Question: how to cook breaded pork schnitzel in oven

Oven Baked Pork Schnitzel | Super Crispy | Cook with Kerry Oven Baked Pork Schnitzel
Oven Baked Pork Schnitzel
How to Bake Pork Schnitzel in the Oven
Baked Pork Schnitzel | Super Crispy in the Oven
Ingredients
Instructions
Notes
Things You Might Need For This Recipe
 Course Dinner, Main Course
Keyword Baked, Oven-fried, Pork
Servings 4
Ingredients
4 boneless pork loin chops about 4 oz each
½ cup all-purpose flour
2 tsp kosher salt
1 tsp ground black pepper
1 tsp garlic powder
1 tsp chili powder or paprika
2 eggs whisked
1 cup unseasoned breadcrumbs
Instructions
Preheat the oven to 425 degrees. One at a time, place each pork chop in between two layers of plastic wrap. Use a meat mallet to pound the pork chops so that they are about 1/4 inch thick. Set up a breading station by combining the flour and spices in a shallow pan, the whisked eggs in another shallow pan, and the bread crumbs in a third shallow pan. I like to use my round cake pans. Dip each piece of pork into the flour so it’s well coated on each side — shaking off the excess. Then dip into the egg mixture to cover each. Finally dip into the bread crumbs to cover each side. Place breaded pork schnitzel onto a lightly oiled wire rack over a baking sheet. Bake the pork schnitzel in the oven for 15 minutes at 425 degrees.

Oven Baked Pork Schnitzel | Super Crispy | Cook with Kerry

Oven Baked Pork Schnitzel
Oven Baked Pork Schnitzel
How to Bake Pork Schnitzel in the Oven
Baked Pork Schnitzel | Super Crispy in the Oven
Ingredients
Instructions
Notes
Things You Might Need For This Recipe

Course Dinner, Main Course
Keyword Baked, Oven-fried, Pork
Servings 4
Ingredients
4 boneless pork loin chops about 4 oz each
½ cup all-purpose flour
2 tsp kosher salt
1 tsp ground black pepper
1 tsp garlic powder
1 tsp chili powder or paprika
2 eggs whisked
1 cup unseasoned breadcrumbs
Instructions
Preheat the oven to 425 degrees. One at a time, place each pork chop in between two layers of plastic wrap. Use a meat mallet to pound the pork chops so that they are about 1/4 inch thick. Set up a breading station by combining the flour and spices in a shallow pan, the whisked eggs in another shallow pan, and the bread crumbs in a third shallow pan. I like to use my round cake pans. Dip each piece of pork into the flour so it’s well coated on each side — shaking off the excess. Then dip into the egg mixture to cover each. Finally dip into the bread crumbs to cover each side. Place breaded pork schnitzel onto a lightly oiled wire rack over a baking sheet. Bake the pork schnitzel in the oven for 15 minutes at 425 degrees.

Oven Baked Pork Schnitzel | Super Crispy | Cook with Kerry Oven Baked Pork Schnitzel
Oven Baked Pork Schnitzel
How to Bake Pork Schnitzel in the Oven
Baked Pork Schnitzel | Super Crispy in the Oven
Ingredients
Instructions
Notes
Things You Might Need For This Recipe
 There’s no babysitting a vat of oil while also trying to stay away from splattering hot oil. How to Bake Pork Schnitzel in the Oven
Pork schnitzel is one of my favorite foods to bread and bake in the oven. Here’s how to do it: Pound pork cutlets really thin–about 1/4-inch thick. Bread pork using the standard breading procedure: first a light dip in flour, then coat in egg, and finally bread them with panko or regular breadcrumbs seasoned any way you’d like. Bake your breaded pork cutlets on a greased wire rack over a baking sheet. Bake in the oven for about 20 minutes, flipping partway through the cooking process. The result: an ultra crispy baked pork schnitzel.

There’s no babysitting a vat of oil while also trying to stay away from splattering hot oil. How to Bake Pork Schnitzel in the Oven
Pork schnitzel is one of my favorite foods to bread and bake in the oven. Here’s how to do it: Pound pork cutlets really thin–about 1/4-inch thick. Bread pork using the standard breading procedure: first a light dip in flour, then coat in egg, and finally bread them with panko or regular breadcrumbs seasoned any way you’d like. Bake your breaded pork cutlets on a greased wire rack over a baking sheet. Bake in the oven for about 20 minutes, flipping partway through the cooking process. The result: an ultra crispy baked pork schnitzel.

Oven Baked Pork Schnitzel | Super Crispy | Cook with Kerry Oven Baked Pork Schnitzel
Oven Baked Pork Schnitzel
How to Bake Pork Schnitzel in the Oven
Baked Pork Schnitzel | Super Crispy in the Oven
Ingredients
Instructions
Notes
Things You Might Need For This Recipe
 Dip each piece of pork into the flour so it’s well coated on each side — shaking off the excess. Then dip into the egg mixture to cover each. Finally dip into the bread crumbs to cover each side. Place breaded pork schnitzel onto a lightly oiled wire rack over a baking sheet. Bake the pork schnitzel in the oven for 15 minutes at 425 degrees. Flip and bake for another 5 minutes. Notes
Baked pork schnitzel is so versatile. It makes a fantastic main course dish with a couple of side dishes. But I also love serving the crispy pork on a sub roll with sandwich toppings. You can be very creative with crispy oven-baked pork schnitzel as a base!

Dip each piece of pork into the flour so it’s well coated on each side — shaking off the excess. Then dip into the egg mixture to cover each. Finally dip into the bread crumbs to cover each side. Place breaded pork schnitzel onto a lightly oiled wire rack over a baking sheet. Bake the pork schnitzel in the oven for 15 minutes at 425 degrees. Flip and bake for another 5 minutes. Notes
Baked pork schnitzel is so versatile. It makes a fantastic main course dish with a couple of side dishes. But I also love serving the crispy pork on a sub roll with sandwich toppings. You can be very creative with crispy oven-baked pork schnitzel as a base!

Oven Baked Pork Schnitzel | Super Crispy | Cook with Kerry Oven Baked Pork Schnitzel
Oven Baked Pork Schnitzel
How to Bake Pork Schnitzel in the Oven
Baked Pork Schnitzel | Super Crispy in the Oven
Ingredients
Instructions
Notes
Things You Might Need For This Recipe
 first a light dip in flour, then coat in egg, and finally bread them with panko or regular breadcrumbs seasoned any way you’d like. Bake your breaded pork cutlets on a greased wire rack over a baking sheet. Bake in the oven for about 20 minutes, flipping partway through the cooking process. The result: an ultra crispy baked pork schnitzel. Serve as a main meal component, with any sauce you’d like paired with your favorite side dishes (I like this cabbage dish ); or pile onto a sandwich with your favorite toppings! Baked pork schnitzel is versatile and you can’t go wrong no matter how you serve it. Pounding Pork Chops
Pork Cutlet Breading Station
Pork Schnitzel Ready for the Oven
Print Pin
Baked Pork Schnitzel | Super Crispy in the Oven
Pork schnitzel baked in the oven is an easy and delicious dinner! Cooking breaded pork schnitzel in the oven at a very high temperature creates a crispy, juicy cutlet without requiring tons of oil.

first a light dip in flour, then coat in egg, and finally bread them with panko or regular breadcrumbs seasoned any way you’d like. Bake your breaded pork cutlets on a greased wire rack over a baking sheet. Bake in the oven for about 20 minutes, flipping partway through the cooking process. The result: an ultra crispy baked pork schnitzel. Serve as a main meal component, with any sauce you’d like paired with your favorite side dishes (I like this cabbage dish ); or pile onto a sandwich with your favorite toppings! Baked pork schnitzel is versatile and you can’t go wrong no matter how you serve it. Pounding Pork Chops
Pork Cutlet Breading Station
Pork Schnitzel Ready for the Oven
Print Pin
Baked Pork Schnitzel | Super Crispy in the Oven
Pork schnitzel baked in the oven is an easy and delicious dinner! Cooking breaded pork schnitzel in the oven at a very high temperature creates a crispy, juicy cutlet without requiring tons of oil.

Oven Baked Pork Schnitzel | Super Crispy | Cook with Kerry Oven Baked Pork Schnitzel
Oven Baked Pork Schnitzel
How to Bake Pork Schnitzel in the Oven
Baked Pork Schnitzel | Super Crispy in the Oven
Ingredients
Instructions
Notes
Things You Might Need For This Recipe
 Serve as a main meal component, with any sauce you’d like paired with your favorite side dishes (I like this cabbage dish ); or pile onto a sandwich with your favorite toppings! Baked pork schnitzel is versatile and you can’t go wrong no matter how you serve it. Pounding Pork Chops
Pork Cutlet Breading Station
Pork Schnitzel Ready for the Oven
Print Pin
Baked Pork Schnitzel | Super Crispy in the Oven
Pork schnitzel baked in the oven is an easy and delicious dinner! Cooking breaded pork schnitzel in the oven at a very high temperature creates a crispy, juicy cutlet without requiring tons of oil. Course Dinner, Main Course
Keyword Baked, Oven-fried, Pork
Servings 4
Ingredients
4 boneless pork loin chops about 4 oz each
½ cup all-purpose flour
2 tsp kosher salt
1 tsp ground black pepper
1 tsp garlic powder
1 tsp chili powder or paprika
2 eggs whisked
1 cup unseasoned breadcrumbs
Instructions
Preheat the oven to 425 degrees. One at a time, place each pork chop in between two layers of plastic wrap. Use a meat mallet to pound the pork chops so that they are about 1/4 inch thick. Set up a breading station by combining the flour and spices in a shallow pan, the whisked eggs in another shallow pan, and the bread crumbs in a third shallow pan. I like to use my round cake pans.

Schnitzel Recipe {30 min Pork Cutlets} Pork Schnitzel
Pork Schnitzel
Here's a tender, juicy pork schnitzel recipe of thin, breaded pork cutlets that are sautéed and served with a creamy dill sauce. Ideal for a quick dinner, it's ready in just 30 minutes!
Pork Schnitzel or "Cutlet"
How to Make Schnitzel That Shines
The Best Cuts of Meat for This Schnitzel Recipe
What Are Some Other Sauces for Schnitzel?
Can Schnitzel Be Made in Advance?
What to Serve with Pork Schnitzel
Pork Schnitzel
Ingredients
Method
Rate This Recipe
 Heat the olive oil in a large skillet on medium high heat. Dredge the cutlets first in the seasoned flour, then dip the cutlets in the egg mixture, and then dip them into the mixture of bread crumbs and paprika, turning them over to get the bread crumbs on all sides. Working in batches, sauté the cutlets for 3-4 minutes on each side: Remove the cutlets from the skillet and cover with foil or place in a warm oven to keep warm. Deglaze pan, make dill sauce for schnitzel: Add the chicken stock into the skillet to deglaze the pan, scraping the bottom of the pan to loosen the brown bits. In a small bowl mix the dill and salt into the sour cream. Stir the sour cream mixture into the chicken stock. Heat and stir until mixture thickens (do not let boil). Serve the cutlets with the sauce, and lemon slices if you like.

Schnitzel Recipe {30 min Pork Cutlets}

Pork Schnitzel
Pork Schnitzel
Here's a tender, juicy pork schnitzel recipe of thin, breaded pork cutlets that are sautéed and served with a creamy dill sauce. Ideal for a quick dinner, it's ready in just 30 minutes!
Pork Schnitzel or "Cutlet"
How to Make Schnitzel That Shines
The Best Cuts of Meat for This Schnitzel Recipe
What Are Some Other Sauces for Schnitzel?
Can Schnitzel Be Made in Advance?
What to Serve with Pork Schnitzel
Pork Schnitzel
Ingredients
Method
Rate This Recipe

Heat the olive oil in a large skillet on medium high heat. Dredge the cutlets first in the seasoned flour, then dip the cutlets in the egg mixture, and then dip them into the mixture of bread crumbs and paprika, turning them over to get the bread crumbs on all sides. Working in batches, sauté the cutlets for 3-4 minutes on each side: Remove the cutlets from the skillet and cover with foil or place in a warm oven to keep warm. Deglaze pan, make dill sauce for schnitzel: Add the chicken stock into the skillet to deglaze the pan, scraping the bottom of the pan to loosen the brown bits. In a small bowl mix the dill and salt into the sour cream. Stir the sour cream mixture into the chicken stock. Heat and stir until mixture thickens (do not let boil). Serve the cutlets with the sauce, and lemon slices if you like.

German Schnitzel (Pork) & How to Make It Schnitzel
Schnitzel
What is a Schnitzel?
What You Need to Make a Schnitzel
How to Make a Schnitzel
Types of Schnitzel
Serving Tips
Sauces that go well with Schnitzel
Schnitzel & Beer Pairings
Easy Schnitzel (Pork, Veal, Chicken or Vegeterian)
Ingredients
Instructions
Nutrition Information:
Did you make this recipe?
 Set up a standard breading procedure of three bowls - one filled with flour, one with the eggs (beaten) and one with bread crumbs. Heat the cooking oil in a pan to 350 F.
Dredge each schnitzel in flour, shake off excess, dip in the beaten eggs, then in the bread crumbs. Make sure each cutlet is nicely covered with bread crumbs. Gently ease each schnitzel into the pan (do not overcrowd, two at a time is good) and fry for about 2-3 minutes (depending on how big the schnitzels are). Turn schnitzels over to fry the opposite side for another 2 minutes. Remove when they turn golden. Place on a paper towel lined plate and either serve immediately or transfer to a baking sheet in a 200 F oven to keep warm and crispy until it is time to serve. Nutrition Information: Yield: 4 Serving Size:

German Schnitzel (Pork) & How to Make It

Schnitzel
Schnitzel
What is a Schnitzel?
What You Need to Make a Schnitzel
How to Make a Schnitzel
Types of Schnitzel
Serving Tips
Sauces that go well with Schnitzel
Schnitzel & Beer Pairings
Easy Schnitzel (Pork, Veal, Chicken or Vegeterian)
Ingredients
Instructions
Nutrition Information:
Did you make this recipe?

Set up a standard breading procedure of three bowls - one filled with flour, one with the eggs (beaten) and one with bread crumbs. Heat the cooking oil in a pan to 350 F.
Dredge each schnitzel in flour, shake off excess, dip in the beaten eggs, then in the bread crumbs. Make sure each cutlet is nicely covered with bread crumbs. Gently ease each schnitzel into the pan (do not overcrowd, two at a time is good) and fry for about 2-3 minutes (depending on how big the schnitzels are). Turn schnitzels over to fry the opposite side for another 2 minutes. Remove when they turn golden. Place on a paper towel lined plate and either serve immediately or transfer to a baking sheet in a 200 F oven to keep warm and crispy until it is time to serve. Nutrition Information: Yield: 4 Serving Size:

Pork Schnitzel Recipe - NatashasKitchen.com Pork Schnitzel Recipe
Pork Schnitzel Recipe
Ingredients for Pork Schnitzel:
How to Make Pork Schnitzel:
If you are a Meat Lover, don’t miss these reader favorites:
Print-Friendly Pork Schnitzel Recipe:
Pork Schnitzel Recipe
Ingredients
Instructions
Instagram
Natasha Kravchuk
 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.

Pork Schnitzel Recipe - NatashasKitchen.com

Pork Schnitzel Recipe
Pork Schnitzel Recipe
Ingredients for Pork Schnitzel:
How to Make Pork Schnitzel:
If you are a Meat Lover, don’t miss these reader favorites:
Print-Friendly Pork Schnitzel Recipe:
Pork Schnitzel Recipe
Ingredients
Instructions
Instagram
Natasha Kravchuk

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.

Breaded Pork Cutlets (Pork Schnitzel) Recipe | SparkRecipes Breaded Pork Cutlets (Pork Schnitzel)
Breaded Pork Cutlets (Pork Schnitzel)
Introduction
Number of Servings: 4
Ingredients
Directions
Rate This Recipe
Member Ratings For This Recipe
 The extra heat quickly solidified the egg in the coating, so that the steam from the meat couldn’t escape and puffed the coating instead. With the traditional schnitzel garnishes of lemon, parsley, capers, and a sieved hard-cooked egg, these cutlets, with their tender meat and crisp coating, delivered on all fronts. 1. Place bread cubes on large microwave-safe plate. Microwave on high power for 4 minutes, stirring well halfway through cooking time. Microwave on medium power until bread is dry and few pieces start to lightly brown, 3 to 5 minutes longer, stirring every minute. Process dry bread in food processor to very fine crumbs, about 45 seconds. Transfer bread crumbs to shallow dish (you should have about 11/4 cups crumbs). Spread flour in second shallow dish. Beat eggs with 1 tablespoon oil in third shallow dish.

Breaded Pork Cutlets (Pork Schnitzel) Recipe | SparkRecipes

Breaded Pork Cutlets (Pork Schnitzel)
Breaded Pork Cutlets (Pork Schnitzel)
Introduction
Number of Servings: 4
Ingredients
Directions
Rate This Recipe
Member Ratings For This Recipe

The extra heat quickly solidified the egg in the coating, so that the steam from the meat couldn’t escape and puffed the coating instead. With the traditional schnitzel garnishes of lemon, parsley, capers, and a sieved hard-cooked egg, these cutlets, with their tender meat and crisp coating, delivered on all fronts. 1. Place bread cubes on large microwave-safe plate. Microwave on high power for 4 minutes, stirring well halfway through cooking time. Microwave on medium power until bread is dry and few pieces start to lightly brown, 3 to 5 minutes longer, stirring every minute. Process dry bread in food processor to very fine crumbs, about 45 seconds. Transfer bread crumbs to shallow dish (you should have about 11/4 cups crumbs). Spread flour in second shallow dish. Beat eggs with 1 tablespoon oil in third shallow dish.

Schnitzel Recipe {30 min Pork Cutlets} Pork Schnitzel
Pork Schnitzel
Here's a tender, juicy pork schnitzel recipe of thin, breaded pork cutlets that are sautéed and served with a creamy dill sauce. Ideal for a quick dinner, it's ready in just 30 minutes!
Pork Schnitzel or "Cutlet"
How to Make Schnitzel That Shines
The Best Cuts of Meat for This Schnitzel Recipe
What Are Some Other Sauces for Schnitzel?
Can Schnitzel Be Made in Advance?
What to Serve with Pork Schnitzel
Pork Schnitzel
Ingredients
Method
Rate This Recipe
 Set up a breading station: Place flour, seasoned salt, and pepper mixed together in a shallow bowl. Whisk the egg and milk together in a second shallow bowl. Combine the breadcrumbs (or panko) and paprika in a third shallow bowl. Dredge cutlets: Heat the olive oil in a large skillet on medium high heat. Dredge the cutlets first in the seasoned flour, then dip the cutlets in the egg mixture, and then dip them into the mixture of bread crumbs and paprika, turning them over to get the bread crumbs on all sides. Working in batches, sauté the cutlets for 3-4 minutes on each side: Remove the cutlets from the skillet and cover with foil or place in a warm oven to keep warm. Deglaze pan, make dill sauce for schnitzel:

Schnitzel Recipe {30 min Pork Cutlets}

Set up a breading station: Place flour, seasoned salt, and pepper mixed together in a shallow bowl. Whisk the egg and milk together in a second shallow bowl. Combine the breadcrumbs (or panko) and paprika in a third shallow bowl. Dredge cutlets: Heat the olive oil in a large skillet on medium high heat. Dredge the cutlets first in the seasoned flour, then dip the cutlets in the egg mixture, and then dip them into the mixture of bread crumbs and paprika, turning them over to get the bread crumbs on all sides. Working in batches, sauté the cutlets for 3-4 minutes on each side: Remove the cutlets from the skillet and cover with foil or place in a warm oven to keep warm. Deglaze pan, make dill sauce for schnitzel:

Breaded Pork Cutlets (Pork Schnitzel) Recipe | SparkRecipes Breaded Pork Cutlets (Pork Schnitzel)
Breaded Pork Cutlets (Pork Schnitzel)
Introduction
Number of Servings: 4
Ingredients
Directions
Rate This Recipe
Member Ratings For This Recipe
 let coating dry 5 minutes. 3. Heat remaining 2 tablespoons oil in large Dutch oven over medium-high heat until it registers 375 degrees on instant-read thermometer. Lay 2 cutlets, without overlapping, in pan and cook, shaking pan continuously and gently, until cutlets are wrinkled and light golden brown on both sides, 1 to 2 minutes per side. Transfer cutlets to paper towel-lined plate and flip cutlets several times to blot excess oil. Repeat with remaining cutlets. Add more oil if needed. Serve immediately with garnishes. Number of Servings: 4
Recipe submitted by SparkPeople user CHUCKLES0719.

let coating dry 5 minutes. 3. Heat remaining 2 tablespoons oil in large Dutch oven over medium-high heat until it registers 375 degrees on instant-read thermometer. Lay 2 cutlets, without overlapping, in pan and cook, shaking pan continuously and gently, until cutlets are wrinkled and light golden brown on both sides, 1 to 2 minutes per side. Transfer cutlets to paper towel-lined plate and flip cutlets several times to blot excess oil. Repeat with remaining cutlets. Add more oil if needed. Serve immediately with garnishes. Number of Servings: 4
Recipe submitted by SparkPeople user CHUCKLES0719.

