Transylvania Pork Schnitzel Recipes

PORK SCHNITZEL WITH SAUCE

Pork Schnitzel with Sauce image

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

Ingredients

2 pork cutlets (about 5 ounces each)
2 tablespoons all-purpose flour
1/4 teaspoon seasoned salt
1/8 teaspoon pepper
1 large egg
2 tablespoons whole milk
1/4 cup dry bread crumbs
1/4 teaspoon paprika
1 to 2 tablespoons vegetable oil
SAUCE:
2/3 cup chicken broth, divided
1-1/2 teaspoons all-purpose flour
3 tablespoons sour cream
1/8 teaspoon dill weed
Salt and pepper to taste
Snipped fresh dill, optional

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 :

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

Ingredients

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

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.

SHEET-PAN CRISPY PORK SCHNITZEL

Sheet-Pan Crispy Pork Schnitzel image

Schnitzel is a way of preparing thin slices of meat by breading and frying them until crisp. While the popular Viennese dish is traditionally made with thinly pounded veal, here, pounded pork cutlets are breaded and baked on a sheet pan - rather than fried in a skillet - until golden for an easy weeknight meal. The key to perfectly brown breadcrumbs is the addition of a few dollops of mayonnaise, which helps the coating crisp up during baking. A tangy salad offers fresh and bright notes that balance the rich pork. Look for whole hearts of palm (cylinders rather than sliced) for their firmer texture; the vegetable has a delicate flavor similar to artichokes, with a crunchy-creamy consistency.

Provided by Kay Chun

Categories dinner, meat, main course

Time 40m

Yield 4 Servings

Number Of Ingredients 14

Ingredients

1/2 cup plus 1 tablespoon extra-virgin olive oil, plus more for greasing baking sheet
1/3 cup all-purpose flour
2 large eggs
2 teaspoons minced garlic (from about 2 cloves)
2 tablespoons mayonnaise
2 cups panko breadcrumbs
2 (1-inch-thick) boneless pork loin chops (about 1 1/4 pounds total), halved crosswise and pounded to 1/8-inch thickness
Kosher salt and black pepper
2 lemons
1 tablespoon finely chopped capers, plus 1 tablespoon caper brine
2 tablespoons finely chopped parsley
1 (14-ounce) can whole hearts of palm, drained, cylinders halved lengthwise and each half thinly sliced on the bias
1 cup finely chopped celery
8 ounces cherry tomatoes, halved

Steps:

Heat oven to 400 degrees. Lightly grease a rimmed baking sheet.
Separately place flour and eggs in two shallow bowls. Beat the eggs, then stir in the garlic. In a third shallow bowl, whisk 3 tablespoons of the oil with mayonnaise until well blended, then add breadcrumbs and mix with your fingers until there are no clumps, and oil is evenly distributed.
Season pork with salt and pepper. Working with one piece at a time, dredge in flour (shake off excess), dip in egg (shake off excess) and dredge in breadcrumbs, pressing to adhere. Transfer to the prepared baking sheet. Bake until golden and crispy, about 20 to 25 minutes. Season with salt and pepper.
Meanwhile, in a large bowl combine the remaining 6 tablespoons oil, 2 tablespoons lemon juice from 1 lemon, capers, caper brine and parsley, and whisk until well blended. Season with salt and pepper. Add hearts of palm, celery and tomatoes and toss to evenly coat.
Divide schnitzel and salad on 4 serving plates, cut the other lemon into wedges and serve alongside.

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