Schnitzel Thin Breaded German Pork Chops Recipes

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PORK SCHNITZEL RECIPE



Pork Schnitzel Recipe image

The pork chops are pounded into thin, tender cutlets which are breaded and sautéed, resulting in a crispy crust and juicy center. Definitely serve with lemon wedges.

Provided by Natasha Kravchuk

Categories     Easy

Time 35m

Number Of Ingredients 9

2 lbs boneless pork chops (trimmed and sliced into 1/2" thick cutlets)
1/3 cup all-purpose flour
1 Tbsp garlic salt (or sub with equal parts salt and garlic powder)
1/2 tsp paprika
1/2 tsp black pepper (freshly ground)
3 large eggs
2 cups panko bread crumbs
Olive oil (canola oil or any high heat cooking oil to sauté)
Lemon wedges to serve (don't skip the lemons!)

Steps:

  • Line a cutting board with plastic wrap, place cutlets in a single layer on cutting board and cover with plastic wrap (this prevents splatter). Pound cutlets with a meat mallet or the back of a heavy saucepan, until 1/4" to 1/8" thick.
  • Set up three bowls. In the first combine 1/3 cup flour, 1 Tbsp garlic salt, 1/2 tsp paprika and 1/2 tsp pepper. In the second, use a fork to beat 3 eggs. In the third bowl, add 2 cups panko crumbs.
  • Dredge both sides of each pounded cutlet in flour then dip in beaten egg letting excess egg drip back into the bowl before breading in panko crumbs. It helps to use a fork for the dipping process to keep your hands clean. Repeat with remaining cutlets.
  • Once all cutlets are breaded, heat a large non-stick pan over medium heat and add enough oil to cover the bottom of the pan. Once oil is hot, add breaded cutlets a few at a time and sauté 3-4 min per side or until cooked through. Reduce heat if browning too quickly. Remove to paper towel lined plate. Cut into one to check doneness - juices should run clear. Serve with lemon wedges, or ranch for children.

PORK SCHNITZEL



Pork Schnitzel image

Provided by Tyler Florence

Categories     main-dish

Time 43m

Yield 4 servings

Number Of Ingredients 10

4 boneless pork loin chops (about 5 to 6 ounces each)
1 1/2 cups all-purpose flour
Kosher salt and freshly ground black pepper
2 large eggs
1/2 cup milk
4 cups plain dried bread crumbs
2 tablespoons extra-virgin olive oil
2 tablespoons butter
1 sprig thyme
Lemon wedges

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.

LOW COST GERMAN PORK SCHNITZEL



Low Cost German Pork Schnitzel image

Make and share this Low Cost German Pork Schnitzel recipe from Food.com.

Provided by sonnyu28

Categories     Pork

Time 15m

Yield 4 serving(s)

Number Of Ingredients 10

4 pork chops, boneless, sliced very thin
flour
2 eggs
2 tablespoons milk
breadcrumbs
salt
pepper
paprika
butter
4 lemon slices

Steps:

  • with a meat mallet pound each pork chop until they are roughly twice the original size an very very thin. Pound firm but don't smash the meat.
  • Season meat with salt, pepper and paprika powder. Set aside.
  • Mix the two eggs with the milk in a bowl.
  • Coat each Pork Schnitzel first in flour, than in egg mix and at last in the bread crumbs.
  • Heat one or two table spoons of butter in a large pan over medium heat. You can ad a drop of oil to prevent the butter from burning.
  • Once the butter is melted and the pan is hot ad the breaded Schnitzel. Take care not to crowd the pan, rather fry the Schnitzel in portions than overcrowd the pan.
  • Fry quickly until the breading turns golden brown. If necessary, add some more butter, this will help to achieve the right color. Frying will only take a couple of minutes on each side since the meat is so thin.
  • After approximately 4 minutes total frying time, remove Schnitzel from pan and pat dry in a piece of kitchen towel. This will help to remove excess fat and safe you some calories.
  • Garnish each Schnitzel with a lemon slice (the lemon juice ads a great flavor to the Schnitzel).
  • Serve traditionally with French Fries and ketchup or with Roast Potatoes and a light gravy or with a German Potato Salad.