Breaded Pork Cutlets (Pork Schnitzel) Recipe | SparkRecipes Breaded Pork Cutlets (Pork Schnitzel)
Breaded Pork Cutlets (Pork Schnitzel)
Introduction
Number of Servings: 4
Ingredients
Directions
Rate This Recipe
Member Ratings For This Recipe
 2. Place pork, with 1 cut-side down, between 2 sheets of parchment paper or plastic wrap and pound to even thickness between 1/8 and 1/4 inch. Season cutlets with salt and pepper. Working with 1 cutlet at a time, dredge cutlets thoroughly in flour, shaking off excess, then coat with egg mixture, allowing excess to drip back into dish to ensure very thin coating, and coat evenly with bread crumbs, pressing on crumbs to adhere. Place breaded cutlets in single layer on wire rack set over baking sheet; let coating dry 5 minutes. 3. Heat remaining 2 tablespoons oil in large Dutch oven over medium-high heat until it registers 375 degrees on instant-read thermometer. Lay 2 cutlets, without overlapping, in pan and cook, shaking pan continuously and gently, until cutlets are wrinkled and light golden brown on both sides, 1 to 2 minutes per side. Transfer cutlets to paper towel-lined plate and flip cutlets several times to blot excess oil.

2. Place pork, with 1 cut-side down, between 2 sheets of parchment paper or plastic wrap and pound to even thickness between 1/8 and 1/4 inch. Season cutlets with salt and pepper. Working with 1 cutlet at a time, dredge cutlets thoroughly in flour, shaking off excess, then coat with egg mixture, allowing excess to drip back into dish to ensure very thin coating, and coat evenly with bread crumbs, pressing on crumbs to adhere. Place breaded cutlets in single layer on wire rack set over baking sheet; let coating dry 5 minutes. 3. Heat remaining 2 tablespoons oil in large Dutch oven over medium-high heat until it registers 375 degrees on instant-read thermometer. Lay 2 cutlets, without overlapping, in pan and cook, shaking pan continuously and gently, until cutlets are wrinkled and light golden brown on both sides, 1 to 2 minutes per side. Transfer cutlets to paper towel-lined plate and flip cutlets several times to blot excess oil.

Breaded Pork Cutlets (Pork Schnitzel) Recipe | SparkRecipes Breaded Pork Cutlets (Pork Schnitzel)
Breaded Pork Cutlets (Pork Schnitzel)
Introduction
Number of Servings: 4
Ingredients
Directions
Rate This Recipe
Member Ratings For This Recipe
 Schnitzel is breaded with the usual flour, egg, and bread-crumb sequence of coatings, but we had to figure out how to get the characteristic puffiness and “rumpled” appearance of the finished cutlets; with good schnitzel you should be able to slide a knife between the meat and the coating. Drying bread in the microwave produced extra-dry crumbs that helped with the crispness, and a little vegetable oil whisked into the egg helped separate the coating from the meat. ? But the real breakthrough was in the frying method: Instead of sautéing the cutlets, we cooked them in a Dutch oven in oil, shaking the pot to get some of the oil over the top of the meat. The extra heat quickly solidified the egg in the coating, so that the steam from the meat couldn’t escape and puffed the coating instead. With the traditional schnitzel garnishes of lemon, parsley, capers, and a sieved hard-cooked egg, these cutlets, with their tender meat and crisp coating, delivered on all fronts. 1. Place bread cubes on large microwave-safe plate. Microwave on high power for 4 minutes, stirring well halfway through cooking time.

Pork Schnitzel | HowStuffWorks Pork Schnitzel
Pork Schnitzel
Yield
Ingredients
Preparation
Nutritional Information
Dietary Exchange
 Pork Schnitzel | HowStuffWorks
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Pork Schnitzel
by the Editors of Publications International, Ltd.
Pork Schnitzel the Editors of Publications International, Ltd.
Pork Schnitzel
Prep and Cook Time 20 minutes
Yield
Makes 4 servings
Ingredients
4
boneless pork chops, cut 1/4 inch thick
1/2
cup cornflake or cracker crumbs
1
egg, lightly beaten

Black pepper
2
to 4 teaspoons olive oil, divided
1/3
cup lemon juice
1/4
cup chicken broth
Preparation
Preheat oven to 200°F. Place ovenproof platter or baking sheet in oven. Trim fat from pork chops. Place pork chops between layers of waxed paper; pound with smooth side of mallet to 1/8-inch thickness. Place crumbs in medium bowl. Dip 1 pork chop at a time in egg; gently shake off excess. Dip in crumbs to coat both sides. Place breaded pork chops in single layer on plate.

Pork Schnitzel | HowStuffWorks

Pork Schnitzel
Pork Schnitzel
Yield
Ingredients
Preparation
Nutritional Information
Dietary Exchange

Pork Schnitzel | HowStuffWorks
Advertisement
HowStuffWorks
Lifestyle
Food
Recipes
Cuisine
European
Pork Schnitzel
by the Editors of Publications International, Ltd.
Pork Schnitzel the Editors of Publications International, Ltd.
Pork Schnitzel
Prep and Cook Time 20 minutes
Yield
Makes 4 servings
Ingredients
4
boneless pork chops, cut 1/4 inch thick
1/2
cup cornflake or cracker crumbs
1
egg, lightly beaten

Black pepper
2
to 4 teaspoons olive oil, divided
1/3
cup lemon juice
1/4
cup chicken broth
Preparation
Preheat oven to 200°F. Place ovenproof platter or baking sheet in oven. Trim fat from pork chops. Place pork chops between layers of waxed paper; pound with smooth side of mallet to 1/8-inch thickness. Place crumbs in medium bowl. Dip 1 pork chop at a time in egg; gently shake off excess. Dip in crumbs to coat both sides. Place breaded pork chops in single layer on plate.

Pork Schnitzel Recipe - Easy German Traditional Dish | The Foodie Affair Pork Schnitzel An Easy German Dish
Pork Schnitzel An Easy German Dish
Pork Schnitzel Recipe
Check Out This Recipe!
What does schnitzel mean in German?
What cut of meat to use for schnitzel
In my opinion, the best cut of meat for schnitzel is Schweine (pork) -Schnitzel.
Prepare Pork Schnitzel For Cooking
What to serve with a German Schnitzel meal
Can you freeze schnitzel?
The following steps are for schnitzel that has been cooked:
How To re-heat frozen schnitzel
The following steps are for schnitzel that has NOT been fried:
Easy German Pork Schnitzel
Ingredients
Instructions
Notes
Nutrition Information:
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 Add oil to a large skillet and heat oil to 340-350 degrees (I used a candy thermometer to check temperature). Pound pork with a flat side of the mallet until the meat is 1/4 inch thick. Sprinkle both sides of pork with salt and pepper. Lightly dip into flour, then egg and finally the bread crumbs. When all pieces are coated fry without crowding the schnitzel. Fry until golden brown. A total of three minutes is all that is required. Remove from skillet and place on a baking sheet with a cooling rack placed on top to let any excess oil drip off the schnitzel. Serve immediately. Notes
The flour coating is very light dusting.

Pork Schnitzel Recipe - Easy German Traditional Dish | The Foodie Affair

Pork Schnitzel An Easy German Dish
Pork Schnitzel An Easy German Dish
Pork Schnitzel Recipe
Check Out This Recipe!
What does schnitzel mean in German?
What cut of meat to use for schnitzel
In my opinion, the best cut of meat for schnitzel is Schweine (pork) -Schnitzel.
Prepare Pork Schnitzel For Cooking
What to serve with a German Schnitzel meal
Can you freeze schnitzel?
The following steps are for schnitzel that has been cooked:
How To re-heat frozen schnitzel
The following steps are for schnitzel that has NOT been fried:
Easy German Pork Schnitzel
Ingredients
Instructions
Notes
Nutrition Information:
Did you make this recipe?
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PIN this Pork Schnitzel on your Pork or Easy Recipe Board

Add oil to a large skillet and heat oil to 340-350 degrees (I used a candy thermometer to check temperature). Pound pork with a flat side of the mallet until the meat is 1/4 inch thick. Sprinkle both sides of pork with salt and pepper. Lightly dip into flour, then egg and finally the bread crumbs. When all pieces are coated fry without crowding the schnitzel. Fry until golden brown. A total of three minutes is all that is required. Remove from skillet and place on a baking sheet with a cooling rack placed on top to let any excess oil drip off the schnitzel. Serve immediately. Notes
The flour coating is very light dusting.

Pork Schnitzel Recipe | Tyler Florence | Food Network Pork Schnitzel
Pork Schnitzel
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Directions
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Winter Weeknight Dinners
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 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. My Private Notes
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Pork Schnitzel Recipe | Tyler Florence | Food Network

Pork Schnitzel
Pork Schnitzel
Ingredients
Directions
WATCH
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Winter Weeknight Dinners
Looking for Something Else?
Smothered Pork Chops
Croque Madame Sandwich
Pork Schnitzel Sandwich
Pork Schnitzel with Chanterelle Mushrooms
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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. My Private Notes
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Episode:

Pork Schnitzel Recipe | Tyler Florence | Food Network Pork Schnitzel
Pork Schnitzel
Ingredients
Directions
WATCH
My Private Notes
Winter Weeknight Dinners
Looking for Something Else?
Smothered Pork Chops
Croque Madame Sandwich
Pork Schnitzel Sandwich
Pork Schnitzel with Chanterelle Mushrooms
Your Rating:
 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.

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.

Pork Schnitzel Recipe - NatashasKitchen.com Pork Schnitzel Recipe
Pork Schnitzel Recipe
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 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. Nutrition Disclosure
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Pork Schnitzel has been around for a long time for good reason.

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. Nutrition Disclosure
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If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
Pork Schnitzel has been around for a long time for good reason.

German Schnitzel (Pork) & How to Make It Schnitzel
Schnitzel
What is a Schnitzel?
What You Need to Make a Schnitzel
How to Make a Schnitzel
Types of Schnitzel
Serving Tips
Sauces that go well with Schnitzel
Schnitzel & Beer Pairings
Easy Schnitzel (Pork, Veal, Chicken or Vegeterian)
Ingredients
Instructions
Nutrition Information:
Did you make this recipe?
 This recipe works well for veal (Wiener schnitzel), pork or chicken schnitzels. Ingredients
8 5 oz cutlets (pork, veal or chicken breast)
1 tsp each of salt & pepper
1 1/2 cup flour
3 eggs, beaten
2 cups bread crumbs
cooking oil for frying, as needed, start with 1/2 cup
Instructions
Place two cutlets (i.e. schnitzels) at a time onto a cutting board and cover with plastic wrap. Pound with a meat mallet to tenderize and thin out. Flip on the other side, cover again and repeat. Season the tenderized schnitzels with salt and pepper on both sides. Set up a standard breading procedure of three bowls - one filled with flour, one with the eggs (beaten) and one with bread crumbs. Heat the cooking oil in a pan to 350 F.
Dredge each schnitzel in flour, shake off excess, dip in the beaten eggs, then in the bread crumbs. Make sure each cutlet is nicely covered with bread crumbs. Gently ease each schnitzel into the pan (do not overcrowd, two at a time is good) and fry for about 2-3 minutes (depending on how big the schnitzels are). Turn schnitzels over to fry the opposite side for another 2 minutes.

This recipe works well for veal (Wiener schnitzel), pork or chicken schnitzels. Ingredients
8 5 oz cutlets (pork, veal or chicken breast)
1 tsp each of salt & pepper
1 1/2 cup flour
3 eggs, beaten
2 cups bread crumbs
cooking oil for frying, as needed, start with 1/2 cup
Instructions
Place two cutlets (i.e. schnitzels) at a time onto a cutting board and cover with plastic wrap. Pound with a meat mallet to tenderize and thin out. Flip on the other side, cover again and repeat. Season the tenderized schnitzels with salt and pepper on both sides. Set up a standard breading procedure of three bowls - one filled with flour, one with the eggs (beaten) and one with bread crumbs. Heat the cooking oil in a pan to 350 F.
Dredge each schnitzel in flour, shake off excess, dip in the beaten eggs, then in the bread crumbs. Make sure each cutlet is nicely covered with bread crumbs. Gently ease each schnitzel into the pan (do not overcrowd, two at a time is good) and fry for about 2-3 minutes (depending on how big the schnitzels are). Turn schnitzels over to fry the opposite side for another 2 minutes.

Schnitzel and Spaetzle, Oh My! | The Gourmand Mom Schnitzel and Spaetzle, Oh My!
Schnitzel and Spaetzle, Oh My!
Jaegerschnitzel
Ingredients
 Then dredge the pork in the flour, dip in the lightly beaten eggs, and coat in the bread crumbs. Set the breaded chops aside. In a large pan, over medium heat, cook the bacon until it just begins to get crispy, about 5-7 minutes. Use a slotted spoon to remove the bacon, leaving the rendered fat in the pan. Set the bacon aside. Add the mushrooms to the bacon fat remaining in the pan and cook for 5-7 minutes over medium heat until the mushrooms are tender and lightly browned. Use a slotted spoon to remove the mushrooms and set aside. Add 1-2 tablespoons of olive oil to the bacon fat remaining in the pan, so that you have a very thin, even layer of bacon fat/oil. Add the breaded pork cutlets and cook for 2-3 minutes on each side, over medium heat, until lightly browned and cooked through. Cook in batches, adding more oil between each batch, if necessary.

Schnitzel and Spaetzle, Oh My! | The Gourmand Mom

Schnitzel and Spaetzle, Oh My!
Schnitzel and Spaetzle, Oh My!
Jaegerschnitzel
Ingredients

Then dredge the pork in the flour, dip in the lightly beaten eggs, and coat in the bread crumbs. Set the breaded chops aside. In a large pan, over medium heat, cook the bacon until it just begins to get crispy, about 5-7 minutes. Use a slotted spoon to remove the bacon, leaving the rendered fat in the pan. Set the bacon aside. Add the mushrooms to the bacon fat remaining in the pan and cook for 5-7 minutes over medium heat until the mushrooms are tender and lightly browned. Use a slotted spoon to remove the mushrooms and set aside. Add 1-2 tablespoons of olive oil to the bacon fat remaining in the pan, so that you have a very thin, even layer of bacon fat/oil. Add the breaded pork cutlets and cook for 2-3 minutes on each side, over medium heat, until lightly browned and cooked through. Cook in batches, adding more oil between each batch, if necessary.

Breaded Pork Cutlets (Pork Schnitzel) Recipe | SparkRecipes Breaded Pork Cutlets (Pork Schnitzel)
Breaded Pork Cutlets (Pork Schnitzel)
Introduction
Number of Servings: 4
Ingredients
Directions
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 Microwave on medium power until bread is dry and few pieces start to lightly brown, 3 to 5 minutes longer, stirring every minute. Process dry bread in food processor to very fine crumbs, about 45 seconds. Transfer bread crumbs to shallow dish (you should have about 11/4 cups crumbs). Spread flour in second shallow dish. Beat eggs with 1 tablespoon oil in third shallow dish. 2. Place pork, with 1 cut-side down, between 2 sheets of parchment paper or plastic wrap and pound to even thickness between 1/8 and 1/4 inch. Season cutlets with salt and pepper. Working with 1 cutlet at a time, dredge cutlets thoroughly in flour, shaking off excess, then coat with egg mixture, allowing excess to drip back into dish to ensure very thin coating, and coat evenly with bread crumbs, pressing on crumbs to adhere. Place breaded cutlets in single layer on wire rack set over baking sheet;

Microwave on medium power until bread is dry and few pieces start to lightly brown, 3 to 5 minutes longer, stirring every minute. Process dry bread in food processor to very fine crumbs, about 45 seconds. Transfer bread crumbs to shallow dish (you should have about 11/4 cups crumbs). Spread flour in second shallow dish. Beat eggs with 1 tablespoon oil in third shallow dish. 2. Place pork, with 1 cut-side down, between 2 sheets of parchment paper or plastic wrap and pound to even thickness between 1/8 and 1/4 inch. Season cutlets with salt and pepper. Working with 1 cutlet at a time, dredge cutlets thoroughly in flour, shaking off excess, then coat with egg mixture, allowing excess to drip back into dish to ensure very thin coating, and coat evenly with bread crumbs, pressing on crumbs to adhere. Place breaded cutlets in single layer on wire rack set over baking sheet;

Schnitzel and Spaetzle, Oh My! | The Gourmand Mom Schnitzel and Spaetzle, Oh My!
Schnitzel and Spaetzle, Oh My!
Jaegerschnitzel
Ingredients
 Add the mushrooms to the bacon fat remaining in the pan and cook for 5-7 minutes over medium heat until the mushrooms are tender and lightly browned. Use a slotted spoon to remove the mushrooms and set aside. Add 1-2 tablespoons of olive oil to the bacon fat remaining in the pan, so that you have a very thin, even layer of bacon fat/oil. Add the breaded pork cutlets and cook for 2-3 minutes on each side, over medium heat, until lightly browned and cooked through. Cook in batches, adding more oil between each batch, if necessary. Set the cooked pork aside. **If the pan has any burned bits on the bottom, clean the pan before proceeding or use a new pan for the following steps. Add butter and flour to the pan over medium heat. Whisk to combine. Cook for a minute or two.

Add the mushrooms to the bacon fat remaining in the pan and cook for 5-7 minutes over medium heat until the mushrooms are tender and lightly browned. Use a slotted spoon to remove the mushrooms and set aside. Add 1-2 tablespoons of olive oil to the bacon fat remaining in the pan, so that you have a very thin, even layer of bacon fat/oil. Add the breaded pork cutlets and cook for 2-3 minutes on each side, over medium heat, until lightly browned and cooked through. Cook in batches, adding more oil between each batch, if necessary. Set the cooked pork aside. **If the pan has any burned bits on the bottom, clean the pan before proceeding or use a new pan for the following steps. Add butter and flour to the pan over medium heat. Whisk to combine. Cook for a minute or two.

Pork Schnitzel Recipe - NatashasKitchen.com Pork Schnitzel Recipe
Pork Schnitzel Recipe
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 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 minutes per side or until cooked through. Reduce heat if cutlets are browning too quickly. Remove to a paper towel lined plate. Cut into one to double check doneness – juices should run clear. Serve right away with lemon wedges, or ranch for the children ;). If you are a Meat Lover, don’t miss these reader favorites: Roasted Pork Tenderloin – one of our most popular recipes of all time
Garlic Butter Stuffed Chicken – crisp on the outside with a surprise inside
Easy Chicken Strips – a.k.a. Giant Chicken Nuggets
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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 minutes per side or until cooked through. Reduce heat if cutlets are browning too quickly. Remove to a paper towel lined plate. Cut into one to double check doneness – juices should run clear. Serve right away with lemon wedges, or ranch for the children ;). If you are a Meat Lover, don’t miss these reader favorites: Roasted Pork Tenderloin – one of our most popular recipes of all time
Garlic Butter Stuffed Chicken – crisp on the outside with a surprise inside
Easy Chicken Strips – a.k.a. Giant Chicken Nuggets
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Schnitzel Recipe {30 min Pork Cutlets} Pork Schnitzel
Pork Schnitzel
Here's a tender, juicy pork schnitzel recipe of thin, breaded pork cutlets that are sautéed and served with a creamy dill sauce. Ideal for a quick dinner, it's ready in just 30 minutes!
Pork Schnitzel or "Cutlet"
How to Make Schnitzel That Shines
The Best Cuts of Meat for This Schnitzel Recipe
What Are Some Other Sauces for Schnitzel?
Can Schnitzel Be Made in Advance?
What to Serve with Pork Schnitzel
Pork Schnitzel
Ingredients
Method
Rate This Recipe
 Cool on a baking rack, then cover and refrigerate. Reheat the breaded cutlets in the oven at 350°F until just warmed through. The sauce can't be made fully in advance because the sour cream will curdle when you reheat it. But you can start the sauce ahead of time. Deglaze the skillet with chicken stock after cooking the cutlets as described in Step 5. Cool, then cover and refrigerate. When it's to time serve, as the cutlets are reheating in the oven, bring the reduced stock to a boil, lower to a simmer, and then finish by adding the dill, sour cream, and seasonings to taste. What to Serve with Pork Schnitzel
Sweet and Sour German Red Cabbage
Sauerkraut With Bacon and Apples
German Potato Salad
Perfect Mashed Potatoes
Pickled Red Onions
Pork Schnitzel
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Servings 4 servings
Ingredients
4 boneless pork chops (1 pound total), 1/2 inch thick
1/4 cup flour
1 teaspoon seasoned salt (Spike or Lawrey's, or just substitute plain salt)
1/4 teaspoon freshly ground black pepper
1 egg, beaten
2 tablespoons milk
3/4 cup fine dry breadcrumbs or panko
1 teaspoon paprika
3 tablespoons extra virgin olive oil or canola oil
3/4 cup chicken stock
1/2 teaspoon dried dill or 2 teaspoons chopped fresh dill
1/2 teaspoon salt
1/2 cup sour cream (full fat)
Method
Use a meat hammer to pound the pork cutlets: Pound the cutlets to 1/4-1/8 inch thickness. Cut small slits around the edges of the cutlets to prevent curling.

