Sheet Pan Crispy Pork Schnitzel Recipes

PORK SCHNITZEL

Pork Schnitzel image

Provided by Tyler Florence

Time 43m

Yield 4 servings

Number Of Ingredients 10

Ingredients

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.

CRISPY PORK SCHNITZEL

Crispy Pork Schnitzel image

This is from Simply Recipes (in my opinion the best food blog out there!) www.simplyrecipes.com by Elise Bauer.

Provided by Queen Dana

Categories Pork

Time 10m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

4 boneless pork chops, 1/2 inch thick (1 pound total)
1/4 cup flour
1 teaspoon seasoning salt (Spike or Lawrey's, or just substitute plain salt)
1/4 teaspoon fresh ground black pepper
1 egg, beaten
2 tablespoons milk
3/4 cup fine dry breadcrumbs or 3/4 cup panko breadcrumbs
1 teaspoon paprika
3 tablespoons canola oil, grapeseed oil or 3 tablespoons olive oil
3/4 cup chicken stock
1/2 teaspoon dried dill or 2 teaspoons chopped fresh dill
1/2 teaspoon salt
1/2 cup sour cream (full fat)

Steps:

Use a meat hammer to pound the pork cutlets to 1/4-1/8 inch thickness. Cut small slits around the edges of the cutlets to prevent curling.
Set out 3 shallow bowls. One with a mixture of the flour, seasoned salt, and pepper. The second with the egg and milk whisked together. The third with a mixture of the bread crumbs (or panko) and paprika.
Heat the olive oil in a large skillet on medium high heat. Dredge the cutlets first in the seasoned flour, then dip the cutlets in the egg mixture, and then into the mixture of bread crumbs and paprika.
Working in batches, sauté the cutlets for 3-4 minutes on each side. Remove the cutlets from the skillet and cover with foil or place in a warm oven to keep warm.
Add the chicken stock into the skillet to deglaze the pan, scraping the bottom of the pan to loosen the brown bits. In a small bowl mix the dill and salt into the sour cream. Stir the sour cream mixture into the chicken stock. Heat and stir until mixture thickens (do not let boil).
Serve the cutlets with the sauce, and lemon slices if you like.

Nutrition Facts : Calories 584.7, Fat 32.2, SaturatedFat 9.6, Cholesterol 187.8, Sodium 637.4, Carbohydrate 23.9, Fiber 1.4, Sugar 3.1, Protein 47

PORK SCHNITZEL

PORK SCHNITZEL image

Tender, crispy and delicious, this traditional German dish is an awesome recipe to make! Although pork is used here, chicken or veal are great substitute. VIDEO https://www.youtube.com/watch?v=pnjWwNH3naM

Provided by CLUBFOODY

Categories Meat

Time 23m

Yield 4 schnitzels

Number Of Ingredients 13

Ingredients

4 medium boneless pork loin chops, fat removed
1 cup unbleached all-purpose flour
1 teaspoon smoked paprika
1/4 teaspoon cayenne pepper (to taste)
1/4 teaspoon black pepper (to taste)
1/8 teaspoon sea salt (to taste)
2 large eggs
1/4 cup half-and-half
1 1/2 cups breadcrumbs
2 tablespoons clarified butter
2 tablespoons extra virgin olive oil
1 tablespoon parsley, chopped for garnish
4 lemon wedges

Steps:

Place plastic wrap on pork chops and pound them out with the flat side of a meat tenderizer until about ¼-inch thick.
In a large shallow dish, add flour, smoked paprika, cayenne pepper, salt and freshly ground black pepper; whisk to combine. In another shallow dish, whisk egg and half-and-half together; set aside. In a 3rd shallow dish, add breadcrumbs.
Place chop one at a time in flour mixture and dredge until well coated; shake any excess flour. Transfer coated chop into egg mixture and then bread crumbs, pressing to adhere evenly on meat. Place on baking sheet while working on the others.
In a large skillet over medium-high heat, combine oil and butter. When hot, place pork cutlets and cook until, brown and crispy, about 3 minutes per side. Transfer cutlets on a baking sheet lined with paper towel to absorb any fat. Sprinkle fresh chopped parsley and serve with lemon wedges. Makes 4.

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