PORK SCHNITZEL WITH DIPPING SAUCE
A pan-fried, moist, and tender pork cutlet that will melt in your mouth. Serve with a wedge of lemon and the accompanied dipping sauce and you're in German Heaven!
Provided by EPRUETZ
Categories Main Dish Recipes Pork Pork Chop Recipes Pan Fried
Time 40m
Yield 4
Number Of Ingredients 13
Steps:
- Place the pork chops between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the pork with the smooth side of a meat mallet to a thickness of 1/8-inch. Trim any fat from the edges, and make a few small slits along the edge to prevent the pork from curling during cooking.
- Combine the flour, 1 teaspoon salt, and pepper in a bowl. Whisk the egg and milk together in another bowl until well blended, then mix the panko bread crumbs and paprika together in a third bowl. Dredge the pork chops in the flour mixture one at a time, then dip them into the egg mixture followed by the panko mixture.
- Heat the vegetable oil in a large skillet over medium-high heat. Arrange no more than two pork chops in the skillet at a time, cooking until the meat is golden brown no longer pink in the center, 3 to 4 minutes on each side. Place the pork chops in a warm oven to keep warm.
- Pour the chicken stock into the skillet used to cook the pork. Reduce the heat to low, and scrape up any brown bits in the bottom of the pan. As the stock simmers, mix the dill, 1/2 teaspoon salt, and sour cream together in a bowl. Whisk about 1/4 cup of the hot stock into the sour cream mixture, then pour it back into the skillet. Heat until warm and thick, about 5 minutes. Serve with the pork chops.
Nutrition Facts : Calories 398.4 calories, Carbohydrate 22.3 g, Cholesterol 97.8 mg, Fat 27.1 g, Fiber 0.5 g, Protein 20.9 g, SaturatedFat 8.4 g, Sodium 1164.1 mg, Sugar 0.7 g
PORK SCHNITZEL WITH SAUCE
Whenever I serve this pork schnitzel, people always ask for the recipe. German-style schnitzel is usually made with veal. I substituted pork to save money without sacrificing flavor. -Diane Katzmark, Metamora, Michigan
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 2 servings.
Number Of Ingredients 16
Steps:
- Flatten meat to 1/2-in. thickness. In a shallow dish, combine the flour, seasoned salt and pepper. In another shallow bowl, combine egg and milk. Place bread crumbs and paprika in a third shallow dish. Coat meat with flour; dip in egg mixture, then coat with crumb mixture. Let stand for 5 minutes., In a large skillet, cook pork in oil for 2 minutes on each side or until browned. Remove and keep warm. , In the same skillet, stir in 1/3 cup broth, scraping browned bits. In a bowl, combine flour and remaining broth until smooth. Stir into skillet. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Reduce heat; stir in the sour cream, dill, salt and pepper; heat through. Serve with cutlets. If desired, garnish with dill.
Nutrition Facts :
CLASSIC PORK SCHNITZEL
Seasoned cutlets with an optional creamy dill sauce. Remember, this is not a parmesan crusted cutlet, just plain ole schnitzel.
Provided by gailanng
Categories Pork
Time 45m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- In a shallow dish, stir together flour, garlic salt, celery salt, seasoned salt, paprika and pepper. In another shallow dish, stir together egg and milk.
- In a large skillet, heat cooking oil. Coat each cutlet with flour mixture, then dip in egg mixture and again in flour mixture. Letting the coated cutlets rest for about 10-15 minutes allows for better adhersion. Cook in hot oil over medium heat for 12 to 15 minutes or until browned and meat is thoroughly cooked, turning once. (Remove meat from skillet and keep warm while preparing Sour Cream-Dill Sauce, if using.) Serve with lemon wedges or sauce.
- Sour-Cream Dill Sauce: Pour chicken broth into skillet used for cooking the cutlets. Over medium heat, scrape up brown bits in skillet. Bring mixture to boiling. In a small bowl, stir together dairy sour cream, flour and dillweed. Stir into hot broth in skillet. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more.
PORK SCHNITZEL
Steps:
- Begin by placing each chop between 2 sheets of plastic wrap and gently pounding them out with the flat side of a meat tenderizer until they are an even 1/4-inch thick.