Schnitzel Recipe {30 min Pork Cutlets}

Wiener Schnitzel with Pork Recipe | Martha Stewart Wiener Schnitzel with Pork
Wiener Schnitzel with Pork
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Directions
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Read the full recipe after the video. Recipe Summary
Servings: 4
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Ingredients
Ingredient Checklist
1/4 cup all-purpose flour
2 teaspoons coarse salt
1 teaspoon freshly ground pepper
2 large eggs
2 cups fresh breadcrumbs or panko
4 pork loin cutlets, each about 4 to 5 ounces and pounded to 1/4 inch thick
Canola oil or other neutral-tasting oil, for frying
4 tablespoons (1/2 stick) unsalted butter
2 tablespoons finely chopped fresh flat-leaf parsley
Lemon wedges, for serving
Directions
Instructions Checklist
Step 1
Heat the oven to 200 degrees while you prepare the three components of the breading. Sift flour into a shallow dish and whisk to combine with 1 teaspoon salt and the pepper. In another shallow dish, lightly beat eggs. In a third shallow dish, whisk to combine breadcrumbs and remaining teaspoon of salt. Dredge one cutlet at a time in the seasoned flour, turning to coat, and shaking off excess. Next dip in the eggs, again making sure to coat completely and to allow the excess to drip back into bowl. Then coat with breadcrumbs, patting firmly so they adhere but being careful not to coat too thickly.

Wiener Schnitzel with Pork Recipe | Martha Stewart

Wiener Schnitzel with Pork
Wiener Schnitzel with Pork
Ingredients
Directions

Pork Schnitzel Recipe - Easy German Traditional Dish | The Foodie Affair Pork Schnitzel An Easy German Dish
Pork Schnitzel An Easy German Dish
Pork Schnitzel Recipe
Check Out This Recipe!
What does schnitzel mean in German?
What cut of meat to use for schnitzel
In my opinion, the best cut of meat for schnitzel is Schweine (pork) -Schnitzel.
Prepare Pork Schnitzel For Cooking
What to serve with a German Schnitzel meal
Can you freeze schnitzel?
The following steps are for schnitzel that has been cooked:
How To re-heat frozen schnitzel
The following steps are for schnitzel that has NOT been fried:
Easy German Pork Schnitzel
Ingredients
Instructions
Notes
Nutrition Information:
Did you make this recipe?
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PIN this Pork Schnitzel on your Pork or Easy Recipe Board
 15 minutes
Cook Time: 3 minutes
Total Time: 18 minutes
Simple pork schnitzel lightly coated with a bred crumb and fried for a traditional German style schnitzel. Enjoy with a simple salad. Ingredients
1 1/2 pounds Pork Loin New York Chops
1 cup flour
1 cup bread crumbs, plain
2 eggs, lightly beaten
salt and pepper to taste
3 cups canola or vegetable oil
Lemon slices
Instructions
Add eggs, flour and bread crumbs to three separate shallow dishes and set aside. Add oil to a large skillet and heat oil to 340-350 degrees (I used a candy thermometer to check temperature). Pound pork with a flat side of the mallet until the meat is 1/4 inch thick. Sprinkle both sides of pork with salt and pepper. Lightly dip into flour, then egg and finally the bread crumbs. When all pieces are coated fry without crowding the schnitzel.

15 minutes
Cook Time: 3 minutes
Total Time: 18 minutes
Simple pork schnitzel lightly coated with a bred crumb and fried for a traditional German style schnitzel. Enjoy with a simple salad. Ingredients
1 1/2 pounds Pork Loin New York Chops
1 cup flour
1 cup bread crumbs, plain
2 eggs, lightly beaten
salt and pepper to taste
3 cups canola or vegetable oil
Lemon slices
Instructions
Add eggs, flour and bread crumbs to three separate shallow dishes and set aside. Add oil to a large skillet and heat oil to 340-350 degrees (I used a candy thermometer to check temperature). Pound pork with a flat side of the mallet until the meat is 1/4 inch thick. Sprinkle both sides of pork with salt and pepper. Lightly dip into flour, then egg and finally the bread crumbs. When all pieces are coated fry without crowding the schnitzel.

Wiener Schnitzel Recipe | Food Network Kitchen | Food Network Wiener Schnitzel
Wiener Schnitzel
Ingredients
Directions
Wiener Schnitzel a la Holstein:
My Private Notes
Looking for Something Else?
Pickle Schnitzel-Pickle-Brined Pork Chops with Sweet and Spicy Peppers
Herb-Marinated Pork Tenderloins
The Ultimate Paella
Grilled Pork Tenderloin
Your Rating:
 Dredge in flour, shake of excess, dredge through egg, and last in bread crumbs. Heat the oil in large skillet, add butter, and heat until foam subsides. Add 1 Schnitzel at a time to pan, brown from both sides about 2 to 3 minutes. Transfer to plate lined with paper towels and place in 250 degree F oven to keep warm. Repeat with other Schnitzel. Serve with lemon wedges. Wiener Schnitzel a la Holstein: Fry eggs and top each cutlet with an egg. Top with 1or 2 anchovy fillets and sprinkle with capers, to taste. My Private Notes
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Wiener Schnitzel Recipe | Food Network Kitchen | Food Network

Wiener Schnitzel
Wiener Schnitzel
Ingredients
Directions
Wiener Schnitzel a la Holstein:
My Private Notes
Looking for Something Else?
Pickle Schnitzel-Pickle-Brined Pork Chops with Sweet and Spicy Peppers
Herb-Marinated Pork Tenderloins
The Ultimate Paella
Grilled Pork Tenderloin
Your Rating:

Dredge in flour, shake of excess, dredge through egg, and last in bread crumbs. Heat the oil in large skillet, add butter, and heat until foam subsides. Add 1 Schnitzel at a time to pan, brown from both sides about 2 to 3 minutes. Transfer to plate lined with paper towels and place in 250 degree F oven to keep warm. Repeat with other Schnitzel. Serve with lemon wedges. Wiener Schnitzel a la Holstein: Fry eggs and top each cutlet with an egg. Top with 1or 2 anchovy fillets and sprinkle with capers, to taste. My Private Notes
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Authentic German Schnitzel (Schweineschnitzel) - The Daring Gourmet Authentic German Schnitzel (Schweineschnitzel)
Authentic German Schnitzel (Schweineschnitzel)
Watch How To Make Authentic German Schnitzel!
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Authentic German Schnitzel (Schweineschnitzel)
Ingredients
US Customary
Instructions
Video
Nutrition
 Be sure to also try our recipe for Authentic German Jägerschnitzel (Hunter’s Schnitzel with Mushroom Gravy)! Pin Me! Authentic German Schnitzel (Schweineschnitzel)
Kimberly Killebrew
Learn how to make that perfectly crispy breaded Schnitzel you know and love from your favorite German restaurants! Print Recipe
4.7 from 100 votes
Prep Time 10 mins
Cook Time 6 mins
Total Time 16 mins
Course Main Course
Cuisine Austrian, German
Servings 4
Calories 376 kcal
Ingredients
US Customary
4 boneless pork steaks or chops, (to make Austrian Wienerschnitzel use thin veal cutlets)
salt and freshly ground black pepper
1/2 cup all-purpose flour combined with 1 teaspoon salt
2 large eggs, lightly beaten
3/4 cup plain breadcrumbs
Oil for frying (use a neutral-tasting oil with a high smoke point)
Instructions
Place the pork chops between two sheets of plastic wrap and pound them until just 1/4 inch thick with the flat side of a meat tenderizer. Lightly season both sides with salt and freshly ground black pepper. Place the flour mixture, egg, and breadcrumbs in 3 separate shallow bowls. Dip the chops in the flour, the egg, and the breadcrumbs, coating both sides and all edges at each stage. Be careful not to press the breadcrumbs into the meat. Gently shake off the excess crumbs. Don't let the schnitzel sit in the coating or they will not be as crispy once fried - fry immediately.

Authentic German Schnitzel (Schweineschnitzel) - The Daring Gourmet

Authentic German Schnitzel (Schweineschnitzel)
Authentic German Schnitzel (Schweineschnitzel)
Watch How To Make Authentic German Schnitzel!
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Authentic German Schnitzel (Schweineschnitzel)
Ingredients
US Customary
Instructions
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Nutrition

Pork Schnitzel Recipe - NatashasKitchen.com Pork Schnitzel Recipe
Pork Schnitzel Recipe
Ingredients for Pork Schnitzel:
How to Make Pork Schnitzel:
If you are a Meat Lover, don’t miss these reader favorites:
Print-Friendly Pork Schnitzel Recipe:
Pork Schnitzel Recipe
Ingredients
Instructions
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Natasha Kravchuk
 3. 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. 4. 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 minutes per side or until cooked through. Reduce heat if cutlets are browning too quickly. Remove to a paper towel lined plate. Cut into one to double check doneness – juices should run clear.

3. 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. 4. 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 minutes per side or until cooked through. Reduce heat if cutlets are browning too quickly. Remove to a paper towel lined plate. Cut into one to double check doneness – juices should run clear.

Schnitzel Recipe {30 min Pork Cutlets} Pork Schnitzel
Pork Schnitzel
Here's a tender, juicy pork schnitzel recipe of thin, breaded pork cutlets that are sautéed and served with a creamy dill sauce. Ideal for a quick dinner, it's ready in just 30 minutes!
Pork Schnitzel or "Cutlet"
How to Make Schnitzel That Shines
The Best Cuts of Meat for This Schnitzel Recipe
What Are Some Other Sauces for Schnitzel?
Can Schnitzel Be Made in Advance?
What to Serve with Pork Schnitzel
Pork Schnitzel
Ingredients
Method
Rate This Recipe
 Cool, then cover and refrigerate. When it's to time serve, as the cutlets are reheating in the oven, bring the reduced stock to a boil, lower to a simmer, and then finish by adding the dill, sour cream, and seasonings to taste. What to Serve with Pork Schnitzel
Sweet and Sour German Red Cabbage
Sauerkraut With Bacon and Apples
German Potato Salad
Perfect Mashed Potatoes
Pickled Red Onions
Pork Schnitzel
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Servings 4 servings
Ingredients
4 boneless pork chops (1 pound total), 1/2 inch thick
1/4 cup flour
1 teaspoon seasoned salt (Spike or Lawrey's, or just substitute plain salt)
1/4 teaspoon freshly ground black pepper
1 egg, beaten
2 tablespoons milk
3/4 cup fine dry breadcrumbs or panko
1 teaspoon paprika
3 tablespoons extra virgin olive oil or canola oil
3/4 cup chicken stock
1/2 teaspoon dried dill or 2 teaspoons chopped fresh dill
1/2 teaspoon salt
1/2 cup sour cream (full fat)
Method
Use a meat hammer to pound the pork cutlets: Pound the cutlets to 1/4-1/8 inch thickness. Cut small slits around the edges of the cutlets to prevent curling. Set up a breading station: Place flour, seasoned salt, and pepper mixed together in a shallow bowl. Whisk the egg and milk together in a second shallow bowl. Combine the breadcrumbs (or panko) and paprika in a third shallow bowl. Dredge cutlets:

Schnitzel Recipe {30 min Pork Cutlets}

Pork Schnitzel | HowStuffWorks Pork Schnitzel
Pork Schnitzel
Yield
Ingredients
Preparation
Nutritional Information
Dietary Exchange
 Place crumbs in medium bowl. Dip 1 pork chop at a time in egg; gently shake off excess. Dip in crumbs to coat both sides. Place breaded pork chops in single layer on plate. Sprinkle with pepper. Heat 2 teaspoons oil in large skillet over medium-high heat until hot. Add pork chops in single layer in batches if necessary. Cook 1 minute or until golden brown. Turn;

Pork Schnitzel | HowStuffWorks

Place crumbs in medium bowl. Dip 1 pork chop at a time in egg; gently shake off excess. Dip in crumbs to coat both sides. Place breaded pork chops in single layer on plate. Sprinkle with pepper. Heat 2 teaspoons oil in large skillet over medium-high heat until hot. Add pork chops in single layer in batches if necessary. Cook 1 minute or until golden brown. Turn;

Breaded Pork Cutlets (Pork Schnitzel) Recipe | SparkRecipes Breaded Pork Cutlets (Pork Schnitzel)
Breaded Pork Cutlets (Pork Schnitzel)
Introduction
Number of Servings: 4
Ingredients
Directions
Rate This Recipe
Member Ratings For This Recipe
 While classic Wiener schnitzel features a thin, tender veal cutlet coated in ultrafine bread crumbs and then fried until puffy and golden brown, many recipes—to avoid the toughness and high price of veal—substitute pork. But too often these recipes yield dry, tough pork cutlets with greasy coatings. We wanted tender pork cutlets with the crisp, wrinkled, puffy coating that is Wiener schnitzel’s signature. Dismissing pork chops and prepackaged cutlets, we chose tenderloin, which has a mild flavor similar to veal and isn’t tough. We cut the tenderloin crosswise on an angle into four pieces, which when pounded thin gave us long, narrow cutlets that would fit two at a time in the pan. Schnitzel is breaded with the usual flour, egg, and bread-crumb sequence of coatings, but we had to figure out how to get the characteristic puffiness and “rumpled” appearance of the finished cutlets; with good schnitzel you should be able to slide a knife between the meat and the coating. Drying bread in the microwave produced extra-dry crumbs that helped with the crispness, and a little vegetable oil whisked into the egg helped separate the coating from the meat. ? But the real breakthrough was in the frying method: Instead of sautéing the cutlets, we cooked them in a Dutch oven in oil, shaking the pot to get some of the oil over the top of the meat.

Oven Baked Pork Schnitzel | Super Crispy | Cook with Kerry Oven Baked Pork Schnitzel
Oven Baked Pork Schnitzel
How to Bake Pork Schnitzel in the Oven
Baked Pork Schnitzel | Super Crispy in the Oven
Ingredients
Instructions
Notes
Things You Might Need For This Recipe
 ♥ Related: Crispy Baked Eggplant
Is it an exact replacement for frying? No. But it’s pretty darn close and a lot easier and cleaner than the alternative. Plus, I like that it’s hands off once you get the food in the oven. There’s no babysitting a vat of oil while also trying to stay away from splattering hot oil. How to Bake Pork Schnitzel in the Oven
Pork schnitzel is one of my favorite foods to bread and bake in the oven. Here’s how to do it: Pound pork cutlets really thin–about 1/4-inch thick. Bread pork using the standard breading procedure:

♥ Related: Crispy Baked Eggplant
Is it an exact replacement for frying? No. But it’s pretty darn close and a lot easier and cleaner than the alternative. Plus, I like that it’s hands off once you get the food in the oven. There’s no babysitting a vat of oil while also trying to stay away from splattering hot oil. How to Bake Pork Schnitzel in the Oven
Pork schnitzel is one of my favorite foods to bread and bake in the oven. Here’s how to do it: Pound pork cutlets really thin–about 1/4-inch thick. Bread pork using the standard breading procedure:

Traditional German Pork Schnitzel • Curious Cuisiniere Traditional German Pork Schnitzel
Traditional German Pork Schnitzel
What is schnitzel?
The origin of schnitzel
What kind of meat is used for schnitzel?
What cut of meat is used for pork schnitzel?
How to make German schnitzel
What sauce is served with schnitzel?
What is traditionally served with schnitzel?
Traditional German Schnitzel
Ingredients
Instructions
Nutrition Information:
Yield:
Serving Size:
Did you make this recipe?
If you liked this recipe, here are some similar dishes you may enjoy!
Love it? Share it!
 Toss a little breading into the hot oil, if it crisps up nicely, but doesn’t burn, then you know your oil is ready. Place flour and breadcrumbs each in their own shallow dish. Place the beaten eggs in a shallow bowl. Dip a pounded cutlet in flour, covering it completely. Then, dip the cutlet in the beaten eggs, moistening it entirely. Let any excess egg drain off. Finally, dip the cutlet into the breadcrumbs, covering it completely, but not pressing the breadcrumbs into the cutlet. Let any excess breadcrumbs fall off. Immediately transfer the breaded cutlet to the hot oil. Fry the cutlet for 1-2 minutes on each side until golden brown.

Traditional German Pork Schnitzel • Curious Cuisiniere

Traditional German Pork Schnitzel
Traditional German Pork Schnitzel
What is schnitzel?
The origin of schnitzel
What kind of meat is used for schnitzel?
What cut of meat is used for pork schnitzel?
How to make German schnitzel
What sauce is served with schnitzel?
What is traditionally served with schnitzel?
Traditional German Schnitzel
Ingredients
Instructions
Nutrition Information:
Yield:
Serving Size:
Did you make this recipe?
If you liked this recipe, here are some similar dishes you may enjoy!
Love it? Share it!

Toss a little breading into the hot oil, if it crisps up nicely, but doesn’t burn, then you know your oil is ready. Place flour and breadcrumbs each in their own shallow dish. Place the beaten eggs in a shallow bowl. Dip a pounded cutlet in flour, covering it completely. Then, dip the cutlet in the beaten eggs, moistening it entirely. Let any excess egg drain off. Finally, dip the cutlet into the breadcrumbs, covering it completely, but not pressing the breadcrumbs into the cutlet. Let any excess breadcrumbs fall off. Immediately transfer the breaded cutlet to the hot oil. Fry the cutlet for 1-2 minutes on each side until golden brown.

Traditional German Pork Schnitzel • Curious Cuisiniere Traditional German Pork Schnitzel
Traditional German Pork Schnitzel
What is schnitzel?
The origin of schnitzel
What kind of meat is used for schnitzel?
What cut of meat is used for pork schnitzel?
How to make German schnitzel
What sauce is served with schnitzel?
What is traditionally served with schnitzel?
Traditional German Schnitzel
Ingredients
Instructions
Nutrition Information:
Yield:
Serving Size:
Did you make this recipe?
If you liked this recipe, here are some similar dishes you may enjoy!
Love it? Share it!
 Let any excess egg drain off. Finally, dip the cutlet into the breadcrumbs, covering it completely, but not pressing the breadcrumbs into the cutlet. Let any excess breadcrumbs fall off. Immediately transfer the breaded cutlet to the hot oil. Fry the cutlet for 1-2 minutes on each side until golden brown. Transfer the cutlets to a paper towel lined platter or wire rack. Repeat with another cutlet. After 2 cutlets, add the remaining 2 Tbsp butter and additional oil if necessary. Heat your oil/butter and continue with the remaining cutlets. To serve, garnish the hot schnitzel with lemon slices and parsley.

Let any excess egg drain off. Finally, dip the cutlet into the breadcrumbs, covering it completely, but not pressing the breadcrumbs into the cutlet. Let any excess breadcrumbs fall off. Immediately transfer the breaded cutlet to the hot oil. Fry the cutlet for 1-2 minutes on each side until golden brown. Transfer the cutlets to a paper towel lined platter or wire rack. Repeat with another cutlet. After 2 cutlets, add the remaining 2 Tbsp butter and additional oil if necessary. Heat your oil/butter and continue with the remaining cutlets. To serve, garnish the hot schnitzel with lemon slices and parsley.

Pork Schnitzel Recipe - NatashasKitchen.com Pork Schnitzel Recipe
Pork Schnitzel Recipe
Ingredients for Pork Schnitzel:
How to Make Pork Schnitzel:
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Print-Friendly Pork Schnitzel Recipe:
Pork Schnitzel Recipe
Ingredients
Instructions
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Natasha Kravchuk
 German
Course: Main Course
Servings: 4 to 6 as a main course
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! Instructions
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.

German
Course: Main Course
Servings: 4 to 6 as a main course
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! Instructions
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.

German Schnitzel (Pork) & How to Make It Schnitzel
Schnitzel
What is a Schnitzel?
What You Need to Make a Schnitzel
How to Make a Schnitzel
Types of Schnitzel
Serving Tips
Sauces that go well with Schnitzel
Schnitzel & Beer Pairings
Easy Schnitzel (Pork, Veal, Chicken or Vegeterian)
Ingredients
Instructions
Nutrition Information:
Did you make this recipe?
 While this is definitely correct and applies to the most popular schnitzels enjoyed world-wide, the focus (as the name suggests) is on the thin meat rather than the breaded meat. What You Need to Make a Schnitzel
To make a traditional schnitzel first and foremost you will need: boneless cutlets of pork, chicken or veal
a standard breading procedure set up – a bowl with flour, another one with eggs (beaten) and a third one with bread crumbs. If you’d like extra crispy schnitzels you can consider mixing Panko bread crumbs with the regular bread crumbs or use Panko bread crumbs only. a meat mallet to tenderize the meat cutlets
plastic wrap and a non-slip cutting board (or you can place a towel underneath your cutting board instead)
How to Make a Schnitzel
Cover the meat cutlets with plastic wrap and pound them with the meat mallet, then flip them over and tenderize the other side. Season with salt and pepper and then proceed through the steps of the breading procedure. First dredge in flour, shake off all the excess and dip in the beaten eggs. Finally dip each side of the cutlets (schnitzels) in bread crumbs making sure they are uniformly coated. You are then ready to pan-fry. Be sure to heat cooking oil over medium-high heat to 350 F and for best results fry two schnitzels at a time.

Authentic German Schnitzel Recipe
Authentic German Schnitzel Recipe
Save Recipe
What kind of meat is used for schnitzel?
How do you make a chicken schnitzel?
What sauce goes well with schnitzel?
What sides goes well with schnitzel?
Save Recipe
Granny's German Schnitzel Recipe
Ingredients
Instructions
Nutrition
 Use this same method for pork schnitzel, veal schnitzel (weiner schnitzel), or chicken schnitzel. Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Ingredients
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
US Customary - Metric
Instructions
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.

