Learn how to make crispy schnitzels that are golden brown and delicious and too good for words! If you’ve never had a schnitzel, then you’re missing out! A schnitzel is a thin slice of meat, which is tenderized, breaded and fried to perfection! It’s often made with pork (the German schweine schnitzel) or veal (the Austrian wiener schnitzel) but can be adapted for chicken or turkey.
Growing up, I’ve had my share of schnitzels, whether it be here in Toronto or while travelling through Germany and Austria, and I’ve got to say they were all so tasty! Everyone has their own rendition but I’m here to share my tried, tested and true classic Pork Schnitzel recipe. Follow it and you’ll be well on your way to making some of the crispiest, crunchiest, delicious and satisfying Pork Schnitzels around!
I’m keeping it real simple here! This dish is ready in under one hour and uses simple ingredients, which let the pork shine! Enjoy it as is with a lemon slice and some parsley or serve it alongside my creamy Mashed Potatoes or Potato Salad and Sautéed Cabbage for an unforgettable German meal! So, let me show you how it’s done. Grab a spoon and come and cook with me!
Prep Time: 15 minutes
Cook Time: 24 minutes
Total Time: 39 minutes
Serves: 5 - 10
Ingredients:
10 tenderized boneless pork cutlets (approx. 0.9kg) (See Notes below)
1 1/4 tsp kosher salt, divided
1/2 cup cornstarch (See Notes below)
1 tsp garlic powder
1 tsp onion powder
1/2 tsp paprika
1/4 tsp freshly ground pepper
2 large eggs
2 Tbsp 2% milk
2 cups fine breadcrumbs
1/2 cup plus 2 Tbsp avocado oil (See Notes below)
Lemon slices and fresh parsley, as garnish
Instructions:
Pat the pork cutlets down with paper towel and then season them with 1 tsp salt. Set aside.
Grab 3 medium shallow bowls and to the first, add the cornstarch, garlic powder, onion powder, paprika and ground pepper and whisk until fully incorporated. To the second bowl, crack 2 eggs, add milk and the remaining 1/4 tsp salt and beat until light and fluffy. To the final bowl, add the breadcrumbs.
Dredge each cutlet (both sides) in the cornstarch mixture, shaking off any excess, followed by the egg wash and the breadcrumb mixture. Pat the breadcrumbs into the pork cutlets ever so slightly and set aside.
Set a large cast iron or stainless steel skillet over medium heat and once hot, add 3 Tbsp of avocado oil. Add 3 pork cutlets to the skillet and cook them for 3 minutes per side. Repeat the process for the remaining cutlets.
Once cooked, transfer the Pork Schnitzels to a baking sheet or serving platter lined with paper towel.
Serve the Pork Schnitzels with a squeeze of lemon juice, lemon slices and parsley and enjoy!
Notes:
Your Local Butcher is Your New Best Friend: This recipe calls for tenderized pork cutlets. If you’re lucky enough, you may be able to find them at your local grocer. But, a butcher is your best bet! They’ll have them on hand and, if they don’t, they can prepare them for you at a moment’s notice. Not only does this approach take the guesswork out of cutting, trimming and tenderizing the pork chops, but it also cuts down on overall prep time.
How to Tenderize Pork Chops: If you prefer to prepare you own pork cutlets at home, then I’m here to show you how to do just that. You will need 5 small boneless pork chops (weighing a total of approximately 0.9kg or 2 lbs), a cutting board, some plastic wrap and a meat mallet or tenderizer. Using a sharp knife, trim off the excess fat and cut the pork chops in half widthwise. Then, place the pork chops onto the cutting board between 2 pieces of plastic wrap and, using the meat mallet, pound out the pork into cutlets, measuring between 1/8 - 1/4 inch in thickness.
Cornstarch All The Way: A cornstarch dredge will yield a thin and crispy coating, absorbs less oil and keeps this recipe gluten-free. However, if you don’t have cornstarch in your pantry, don’t worry! You can simply substitute it for all-purpose flour on a 1:1 basis. This substitution will yield a slightly thicker coating without changing the flavour profile of this dish.
The Crispiest Cutlets: Nobody wants greasy or soggy schnitzels! To achieve crispy schnitzels, you’ll want to follow these 2 crucial steps: (1) Gently pat the pork cutlets into the breadcrumb mixture, ensuring that they are well coated and that the breadcrumbs have properly adhered; and (2) drain and absorb any excess oil from the cooked schnitzels by placing them on a paper towel lined baking sheet or serving platter.
Substituting the Avocado Oil: I love using avocado oil in this recipe given it’s neutral taste and high smoke point. However, if you don’t have avocado oil on hand, you can simply substitute it on a 1:1 basis with another neutral oil, such as sunflower or vegetable, without compromising the texture or flavour of this dish.
Comments