Super Easy Pork Schnitzel Recipe (2024)

FAQs

How do you know when pork schnitzel is cooked? ›

Add 2 pork chops and cook, flipping once, until golden brown on each side and no longer pink in the center, 2 to 3 minutes per side. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

The oil needs to be hot enough (it should be shimmering but not smoking) so that the chicken will cook well and crisp up. If the oil is not hot enough, the chicken will absorb too much oil and give you soggy, oily schnitzel. I use quality extra virgin olive oil, which has a high enough smoke point to fry the schnitzel.

Schnitzel can, of course, be made from almost any thin, boneless meat cut. However, traditionally, Wienerschnitzel is made using only veal, and German Schnitzel is made with boneless pork chops.

They're served with a simple and delicious Lemon Thyme Sauce! Pork Schnitzels are super easy to make, they're incredibly versatile and also relatively quick to prep.

Pour enough oil to come 2cm up the side of the frying pan and heat over medium-high heat. Getting the temperature right is an important step.

Since the cutlets are quite thin and the focus on cooking is the crust, they're easy to overcook.

Just as important as the first patting down of the chicken's surface, the final pat down of your meat after covering it with breading helps every piece of crunchy coating adhere. After coating chicken in an egg and breading layer, gently pat all sides.

Flour – Flour is a must for this recipe. With the egg, it will bind those breadcrumbs to your chicken for a nice crispy schnitzel. You can use gluten-free flour if you want.

A lukewarm pan will draw moisture into the pan and the moisture will cause the food to stick. There are certain foods that are more delicate and likely to stick, such as a lightly breaded schnitzel, while crepes, an omelet or a duck breast can benefit from a non-stick pan.

United States

Chicken fried steak, also called country fried steak, is nearly identical to schnitzel. It is a breaded and deep fried beef steak.

What is a pork schnitzel called? ›

Any substitute must be labelled; for example, it would be called wiener Schnitzel vom Schwein if made of pork. Schnitzel wiener art, “schnitzel in the Viennese style,” is another acceptable locution.

Basically, all schnitzels are breaded and fried thin pieces of meat, but only wiener schnitzel is made with veal. Cooking term: Schnitzel is a cooking term used to describe any meat pounded thin, then breaded and fried. Key ingredient: Schnitzel is made with pork, chicken, beef, or veal.

Pork and chicken schnitzel are traditionally served alongside potatoes and vegetables for a hearty meal or a zingy summer salad for a lighter one.

The dish was traditionally served in Austria covered in a mushroom or mustard based sauce, with butterhead lettuce tossed with a sweetened vinaigrette dressing, optionally with chopped chives or onions, potato salad, cucumber salad, or parsley potatoes. In recent times french fries and rice have become more common.

One of the most popular types of schnitzel, weiner schnitzel is made from thinly pounded veal cutlet that's breaded and fried. “Weiner” means Viennese, and it is a national dish of Austria.

Cook all raw ground pork to an internal temperature of 160°F (71.1 °C) as measured with a food thermometer. If fresh pork has reached 145°F (62.8 °C) throughout, even though it may still be pink in the center, it should be safe.

Another good tip is to keep an eye on the juices of the meat as you're preparing it. If the liquid is clear, the meat is probably fully cooked. A little pinkness to the pork will leave the meat juicy and tender, as long as it has hit that ideal 145 degrees Fahrenheit.

After you let the meat rest for at least 5 minutes, slice into it; it should be pale white with a hint of pink. That color doesn't indicate anything nefarious—at 145°F, your pork is at a “medium rare” temperature.

The USDA says that as long as all parts of the chicken have reached a minimum internal temperature of 165°, it is safe to eat. Color does not indicate doneness. The USDA further explains that even fully cooked poultry can sometimes show a pinkish tinge in the meat and juices.