Authentic German Schnitzel Recipe

Authentic German Schnitzel Recipe
Save Recipe
What kind of meat is used for schnitzel?
How do you make a chicken schnitzel?
What sauce goes well with schnitzel?
What sides goes well with schnitzel?
Save Recipe
Granny's German Schnitzel Recipe
Ingredients
Instructions
Nutrition

Use this same method for pork schnitzel, veal schnitzel (weiner schnitzel), or chicken schnitzel. Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Ingredients
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
US Customary - Metric
Instructions
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.

German Schnitzel (Pork) & How to Make It Schnitzel
Schnitzel
What is a Schnitzel?
What You Need to Make a Schnitzel
How to Make a Schnitzel
Types of Schnitzel
Serving Tips
Sauces that go well with Schnitzel
Schnitzel & Beer Pairings
Easy Schnitzel (Pork, Veal, Chicken or Vegeterian)
Ingredients
Instructions
Nutrition Information:
Did you make this recipe?
 Season with salt and pepper and then proceed through the steps of the breading procedure. First dredge in flour, shake off all the excess and dip in the beaten eggs. Finally dip each side of the cutlets (schnitzels) in bread crumbs making sure they are uniformly coated. You are then ready to pan-fry. Be sure to heat cooking oil over medium-high heat to 350 F and for best results fry two schnitzels at a time. About 2-3 minutes per side, depending on how large your pounded cutlets are. When they look golden and crispy remove from the pan and place onto a paper towels lined plate. NOTE: If you want to make sure the meat is cooked you can use a food thermometer to measure the temperature in the center of a schnitzel – you are looking for 165 F for chicken and 155 F for pork. Types of Schnitzel
Wiener Schnitzel – the most famous schnitzel is known as Wiener schnitzel (Viennese schnitzel) and is made from veal meat.

Season with salt and pepper and then proceed through the steps of the breading procedure. First dredge in flour, shake off all the excess and dip in the beaten eggs. Finally dip each side of the cutlets (schnitzels) in bread crumbs making sure they are uniformly coated. You are then ready to pan-fry. Be sure to heat cooking oil over medium-high heat to 350 F and for best results fry two schnitzels at a time. About 2-3 minutes per side, depending on how large your pounded cutlets are. When they look golden and crispy remove from the pan and place onto a paper towels lined plate. NOTE: If you want to make sure the meat is cooked you can use a food thermometer to measure the temperature in the center of a schnitzel – you are looking for 165 F for chicken and 155 F for pork. Types of Schnitzel
Wiener Schnitzel – the most famous schnitzel is known as Wiener schnitzel (Viennese schnitzel) and is made from veal meat.

Traditional German Pork Schnitzel • Curious Cuisiniere Traditional German Pork Schnitzel
Traditional German Pork Schnitzel
What is schnitzel?
The origin of schnitzel
What kind of meat is used for schnitzel?
What cut of meat is used for pork schnitzel?
How to make German schnitzel
What sauce is served with schnitzel?
What is traditionally served with schnitzel?
Traditional German Schnitzel
Ingredients
Instructions
Nutrition Information:
Yield:
Serving Size:
Did you make this recipe?
If you liked this recipe, here are some similar dishes you may enjoy!
Love it? Share it!
 Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Ingredients
4 serving-size pork loin chops, cut roughly ½ inch thick (roughly 1 - 1 1/2 lbs total)
Salt and pepper
4 Tbsp butter
Peanut oil or vegetable oil (for frying)
1/2 c unbleached all-purpose flour
1 c plain breadcrumbs
2 eggs, beaten lightly
Lemon slices and fresh parsley (to serve)
Instructions
Lightly salt and pepper the pork cutlets. Place them between two sheets of plastic wrap and pound them to 1/8 inch thick using a meat mallet or rolling pin. Set the cutlets aside. Melt 2 Tbsp of butter in a medium sauté pan and add enough oil to fill the pan to 1/8 inch. Heat the oil and butter over high heat. Toss a little breading into the hot oil, if it crisps up nicely, but doesn’t burn, then you know your oil is ready. Place flour and breadcrumbs each in their own shallow dish. Place the beaten eggs in a shallow bowl. Dip a pounded cutlet in flour, covering it completely. Then, dip the cutlet in the beaten eggs, moistening it entirely.

Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Ingredients
4 serving-size pork loin chops, cut roughly ½ inch thick (roughly 1 - 1 1/2 lbs total)
Salt and pepper
4 Tbsp butter
Peanut oil or vegetable oil (for frying)
1/2 c unbleached all-purpose flour
1 c plain breadcrumbs
2 eggs, beaten lightly
Lemon slices and fresh parsley (to serve)
Instructions
Lightly salt and pepper the pork cutlets. Place them between two sheets of plastic wrap and pound them to 1/8 inch thick using a meat mallet or rolling pin. Set the cutlets aside. Melt 2 Tbsp of butter in a medium sauté pan and add enough oil to fill the pan to 1/8 inch. Heat the oil and butter over high heat. Toss a little breading into the hot oil, if it crisps up nicely, but doesn’t burn, then you know your oil is ready. Place flour and breadcrumbs each in their own shallow dish. Place the beaten eggs in a shallow bowl. Dip a pounded cutlet in flour, covering it completely. Then, dip the cutlet in the beaten eggs, moistening it entirely.

Pork Schnitzel Sandwich Recipe | Ree Drummond | Food Network Pork Schnitzel Sandwich
Pork Schnitzel Sandwich
Ingredients
Directions
My Private Notes
Looking for Something Else?
Hoosier Pork-Tenderloin Sandwich
Pickle Schnitzel-Pickle-Brined Pork Chops with Sweet and Spicy Peppers
Pulled Pork Sandwich with BBQ Sauce and Coleslaw
Pulled Pork
Your Rating:
 Whisk together the milk and eggs in a separate shallow dish. Add the breadcrumbs and parsley to a third shallow dish. Heat the olive oil and butter in a large cast-iron skillet over medium-high heat. Season the pork chops with salt and pepper. Bread the pork by coating the chops lightly in the seasoned flour, then dipping them in the egg mixture. Next, coat the chops in the breadcrumbs. You can use your fingertips to really press the breadcrumbs onto the pork, which will help the breading stay on while frying. Carefully lay the pork chops in the skillet, cooking until golden and cooked through, 2 to 3 minutes per side. Transfer to a paper towel-lined plate to drain slightly and squeeze over the lemon. For the cabbage.

Pork Schnitzel Sandwich Recipe | Ree Drummond | Food Network

Pork Schnitzel Sandwich
Pork Schnitzel Sandwich
Ingredients
Directions
My Private Notes
Looking for Something Else?
Hoosier Pork-Tenderloin Sandwich
Pickle Schnitzel-Pickle-Brined Pork Chops with Sweet and Spicy Peppers
Pulled Pork Sandwich with BBQ Sauce and Coleslaw
Pulled Pork
Your Rating:

Whisk together the milk and eggs in a separate shallow dish. Add the breadcrumbs and parsley to a third shallow dish. Heat the olive oil and butter in a large cast-iron skillet over medium-high heat. Season the pork chops with salt and pepper. Bread the pork by coating the chops lightly in the seasoned flour, then dipping them in the egg mixture. Next, coat the chops in the breadcrumbs. You can use your fingertips to really press the breadcrumbs onto the pork, which will help the breading stay on while frying. Carefully lay the pork chops in the skillet, cooking until golden and cooked through, 2 to 3 minutes per side. Transfer to a paper towel-lined plate to drain slightly and squeeze over the lemon. For the cabbage.

Pork Schnitzel with Sauce Recipe: How to Make It | Taste of Home Pork Schnitzel with Sauce
Pork Schnitzel with Sauce
Recommended
Ingredients
Directions
 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. Stir 1/3 cup broth into a skillet, scraping browned bits. In a bowl, combine flour and remaining broth until smooth. Stir into skillet.

Pork Schnitzel with Sauce Recipe: How to Make It | Taste of Home

Pork Schnitzel with Sauce
Pork Schnitzel with Sauce
Recommended
Ingredients
Directions

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. Stir 1/3 cup broth into a skillet, scraping browned bits. In a bowl, combine flour and remaining broth until smooth. Stir into skillet.

Schnitzel Recipe {30 min Pork Cutlets} Pork Schnitzel
Pork Schnitzel
Here's a tender, juicy pork schnitzel recipe of thin, breaded pork cutlets that are sautéed and served with a creamy dill sauce. Ideal for a quick dinner, it's ready in just 30 minutes!
Pork Schnitzel or "Cutlet"
How to Make Schnitzel That Shines
The Best Cuts of Meat for This Schnitzel Recipe
What Are Some Other Sauces for Schnitzel?
Can Schnitzel Be Made in Advance?
What to Serve with Pork Schnitzel
Pork Schnitzel
Ingredients
Method
Rate This Recipe
 For less pounding, start out with thin cutlets, no more than 1/2 inch thick. Pat the cutlets dry with a paper towel. The flour will stick to dry cutlets better. If you're concerned about the breading staying on the cutlets, bread them an hour before cooking. Put them in a single layer, uncovered, on a tray in the refrigerator; the breading will adhere better. The cooking time may increase a minute or two for cutlets straight out of the refrigerator. If you're cooking the cutlets in batches, place a metal rack on a baking sheet, and keep the cooked cutlets in a preheated 180°F oven on the rack. Placing the cutlets directly on the baking sheet may result soggy breading. The Best Cuts of Meat for This Schnitzel Recipe
While this recipe calls for pork chops, you can substitute other meats.

Schnitzel Recipe {30 min Pork Cutlets}

For less pounding, start out with thin cutlets, no more than 1/2 inch thick. Pat the cutlets dry with a paper towel. The flour will stick to dry cutlets better. If you're concerned about the breading staying on the cutlets, bread them an hour before cooking. Put them in a single layer, uncovered, on a tray in the refrigerator; the breading will adhere better. The cooking time may increase a minute or two for cutlets straight out of the refrigerator. If you're cooking the cutlets in batches, place a metal rack on a baking sheet, and keep the cooked cutlets in a preheated 180°F oven on the rack. Placing the cutlets directly on the baking sheet may result soggy breading. The Best Cuts of Meat for This Schnitzel Recipe
While this recipe calls for pork chops, you can substitute other meats.

Breaded Pork Cutlets (Pork Schnitzel) Recipe | SparkRecipes Breaded Pork Cutlets (Pork Schnitzel)
Breaded Pork Cutlets (Pork Schnitzel)
Introduction
Number of Servings: 4
Ingredients
Directions
Rate This Recipe
Member Ratings For This Recipe
 An Austrian Supper
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om/recipes/detail.php?docid=18078
From Season 10: An Austrian Supper
http://www.americastestkitchen.c
om/recipes/detail.php?docid=18078
Number of Servings: 4
Ingredients
7 large high-quality sandwich bread , crusts removed, cut into 3/4-inch cubes (about 4 cups)
1/2 cup Arrowhead Mills Organic Unbleached White Flour
2 large eggs
3 tablespoons vegetable oil
1 pork tenderloin (1 1/4 pounds). trimmed of fat and silver skin and cut on angle into 4 equal pieces
GARNISHES: 1 lemon , cut into wedges
2 tablespoon chopped fresh parsley leaves
2 tablespoons capers , rinsed
1 large hard-cooked egg , yolk and white separated and passed separately through fine-mesh strainer (optional)
Directions
WHY THIS RECIPE WORKS: While classic Wiener schnitzel features a thin, tender veal cutlet coated in ultrafine bread crumbs and then fried until puffy and golden brown, many recipes—to avoid the toughness and high price of veal—substitute pork. But too often these recipes yield dry, tough pork cutlets with greasy coatings. We wanted tender pork cutlets with the crisp, wrinkled, puffy coating that is Wiener schnitzel’s signature. Dismissing pork chops and prepackaged cutlets, we chose tenderloin, which has a mild flavor similar to veal and isn’t tough. We cut the tenderloin crosswise on an angle into four pieces, which when pounded thin gave us long, narrow cutlets that would fit two at a time in the pan.

Pork Schnitzel with Sauce Recipe: How to Make It | Taste of Home Pork Schnitzel with Sauce
Pork Schnitzel with Sauce
Ingredients
Directions
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 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. Stir 1/3 cup broth into a skillet, scraping browned bits. In a bowl, combine flour and remaining broth until smooth. Stir into skillet.

Pork Schnitzel with Sauce
Pork Schnitzel with Sauce
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Pork Schnitzel Recipe - NatashasKitchen.com Pork Schnitzel Recipe
Pork Schnitzel Recipe
Ingredients for Pork Schnitzel:
How to Make Pork Schnitzel:
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Pork Schnitzel Recipe
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Natasha Kravchuk
 2. 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. 3. 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. 4.

2. 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. 3. 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. 4.

German Schnitzel (Pork) & How to Make It Schnitzel
Schnitzel
What is a Schnitzel?
What You Need to Make a Schnitzel
How to Make a Schnitzel
Types of Schnitzel
Serving Tips
Sauces that go well with Schnitzel
Schnitzel & Beer Pairings
Easy Schnitzel (Pork, Veal, Chicken or Vegeterian)
Ingredients
Instructions
Nutrition Information:
Did you make this recipe?
 4
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
A schnitzel is a boneless meat cutlet pounded extra thin with a meat mallet. It is then breaded and pan-fried until golden and crispy. This recipe works well for veal (Wiener schnitzel), pork or chicken schnitzels. Ingredients
8 5 oz cutlets (pork, veal or chicken breast)
1 tsp each of salt & pepper
1 1/2 cup flour
3 eggs, beaten
2 cups bread crumbs
cooking oil for frying, as needed, start with 1/2 cup
Instructions
Place two cutlets (i.e. schnitzels) at a time onto a cutting board and cover with plastic wrap. Pound with a meat mallet to tenderize and thin out. Flip on the other side, cover again and repeat. Season the tenderized schnitzels with salt and pepper on both sides.

4
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
A schnitzel is a boneless meat cutlet pounded extra thin with a meat mallet. It is then breaded and pan-fried until golden and crispy. This recipe works well for veal (Wiener schnitzel), pork or chicken schnitzels. Ingredients
8 5 oz cutlets (pork, veal or chicken breast)
1 tsp each of salt & pepper
1 1/2 cup flour
3 eggs, beaten
2 cups bread crumbs
cooking oil for frying, as needed, start with 1/2 cup
Instructions
Place two cutlets (i.e. schnitzels) at a time onto a cutting board and cover with plastic wrap. Pound with a meat mallet to tenderize and thin out. Flip on the other side, cover again and repeat. Season the tenderized schnitzels with salt and pepper on both sides.

Wiener Schnitzel Recipe | Food Network Kitchen | Food Network Wiener Schnitzel
Wiener Schnitzel
Ingredients
Directions
Wiener Schnitzel a la Holstein:
My Private Notes
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Pickle Schnitzel-Pickle-Brined Pork Chops with Sweet and Spicy Peppers
Herb-Marinated Pork Tenderloins
The Ultimate Paella
Grilled Pork Tenderloin
Your Rating:
 10 min
Cook: 12 min
Yield: 4 servings
Ingredients
Deselect All
1 1/2 pounds pork scallops, divided by 4 and pounded thin as for scaloppini
1/2 cup flour
3 large eggs, lightly beaten
1 cup fine dry bread crumbs
Salt and freshly ground black pepper
3 tablespoons sunflower or canola oil
3 tablespoons butter
1 lemon
Wiener Schnitzel a la Holstein: 4 eggs
4 to 8 anchovies
8 teaspoons capers, if desired
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Directions
Place flour, eggs, and bread crumbs in 3 individual shallow dishes. Season cutlets with salt and pepper. Dredge in flour, shake of excess, dredge through egg, and last in bread crumbs. Heat the oil in large skillet, add butter, and heat until foam subsides. Add 1 Schnitzel at a time to pan, brown from both sides about 2 to 3 minutes. Transfer to plate lined with paper towels and place in 250 degree F oven to keep warm. Repeat with other Schnitzel.

10 min
Cook: 12 min
Yield: 4 servings
Ingredients
Deselect All
1 1/2 pounds pork scallops, divided by 4 and pounded thin as for scaloppini
1/2 cup flour
3 large eggs, lightly beaten
1 cup fine dry bread crumbs
Salt and freshly ground black pepper
3 tablespoons sunflower or canola oil
3 tablespoons butter
1 lemon
Wiener Schnitzel a la Holstein: 4 eggs
4 to 8 anchovies
8 teaspoons capers, if desired
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Directions
Place flour, eggs, and bread crumbs in 3 individual shallow dishes. Season cutlets with salt and pepper. Dredge in flour, shake of excess, dredge through egg, and last in bread crumbs. Heat the oil in large skillet, add butter, and heat until foam subsides. Add 1 Schnitzel at a time to pan, brown from both sides about 2 to 3 minutes. Transfer to plate lined with paper towels and place in 250 degree F oven to keep warm. Repeat with other Schnitzel.

Pork Schnitzel Recipe | Tyler Florence | Food Network Pork Schnitzel
Pork Schnitzel
Ingredients
Directions
WATCH
My Private Notes
Winter Weeknight Dinners
Looking for Something Else?
Smothered Pork Chops
Croque Madame Sandwich
Pork Schnitzel Sandwich
Pork Schnitzel with Chanterelle Mushrooms
Your Rating:
 43 min
Prep: 25 min
Inactive: 12 min
Cook: 6 min
Yield: 4 servings
Ingredients
Deselect All
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
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WATCH
Watch how to make this recipe. 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.

Oven Baked Pork Schnitzel | Super Crispy | Cook with Kerry Oven Baked Pork Schnitzel
Oven Baked Pork Schnitzel
How to Bake Pork Schnitzel in the Oven
Baked Pork Schnitzel | Super Crispy in the Oven
Ingredients
Instructions
Notes
Things You Might Need For This Recipe
 Finally, there’s my health to consider. While I don’t think occasional fried food is bad, I probably don’t need to be eating in my regular rotation. But that texture! That texture is why I like to say hello to oven frying. After breading food in a standard breading procedure (that’s a thing! Culinary school, ftw!), simply turn your oven up high, place your breaded food on a lightly oiled rack, and let her rip. After a relatively short stint in the oven, you’ll have texture for days. This is actually basically what those very popular air fryers are doing with the addition of some extra air circulation; but honestly, you don’t need it or an extra appliance on your counter top.

Oven Baked Pork Schnitzel
Oven Baked Pork Schnitzel
How to Bake Pork Schnitzel in the Oven
Baked Pork Schnitzel | Super Crispy in the Oven
Ingredients
Instructions
Notes
Things You Might Need For This Recipe

Finally, there’s my health to consider. While I don’t think occasional fried food is bad, I probably don’t need to be eating in my regular rotation. But that texture! That texture is why I like to say hello to oven frying. After breading food in a standard breading procedure (that’s a thing! Culinary school, ftw!), simply turn your oven up high, place your breaded food on a lightly oiled rack, and let her rip. After a relatively short stint in the oven, you’ll have texture for days. This is actually basically what those very popular air fryers are doing with the addition of some extra air circulation; but honestly, you don’t need it or an extra appliance on your counter top.

Oven Baked Pork Schnitzel | Super Crispy | Cook with Kerry Oven Baked Pork Schnitzel
Oven Baked Pork Schnitzel
How to Bake Pork Schnitzel in the Oven
Baked Pork Schnitzel | Super Crispy in the Oven
Ingredients
Instructions
Notes
Things You Might Need For This Recipe
 Flip and bake for another 5 minutes. Notes
Baked pork schnitzel is so versatile. It makes a fantastic main course dish with a couple of side dishes. But I also love serving the crispy pork on a sub roll with sandwich toppings. You can be very creative with crispy oven-baked pork schnitzel as a base! Things You Might Need For This Recipe
Cake Pans: I like these inexpensive 8-inch cake pans to set up my standard breading station. They are wide enough for most food and have high sides to help me keep my counter clean during the process. Plus they are multi-taskers because, well. Cake.

Flip and bake for another 5 minutes. Notes
Baked pork schnitzel is so versatile. It makes a fantastic main course dish with a couple of side dishes. But I also love serving the crispy pork on a sub roll with sandwich toppings. You can be very creative with crispy oven-baked pork schnitzel as a base! Things You Might Need For This Recipe
Cake Pans: I like these inexpensive 8-inch cake pans to set up my standard breading station. They are wide enough for most food and have high sides to help me keep my counter clean during the process. Plus they are multi-taskers because, well. Cake.

