Pork Schnitzel With Quick Pickles Recipe 435

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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 WITH QUICK PICKLES



Pork Schnitzel With Quick Pickles image

When most people think of schnitzel, they default to veal. But pork has its merits. Pork schnitzel is not only more economical than veal, it's also richer in flavor and easier to cook (you've got a bigger margin of error when it comes to timing because pork isn't as apt to dry out). This recipe calls for panko, which are fluffy Japanese-style bread crumbs that make the coating particularly light. But any bread crumbs will work. If you don't want to make the quick pickles, serve this with a sliced up cucumber or two and/or fennel bulb with some lime wedges on the side. And if you happen to have lingonberry jam on hand, this is a great time to use it.

Provided by Melissa Clark

Categories     dinner, lunch, main course

Time 30m

Yield 4 servings

Number Of Ingredients 16

2 limes
3 small Kirby cucumbers or 1 large cucumber, peeled if you like and thinly sliced
1/3 cup very thinly sliced fennel bulb (save the fronds for garnish)
1 large shallot or 1/2 small red onion, thinly sliced
1 tablespoon light brown sugar
1/2 teaspoon kosher salt
1/2 cup flour
1/8 teaspoon cayenne
1/8 teaspoon freshly grated nutmeg
2 eggs, beaten
1 1/2 cups panko or other unseasoned bread crumbs
1 1/4 pounds boneless pork cutlets, pounded to 1/8-inch thick
Coarse kosher salt and ground black pepper
Safflower, peanut or vegetable oil, for frying
1 scallion, thinly sliced, including greens
Lingonberry jam, for serving (optional)

Steps:

  • Prepare the pickles: Grate the zest from one of the limes and juice them both. Add zest and juice to a shallow bowl along with the remaining pickle ingredients and toss well. Let sit for at least 30 minutes and up to 3 days. Chill if letting them sit for longer than 4 hours.
  • Meanwhile, prepare the pork: Mix flour with cayenne and nutmeg. Place flour mixture in one shallow dish, place eggs in a second dish, and place bread crumbs in a third dish. Season pork cutlets generously with salt and pepper.
  • Heat 1/8 inch oil in a large skillet over medium-high heat. While oil heats, dip cutlets one by one into flour (shake off any excess), then into eggs (ditto) and finally into the bread crumbs, taking care not to handle pork more than necessary (hold meat by ends).
  • When oil sizzles when a pinch of bread crumbs is thrown in, add as many cutlets as comfortably fit in one layer, leaving plenty of room around them. Swirl and tilt pan so oil cascades over top of cutlet in waves. When bottom is golden brown, 3 to 4 minutes, flip and brown the other side, swirling pan (swirling helps create air pockets, giving you lighter schnitzel). Transfer to a paper-towel-lined baking platter or baking tray and sprinkle with more salt. Repeat with remaining pork.
  • Serve pork sprinkled with scallion and drizzled with a little of the pickle juice, accompanied by the pickles and the lingonberry jam, if you like.

Nutrition Facts : @context http, Calories 602, UnsaturatedFat 13 grams, Carbohydrate 60 grams, Fat 23 grams, Fiber 5 grams, Protein 40 grams, SaturatedFat 8 grams, Sodium 1303 milligrams, Sugar 11 grams, TransFat 0 grams

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.

PORK SCHNITZEL WITH QUICK PICKLES RECIPE - (4.3/5)



Pork Schnitzel with Quick Pickles Recipe - (4.3/5) image

Provided by GratefulSea

Number Of Ingredients 18

FOR THE PICKLES:
2 limes
3 small Kirby cucumbers or 1 large cucumber, peeled if you like and thinly sliced
1/3 cup very thinly sliced fennel bulb (save the fronds for garnish)
1 large shallot or 1/2 small red onion, thinly sliced
1 tablespoon light brown sugar
1/2 teaspoon kosher salt
FOR THE PORK CUTLETS:
1/2 cup flour
1/8 teaspoon cayenne
1/8 teaspoon freshly grated nutmeg
2 eggs, beaten
1 1/2 cups panko or other unseasoned bread crumbs
1 1/4 pounds boneless pork cutlets, pounded to 1/8-inch thick
Coarse kosher salt and ground black pepper
Safflower, peanut or vegetable oil, for frying
1 scallion, thinly sliced, including greens
Lingonberry jam, for serving (optional, the idea is to have a dollop of something sweet)

