PORK SCHNITZEL
A fresh take on an old favorite, this Pork Schnitzel combines a secret ingredient guaranteed to make your family drool!
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4
Calories: 418kcal
Author: Kylee Cooks
4 boneless pork loin chops
Salt & pepper
1 cup parmesan cheese shredded
2 eggs
1 Tbs water
2 cups panko breadcrumbs
Cooking oil canola, vegetable (you pick!)
For Garnish
Extra parmesan
Parsley
(Depending on the thickness of your chops, you may or may not need to do this step). Between two pieces of plastic wrap, pound out your pork chops until they are about 1/4-1/2 inch thick (just make them all the same)
Set out 2 shallow dishes – in one, beat the eggs with 1 Tbsp water, and pour the panko into the other.
Season the pork chops on both sides with salt and pepper.
Sprinkle the parmesan onto the chops, and pat to adhere to the chop.
Dip first in the egg, then in the panko.
Heat oil in a heavy bottomed skillet over medium high. You’ll need about ¼ inch. When hot (needs to be around 325F), fry the chops in the oil for about 3 minutes each side, working in batches so you don’t crowd the pan.
Remove the pork chops from the oil, and test the temperature – we need a minimum of 145F.
Keep warm (tent with foil) while you cook the remaining chops.
Grate fresh parmesan over the top, and sprinkle with parsley if using.
Devour.
FREQUENTLY ASKED QUESTIONS, NOTES, AND TIPS FOR MAKING PORK SCHNITZEL
Can I make this with chicken/beef/veal? Yes! Just be sure to pound each piece of meat out to the same thickness for even cooking.
Can I make Pork Schnitzel in the oven? Yes! Just bake at 450F on a rack so the air flows underneath, and cook til internal temperature is 145F.
What oil should I cook schnitzel in? Any cooking oil will do – you’ll need about a 1/4 inch in the skillet you’re using, and it will need to be about 325F before you start. Use a thermometer to test!
Easy idea for making it go further: After cooking cut into slices, and serve on top of pasta.
A fresh take on an old favorite, this Pork Schnitzel combines a secret ingredient guaranteed to make your family drool!
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4
Calories: 418kcal
Author: Kylee Cooks
4 boneless pork loin chops
Salt & pepper
1 cup parmesan cheese shredded
2 eggs
1 Tbs water
2 cups panko breadcrumbs
Cooking oil canola, vegetable (you pick!)
For Garnish
Extra parmesan
Parsley
(Depending on the thickness of your chops, you may or may not need to do this step). Between two pieces of plastic wrap, pound out your pork chops until they are about 1/4-1/2 inch thick (just make them all the same)
Set out 2 shallow dishes – in one, beat the eggs with 1 Tbsp water, and pour the panko into the other.
Season the pork chops on both sides with salt and pepper.
Sprinkle the parmesan onto the chops, and pat to adhere to the chop.
Dip first in the egg, then in the panko.
Heat oil in a heavy bottomed skillet over medium high. You’ll need about ¼ inch. When hot (needs to be around 325F), fry the chops in the oil for about 3 minutes each side, working in batches so you don’t crowd the pan.
Remove the pork chops from the oil, and test the temperature – we need a minimum of 145F.
Keep warm (tent with foil) while you cook the remaining chops.
Grate fresh parmesan over the top, and sprinkle with parsley if using.
Devour.
FREQUENTLY ASKED QUESTIONS, NOTES, AND TIPS FOR MAKING PORK SCHNITZEL
Can I make this with chicken/beef/veal? Yes! Just be sure to pound each piece of meat out to the same thickness for even cooking.
Can I make Pork Schnitzel in the oven? Yes! Just bake at 450F on a rack so the air flows underneath, and cook til internal temperature is 145F.
What oil should I cook schnitzel in? Any cooking oil will do – you’ll need about a 1/4 inch in the skillet you’re using, and it will need to be about 325F before you start. Use a thermometer to test!
Easy idea for making it go further: After cooking cut into slices, and serve on top of pasta.