Pork Schnitzel | HowStuffWorks Pork Schnitzel
Pork Schnitzel
Yield
Ingredients
Preparation
Nutritional Information
Dietary Exchange
 cook 1 minute or until golden brown and pork is no longer pink in center. Transfer to platter in oven to keep warm. Remove skillet from heat. Add lemon juice and broth. Stir to scrape cooked bits from bottom of pan. Return to heat; bring to a boil, stirring constantly, until liquid is reduced to 3 to 4 tablespoons. Remove platter from oven. Pour sauce over meat. Nutritional Information
Calories
245
Calories from Fat
44 %
Total Fat
12 g
Cholesterol
95 mg
Carbohydrate
13 g
Fiber
1 g
Protein
21 g
Sodium
273 mg
Dietary Exchange
Starch
1
Meat
3
Fat
1/2
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Pork Schnitzel | HowStuffWorks

cook 1 minute or until golden brown and pork is no longer pink in center. Transfer to platter in oven to keep warm. Remove skillet from heat. Add lemon juice and broth. Stir to scrape cooked bits from bottom of pan. Return to heat; bring to a boil, stirring constantly, until liquid is reduced to 3 to 4 tablespoons. Remove platter from oven. Pour sauce over meat. Nutritional Information
Calories
245
Calories from Fat
44 %
Total Fat
12 g
Cholesterol
95 mg
Carbohydrate
13 g
Fiber
1 g
Protein
21 g
Sodium
273 mg
Dietary Exchange
Starch
1
Meat
3
Fat
1/2
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Schnitzel Recipe {30 min Pork Cutlets} Pork Schnitzel
Pork Schnitzel
Here's a tender, juicy pork schnitzel recipe of thin, breaded pork cutlets that are sautéed and served with a creamy dill sauce. Ideal for a quick dinner, it's ready in just 30 minutes!
Pork Schnitzel or "Cutlet"
How to Make Schnitzel That Shines
The Best Cuts of Meat for This Schnitzel Recipe
What Are Some Other Sauces for Schnitzel?
Can Schnitzel Be Made in Advance?
What to Serve with Pork Schnitzel
Pork Schnitzel
Ingredients
Method
Rate This Recipe
 Veal cutlets
Chicken cutlets
Turkey cutlets
Round steak
What Are Some Other Sauces for Schnitzel? The dill sauce complements the schnitzel well, but don't feel limited. Try one of these other pan sauces: Chicken Breasts With Mustard Cream Sauce
Champagne Mushroom Sauce
Pork Chops with Cherry Pan Sauce
Can Schnitzel Be Made in Advance? Schnitzel is a dish best served immediately, but if you must, you can sauté the breaded cutlets ahead of time. Cool on a baking rack, then cover and refrigerate. Reheat the breaded cutlets in the oven at 350°F until just warmed through. The sauce can't be made fully in advance because the sour cream will curdle when you reheat it. But you can start the sauce ahead of time. Deglaze the skillet with chicken stock after cooking the cutlets as described in Step 5.

Schnitzel Recipe {30 min Pork Cutlets}

Pork Schnitzel
Pork Schnitzel
Here's a tender, juicy pork schnitzel recipe of thin, breaded pork cutlets that are sautéed and served with a creamy dill sauce. Ideal for a quick dinner, it's ready in just 30 minutes!
Pork Schnitzel or "Cutlet"
How to Make Schnitzel That Shines
The Best Cuts of Meat for This Schnitzel Recipe
What Are Some Other Sauces for Schnitzel?
Can Schnitzel Be Made in Advance?
What to Serve with Pork Schnitzel
Pork Schnitzel
Ingredients
Method
Rate This Recipe

Veal cutlets
Chicken cutlets
Turkey cutlets
Round steak
What Are Some Other Sauces for Schnitzel? The dill sauce complements the schnitzel well, but don't feel limited. Try one of these other pan sauces: Chicken Breasts With Mustard Cream Sauce
Champagne Mushroom Sauce
Pork Chops with Cherry Pan Sauce
Can Schnitzel Be Made in Advance? Schnitzel is a dish best served immediately, but if you must, you can sauté the breaded cutlets ahead of time. Cool on a baking rack, then cover and refrigerate. Reheat the breaded cutlets in the oven at 350°F until just warmed through. The sauce can't be made fully in advance because the sour cream will curdle when you reheat it. But you can start the sauce ahead of time. Deglaze the skillet with chicken stock after cooking the cutlets as described in Step 5.

Authentic German Schnitzel (Schweineschnitzel) - The Daring Gourmet Authentic German Schnitzel (Schweineschnitzel)
Authentic German Schnitzel (Schweineschnitzel)
Watch How To Make Authentic German Schnitzel!
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Authentic German Schnitzel (Schweineschnitzel)
Ingredients
US Customary
Instructions
Video
Nutrition
 Lay out two plates and a shallow bowl: Fill with flour/salt, lightly beaten eggs, and plain breadcrumbs (not panko). Dip the pork into the flour, coating all sides. Next dip the pork into the egg mixture, coating all sides. Then coat the pork with the breadcrumbs. The next key to achieving the perfect Schnitzel: Don’t press the breadcrumbs into the meat. Just softly coat the pork on both sides and all edges, and then gently shake off any excess. The next key is to immediately fry the Schnitzels. Don’t let them sit in coating or the end result won’t be as crispy.

Lay out two plates and a shallow bowl: Fill with flour/salt, lightly beaten eggs, and plain breadcrumbs (not panko). Dip the pork into the flour, coating all sides. Next dip the pork into the egg mixture, coating all sides. Then coat the pork with the breadcrumbs. The next key to achieving the perfect Schnitzel: Don’t press the breadcrumbs into the meat. Just softly coat the pork on both sides and all edges, and then gently shake off any excess. The next key is to immediately fry the Schnitzels. Don’t let them sit in coating or the end result won’t be as crispy.

Schnitzel, Rahm – KinFolk Recipes Schnitzel, Rahm
Schnitzel, Rahm
Ingredients
Instructions
Schnitzel, Rahm
Prep time
Cook time
Total time
Ingredients
Instructions
 The word Schnitzel is believed to come from the word der Schnitz which means a slice or a cut, similarly Schneider means a tailor. The Schnitzel, by definition, is made with veal. However, today many German restaurants will offer a "Schnitzel" using different meats while still following the preparation techniques of the Wiener Schnitzel (dipped in flour, egg, and bread crumbs, and fried in butter or oil to a golden brown). You may see this called "Wiener Art," meaning it was prepared like a Wiener Schnitzel, but the meat is not veal. Since veal is not readily available here I make mine with pork loin. This is not only a dinner dish you can also eat as a lunch dish Schnitzel Sandwich Schnitzel Sandwich
Ingredients
Porkloin
1 cup of all purpose flour
2 cups of bread crumbs
2 eggs
1 tbsp water
Season all
1 lemon
Ziploc bag
For the Sauce: ½ stick of butter
1 tray of mushrooms
½ cup leftover wine
¼ cup chopped parsley
pepper
1 cup of heavy cream
Instructions
Turn the deep fryer on to 375F. Cut the pork loin in medallions. Put the pork in a Ziploc bag and pound till thin. Have 3 bowls ready one with the flour, one with the breadcrumbs and one with the egg wash. To make the egg wash add 1 tbsp water to the eggs and whisk.

Schnitzel, Rahm – KinFolk Recipes

Schnitzel, Rahm
Schnitzel, Rahm
Ingredients
Instructions
Schnitzel, Rahm
Prep time
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Ingredients
Instructions

Pork Schnitzel with Warm Potato Salad Recipe - Wolfgang Puck | Food & Wine Pork Schnitzel with Warm Potato Salad
Pork Schnitzel with Warm Potato Salad
Yield:
Ingredients
Directions
Suggested Pairing
 add to the dressing and toss. Discard the garlic. Step 3
Put the flour, eggs and panko in 3 separate shallow bowls. Season the pork with salt and pepper and dip in the flour. Dip the cutlets in the egg and then in the panko, pressing to help the crumbs adhere. Step 4
In a large skillet, heat 1/2 inch of oil until shimmering. Add the cutlets in a single layer and cook over high heat, turning once, until golden and crispy, about 3 minutes. Drain on paper towels. Add the parsley to the skillet and cook, stirring, until crisp, about 30 seconds. Using a slotted spoon, transfer the parsley to a paper towel–lined plate and sprinkle with salt.

Pork Schnitzel with Warm Potato Salad Recipe - Wolfgang Puck | Food & Wine

Pork Schnitzel with Warm Potato Salad
Pork Schnitzel with Warm Potato Salad
Yield:
Ingredients
Directions
Suggested Pairing

add to the dressing and toss. Discard the garlic. Step 3
Put the flour, eggs and panko in 3 separate shallow bowls. Season the pork with salt and pepper and dip in the flour. Dip the cutlets in the egg and then in the panko, pressing to help the crumbs adhere. Step 4
In a large skillet, heat 1/2 inch of oil until shimmering. Add the cutlets in a single layer and cook over high heat, turning once, until golden and crispy, about 3 minutes. Drain on paper towels. Add the parsley to the skillet and cook, stirring, until crisp, about 30 seconds. Using a slotted spoon, transfer the parsley to a paper towel–lined plate and sprinkle with salt.

Wiener Schnitzel with Pork Recipe | Martha Stewart Wiener Schnitzel with Pork
Wiener Schnitzel with Pork
Ingredients
Directions
 Wiener Schnitzel with Pork Recipe | Martha Stewart
Wiener Schnitzel with Pork
Rating: 3.43 stars
1 – Couldn't eat it
2 – Didn't like it
3 – It was OK
4 – Liked it
5 – Loved it
99 Ratings
5 star values: 24
4 star values: 23
3 star values: 30
2 star values: 16
1 star values: 6
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Read the full recipe after the video. Recipe Summary
Servings: 4
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Ingredients
Ingredient Checklist
1/4 cup all-purpose flour
2 teaspoons coarse salt
1 teaspoon freshly ground pepper
2 large eggs
2 cups fresh breadcrumbs or panko
4 pork loin cutlets, each about 4 to 5 ounces and pounded to 1/4 inch thick
Canola oil or other neutral-tasting oil, for frying
4 tablespoons (1/2 stick) unsalted butter
2 tablespoons finely chopped fresh flat-leaf parsley
Lemon wedges, for serving
Directions
Instructions Checklist
Step 1
Heat the oven to 200 degrees while you prepare the three components of the breading. Sift flour into a shallow dish and whisk to combine with 1 teaspoon salt and the pepper.

Authentic German Schnitzel Recipe
Authentic German Schnitzel Recipe
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What kind of meat is used for schnitzel?
How do you make a chicken schnitzel?
What sauce goes well with schnitzel?
What sides goes well with schnitzel?
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Granny's German Schnitzel Recipe
Ingredients
Instructions
Nutrition
 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.

Authentic German Schnitzel Recipe

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.

Authentic German Schnitzel Recipe
Authentic German Schnitzel Recipe
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What kind of meat is used for schnitzel?
How do you make a chicken schnitzel?
What sauce goes well with schnitzel?
What sides goes well with schnitzel?
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Granny's German Schnitzel Recipe
Ingredients
Instructions
Nutrition
 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.

Authentic German Schnitzel Recipe

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.

Authentic German Schnitzel Recipe
Authentic German Schnitzel Recipe
Save Recipe
What kind of meat is used for schnitzel?
How do you make a chicken schnitzel?
What sauce goes well with schnitzel?
What sides goes well with schnitzel?
Save Recipe
Granny's German Schnitzel Recipe
Ingredients
Instructions
Nutrition
 You can find the complete collection of recipes on YouTube, Facebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes. Granny’s German Schnitzel Recipe
Rating
Servings
4 Servings
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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. Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Ingredients
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
US Customary – Metric
Instructions
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.

Authentic German Schnitzel Recipe

Easy Chicken Schnitzel (Oven Baked) | Planning With Kids Easy Chicken Schnitzel (Oven Baked)
Easy Chicken Schnitzel (Oven Baked)
Easy Chicken Schnitzel (Oven Baked)
Ingredients:
Easy Chicken Schnitzel (Oven Baked)
Ingredients:
Method:
Family Menu Plan
 3 chicken breasts (My kids ate everything and Mr I and me didn’t get once piece, so I would use at least 4 breasts next time.) 1 cup of mayonnaise
Panko (Japanese) breadcrumbs
Method: Preheat the oven to 180 degrees Celsius. I like the chicken to be thin, so slice the chicken breast in half (width ways), then cut it into the size pieces I want for the meal. Dip the chicken into the mayo and cover completely. Then dip into the breadcrumbs and place on a baking tray lined with baking paper. Repeat this until all the chicken is crumbed. Place tray in the oven and cook for 30 – 40 minutes, turning once during cooking. See easy and tasty! Easy Chicken Schnitzel (Oven Baked)
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Easy Chicken Schnitzel (Oven Baked) | Planning With Kids

Easy Chicken Schnitzel (Oven Baked)
Easy Chicken Schnitzel (Oven Baked)
Easy Chicken Schnitzel (Oven Baked)
Ingredients:
Easy Chicken Schnitzel (Oven Baked)
Ingredients:
Method:
Family Menu Plan

3 chicken breasts (My kids ate everything and Mr I and me didn’t get once piece, so I would use at least 4 breasts next time.) 1 cup of mayonnaise
Panko (Japanese) breadcrumbs
Method: Preheat the oven to 180 degrees Celsius. I like the chicken to be thin, so slice the chicken breast in half (width ways), then cut it into the size pieces I want for the meal. Dip the chicken into the mayo and cover completely. Then dip into the breadcrumbs and place on a baking tray lined with baking paper. Repeat this until all the chicken is crumbed. Place tray in the oven and cook for 30 – 40 minutes, turning once during cooking. See easy and tasty! Easy Chicken Schnitzel (Oven Baked)
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Schnitzel Recipe {30 min Pork Cutlets} Pork Schnitzel
Pork Schnitzel
Here's a tender, juicy pork schnitzel recipe of thin, breaded pork cutlets that are sautéed and served with a creamy dill sauce. Ideal for a quick dinner, it's ready in just 30 minutes!
Pork Schnitzel or "Cutlet"
How to Make Schnitzel That Shines
The Best Cuts of Meat for This Schnitzel Recipe
What Are Some Other Sauces for Schnitzel?
Can Schnitzel Be Made in Advance?
What to Serve with Pork Schnitzel
Pork Schnitzel
Ingredients
Method
Rate This Recipe
 As for this schnitzel recipe, it is made with thinly pounded pork cutlets. Those of you looking for a quick, mid-week dinner may be happy with this one. I love it. The sauce alone is worth making this pork schnitzel for, and could easily be used on chicken, for turkey meatballs, or over fish. How to Make Schnitzel That Shines
To ensure your schnitzel turns out well, follow these tips. For less pounding, start out with thin cutlets, no more than 1/2 inch thick. Pat the cutlets dry with a paper towel. The flour will stick to dry cutlets better. If you're concerned about the breading staying on the cutlets, bread them an hour before cooking. Put them in a single layer, uncovered, on a tray in the refrigerator;

Schnitzel Recipe {30 min Pork Cutlets}

As for this schnitzel recipe, it is made with thinly pounded pork cutlets. Those of you looking for a quick, mid-week dinner may be happy with this one. I love it. The sauce alone is worth making this pork schnitzel for, and could easily be used on chicken, for turkey meatballs, or over fish. How to Make Schnitzel That Shines
To ensure your schnitzel turns out well, follow these tips. For less pounding, start out with thin cutlets, no more than 1/2 inch thick. Pat the cutlets dry with a paper towel. The flour will stick to dry cutlets better. If you're concerned about the breading staying on the cutlets, bread them an hour before cooking. Put them in a single layer, uncovered, on a tray in the refrigerator;

Authentic Wiener Schnitzel Recipe Authentic Wiener Schnitzel Recipe
Authentic Wiener Schnitzel Recipe
Click Play to See This Authentic Wiener Schnitzel Recipe Come Together
Ingredients
Steps to Make It
Tips
What's the Difference Between Schnitzel and Weiner Schnitzel?
Recipe Variations
Rate This Recipe
 Do not press the breadcrumbs into the meat, as this will moisten them and not make for a crispy coating. The crust should not adhere completely but form a loose shell around the schnitzel. The Spruce
Immediately place meat in the pan with the hot oil. Do not crowd the pan. Cook the schnitzel in batches, if necessary. Just make sure to allow enough time between batches to allow the oil to come back up to 350 F.
The Spruce
Fry the schnitzel for 2 to 3 minutes on one side, until golden brown. Make sure the breaded meat “swims” in fat. Contrary to instinct, the breading will take on less oil than if the meat is sticking to the pan. Also, the breadcrumb topping has a chance to puff up a little, and your cleanup is easier. You may want to swish them around a little with your fork to make sure they are not sticking to the pan.

Authentic Wiener Schnitzel Recipe

Authentic Wiener Schnitzel Recipe
Authentic Wiener Schnitzel Recipe
Click Play to See This Authentic Wiener Schnitzel Recipe Come Together
Ingredients
Steps to Make It
Tips
What's the Difference Between Schnitzel and Weiner Schnitzel?
Recipe Variations
Rate This Recipe

Do not press the breadcrumbs into the meat, as this will moisten them and not make for a crispy coating. The crust should not adhere completely but form a loose shell around the schnitzel. The Spruce
Immediately place meat in the pan with the hot oil. Do not crowd the pan. Cook the schnitzel in batches, if necessary. Just make sure to allow enough time between batches to allow the oil to come back up to 350 F.
The Spruce
Fry the schnitzel for 2 to 3 minutes on one side, until golden brown. Make sure the breaded meat “swims” in fat. Contrary to instinct, the breading will take on less oil than if the meat is sticking to the pan. Also, the breadcrumb topping has a chance to puff up a little, and your cleanup is easier. You may want to swish them around a little with your fork to make sure they are not sticking to the pan.

Easy Chicken Schnitzel (Oven Baked) | Planning With Kids Easy Chicken Schnitzel (Oven Baked)
Easy Chicken Schnitzel (Oven Baked)
Easy Chicken Schnitzel (Oven Baked)
Ingredients:
Easy Chicken Schnitzel (Oven Baked)
Ingredients:
Method:
Family Menu Plan
 PlanningQueen
Recipe type: chicken
Ingredients: 3 chicken breasts (My kids ate everything and Mr I and me didn't get once piece, so I would use at least 4 breasts next time.) 1 cup of mayonnaise
Panko (Japanese) breadcrumbs
Method: Preheat the oven to 180 degrees Celsius. I like the chicken to be thin, so slice the chicken breast in half (width ways), then cut it into the size pieces I want for the meal. Dip the chicken into the mayo and cover completely. Then dip into the breadcrumbs and place on a baking tray lined with baking paper. Repeat this until all the chicken is crumbed. Place tray in the oven and cook for 30 - 40 minutes, turning once during cooking.

PlanningQueen
Recipe type: chicken
Ingredients: 3 chicken breasts (My kids ate everything and Mr I and me didn't get once piece, so I would use at least 4 breasts next time.) 1 cup of mayonnaise
Panko (Japanese) breadcrumbs
Method: Preheat the oven to 180 degrees Celsius. I like the chicken to be thin, so slice the chicken breast in half (width ways), then cut it into the size pieces I want for the meal. Dip the chicken into the mayo and cover completely. Then dip into the breadcrumbs and place on a baking tray lined with baking paper. Repeat this until all the chicken is crumbed. Place tray in the oven and cook for 30 - 40 minutes, turning once during cooking.

Pork Schnitzel Recipe - NatashasKitchen.com Pork Schnitzel Recipe
Pork Schnitzel Recipe
Ingredients for Pork Schnitzel:
How to Make Pork Schnitzel:
If you are a Meat Lover, don’t miss these reader favorites:
Print-Friendly Pork Schnitzel Recipe:
Pork Schnitzel Recipe
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Natasha Kravchuk
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Pork Schnitzel Recipe
4.95 from 51 votes
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
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. Author: Natasha Kravchuk
Skill Level: Easy
Cost to Make: $7-$10
Keyword: Pork Schnitzel
Cuisine:

Pork Schnitzel Recipe
Pork Schnitzel Recipe
Ingredients for Pork Schnitzel:
How to Make Pork Schnitzel:
If you are a Meat Lover, don’t miss these reader favorites:
Print-Friendly Pork Schnitzel Recipe:
Pork Schnitzel Recipe
Ingredients
Instructions
Instagram
Natasha Kravchuk

Share on Pinterest
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Pork Schnitzel Recipe
4.95 from 51 votes
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
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. Author: Natasha Kravchuk
Skill Level: Easy
Cost to Make: $7-$10
Keyword: Pork Schnitzel
Cuisine:

Pork Schnitzel Recipe - NatashasKitchen.com Pork Schnitzel Recipe
Pork Schnitzel Recipe
Ingredients for Pork Schnitzel:
How to Make Pork Schnitzel:
If you are a Meat Lover, don’t miss these reader favorites:
Print-Friendly Pork Schnitzel Recipe:
Pork Schnitzel Recipe
Ingredients
Instructions
Instagram
Natasha Kravchuk
 Serve right away with lemon wedges, or ranch for the children ;). If you are a Meat Lover, don’t miss these reader favorites: Roasted Pork Tenderloin – one of our most popular recipes of all time
Garlic Butter Stuffed Chicken – crisp on the outside with a surprise inside
Easy Chicken Strips – a.k.a. Giant Chicken Nuggets
Print-Friendly Pork Schnitzel Recipe: Share the Post: Share on Pinterest
Share on Facebook
Share on Twitter
Share on Yummly
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Print
Pork Schnitzel Recipe
4.95 from 51 votes
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
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.

Serve right away with lemon wedges, or ranch for the children ;). If you are a Meat Lover, don’t miss these reader favorites: Roasted Pork Tenderloin – one of our most popular recipes of all time
Garlic Butter Stuffed Chicken – crisp on the outside with a surprise inside
Easy Chicken Strips – a.k.a. Giant Chicken Nuggets
Print-Friendly Pork Schnitzel Recipe: Share the Post: Share on Pinterest
Share on Facebook
Share on Twitter
Share on Yummly
Share via Email
Print
Pork Schnitzel Recipe
4.95 from 51 votes
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
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.