Steps:

  • PREPARE THE PICKLES: Grate the zest from one of the limes and juice them both. Add zest and juice to a shallow bowl along with the remaining pickle ingredients and toss well. Let sit for at least 30 minutes and up to 3 days. Chill if letting them sit for longer than 4 hours. Meanwhile, prepare the pork: Mix flour with cayenne and nutmeg. Place flour mixture in one shallow dish, place eggs in a second dish, and place bread crumbs in a third dish. Season pork cutlets generously with salt and pepper. Heat 1/8 inch oil in a large skillet over medium-high heat. While oil heats, dip cutlets one by one into flour (shake off any excess), then into eggs (ditto) and finally into the bread crumbs, taking care not to handle pork more than necessary (hold meat by ends). When oil sizzles when a pinch of bread crumbs is thrown in, add as many cutlets as comfortably fit in one layer, leaving plenty of room around them. Swirl and tilt pan so oil cascades over top of cutlet in waves. When bottom is golden brown, 3 to 4 minutes, flip and brown the other side, swirling pan (swirling helps create air pockets, giving you lighter schnitzel). Transfer to a paper-towel-lined baking platter or baking tray and sprinkle with more salt. Repeat with remaining pork. Serve pork sprinkled with scallion and drizzled with a little of the pickle juice, accompanied by the pickles and the lingonberry jam, if you like.

PICKLE SCHNITZEL-PICKLE-BRINED PORK CHOPS WITH SWEET AND SPICY PEPPERS



Pickle Schnitzel-Pickle-Brined Pork Chops with Sweet and Spicy Peppers image

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Time 8h50m

Yield 4 servings

Number Of Ingredients 12

1 cup dill pickle juice (preferably leftover from a jar of pickles)
1 cup whole sweet piquante peppers from a deli olive bar, such as Peppadews, plus 1/4 cup of the pepper juice
Four 1-inch-thick bone-in pork chops
2 orange bell peppers, sliced 1/2 inch thick
1 medium yellow onion, sliced
1/4 cup olive oil
Kosher salt and freshly ground black pepper
1 cup all-purpose flour
2 large eggs, whisked
2 cups panko breadcrumbs
1/4 cup vegetable oil
8 lemon wedges, for serving

Steps:

  • Combine the pickle juice, pepper juice and pork chops in a large zipper-top bag. Brine at least overnight and at most 24 hours, flipping the bag halfway through.
  • Preheat the oven to 350 degrees F.
  • Toss the piquante peppers, bell peppers and onions with the olive oil in a bowl. Season liberally with salt and pepper. Transfer to a baking sheet and roast until slightly charred and soft, about 20 minutes. Lower the oven temperature to 200 degrees F and keep warm until ready to serve.
  • Take the chops out of the bag (discard the brine) and dry them off with paper towels. Place a chop between plastic wrap and pound with a meat mallet until 1/2 inch thick. Make sure you pound around the bone but keep the bone intact; this adds flavor and plating dramatics. Repeat with the remaining chops.
  • Set up an F. E. B. station with flour, egg and breadcrumbs in separate shallow containers; season the breadcrumbs with salt and pepper. Season each chop with salt and pepper, then dredge in the flour, coat with the egg and then coat in the breadcrumbs, ensuring the breadcrumbs adhere to all the nooks and crannies.
  • Heat a large skillet over medium heat, add the vegetable oil and heat until very hot. Working in 2 batches, fry the chops 2 at a time until golden on each side, 4 to 5 minutes a side. Keep the chops warm on a wire-racked baking sheet in the oven while you repeat with the remaining chops.
  • Plate each chop over a serving of the peppers and onions and serve with 2 lemon wedges to squeeze on top.

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