- Put the flour in a shallow dish and season with salt and pepper. Whisk the eggs and milk in another shallow dish and season with salt and pepper. Put the bread crumbs in a third dish and again season with salt and pepper. Lightly dredge each piece of pork in flour, then in the egg and finally into the bread crumbs, pressing the bread crumbs onto the pork gently so they have a nice even coating.
- Lay the breaded pork cutlets in a single layer on a plate lined with parchment and refrigerate, uncovered, for 10 to 12 minutes to allow the coating to dry out a little and adhere to the pork.
- Heat oil and butter in large nonstick skillet over medium-high heat. Add the thyme sprig and let it fry for about 1 minute to infuse the oil. Remove the thyme sprig and reserve. Gently lay the cutlets into the pan and cook until golden brown and crispy, about 3 minutes per side. Remove to paper towels to drain. Season with salt and transfer to a serving platter while still hot. Garnish with lemon wedges and the fried thyme sprig before serving.
BAKED PORK SCHNITZEL WITH WHITE-WINE AND LEMON SAUCE
For the most succulent schnitzel, pound the tenderloin as thin as possible without tearing it. Toasting the panko ensures a golden brown crust without frying.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 25m
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degree. Spread panko on a rimmed baking sheet. Bake until golden, 10 to 12 minutes, tossing once halfway through. Set panko aside, and increase oven temperature to 450 degrees.
- Cut pork crosswise into 4 equal pieces. Without cutting all the way through, split each piece in half horizontally, opening it like a book. One at a time, place a piece of pork inside a resealable plastic bag. Using a meat mallet or the bottom of a heavy pan, pound pork into a very thin cutlet.
- Place flour, eggs, and toasted panko in separate shallow bowls; season each with salt and pepper. Dredge pork in flour (shake off excess), dip in eggs (allowing excess to drip off), and dredge in panko, pressing to adhere; place on rimmed baking sheet. Bake, without turning, until pork is cooked through, 10 to 12 minutes, rotating sheet halfway through.
- Meanwhile, in a small saucepan, melt 1 tablespoon butter over medium. Add shallot, and cook until softened, 3 to 4 minutes. Add wine, and simmer until almost evaporated, about 4 minutes. Remove from heat; stir in lemon juice and remaining 2 tablespoons butter; season with salt and pepper. Serve pork with sauce on the side.
PORK SCHNITZEL WITH DILL SAUCE
Schnitzel is one of my husband's favorites because it reminds him of his German roots. An appealing dish for guests, it's ready in a jiffy. Pop it on buns for a fun handheld option. -Joyce Folker, Paraowan, Utah
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- In a shallow bowl, mix flour, seasoned salt and pepper. In a second shallow bowl, whisk eggs and milk until blended. In a third bowl, mix bread crumbs and paprika., Pound pork cutlets with a meat mallet to 1/4-in. thickness. Dip cutlets in flour mixture to coat both sides; shake off excess. Dip in egg mixture, then in crumb mixture, patting to help coating adhere., In a large skillet, heat oil over medium heat. Add pork in batches; cook 2-3 minutes on each side or until golden brown. Remove to a serving plate; keep warm. Wipe skillet clean if necessary., In a small bowl, whisk flour and broth until smooth; add to same skillet. Bring to a boil, stirring constantly; cook and stir 2 minutes or until thickened., Reduce heat to low. Stir in sour cream and dill; heat through (do not boil). Serve with pork.
Nutrition Facts : Calories 451 calories, Fat 24g fat (8g saturated fat), Cholesterol 115mg cholesterol, Sodium 739mg sodium, Carbohydrate 23g carbohydrate (3g sugars, Fiber 1g fiber), Protein 31g protein.