Pork Schnitzel with Sauce Recipe: How to Make It | Taste of Home Pork Schnitzel with Sauce
Pork Schnitzel with Sauce
Recommended
Ingredients
Directions
 25 min. Makes
2 servings
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
Text Ingredients
View Recipe
Directions
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.

25 min. Makes
2 servings
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
Text Ingredients
View Recipe
Directions
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.

Easy Chicken Schnitzel (Oven Baked) | Planning With Kids Easy Chicken Schnitzel (Oven Baked)
Easy Chicken Schnitzel (Oven Baked)
Easy Chicken Schnitzel (Oven Baked)
Ingredients:
Easy Chicken Schnitzel (Oven Baked)
Ingredients:
Method:
Family Menu Plan
 I like the chicken to be thin, so slice the chicken breast in half (width ways), then cut it into the size pieces I want for the meal. Dip the chicken into the mayo and cover completely. Then dip into the breadcrumbs and place on a baking tray lined with baking paper. Repeat this until all the chicken is crumbed. Place tray in the oven and cook for 30 - 40 minutes, turning once during cooking. See easy and tasty! 3.2.1753
Family Menu Plan
Baking: Banana Cake
Monday: Beef Stir Fry
Tuesday: Mexibake
Wednesday:

I like the chicken to be thin, so slice the chicken breast in half (width ways), then cut it into the size pieces I want for the meal. Dip the chicken into the mayo and cover completely. Then dip into the breadcrumbs and place on a baking tray lined with baking paper. Repeat this until all the chicken is crumbed. Place tray in the oven and cook for 30 - 40 minutes, turning once during cooking. See easy and tasty! 3.2.1753
Family Menu Plan
Baking: Banana Cake
Monday: Beef Stir Fry
Tuesday: Mexibake
Wednesday:

Wiener Schnitzel - German World Wiener Schnitzel
Wiener Schnitzel
Wiener Schnitzel
 The photo shows the Wiener Schnitzel with pork. Find more German recipes on www.MyBestGermanRecipes.com
Ingredients Wiener Schnitzel
• 2 pieces veal or pork (1/2 – 3/4 inches thick)
• 1 egg
• flour
• salt, pepper
• bread crumbs (without any salt or any spices, the best is to make your own, see below)
• lemon, parsley
• clarified butter, or lard for frying
• kitchen paper
Cooking Instructions Wiener Schnitzel
How to make the “Panade” – this is the German word for the bread crumb mix: You need older bread, preferably German style buns, French baguette or ciabatta. The bread should be very dry and still eatable . Grate the old bread and keep it in a jar. 1. Add salt (and/or pepper) to the meat on both sides. 2. Turn the slices in flour, hold them vertically up and slightly beat both sides with the fingertips; this is the way how to get rid of too much flour.

Wiener Schnitzel - German World

Wiener Schnitzel
Wiener Schnitzel
Wiener Schnitzel

The photo shows the Wiener Schnitzel with pork. Find more German recipes on www.MyBestGermanRecipes.com
Ingredients Wiener Schnitzel
• 2 pieces veal or pork (1/2 – 3/4 inches thick)
• 1 egg
• flour
• salt, pepper
• bread crumbs (without any salt or any spices, the best is to make your own, see below)
• lemon, parsley
• clarified butter, or lard for frying
• kitchen paper
Cooking Instructions Wiener Schnitzel
How to make the “Panade” – this is the German word for the bread crumb mix: You need older bread, preferably German style buns, French baguette or ciabatta. The bread should be very dry and still eatable . Grate the old bread and keep it in a jar. 1. Add salt (and/or pepper) to the meat on both sides. 2. Turn the slices in flour, hold them vertically up and slightly beat both sides with the fingertips; this is the way how to get rid of too much flour.

Authentic German Schnitzel Recipe
Authentic German Schnitzel Recipe
Save Recipe
What kind of meat is used for schnitzel?
How do you make a chicken schnitzel?
What sauce goes well with schnitzel?
What sides goes well with schnitzel?
Save Recipe
Granny's German Schnitzel Recipe
Ingredients
Instructions
Nutrition
 Use this same method for pork schnitzel, veal schnitzel (weiner schnitzel), or chicken schnitzel. Schnitzel is a traditional German dish where meat is pounded out thin, breaded, and fried. The breading is very simple, but creates a wonderfully crunch shell around the meat. Schnitzel is best enjoyed fresh and hot from the pan. What kind of meat is used for schnitzel? Schnitzel is always made from a boneless cut of meat. For weiner schnitzel, use boneless veal chops. For pork schnitzel, use boneless pork chops. And for a chicken schnitzel (less common), use boneless skinless chicken breasts. How do you make a chicken schnitzel?

Authentic German Schnitzel Recipe

Use this same method for pork schnitzel, veal schnitzel (weiner schnitzel), or chicken schnitzel. Schnitzel is a traditional German dish where meat is pounded out thin, breaded, and fried. The breading is very simple, but creates a wonderfully crunch shell around the meat. Schnitzel is best enjoyed fresh and hot from the pan. What kind of meat is used for schnitzel? Schnitzel is always made from a boneless cut of meat. For weiner schnitzel, use boneless veal chops. For pork schnitzel, use boneless pork chops. And for a chicken schnitzel (less common), use boneless skinless chicken breasts. How do you make a chicken schnitzel?

Oven baked chicken schnitzel Recipe - Kid Recipes Oven baked chicken schnitzel
Oven baked chicken schnitzel
Trending Recipes
Categories
 10 minutes
Cooking Time: 25 minutes
Makes: 10
Ingredients
2 double chicken breasts
2 cups of breadcrumbs
2 cups of plain flour
6 eggs
Olive oil for drizzling
Salt and pepper
Method
Place the flour in a bowl. Place the eggs in a bowl and whisk together. Place the breadcrumbs in a bowl. Slice the chicken into schnitzel slices and season with salt. Dip the chicken into flour, then egg, then breadcrumbs. Lay out on a baking pan. Season with salt and pepper. Drizzle with a generous amount of extra virgin olive oil.

Oven baked chicken schnitzel Recipe - Kid Recipes

Oven baked chicken schnitzel
Oven baked chicken schnitzel
Trending Recipes
Categories

10 minutes
Cooking Time: 25 minutes
Makes: 10
Ingredients
2 double chicken breasts
2 cups of breadcrumbs
2 cups of plain flour
6 eggs
Olive oil for drizzling
Salt and pepper
Method
Place the flour in a bowl. Place the eggs in a bowl and whisk together. Place the breadcrumbs in a bowl. Slice the chicken into schnitzel slices and season with salt. Dip the chicken into flour, then egg, then breadcrumbs. Lay out on a baking pan. Season with salt and pepper. Drizzle with a generous amount of extra virgin olive oil.

Wiener Schnitzel - German World Wiener Schnitzel
Wiener Schnitzel
Wiener Schnitzel
 There should be only a very thin layer of flour on the meat
3. In a deeper dish beat an egg and on a flat plate have the breadcrumbs. 4. Turn both sides of the Schnitzel first in the egg, let it drip, than in the bread crumbs with boths sides. 5. Press them slightly so the crumbs are not sticking too much on the Schnitzel. 6. Bake them right away; if you don’t do this they will get moist which means the panade will be ruined. 7.

Wiener Schnitzel - German World

There should be only a very thin layer of flour on the meat
3. In a deeper dish beat an egg and on a flat plate have the breadcrumbs. 4. Turn both sides of the Schnitzel first in the egg, let it drip, than in the bread crumbs with boths sides. 5. Press them slightly so the crumbs are not sticking too much on the Schnitzel. 6. Bake them right away; if you don’t do this they will get moist which means the panade will be ruined. 7.

Pork Schnitzel Recipe - NatashasKitchen.com Pork Schnitzel Recipe
Pork Schnitzel Recipe
Ingredients for Pork Schnitzel:
How to Make Pork Schnitzel:
If you are a Meat Lover, don’t miss these reader favorites:
Print-Friendly Pork Schnitzel Recipe:
Pork Schnitzel Recipe
Ingredients
Instructions
Instagram
Natasha Kravchuk
 Pork Schnitzel Recipe - NatashasKitchen.com
Home > Main Course > Beef and Pork > Pork Schnitzel Recipe
Jump to Recipe
February 20, 2016
Pork Schnitzel Recipe
4.95 from 51 votes
239 comments
German pork schnitzel is an easy recipe and it’s perfect for busy weeknights. The pork chops are pounded into thin, tender cutlets which are breaded and sautéed, resulting in a crispy crust and juicy center. This post may contain affiliate links. Read my disclosure policy. You must, must, must serve these with lemon wedges. A squeeze of lemon juice adds a freshness and tang that is lip-smacking good! Pork schnitzel is known to the Slavic world as “otbivni” (meaning: pounded). We also have a chicken version posted here. Good news!

Pork Schnitzel Recipe - NatashasKitchen.com
Home > Main Course > Beef and Pork > Pork Schnitzel Recipe
Jump to Recipe
February 20, 2016
Pork Schnitzel Recipe
4.95 from 51 votes
239 comments
German pork schnitzel is an easy recipe and it’s perfect for busy weeknights. The pork chops are pounded into thin, tender cutlets which are breaded and sautéed, resulting in a crispy crust and juicy center. This post may contain affiliate links. Read my disclosure policy. You must, must, must serve these with lemon wedges. A squeeze of lemon juice adds a freshness and tang that is lip-smacking good! Pork schnitzel is known to the Slavic world as “otbivni” (meaning: pounded). We also have a chicken version posted here. Good news!

German Schnitzel (Pork) & How to Make It Schnitzel
Schnitzel
What is a Schnitzel?
What You Need to Make a Schnitzel
How to Make a Schnitzel
Types of Schnitzel
Serving Tips
Sauces that go well with Schnitzel
Schnitzel & Beer Pairings
Easy Schnitzel (Pork, Veal, Chicken or Vegeterian)
Ingredients
Instructions
Nutrition Information:
Did you make this recipe?
 Just like the eggplant schnitzel below I dished up recently. I love to drizzle it with a vinaigrette of finely chopped parsley, minced fresh garlic, salt and pepper, red wine vinegar and olive oil (all to taste, I go heavy on the vinegar because it beautifully cuts through the crispy fried coating and soft inner flesh of the eggplant). Serving Tips
Schnitzel is best served as soon as it is prepared. Let it sit on a paper towel to drain for a minute and then serve immediately. This is great advice if you are cooking two to four schnitzels, but not as much if you are making a dozen or more at the same time like I did for this platter. What to do in such a situation? When cooking multiple schnitzels they can get cold and soggy pretty quickly. To keep cooked schnitzels crispy and warm turn your oven to about 200 F and place inside a baking sheet lined with parchment paper. Pan-fry your schnitzels, drain them on paper towels lined plate for up to a minute and then transfer them to the oven. Continue to make the rest of the schnitzels and repeat the same steps until you are done.

Schnitzel
Schnitzel
What is a Schnitzel?
What You Need to Make a Schnitzel
How to Make a Schnitzel
Types of Schnitzel
Serving Tips
Sauces that go well with Schnitzel
Schnitzel & Beer Pairings
Easy Schnitzel (Pork, Veal, Chicken or Vegeterian)
Ingredients
Instructions
Nutrition Information:
Did you make this recipe?

Just like the eggplant schnitzel below I dished up recently. I love to drizzle it with a vinaigrette of finely chopped parsley, minced fresh garlic, salt and pepper, red wine vinegar and olive oil (all to taste, I go heavy on the vinegar because it beautifully cuts through the crispy fried coating and soft inner flesh of the eggplant). Serving Tips
Schnitzel is best served as soon as it is prepared. Let it sit on a paper towel to drain for a minute and then serve immediately. This is great advice if you are cooking two to four schnitzels, but not as much if you are making a dozen or more at the same time like I did for this platter. What to do in such a situation? When cooking multiple schnitzels they can get cold and soggy pretty quickly. To keep cooked schnitzels crispy and warm turn your oven to about 200 F and place inside a baking sheet lined with parchment paper. Pan-fry your schnitzels, drain them on paper towels lined plate for up to a minute and then transfer them to the oven. Continue to make the rest of the schnitzels and repeat the same steps until you are done.

Pork Schnitzel Sandwich Recipe | Ree Drummond | Food Network Pork Schnitzel Sandwich
Pork Schnitzel Sandwich
Ingredients
Directions
My Private Notes
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Ingredients
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Schnitzel: 1 cup all-purpose flour
1 tablespoon seasoning salt
Kosher salt and freshly ground black pepper
2 tablespoons whole milk
2 large eggs, beaten
1 cup seasoned breadcrumbs
1 tablespoon chopped fresh parsley
1/4 cup olive oil
2 tablespoons salted butter
4 boneless pork chops, pounded flat
1 lemon, halved
Cabbage: 2 tablespoons olive oil
1 small red onion, sliced
1 teaspoon fennel seeds
1 teaspoon brown mustard seeds
One 10-ounce bag shredded red cabbage
1/4 cup apple cider
1 tablespoon apple cider vinegar
1 tablespoon honey
Sandwiches: 1/4 cup mayonnaise
1/4 cup grainy mustard
4 potato rolls, split
8 butter lettuce leaves
1 Gala or Fuji apple, very thinly sliced
1 large bag salt and vinegar potato chips, for serving
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Directions
For the schnitzel: Add the flour to a shallow dish and season with the seasoning salt and a pinch of salt and pepper. Whisk together the milk and eggs in a separate shallow dish. Add the breadcrumbs and parsley to a third shallow dish. Heat the olive oil and butter in a large cast-iron skillet over medium-high heat. Season the pork chops with salt and pepper. Bread the pork by coating the chops lightly in the seasoned flour, then dipping them in the egg mixture.

Baked Chicken Schnitzel Recipe | Allrecipes Baked Chicken Schnitzel
Baked Chicken Schnitzel
prep:
cook:
total:
Servings:
Yield:
Ingredients
Directions
Cook's Note:
Editor's Note:
Nutrition Facts
Per Serving:
Jan Mowbray
Allstar
Karine Tsabari
Starlawarla
Felecia Freeman
cindymom
dossier1013
MaLizGa
Kenzie
 Dredge each chicken piece in flour mixture, then egg, and then bread crumbs mixture and set aside in 1 layer on a clean plate. Repeat with remaining chicken. Step 4
Remove baking sheet from oven and arrange chicken in 1 layer on the sheet. Drizzle more olive oil over each piece of coated chicken. Step 5
Bake in the preheated oven for 5 to 6 minutes. Flip chicken and continue baking until no longer pink in the center and the breading is lightly browned, 5 to 6 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Cook's Note: You can also use panko or season your own bread crumbs. Editor's Note:

Baked Chicken Schnitzel Recipe | Allrecipes

Baked Chicken Schnitzel
Baked Chicken Schnitzel
prep:
cook:
total:
Servings:
Yield:
Ingredients
Directions
Cook's Note:
Editor's Note:
Nutrition Facts
Per Serving:
Jan Mowbray
Allstar
Karine Tsabari
Starlawarla
Felecia Freeman
cindymom
dossier1013
MaLizGa
Kenzie

Dredge each chicken piece in flour mixture, then egg, and then bread crumbs mixture and set aside in 1 layer on a clean plate. Repeat with remaining chicken. Step 4
Remove baking sheet from oven and arrange chicken in 1 layer on the sheet. Drizzle more olive oil over each piece of coated chicken. Step 5
Bake in the preheated oven for 5 to 6 minutes. Flip chicken and continue baking until no longer pink in the center and the breading is lightly browned, 5 to 6 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Cook's Note: You can also use panko or season your own bread crumbs. Editor's Note:

German Schnitzel (Pork) & How to Make It Schnitzel
Schnitzel
What is a Schnitzel?
What You Need to Make a Schnitzel
How to Make a Schnitzel
Types of Schnitzel
Serving Tips
Sauces that go well with Schnitzel
Schnitzel & Beer Pairings
Easy Schnitzel (Pork, Veal, Chicken or Vegeterian)
Ingredients
Instructions
Nutrition Information:
Did you make this recipe?
 Schnitzels are delicious, go formidably well with beer (which is why they are on most beer garden menus in Germany) and are both easy and cost effective to prepare. Translated from German the word schnitzel means ‘cut off, torn-off little piece of something‘. It does not have to be breaded, but must be pounded thin. If your meat is thicker than a third of an inch before you cook it, you will not be making a pork schnitzel, you will be making a boneless pork chop. Most people assume that a schnitzel must be breaded and cooked until golden and crispy. While this is definitely correct and applies to the most popular schnitzels enjoyed world-wide, the focus (as the name suggests) is on the thin meat rather than the breaded meat. What You Need to Make a Schnitzel
To make a traditional schnitzel first and foremost you will need: boneless cutlets of pork, chicken or veal
a standard breading procedure set up – a bowl with flour, another one with eggs (beaten) and a third one with bread crumbs. If you’d like extra crispy schnitzels you can consider mixing Panko bread crumbs with the regular bread crumbs or use Panko bread crumbs only. a meat mallet to tenderize the meat cutlets
plastic wrap and a non-slip cutting board (or you can place a towel underneath your cutting board instead)
How to Make a Schnitzel
Cover the meat cutlets with plastic wrap and pound them with the meat mallet, then flip them over and tenderize the other side.

Breaded Pork Cutlets (Pork Schnitzel) Recipe | SparkRecipes Breaded Pork Cutlets (Pork Schnitzel)
Breaded Pork Cutlets (Pork Schnitzel)
Introduction
Number of Servings: 4
Ingredients
Directions
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Member Ratings For This Recipe
 429.6 mg
Total Carbs: 35.8 g
Dietary Fiber: 8.1 g
Protein: 52.3 g
View full nutritional breakdown of Breaded Pork Cutlets (Pork Schnitzel) calories by ingredient
Submitted by: CHUCKLES0719
Introduction
From Season 10: An Austrian Supper
http://www.americastestkitchen.c
om/recipes/detail.php?docid=18078
From Season 10: An Austrian Supper
http://www.americastestkitchen.c
om/recipes/detail.php?docid=18078
Number of Servings: 4
Ingredients
7 large high-quality sandwich bread , crusts removed, cut into 3/4-inch cubes (about 4 cups)
1/2 cup Arrowhead Mills Organic Unbleached White Flour
2 large eggs
3 tablespoons vegetable oil
1 pork tenderloin (1 1/4 pounds). trimmed of fat and silver skin and cut on angle into 4 equal pieces
GARNISHES: 1 lemon , cut into wedges
2 tablespoon chopped fresh parsley leaves
2 tablespoons capers , rinsed
1 large hard-cooked egg , yolk and white separated and passed separately through fine-mesh strainer (optional)
Directions
WHY THIS RECIPE WORKS:

Breaded Pork Cutlets (Pork Schnitzel)
Breaded Pork Cutlets (Pork Schnitzel)
Introduction
Number of Servings: 4
Ingredients
Directions
Rate This Recipe
Member Ratings For This Recipe

429.6 mg
Total Carbs: 35.8 g
Dietary Fiber: 8.1 g
Protein: 52.3 g
View full nutritional breakdown of Breaded Pork Cutlets (Pork Schnitzel) calories by ingredient
Submitted by: CHUCKLES0719
Introduction
From Season 10: An Austrian Supper
http://www.americastestkitchen.c
om/recipes/detail.php?docid=18078
From Season 10: An Austrian Supper
http://www.americastestkitchen.c
om/recipes/detail.php?docid=18078
Number of Servings: 4
Ingredients
7 large high-quality sandwich bread , crusts removed, cut into 3/4-inch cubes (about 4 cups)
1/2 cup Arrowhead Mills Organic Unbleached White Flour
2 large eggs
3 tablespoons vegetable oil
1 pork tenderloin (1 1/4 pounds). trimmed of fat and silver skin and cut on angle into 4 equal pieces
GARNISHES: 1 lemon , cut into wedges
2 tablespoon chopped fresh parsley leaves
2 tablespoons capers , rinsed
1 large hard-cooked egg , yolk and white separated and passed separately through fine-mesh strainer (optional)
Directions
WHY THIS RECIPE WORKS:

Wiener Schnitzel Recipe | Food Network Kitchen | Food Network Wiener Schnitzel
Wiener Schnitzel
Ingredients
Directions
Wiener Schnitzel a la Holstein:
My Private Notes
Looking for Something Else?
Pickle Schnitzel-Pickle-Brined Pork Chops with Sweet and Spicy Peppers
Herb-Marinated Pork Tenderloins
The Ultimate Paella
Grilled Pork Tenderloin
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 10 min
Cook: 12 min
Yield: 4 servings
Level: Easy
Total: 22 min
Prep: 10 min
Cook: 12 min
Yield: 4 servings
Ingredients
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1 1/2 pounds pork scallops, divided by 4 and pounded thin as for scaloppini
1/2 cup flour
3 large eggs, lightly beaten
1 cup fine dry bread crumbs
Salt and freshly ground black pepper
3 tablespoons sunflower or canola oil
3 tablespoons butter
1 lemon
Wiener Schnitzel a la Holstein: 4 eggs
4 to 8 anchovies
8 teaspoons capers, if desired
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Directions
Place flour, eggs, and bread crumbs in 3 individual shallow dishes. Season cutlets with salt and pepper.

