in breadcrumbs, pressing gently to adhere.
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Fry the Schnitzel:
- Heat the oil or clarified butter in a large skillet over medium-high heat.
- Once the oil is hot (but not smoking), carefully add the breaded pork. Fry in batches if necessary, making sure not to overcrowd the pan.
- Cook each piece for about 3-4 minutes per side, or until golden brown and crispy. Ensure the pork is cooked through.
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Serve:
- Remove the schnitzels from the pan and drain on paper towels.
- Serve with lemon wedges on the side for squeezing over the schnitzel, and garnish with parsley if desired.
Serving Suggestions:
Pork schnitzel pairs beautifully with mashed potatoes, potato salad, or a simple green salad. You can also add a side of lingonberry sauce or mustard for extra flavor.
Enjoy your crispy, golden pork schnitzel!