Nutrition Facts : Calories 381, Fat 20.6, SaturatedFat 6.9, Cholesterol 231.4, Sodium 148.8, Carbohydrate 1.2, Fiber 0.2, Sugar 0.3, Protein 44.7

WIENERSCHNITZEL



Wienerschnitzel image

This easy German recipe is one of our favorites. Boneless pork chops can also be substituted for veal and taste excellent!

Provided by Loves2CookinMN

Categories     World Cuisine Recipes     European     German

Time 1h30m

Yield 4

Number Of Ingredients 12

1 ½ pounds veal cutlets
½ cup all-purpose flour
3 tablespoons grated Parmesan cheese
2 eggs
1 teaspoon minced parsley
½ teaspoon salt
¼ teaspoon pepper
1 pinch ground nutmeg
2 tablespoons milk
1 cup dry bread crumbs
6 tablespoons butter
4 slices lemon

Steps:

  • Place each veal cutlet between two pieces of plastic wrap, and pound with the flat side of a meat mallet until about 1/4 inch thick. Dip in flour to coat.
  • In a medium bowl, stir together the Parmesan cheese, eggs, parsley, salt, pepper, nutmeg and milk. Place bread crumbs on a plate. Dip each cutlet into the egg mixture, then press in the bread crumbs to coat. Place coated cutlets on a plate and refrigerate for 1 hour or overnight.
  • Melt butter in a large skillet over medium heat. Cook the breaded cutlets until browned on each side, about 3 minutes per side. Remove to a serving platter, and pour the pan juices over them. Garnish with lemon slices.

Nutrition Facts : Calories 514.5 calories, Carbohydrate 33.7 g, Cholesterol 229.6 mg, Fat 29.1 g, Fiber 2.4 g, Protein 29.1 g, SaturatedFat 15.5 g, Sodium 781.7 mg, Sugar 2.4 g

JAGERSCHNITZEL - GERMAN PORK CUTLETS



Jagerschnitzel - German Pork Cutlets image

This is a delicious pork dish that my family enjoys. Makes about six good-sized servings. Serve with sides of apple sauce and red cabbage for a great German meal.

Provided by Chef BobO

Categories     Pork

Time 1h

Yield 6 serving(s)

Number Of Ingredients 9

3 -5 lbs pork roast, cut into 3/4-inch-thick cutlets, about 6 cutlets
1 1/4 cups flour
1 tablespoon salt
1 tablespoon pepper
1/2 cup canola oil
1/2 piece chopped bacon
1 finely chopped onion
1/2 lb chopped mushroom
1/2 cup dry white wine or 1/2 cup water

Steps:

  • Pound the pork cutlets with a mallet until they are 1/4-inch thin. Combine 1 cup flour, salt and pepper in a large dish and dredge the cutlets in the flour mixture. Meanwhile, preheat the oven to 350°F.
  • In a large frying pan, place the thin cutlets in hot oil, and brown approximately five minutes on each side. Drain and place the browned cutlets in a casserole dish.
  • Add bacon, onion and mushrooms to hot oil in the frying pan, and simmer for approximately 10 minutes until the bacon,chopped onions and mushrooms are cooked. Add remaining 1/4 cup flour and 1/4 white wine to the pan to make gravy. Add remaining 1/4 cup liquid if necessary and cook over low heat until gravy is thickened.
  • Pour the bacon and onion/mushroom gravy over the cutlets in the casserole dish. Tightly cover the casserole dish and place in the preheated oven and cook for 30 to 35 minutes until tender.

Nutrition Facts : Calories 616.6, Fat 30.9, SaturatedFat 5.6, Cholesterol 144.2, Sodium 1332.6, Carbohydrate 24.2, Fiber 1.6, Sugar 1.7, Protein 54.4

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