Wiener Schnitzel
Wiener Schnitzel
Ingredients
Directions
Wiener Schnitzel a la Holstein:
My Private Notes
Looking for Something Else?
Pickle Schnitzel-Pickle-Brined Pork Chops with Sweet and Spicy Peppers
Herb-Marinated Pork Tenderloins
The Ultimate Paella
Grilled Pork Tenderloin
Your Rating:

10 min
Cook: 12 min
Yield: 4 servings
Level: Easy
Total: 22 min
Prep: 10 min
Cook: 12 min
Yield: 4 servings
Ingredients
Deselect All
1 1/2 pounds pork scallops, divided by 4 and pounded thin as for scaloppini
1/2 cup flour
3 large eggs, lightly beaten
1 cup fine dry bread crumbs
Salt and freshly ground black pepper
3 tablespoons sunflower or canola oil
3 tablespoons butter
1 lemon
Wiener Schnitzel a la Holstein: 4 eggs
4 to 8 anchovies
8 teaspoons capers, if desired
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Directions
Place flour, eggs, and bread crumbs in 3 individual shallow dishes. Season cutlets with salt and pepper.

Oven baked chicken schnitzel Recipe - Kid Recipes Oven baked chicken schnitzel
Oven baked chicken schnitzel
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 Experiment with different oils to see which one suits your family. At times we cook with mustard seed oil, plain olive oil or extra virgin olive oil. The best schnitzels I have ever had have been while visiting Germany with a creamy mushroom sauce or gravy poured over the top. Use any sauce you like, the schnitzel speaks for itself. Preparation Time: 10 minutes
Cooking Time: 25 minutes
Makes: 10
Ingredients
2 double chicken breasts
2 cups of breadcrumbs
2 cups of plain flour
6 eggs
Olive oil for drizzling
Salt and pepper
Method
Place the flour in a bowl. Place the eggs in a bowl and whisk together. Place the breadcrumbs in a bowl.

Experiment with different oils to see which one suits your family. At times we cook with mustard seed oil, plain olive oil or extra virgin olive oil. The best schnitzels I have ever had have been while visiting Germany with a creamy mushroom sauce or gravy poured over the top. Use any sauce you like, the schnitzel speaks for itself. Preparation Time: 10 minutes
Cooking Time: 25 minutes
Makes: 10
Ingredients
2 double chicken breasts
2 cups of breadcrumbs
2 cups of plain flour
6 eggs
Olive oil for drizzling
Salt and pepper
Method
Place the flour in a bowl. Place the eggs in a bowl and whisk together. Place the breadcrumbs in a bowl.

Baked Chicken Schnitzel Recipe | Allrecipes Baked Chicken Schnitzel
Baked Chicken Schnitzel
prep:
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total:
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Jan Mowbray
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Karine Tsabari
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 30 mins
Servings: 6
Yield: 6 servings
Nutrition Info
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1 tablespoon olive oil, or as desired
6 chicken breasts, cut in half lengthwise (butterflied)
salt and ground black pepper to taste
¾ cup all-purpose flour
1 tablespoon paprika
2 eggs, beaten
2 cups seasoned bread crumbs
1 large lemon, zested
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Directions
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Step 1
Preheat oven to 425 degrees F (220 degrees C). Line a large baking sheet with aluminum foil and drizzle olive oil over foil. Place baking sheet in preheated oven. Advertisement
Step 2
Flatten chicken breasts so they are all about 1/4-inch thick. Season chicken with salt and pepper. Step 3
Mix flour and paprika together on a large plate. Beat eggs with salt and pepper in a shallow bowl. Mix bread crumbs and lemon zest together on a separate large plate.

30 mins
Servings: 6
Yield: 6 servings
Nutrition Info
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Ingredients
Decrease Serving
6
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Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
1 tablespoon olive oil, or as desired
6 chicken breasts, cut in half lengthwise (butterflied)
salt and ground black pepper to taste
¾ cup all-purpose flour
1 tablespoon paprika
2 eggs, beaten
2 cups seasoned bread crumbs
1 large lemon, zested
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Directions
Instructions Checklist
Step 1
Preheat oven to 425 degrees F (220 degrees C). Line a large baking sheet with aluminum foil and drizzle olive oil over foil. Place baking sheet in preheated oven. Advertisement
Step 2
Flatten chicken breasts so they are all about 1/4-inch thick. Season chicken with salt and pepper. Step 3
Mix flour and paprika together on a large plate. Beat eggs with salt and pepper in a shallow bowl. Mix bread crumbs and lemon zest together on a separate large plate.

German Schnitzel (Pork) & How to Make It Schnitzel
Schnitzel
What is a Schnitzel?
What You Need to Make a Schnitzel
How to Make a Schnitzel
Types of Schnitzel
Serving Tips
Sauces that go well with Schnitzel
Schnitzel & Beer Pairings
Easy Schnitzel (Pork, Veal, Chicken or Vegeterian)
Ingredients
Instructions
Nutrition Information:
Did you make this recipe?
 It is also the most expensive. It is traditionally breaded and baked. In Austria they take great pride in pounding the veal schnitzels so thin that they spread out quite large and pretty much take up the entirety of an entree plate. Pork Schnitzel – possibly the most frequently eaten schnitzel, made with pork cutlets which are significantly cheaper than veal. In Germany it is the schnitzel of choice. It is traditionally breaded and pan-fried. Chicken Schnitzel – chicken cutlets, pounded thin, breaded and pan-fried. Schnitzel Cordon Bleu – this is a pork schnitzel, stuffed with ham and cheese then breaded and pan-fried. Holstein Schnitzel – this variation is a breaded veal schnitzel served with fried egg, smoked salmon, sardines, anchovy fillets and capers. Piccata Schnitzel – has Italian origins, typically chicken cutlets dredged in flour and pan-fried with added chicken stock, lemon juice and capers.

It is also the most expensive. It is traditionally breaded and baked. In Austria they take great pride in pounding the veal schnitzels so thin that they spread out quite large and pretty much take up the entirety of an entree plate. Pork Schnitzel – possibly the most frequently eaten schnitzel, made with pork cutlets which are significantly cheaper than veal. In Germany it is the schnitzel of choice. It is traditionally breaded and pan-fried. Chicken Schnitzel – chicken cutlets, pounded thin, breaded and pan-fried. Schnitzel Cordon Bleu – this is a pork schnitzel, stuffed with ham and cheese then breaded and pan-fried. Holstein Schnitzel – this variation is a breaded veal schnitzel served with fried egg, smoked salmon, sardines, anchovy fillets and capers. Piccata Schnitzel – has Italian origins, typically chicken cutlets dredged in flour and pan-fried with added chicken stock, lemon juice and capers.

Wiener Schnitzel | German Cooking | German Food Guide Wiener Schnitzel
Wiener Schnitzel Do not press the bread crumbs onto the meat. Gently shake off any extra bread crumbs. Immediately place the coated meat in a frying pan with hot oil. There should be enough oil in the pan so that the Schnitzel "swims." When both sides of the Schnitzel are golden brown, remove the meat from the oil and place on paper towels so that excess oil drips off. Serve immediately. For best results, use a combination of butter and oil (either peanut oil or vegetable oil) to fry the Schnitzel. Use medium heat when frying the Schnitzel. The oil should be hot enough to brown the Schnitzel in 3 minutes - but not too hot that it burns the crust. When done correctly, the coating is crisp and brown but doesn't stick to the veal.

Wiener Schnitzel | German Cooking | German Food Guide

Do not press the bread crumbs onto the meat. Gently shake off any extra bread crumbs. Immediately place the coated meat in a frying pan with hot oil. There should be enough oil in the pan so that the Schnitzel "swims." When both sides of the Schnitzel are golden brown, remove the meat from the oil and place on paper towels so that excess oil drips off. Serve immediately. For best results, use a combination of butter and oil (either peanut oil or vegetable oil) to fry the Schnitzel. Use medium heat when frying the Schnitzel. The oil should be hot enough to brown the Schnitzel in 3 minutes - but not too hot that it burns the crust. When done correctly, the coating is crisp and brown but doesn't stick to the veal.

German Schnitzel (Pork) & How to Make It Schnitzel
Schnitzel
What is a Schnitzel?
What You Need to Make a Schnitzel
How to Make a Schnitzel
Types of Schnitzel
Serving Tips
Sauces that go well with Schnitzel
Schnitzel & Beer Pairings
Easy Schnitzel (Pork, Veal, Chicken or Vegeterian)
Ingredients
Instructions
Nutrition Information:
Did you make this recipe?
 It is traditionally breaded and pan-fried. Chicken Schnitzel – chicken cutlets, pounded thin, breaded and pan-fried. Schnitzel Cordon Bleu – this is a pork schnitzel, stuffed with ham and cheese then breaded and pan-fried. Holstein Schnitzel – this variation is a breaded veal schnitzel served with fried egg, smoked salmon, sardines, anchovy fillets and capers. Piccata Schnitzel – has Italian origins, typically chicken cutlets dredged in flour and pan-fried with added chicken stock, lemon juice and capers. Jägerschnitzel – originally made with venison or wild boar cutlets or duck breasts and translates to “hunter’s cutlets” from German. It is always served with a thick, gravy-like sauce with mushrooms. Does not have to breaded, just dredged in flour. Vegetarian Schnitzel – a thinly sliced eggplant or other suitable vegetable such as squash. Breaded and pan-fried in the manner of pork schnitzel.

German Schnitzel (Pork) & How to Make It

It is traditionally breaded and pan-fried. Chicken Schnitzel – chicken cutlets, pounded thin, breaded and pan-fried. Schnitzel Cordon Bleu – this is a pork schnitzel, stuffed with ham and cheese then breaded and pan-fried. Holstein Schnitzel – this variation is a breaded veal schnitzel served with fried egg, smoked salmon, sardines, anchovy fillets and capers. Piccata Schnitzel – has Italian origins, typically chicken cutlets dredged in flour and pan-fried with added chicken stock, lemon juice and capers. Jägerschnitzel – originally made with venison or wild boar cutlets or duck breasts and translates to “hunter’s cutlets” from German. It is always served with a thick, gravy-like sauce with mushrooms. Does not have to breaded, just dredged in flour. Vegetarian Schnitzel – a thinly sliced eggplant or other suitable vegetable such as squash. Breaded and pan-fried in the manner of pork schnitzel.

Wiener Schnitzel Recipe | Allrecipes Wiener Schnitzel
Wiener Schnitzel
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Peachy
Eurocook
MAGDALENA3
Lesley
Sonni
William Chas.Caccamise Sr, MD
Helena Gray
BABSKITCHEN
JIMJEANNE
Carina Ryan
 Be it "Wiener Schnitzel" or be it "cotoletta alla milanese" the result in English is a delicious breaded veal cutlet. Gutes Essen! Buon Appetito! Read More
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Helena Gray
Rating: 5 stars
03/11/2011
I used thinly sliced pork loin and pounded it to allow for faster cooking. This is a great recipe--we lived in Germany for a year and Schnitzel was probably our favorite dish. This turned out as well as our favorite restaurant there! A few things that have helped me as I have tried to get the frying thing right: I lightly season the meat, the flour, the eggs, and the breadcrumbs (don't over salt any of them!) so the flavor wont come off in the oil;

Wiener Schnitzel Recipe | Allrecipes

Wiener Schnitzel
Wiener Schnitzel
prep:
cook:
total:
Servings:
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Per Serving:
Peachy
Eurocook
MAGDALENA3
Lesley
Sonni
William Chas.Caccamise Sr, MD
Helena Gray
BABSKITCHEN
JIMJEANNE
Carina Ryan

Be it "Wiener Schnitzel" or be it "cotoletta alla milanese" the result in English is a delicious breaded veal cutlet. Gutes Essen! Buon Appetito! Read More
Thumb Up
Helpful
(48)
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Helena Gray
Rating: 5 stars
03/11/2011
I used thinly sliced pork loin and pounded it to allow for faster cooking. This is a great recipe--we lived in Germany for a year and Schnitzel was probably our favorite dish. This turned out as well as our favorite restaurant there! A few things that have helped me as I have tried to get the frying thing right: I lightly season the meat, the flour, the eggs, and the breadcrumbs (don't over salt any of them!) so the flavor wont come off in the oil;

Wiener Schnitzel | German Cooking | German Food Guide Wiener Schnitzel
Wiener Schnitzel It is delicious! Schnitzel Variations
The Wiener Schnitzel, by definition, is made with veal. However, today many German restaurants will offer a "Schnitzel" using different meats while still following the preparation techniques of the Wiener Schnitzel (dipped in flour, egg, and bread crumbs, and fried in butter or oil to a golden brown). You may see this called "Wiener Art," meaning it was prepared like a Wiener Schnitzel, but the meat is not veal. The following variations are typically offered by German restaurants. Schweine-Schnitzel
A breaded pork cutlet. These are usually made with thin pork loin cutlets (also known as Scaloppini). Puten-Schnitzel
A breaded slice of turkey breast. Lower in fat and a milder taste than the veal and pork schnitzels. Hänchen-Schnitzel
A breaded, boneless, skinless breast of chicken.

It is delicious! Schnitzel Variations
The Wiener Schnitzel, by definition, is made with veal. However, today many German restaurants will offer a "Schnitzel" using different meats while still following the preparation techniques of the Wiener Schnitzel (dipped in flour, egg, and bread crumbs, and fried in butter or oil to a golden brown). You may see this called "Wiener Art," meaning it was prepared like a Wiener Schnitzel, but the meat is not veal. The following variations are typically offered by German restaurants. Schweine-Schnitzel
A breaded pork cutlet. These are usually made with thin pork loin cutlets (also known as Scaloppini). Puten-Schnitzel
A breaded slice of turkey breast. Lower in fat and a milder taste than the veal and pork schnitzels. Hänchen-Schnitzel
A breaded, boneless, skinless breast of chicken.

Zigeuner Schnitzel Recipe | Balkanschnitzel | Paprikaschnitzel Zigeuner Schnitzel Recipe
Zigeuner Schnitzel Recipe
Zigeuner Schnitzel Recipe – also known as Balkanschnitzel or Paprikaschnitzel
Ingredients for the meat for Zigeuner Schnitzel Recipe:
Ingredients for the gravy:
Preparation of meat for Zigeuner Schnitzel Recipe:
Preparation of gravy for Zigeuner Schnitzel:
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 This Zigeuner Schnitzel Recipe serves about 6-8 people. Ingredients for the meat for Zigeuner Schnitzel Recipe: 1 kg (2.2 lb.) of veal cutlets OR boneless pork loin chops
1 cup of plain breadcrumbs
½ cup of flour
2 eggs XL
1 ½ teaspoons of salt
½ teaspoon of pepper
½ teaspoon of paprika
vegetable oil for frying the Schnitzel
Ingredients for the gravy: 1 teaspoon of salt
3 tablespoons of oil
300 g (10.58 oz) of onions
3 garlic cloves
160 g (5.64 oz) of red bell peppers
100 g (3.52 oz) of green bell peppers
100 g (3.52 oz) of orange or yellow bell peppers
1 teaspoon of paprika mild
½ teaspoon of paprika hot
3 tablespoons of tomato paste
200 ml (6.76 oz) of dry white wine
600 ml (1.26 pt) of water
2 cubes of Knorr vegetable bouillion
2-3 tablespoons of corn starch
Preparation of meat for Zigeuner Schnitzel Recipe: Wash the meat under running water and dry with a kitchen paper towel. Pound meat slices between plastic wrap using a meat tenderizer. On a large plate mix flour with pepper, salt and paprika. Beat the eggs in a small bowl or soup dish. Use a third plate for the breadcrumbs.

Zigeuner Schnitzel Recipe | Balkanschnitzel | Paprikaschnitzel

Zigeuner Schnitzel Recipe
Zigeuner Schnitzel Recipe
Zigeuner Schnitzel Recipe – also known as Balkanschnitzel or Paprikaschnitzel
Ingredients for the meat for Zigeuner Schnitzel Recipe:
Ingredients for the gravy:
Preparation of meat for Zigeuner Schnitzel Recipe:
Preparation of gravy for Zigeuner Schnitzel:
Also on The Oma Way
Szegediner Gulasch German Style
German Dominosteine Christmas Cookies
A campaign to support German-American …
German Hazelnut Cake Nusskuchen
Quick and Easy to prepare
Traditional German Springerle Recipe
Rutabaga Stew Recipe
Dresdner Eierschecke Recipe

This Zigeuner Schnitzel Recipe serves about 6-8 people. Ingredients for the meat for Zigeuner Schnitzel Recipe: 1 kg (2.2 lb.) of veal cutlets OR boneless pork loin chops
1 cup of plain breadcrumbs
½ cup of flour
2 eggs XL
1 ½ teaspoons of salt
½ teaspoon of pepper
½ teaspoon of paprika
vegetable oil for frying the Schnitzel
Ingredients for the gravy: 1 teaspoon of salt
3 tablespoons of oil
300 g (10.58 oz) of onions
3 garlic cloves
160 g (5.64 oz) of red bell peppers
100 g (3.52 oz) of green bell peppers
100 g (3.52 oz) of orange or yellow bell peppers
1 teaspoon of paprika mild
½ teaspoon of paprika hot
3 tablespoons of tomato paste
200 ml (6.76 oz) of dry white wine
600 ml (1.26 pt) of water
2 cubes of Knorr vegetable bouillion
2-3 tablespoons of corn starch
Preparation of meat for Zigeuner Schnitzel Recipe: Wash the meat under running water and dry with a kitchen paper towel. Pound meat slices between plastic wrap using a meat tenderizer. On a large plate mix flour with pepper, salt and paprika. Beat the eggs in a small bowl or soup dish. Use a third plate for the breadcrumbs.

Wiener Schnitzel - German World Wiener Schnitzel
Wiener Schnitzel
Wiener Schnitzel
 it is from the Northern Italian city Milan, and called “cotoletta alla milanese”. But on the other side others say it appeared in Vienna during the 15th or 16th century. And according to another hypothesis, it was introduced in 1857 by the famous Field Marshal Radetzky, who spent much of his life in Milan. So he might have it found in Milan. The below recipe can be done either with veal or pork, and serves 2 people. The photo shows the Wiener Schnitzel with pork. Find more German recipes on www.MyBestGermanRecipes.com
Ingredients Wiener Schnitzel
• 2 pieces veal or pork (1/2 – 3/4 inches thick)
• 1 egg
• flour
• salt, pepper
• bread crumbs (without any salt or any spices, the best is to make your own, see below)
• lemon, parsley
• clarified butter, or lard for frying
• kitchen paper
Cooking Instructions Wiener Schnitzel
How to make the “Panade” – this is the German word for the bread crumb mix: You need older bread, preferably German style buns, French baguette or ciabatta. The bread should be very dry and still eatable . Grate the old bread and keep it in a jar.

Wiener Schnitzel - German World

it is from the Northern Italian city Milan, and called “cotoletta alla milanese”. But on the other side others say it appeared in Vienna during the 15th or 16th century. And according to another hypothesis, it was introduced in 1857 by the famous Field Marshal Radetzky, who spent much of his life in Milan. So he might have it found in Milan. The below recipe can be done either with veal or pork, and serves 2 people. The photo shows the Wiener Schnitzel with pork. Find more German recipes on www.MyBestGermanRecipes.com
Ingredients Wiener Schnitzel
• 2 pieces veal or pork (1/2 – 3/4 inches thick)
• 1 egg
• flour
• salt, pepper
• bread crumbs (without any salt or any spices, the best is to make your own, see below)
• lemon, parsley
• clarified butter, or lard for frying
• kitchen paper
Cooking Instructions Wiener Schnitzel
How to make the “Panade” – this is the German word for the bread crumb mix: You need older bread, preferably German style buns, French baguette or ciabatta. The bread should be very dry and still eatable . Grate the old bread and keep it in a jar.

