Pork Veal Or Chicken Schnitzel Recipes

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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, VEAL, OR CHICKEN SCHNITZEL



Pork, Veal, or Chicken Schnitzel image

I have read the other schnitzel recipes listed but none of them are made exactly the same as the way I was taught by a German GuestHouse (like a inn in Germany)Owner when we lived there 1975-1978. All the tradition schnitzels I ate while there were made with either veal or pork. Many Americans make it with Chicken Breasts. I make it most often that way as well since it is cheaper and tastes just as good. If using pork or veal cutlets use one in place of each chicken breast mentioned below.

Provided by CarrolJ

Categories     Chicken

Time 1h5m

Yield 1 serving(s)

Number Of Ingredients 8

1 boneless skinless chicken breast
1 well beaten egg
1/4 cup cold water
1 teaspoon black pepper
1 teaspoon salt
1/2 cup flour
1/2 cup plain breadcrumbs
1/4 cup cooking oil

Steps:

  • also requires: 2 large pieces of wax paper for each breast used 1 large baking pan or cooky sheet in a 200-250 degree oven for keeping meat hot while cooking successive pieces.
  • 1 piece of paper towel to put between layers of meat in the low hot oven to keep pieces from sticking together.
  • Place a piece of breast in between 2 large pieces of wax paper.
  • Using the smooth side of a meat tenderizer, pound until very thin.
  • (Turn over so that you can pound on both sides of the meat.) The breast will become very large and you will actually be able to get at least 2 large servings from each breast.
  • After pounding each piece of meat, place on a large serving plate without removing the wax paper and chill well in the refrigerator.
  • When ready to cook do the following-- Place the eggs in a glass pie pan with the water, salt, and pepper and mix well.
  • Place the flour in another container next to the seasoned eggs.
  • Place the bread crumbs in another container on the other side of the seasoned eggs.
  • Start heating up the cooking oil in a large frying pan on medium high heat.
  • DO NOT get oil too hot-- but hot enough so that it will cook the meat quickly without burning either the meat or the oil.
  • After removing the wax paper from each side of the meat, dip each piece of meat in the eggs, then the flour, then the eggs again, then the breadcrumbs.
  • Fry until golden brown on each side.
  • Place each piece of cooked meat in the oven using paper towel pieces to separate the pieces from each other.
  • When finished cooking serve with slices or wedges of fresh lemon.
  • NOTE** This meat dish is traditionally served with either pomme frits (french fries) or home fried potatoes and salad.
  • I find it is good with most side dishes.
  • It is such a favorite in our home that family members fight over the leftover pieces eating them cold right from the refrigerator.

Nutrition Facts : Calories 1134.4, Fat 65.9, SaturatedFat 10.1, Cholesterol 261.5, Sodium 2932.1, Carbohydrate 88.4, Fiber 4.7, Sugar 3.7, Protein 45.2

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.

GRANNY'S GERMAN SCHNITZEL RECIPE



Granny's German Schnitzel Recipe image

Granny's German Schnitzel Recipe has been passed down for generations. Use this same method for pork schnitzel, veal schnitzel (weiner schnitzel), or chicken schnitzel.

Provided by Rachel Farnsworth

Categories     Main Course

Time 20m

Number Of Ingredients 9

4 boneless pork or veal chops
1 teaspoon salt
1/2 teaspoon black pepper
1 cup all-purpose flour
2 large eggs
1 tablespoon lemon juice
1 cup plain bread crumbs
Vegetable oil for frying
lemon slices (for garnish)

Steps:

  • Trim meat of any unwanted fat (if desired). Lay the pork or veal chops out on a countertop between two layers of plastic wrap. Pound out chops until 1/4 inch thick. Season with salt and pepper.
  • Spread flour out into a shallow dish. In another shallow dish, whisk eggs together with lemon juice. In a third shallow dish, spread out bread crumbs.
  • Pour about 1/4 inch of vegetable oil into a large deep skillet. Bring oil to 350 degrees F.
  • Dredge chops into flour to coat, then immediately dip into eggs to coat, followed by bread crumbs to coat.
  • Place chops into the hot oil and fry 3 to 4 minutes. Work in batches if needed based on size of pan. Chops shouldn't be crowded.
  • Gently flip over and cook for an additional 3 to 4 minutes on the other side until chop reaches a minimum internal temperature of 145 F and is browned and crisp.
  • Serve hot with lemon slices.

Nutrition Facts : Calories 621 kcal, Carbohydrate 43 g, Protein 52 g, Fat 24 g, SaturatedFat 9 g, Cholesterol 260 mg, Sodium 1003 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving

SCHWEINESCHNITZEL OR WIENERSCHNITZEL (GERMAN PORK OR VEAL CUTLETS)



Schweineschnitzel or Wienerschnitzel (German Pork or Veal Cutlets) image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 22

4 top loin pork chops or veal cutlets, 4 to 6 ounces each
Salt, fine black and white pepper
1 teaspoon granulated onion or about 2 tablespoons freshly grated onion
All-purpose flour, for coating cutlets
2 large eggs
About 1/4 cup whole milk or half-and-half
1 round teaspoon Dijon mustard
1 cup plain breadcrumbs
About 1/4 teaspoon freshly grated nutmeg
2 teaspoons lemon zest plus lemon wedges
About 3 tablespoons neutral oil, such as safflower or canola
4 tablespoons capers in brine, drained
A few sprigs fresh dill, optional
German Cucumber Salad, recipe follows
Cornichons, for serving
3 tablespoons white or cider vinegar
3 tablespoons neutral oil, such as grapeseed
1 tablespoon onion flakes or granulated onion or 2 tablespoons grated onion
2 teaspoons superfine sugar or granulated sugar
1 teaspoon each salt and fine pepper
2 seedless cucumbers or 6 Persian cucumbers, very thinly sliced
1 cup loosely packed fresh dill tops (a fat handful) chopped

Steps:

  • Cooked egg noodles, spaetzle/dumplings or boiled potatoes, for serving (see Cook's Note)
  • Using a mallet and slow, even strokes down and away or towards the body, pound meat to 1/8- to 1/4-inch thick. (Parchment paper or plastic wrap can help control the strokes and guard the meat, optional.)
  • Season the thin cutlets lightly with salt, pepper and white pepper and granulated onion or rub in freshly grated onion.
  • Set up a breading station in 3 shallow metal pans or dishes: Flour seasoned with a little salt; eggs and milk whisked together with Dijon mustard; breadcrumbs seasoned with a little salt, freshly grated nutmeg, lemon zest.
  • Coat meat in flour, shake off excess, coat in egg, drain excess, then press and evenly coat in breadcrumbs.
  • Place a large, wide skillet over medium to medium-high heat on the stovetop and place a baking sheet lined with a wire rack alongside it for transferring cooked cutlets. Add about 3 tablespoons of oil, 3 turns of the pan, enough to coat to skillet, and when it ripples and is hot, add the cutlets.
  • Cook the cutlets in 1 or 2 batches to avoid crowding pan, turning once, until deeply golden, 4 to 5 minutes turning once, in 1 or 2 batches to avoid crowding pan. RRemove to a wire rack-lined baking sheet.
  • Serve schnitzel with lemon wedges, capers, dill and Cucumber Salad or cornichons, egg noodles, spaetzle or boiled or steamed potatoes with butter, parsley and chives.
  • Whisk up dressing and toss with cucumbers and dill.

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

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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