Crispy, fried pork schnitzel is my comfort food. I rarely break any fried oil in the kitchen, so you know when I do it, it’s worth it.
Pork schnitzel
If you have never eaten pork schnitzel before, prepare your dinner. This is a classic dish that lets you stop after the first bite just to appreciate the simple food.
Before I forget, here is a tip to avoid as many fried smells as possible: a small bowl of regular vinegar next to the stove will greatly reduce on the lingering aroma of oil. It really works!
How to make pork schnitzel
The key to the large schnizel is in the thump – the giant cell column is the target here. They will cook quickly, with exquisite crispy and tender inside. Quickly travel through dishes you will build with flour, eggs, and bread crumbs to get the iconic crunch. You don’t need a fryer or lots of oil to make this recipe – just a frying pan and generous grease.
I like to prepare all the pork with bread crumbs and then place it on a tray next to the stove. Then I just need to spin the pieces in the hot oil and then line the rest of the meat onto the wire rack as I cook.
You can serve your schnitzel with smashed potatoes and roasted green beans (like me) for a hearty dinner that everyone loves. Alternatively, you can lighten up the food with a simple salad or side-scrambled veggies.
However, you choose to fill in the remaining meals and don’t forget the lemon wedge. You need to squeeze the lemon on each serving, and the one sprinkled with parsley. It brightens the flavor and finishes perfectly.
Serve: 6
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Use a meat mallet or rolling pin to place 2 pork chops into a gallon-sized refrigerator bag and smash the ribs until 1/4 inch thick. Transfer to a clean board. Repeat the remaining pork chops. Sprinkle evenly with about ½ teaspoon of salt and pepper.
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Mix flour, garlic powder, onion powder, and chili powder (if needed) in a shallow dish. Add the remaining salt and pepper and stir. Mix the eggs and milk in a second shallow dish and stir together. Place the crumbs in a third shallow dish. Dip the pork chop into the flour on each side and shake the excess flour. Next, dip each side of the pork into the egg mixture to allow the excess liquid to drip. Finally, place the pork in the crumbs; flip and press the pork into the crumbs until it is well covered. Repeat the remaining pork chops.
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Place the breaded pork chops on a wire rack and on a plate baking sheet. After all the pork was coated, place the tray in the refrigerator and found for about 30 minutes.
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When you are ready to cook the pork, pour about ½ inch of oil into the Dutch oven and start heating on medium and high places. When the oil reaches 350°F, add the first schnitzel to the pan with great care. Cook for 45-60 seconds and flip it over while checking the oil temperature frequently and adjusting the heat to maintain 325°F.
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Once the crumbs start to look golden, check the temperature inside the pork. If the pork reaches 145°F, transfer the schnitzel to a tissue liner rack on the tissue to cool. Sprinkle salt on the rack and sprinkle each schnitzel of salt.
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Let the heat return to 350°F before adding more pork to the oil. (I can usually cook 2-3 schnitzels at a time, depending on the size.)
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Sprinkle the cooked pork chops with parsley and serve with lemon wedges.
Calories: 477KCAL · carbohydrate: 49g · protein: 43g · Fatty: 11g · Saturated fat: 4g · Polyunsaturated fat: 2g · Monounsaturated fat: 4g · Trans fat: 0.1g · cholesterol: 210mg · sodium: 931mg · Potassium: 787mg · fiber: 3g · sugar: 3g · Vitamin A: 195IU · Vitamin C: 0.3mg · calcium: 117mg · iron: 5mg