More about "classic pork schnitzel recipe with sauce"
CLASSIC PORK SCHNITZEL - SEASONS AND SUPPERS
From seasonsandsuppers.ca
5/5 (11)Calories 382 per servingCategory Main Course
10 BEST PORK SCHNITZEL SAUCE RECIPES | YUMMLY
From yummly.com
PORK SCHNITZEL - JO COOKS
From jocooks.com
OUR BEST SCHNITZEL RECIPES WITH PORK, CHICKEN, VEAL, AND BEEF
From allrecipes.com
10 BEST SCHNITZEL GRAVY RECIPES | YUMMLY
From yummly.com
PORK SCHNITZEL - CULINARY HILL
From culinaryhill.com
TRADITIONAL GERMAN JAGERSCHNITZEL RECIPE - PLATED CRAVINGS
From platedcravings.com
CLASSIC SCHNITZEL - MIDWEST LIVING
From midwestliving.com
AUTHENTIC GERMAN SCHNITZEL (SCHWEINESCHNITZEL) - THE DARING …
From daringgourmet.com
CLASSIC PORK SCHNITZEL – MESS IN THE KITCHEN
From messinthekitchen.com
BEST PORK SCHNITZEL WITH TARTAR SAUCE RECIPES | COMFORT …
From foodnetwork.ca
GERMAN SCHNITZEL SANDWICH (SCHNITZELBRöTCHEN) - RECIPES FROM …
From recipesfromeurope.com
CLASSIC SCHNITZEL | AKIS PETRETZIKIS
From akispetretzikis.com
CHICKEN VEAL OR PORK SCHNITZEL BEST RECIPES
From findrecipes.info
AUTHENTIC GERMAN SCHNITZEL AND JAEGER SAUCE - DELISHABLY
From delishably.com
PORK SCHNITZEL SAUCE - ALL INFORMATION ABOUT HEALTHY RECIPES AND ...
From therecipes.info
PORK SCHNITZEL RECIPE - EASY GERMAN TRADITIONAL DISH - THE FOODIE …
From thefoodieaffair.com
AUTHENTIC GERMAN SCHNITZEL - à LA MENA - LEXA'S RECIPES
From lexasrecipes.com
CLASSIC PORK SCHNITZEL IN MUSHROOM CREAM SAUCE
From foodtempel.com
THE BEST JAGERSCHNITZEL (JäGERSCHNITZEL) MADE JUST LIKE OMA
From quick-german-recipes.com
TRADITIONAL GERMAN PORK SCHNITZEL • CURIOUS CUISINIERE
From curiouscuisiniere.com
PORK SCHNITZEL SAUCE - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
PORK SCHNITZEL WITH CREAMY MUSHROOM SAUCE - SUPERGOLDEN BAKES
From supergoldenbakes.com
GRANDMA'S EASY GERMAN SCHNITZEL RECIPE - FOODIECRUSH .COM
From foodiecrush.com
PORK SCHNITZEL WITH SAUCE RECIPE - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
TRADITIONAL JAEGERSCHNITZEL (SCHNITZEL WITH MUSHROOM SAUCE)
From carolinescooking.com
EASY PORK SCHNITZEL RECIPE | THE RECIPE CRITIC
From therecipecritic.com
BEST PORK SCHNITZEL RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
CLASSIC GERMAN PORK SCHNITZEL - THE PAPRIKA MONKEY
From thepaprikamonkey.com
HUNTER SCHNITZEL – GERMAN JäGERSCHNITZEL - WHERE IS MY SPOON
From whereismyspoon.co
PORK SCHNITZEL WITH SAUCE RECIPE: HOW TO MAKE IT
From stage.tasteofhome.com
DEEP SOUTH DISH: PORK SCHNITZEL
From deepsouthdish.com
PORK SCHNITZEL - TASTE OF NOVA SCOTIA
From tasteofnovascotia.com
CLASSIC GERMAN SCHNITZEL RECIPE - RECIPES FROM EUROPE
From recipesfromeurope.com
PORK SCHNITZEL RECIPE - NATASHASKITCHEN.COM
From natashaskitchen.com
EASY PORK SCHNITZEL RECIPE - GERMAN CLASSICS - RAMSHACKLE PANTRY
From ramshacklepantry.com
CLASSIC GERMAN RECIPE: PORK SCHNITZEL | 12 TOMATOES
From 12tomatoes.com
CLASSIC PORK SCHNITZEL & CREAMY LEMON-HERB SAUCE RECIPE
From hellofresh.co.nz
BAKED PORK SCHNITZEL WITH CAPER GARLIC BUTTER SAUCE
From delightfulplate.com
TRADITIONAL PORK SCHNITZEL RECIPES - THE SIMPLE HOUSEWIFE
From thesimplehousewife.com
TRADITIONAL PORK SCHNITZEL RECIPE : OPTIMAL RESOLUTION LIST
From recipeschoice.com
PORK SCHNITZEL RECIPE WITH SAUCE - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love