Zigeuner Schnitzel Recipe | Balkanschnitzel | Paprikaschnitzel Zigeuner Schnitzel Recipe
Zigeuner Schnitzel Recipe
Zigeuner Schnitzel Recipe – also known as Balkanschnitzel or Paprikaschnitzel
Ingredients for the meat for Zigeuner Schnitzel Recipe:
Ingredients for the gravy:
Preparation of meat for Zigeuner Schnitzel Recipe:
Preparation of gravy for Zigeuner Schnitzel:
Also on The Oma Way
Szegediner Gulasch German Style
German Dominosteine Christmas Cookies
A campaign to support German-American …
German Hazelnut Cake Nusskuchen
Quick and Easy to prepare
Traditional German Springerle Recipe
Rutabaga Stew Recipe
Dresdner Eierschecke Recipe
 Zigeuner Schnitzel Recipe | Balkanschnitzel | Paprikaschnitzel
Zigeuner Schnitzel Recipe
April 15, 2017 /
8 Comments /
in Main Dishes, Spotlight / by Oma
Zigeuner Schnitzel Recipe – also known as Balkanschnitzel or Paprikaschnitzel
The Zigeuner Schnitzel Recipe – Paprikaschnitzel can be made with pork meat or veal. You can bread the meat slices or just cover them with spiced flour before frying. It is a personal choice and both versions are right. The gravy for these Schnitzels consists of bell peppers and onions, enriched with tomatoes or tomato paste and spices. The name Zigeunerschnitzel is considered politically incorrect and many German restaurants therefore call these Schnitzels either Balkan Schnitzel or Paprika Schnitzel. This Zigeuner Schnitzel Recipe serves about 6-8 people. Ingredients for the meat for Zigeuner Schnitzel Recipe: 1 kg (2.2 lb.) of veal cutlets OR boneless pork loin chops
1 cup of plain breadcrumbs
½ cup of flour
2 eggs XL
1 ½ teaspoons of salt
½ teaspoon of pepper
½ teaspoon of paprika
vegetable oil for frying the Schnitzel
Ingredients for the gravy: 1 teaspoon of salt
3 tablespoons of oil
300 g (10.58 oz) of onions
3 garlic cloves
160 g (5.64 oz) of red bell peppers
100 g (3.52 oz) of green bell peppers
100 g (3.52 oz) of orange or yellow bell peppers
1 teaspoon of paprika mild
½ teaspoon of paprika hot
3 tablespoons of tomato paste
200 ml (6.76 oz) of dry white wine
600 ml (1.26 pt) of water
2 cubes of Knorr vegetable bouillion
2-3 tablespoons of corn starch
Preparation of meat for Zigeuner Schnitzel Recipe:

Breaded Pork Tenderloin Recipe | Allrecipes Breaded Pork Tenderloin
Breaded Pork Tenderloin
Ingredients
Directions
Nutrition Facts
Reviews (120)
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 Place rounds between sheets of plastic wrap and pound until thin. Advertisement
Step 2
Preheat oven to 325 degrees F (165 degrees C). Step 3
Beat eggs and milk together and pour into a shallow dish or bowl. Set aside. In a separate dish or bowl combine breadcrumbs with garlic salt, oregano, salt and pepper. Mix all together. In a large skillet heat oil over medium high heat. Meanwhile, dip tenderloins in egg mixture, then coat with bread crumb mixture. When oil is hot, add coated tenderloin to skillet and fry until golden brown on both sides (not cooked through)! Step 4
Place browned tenderloin in a 9x13 inch baking dish lined with aluminum foil.

Breaded Pork Tenderloin Recipe | Allrecipes

Breaded Pork Tenderloin
Breaded Pork Tenderloin
Ingredients
Directions
Nutrition Facts
Reviews (120)
Most helpful positive review
Most helpful critical review

Place rounds between sheets of plastic wrap and pound until thin. Advertisement
Step 2
Preheat oven to 325 degrees F (165 degrees C). Step 3
Beat eggs and milk together and pour into a shallow dish or bowl. Set aside. In a separate dish or bowl combine breadcrumbs with garlic salt, oregano, salt and pepper. Mix all together. In a large skillet heat oil over medium high heat. Meanwhile, dip tenderloins in egg mixture, then coat with bread crumb mixture. When oil is hot, add coated tenderloin to skillet and fry until golden brown on both sides (not cooked through)! Step 4
Place browned tenderloin in a 9x13 inch baking dish lined with aluminum foil.

Zigeuner Schnitzel Recipe | Balkanschnitzel | Paprikaschnitzel Zigeuner Schnitzel Recipe
Zigeuner Schnitzel Recipe
Zigeuner Schnitzel Recipe – also known as Balkanschnitzel or Paprikaschnitzel
Ingredients for the meat for Zigeuner Schnitzel Recipe:
Ingredients for the gravy:
Preparation of meat for Zigeuner Schnitzel Recipe:
Preparation of gravy for Zigeuner Schnitzel:
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 Wash the meat under running water and dry with a kitchen paper towel. Pound meat slices between plastic wrap using a meat tenderizer. On a large plate mix flour with pepper, salt and paprika. Beat the eggs in a small bowl or soup dish. Use a third plate for the breadcrumbs. Dip the Schnitzels on both sides, first in the spiced flour, then in the eggs and finally into the breadcrumbs. Heat the oil and fry the Schnitzels for about 3-5 minutes on both sides over medium heat. Take the Schnitzels out and place them on a cooling rack covered with kitchen paper towel to absorb some of the oil. Move the Schnitzels to a plate and keep them warm. Preparation of gravy for Zigeuner Schnitzel:

Wash the meat under running water and dry with a kitchen paper towel. Pound meat slices between plastic wrap using a meat tenderizer. On a large plate mix flour with pepper, salt and paprika. Beat the eggs in a small bowl or soup dish. Use a third plate for the breadcrumbs. Dip the Schnitzels on both sides, first in the spiced flour, then in the eggs and finally into the breadcrumbs. Heat the oil and fry the Schnitzels for about 3-5 minutes on both sides over medium heat. Take the Schnitzels out and place them on a cooling rack covered with kitchen paper towel to absorb some of the oil. Move the Schnitzels to a plate and keep them warm. Preparation of gravy for Zigeuner Schnitzel:

Chicken Schnitzel - Golden Crispy Fried Chicken Breasts Chicken Schnitzel
Chicken Schnitzel
History of Chicken Schnitzel
Schnitzel Recipes
What to Serve with Chicken Schnitzel
Chicken Schnitzel
Ingredients
Notes
Instructions
Nutrition
Nutrition Facts
% Daily Value*
 In your second bowl, beat the eggs together with 2 tsp of water until well mixed. In your third bowl, stir together the breadcrumbs, paprika, 1/4 tsp salt and sesame seeds (optional) until well blended. Place empty plate nearby where you will put your coated schnitzels. Pour oil into a skillet or sauté pan until it’s deep enough for frying (about ½ inch). Heat the oil slowly over medium. While oil is heating, dip each breast one by one into your breading bowls—first dredge with flour. Next, dip the floured breast in egg until well coated. Finally, place the egg-covered breast into the bowl of breadcrumb mixture. Use a dry hand to coat the breast evenly with breadcrumbs. Repeat process for remaining breasts and tenderloins.

Chicken Schnitzel - Golden Crispy Fried Chicken Breasts

Chicken Schnitzel
Chicken Schnitzel
History of Chicken Schnitzel
Schnitzel Recipes
What to Serve with Chicken Schnitzel
Chicken Schnitzel
Ingredients
Notes
Instructions
Nutrition
Nutrition Facts
% Daily Value*

In your second bowl, beat the eggs together with 2 tsp of water until well mixed. In your third bowl, stir together the breadcrumbs, paprika, 1/4 tsp salt and sesame seeds (optional) until well blended. Place empty plate nearby where you will put your coated schnitzels. Pour oil into a skillet or sauté pan until it’s deep enough for frying (about ½ inch). Heat the oil slowly over medium. While oil is heating, dip each breast one by one into your breading bowls—first dredge with flour. Next, dip the floured breast in egg until well coated. Finally, place the egg-covered breast into the bowl of breadcrumb mixture. Use a dry hand to coat the breast evenly with breadcrumbs. Repeat process for remaining breasts and tenderloins.

Wiener Schnitzel | German Cooking | German Food Guide Wiener Schnitzel
Wiener Schnitzel Schweine-Schnitzel
A breaded pork cutlet. These are usually made with thin pork loin cutlets (also known as Scaloppini). Puten-Schnitzel
A breaded slice of turkey breast. Lower in fat and a milder taste than the veal and pork schnitzels. Hänchen-Schnitzel
A breaded, boneless, skinless breast of chicken. Lower in fat and a milder taste than the veal and pork schnitzels. Schnitzel with Toppings or Fillings
In addition to different types of meat, a schnitzel can also be served with a topping. Here are some of the most common schnitzel and topping or filling combinations. Jäger-Schnitzel
This is a veal or pork schnitzel topped with a burgundy-mushroom or a creamy-mushroom sauce. Traditionally, this schnitzel is prepared without flour, egg, and bread crumb coatings.

Schweine-Schnitzel
A breaded pork cutlet. These are usually made with thin pork loin cutlets (also known as Scaloppini). Puten-Schnitzel
A breaded slice of turkey breast. Lower in fat and a milder taste than the veal and pork schnitzels. Hänchen-Schnitzel
A breaded, boneless, skinless breast of chicken. Lower in fat and a milder taste than the veal and pork schnitzels. Schnitzel with Toppings or Fillings
In addition to different types of meat, a schnitzel can also be served with a topping. Here are some of the most common schnitzel and topping or filling combinations. Jäger-Schnitzel
This is a veal or pork schnitzel topped with a burgundy-mushroom or a creamy-mushroom sauce. Traditionally, this schnitzel is prepared without flour, egg, and bread crumb coatings.

Baked Chicken Schnitzel Recipe | Allrecipes Baked Chicken Schnitzel
Baked Chicken Schnitzel
prep:
cook:
total:
Servings:
Yield:
Ingredients
Directions
Cook's Note:
Editor's Note:
Nutrition Facts
Per Serving:
Jan Mowbray
Allstar
Karine Tsabari
Starlawarla
Felecia Freeman
cindymom
dossier1013
MaLizGa
Kenzie
 It's a family-favorite! Enjoy with fresh squeezed lemon juice. By Chef V
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Baked Chicken Schnitzel
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Baked Chicken Schnitzel Kim's Cooking Now
Baked Chicken Schnitzel ibrahimtamerm
Baked Chicken Schnitzel Phoenix Amaterasu
Baked Chicken Schnitzel Ericka Harris Poletti
+ 36 36 more images
Recipe Summary
prep: 20 mins
cook: 10 mins
total: 30 mins
Servings: 6
Yield: 6 servings
Nutrition Info
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Ingredients
Decrease Serving
6
Increase Serving
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
1 tablespoon olive oil, or as desired
6 chicken breasts, cut in half lengthwise (butterflied)
salt and ground black pepper to taste
¾ cup all-purpose flour
1 tablespoon paprika
2 eggs, beaten
2 cups seasoned bread crumbs
1 large lemon, zested
Add all ingredients to shopping list
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Directions
Instructions Checklist
Step 1
Preheat oven to 425 degrees F (220 degrees C). Line a large baking sheet with aluminum foil and drizzle olive oil over foil. Place baking sheet in preheated oven.

It's a family-favorite! Enjoy with fresh squeezed lemon juice. By Chef V
Gallery
Baked Chicken Schnitzel
Watch
Baked Chicken Schnitzel Kim's Cooking Now
Baked Chicken Schnitzel ibrahimtamerm
Baked Chicken Schnitzel Phoenix Amaterasu
Baked Chicken Schnitzel Ericka Harris Poletti
+ 36 36 more images
Recipe Summary
prep: 20 mins
cook: 10 mins
total: 30 mins
Servings: 6
Yield: 6 servings
Nutrition Info
Advertisement
Ingredients
Decrease Serving
6
Increase Serving
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
1 tablespoon olive oil, or as desired
6 chicken breasts, cut in half lengthwise (butterflied)
salt and ground black pepper to taste
¾ cup all-purpose flour
1 tablespoon paprika
2 eggs, beaten
2 cups seasoned bread crumbs
1 large lemon, zested
Add all ingredients to shopping list
View your list
Directions
Instructions Checklist
Step 1
Preheat oven to 425 degrees F (220 degrees C). Line a large baking sheet with aluminum foil and drizzle olive oil over foil. Place baking sheet in preheated oven.

Zigeuner Schnitzel Recipe | Balkanschnitzel | Paprikaschnitzel Zigeuner Schnitzel Recipe
Zigeuner Schnitzel Recipe
Zigeuner Schnitzel Recipe – also known as Balkanschnitzel or Paprikaschnitzel
Ingredients for the meat for Zigeuner Schnitzel Recipe:
Ingredients for the gravy:
Preparation of meat for Zigeuner Schnitzel Recipe:
Preparation of gravy for Zigeuner Schnitzel:
Also on The Oma Way
Szegediner Gulasch German Style
German Dominosteine Christmas Cookies
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 Dip the Schnitzels on both sides, first in the spiced flour, then in the eggs and finally into the breadcrumbs. Heat the oil and fry the Schnitzels for about 3-5 minutes on both sides over medium heat. Take the Schnitzels out and place them on a cooling rack covered with kitchen paper towel to absorb some of the oil. Move the Schnitzels to a plate and keep them warm. Preparation of gravy for Zigeuner Schnitzel: Wash the peppers, clean the seeds out and cut into strips. Peel the onion, cut into quarters and then into strips. Dice the garlic cloves. For the gravy heat the oil in a saucepan. Add onions and garlic and fry until transparent.

Dip the Schnitzels on both sides, first in the spiced flour, then in the eggs and finally into the breadcrumbs. Heat the oil and fry the Schnitzels for about 3-5 minutes on both sides over medium heat. Take the Schnitzels out and place them on a cooling rack covered with kitchen paper towel to absorb some of the oil. Move the Schnitzels to a plate and keep them warm. Preparation of gravy for Zigeuner Schnitzel: Wash the peppers, clean the seeds out and cut into strips. Peel the onion, cut into quarters and then into strips. Dice the garlic cloves. For the gravy heat the oil in a saucepan. Add onions and garlic and fry until transparent.

 Use pork tender loin filet and pound them out to the size and thickness you want. Then you can bread them and fry them up. Just like Schnitzel in Germany
Reply
Suzy Schulze
September 30, 2020 at 6:42 pm
Schnitzel is not just breaded – it is dipped in beaten ,seasoned egg , then in seasoned breadcrumbs – then repeated…
Reply
HayRide
October 5, 2020 at 11:11 am
well thats a oximoron
Reply
Sarah Martin
January 13, 2020 at 7:22 pm
Eating the Deutsche Kuche fall harvest vegetable soup! Absolutely delicious. Great price for 2 large servings $2.99
Can’t wait for German week! Spatzle!!! Reply
Charles Freeland
January 20, 2020 at 7:54 pm
Best BRAUNSCHWEIGER that I’ve eaten in the States! Reply
Corky
March 27, 2020 at 8:27 pm
I just bought some this week and I agree. THE BEST! Reply
j padelford
August 22, 2020 at 6:11 pm
I just went into an Aldi’s for the first time in my life and picked up the braunschweiger.

Use pork tender loin filet and pound them out to the size and thickness you want. Then you can bread them and fry them up. Just like Schnitzel in Germany
Reply
Suzy Schulze
September 30, 2020 at 6:42 pm
Schnitzel is not just breaded – it is dipped in beaten ,seasoned egg , then in seasoned breadcrumbs – then repeated…
Reply
HayRide
October 5, 2020 at 11:11 am
well thats a oximoron
Reply
Sarah Martin
January 13, 2020 at 7:22 pm
Eating the Deutsche Kuche fall harvest vegetable soup! Absolutely delicious. Great price for 2 large servings $2.99
Can’t wait for German week! Spatzle!!! Reply
Charles Freeland
January 20, 2020 at 7:54 pm
Best BRAUNSCHWEIGER that I’ve eaten in the States! Reply
Corky
March 27, 2020 at 8:27 pm
I just bought some this week and I agree. THE BEST! Reply
j padelford
August 22, 2020 at 6:11 pm
I just went into an Aldi’s for the first time in my life and picked up the braunschweiger.

Schnecken Recipe - Chowhound Schnecken
Schnecken
Ingredients (14)
For the dough:
For the filling:
Matzoh Ball Gumbo
Instructions
For the filling:
 if not, brush with more egg and press firmly. Cut the log into 1-inch-thick slices and arrange cut sides up, 2 inches apart, on the lined baking sheets. Press any filling that has fallen out back into the slices. Sprinkle with additional cinnamon-sugar. Cover loosely with plastic wrap and set aside. 3 Repeat with remaining 3 pieces of dough, filling and cinnamon-sugar. Set aside to rise for 1 to 1 1/2 hours (depending on the warmth of your kitchen) or until lightly puffed; they should not double in size. Meanwhile preheat the oven to 350°. Bake the schnecken for 20 to 25 minutes, turning the pans around once, until golden brown.

Schnecken Recipe - Chowhound

Schnecken
Schnecken
Ingredients (14)
For the dough:
For the filling:
Matzoh Ball Gumbo
Instructions
For the filling:

if not, brush with more egg and press firmly. Cut the log into 1-inch-thick slices and arrange cut sides up, 2 inches apart, on the lined baking sheets. Press any filling that has fallen out back into the slices. Sprinkle with additional cinnamon-sugar. Cover loosely with plastic wrap and set aside. 3 Repeat with remaining 3 pieces of dough, filling and cinnamon-sugar. Set aside to rise for 1 to 1 1/2 hours (depending on the warmth of your kitchen) or until lightly puffed; they should not double in size. Meanwhile preheat the oven to 350°. Bake the schnecken for 20 to 25 minutes, turning the pans around once, until golden brown.

Copycat Homemade Schlotzsky's Sourdough Bread - A Spicy Perspective Copycat Homemade Schlotzsky’s Sourdough Bread
Copycat Homemade Schlotzsky’s Sourdough Bread
Copycat Homemade Schlotzsky's Sourdough Bread
Ingredients
Instructions
Notes
Share This Recipe With Friends!
 Then mix in the remaining flour. Spray two 9-inch cake pans (or pie pans) with nonstick cooking spray and dust the bottoms with cornmeal. Divide the dough between the pans and spread it out a little. The yeast will do the rest. Spray plastic wrap with nonstick cooking spray and lightly cover each pan. Proof (let rise) in a 150-175 degree oven (or a warm, draft-free place) for 1 hour. Preheat the oven to 375 degrees F. Remove the plastic wrap and bake for 20 minutes, or until golden brown. Brush the tops of bread lightly with melted butter and cool in pans completely. Dust off the loose cornmeal. Slice the bread loaves in half horizontally, and start creating your sandwich masterpiece!

Copycat Homemade Schlotzsky's Sourdough Bread - A Spicy Perspective

Copycat Homemade Schlotzsky’s Sourdough Bread
Copycat Homemade Schlotzsky’s Sourdough Bread
Copycat Homemade Schlotzsky's Sourdough Bread
Ingredients
Instructions
Notes
Share This Recipe With Friends!

Then mix in the remaining flour. Spray two 9-inch cake pans (or pie pans) with nonstick cooking spray and dust the bottoms with cornmeal. Divide the dough between the pans and spread it out a little. The yeast will do the rest. Spray plastic wrap with nonstick cooking spray and lightly cover each pan. Proof (let rise) in a 150-175 degree oven (or a warm, draft-free place) for 1 hour. Preheat the oven to 375 degrees F. Remove the plastic wrap and bake for 20 minutes, or until golden brown. Brush the tops of bread lightly with melted butter and cool in pans completely. Dust off the loose cornmeal. Slice the bread loaves in half horizontally, and start creating your sandwich masterpiece!

Schlotzsky's Deli Bread Recipe - Food.com Schlotzsky's Deli Bread
Schlotzsky's Deli Bread
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 Add warm milk, salt and 1 cup flour; beat till smooth. Beat in yeast mixture and remaining flour (batter will be thick and sticky, but not as thick as normal bread batter). Spray two pie pans with cooking spray and dust with cornmeal. Divide dough and place in pie pans, cover and let rise for 1 hour. Preheat oven to 375ºF and bake for 20 minutes till golden. Cool 1 hour and cut in fourths. Submit a Recipe Correction
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Schlotzsky's Deli Bread Recipe - Food.com

Schlotzsky's Deli Bread
Schlotzsky's Deli Bread
Save recipe
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Nutrition
DIRECTIONS
Submit a Recipe Correction
MY PRIVATE NOTES
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Add warm milk, salt and 1 cup flour; beat till smooth. Beat in yeast mixture and remaining flour (batter will be thick and sticky, but not as thick as normal bread batter). Spray two pie pans with cooking spray and dust with cornmeal. Divide dough and place in pie pans, cover and let rise for 1 hour. Preheat oven to 375ºF and bake for 20 minutes till golden. Cool 1 hour and cut in fourths. Submit a Recipe Correction
MY PRIVATE NOTES
Add a Note
Advertisement
PRINT RECIPE
CLICK TO SEE FULL RECIPE
YOU'LL ALSO LOVE
Schlotzsky's Bread
by Pinay0618
(3)
69 Favorite Irish Dishes
Pinterest Top Picks: Our 100 Most P...
Our 75 Top-Rated Recipes of All Tim...
View All Recipes

Schnecken Recipe - Chowhound Schnecken
Schnecken
Ingredients (14)
For the dough:
For the filling:
Matzoh Ball Gumbo
Instructions
For the filling:
 1 Warm the cream in a medium saucepan over medium heat. Stir in the butter until melted. Remove from the heat and let cool to lukewarm. Meanwhile, sprinkle the yeast over the lukewarm water in a small bowl. Stir in 1 teaspoon of the sugar. Let stand until frothy, about 10 minutes. 2 Transfer the cream mixture to the large bowl of an electric mixer fitted with the paddle attachment. Add the egg yolks, salt, cinnamon, remaining sugar and the yeast mixture. Beat at low speed until blended (flecks of cinnamon will be visible). 3 Add about 3 cups flour and beat at medium speed until smooth and elastic.

Schnecken Recipe - Chowhound

1 Warm the cream in a medium saucepan over medium heat. Stir in the butter until melted. Remove from the heat and let cool to lukewarm. Meanwhile, sprinkle the yeast over the lukewarm water in a small bowl. Stir in 1 teaspoon of the sugar. Let stand until frothy, about 10 minutes. 2 Transfer the cream mixture to the large bowl of an electric mixer fitted with the paddle attachment. Add the egg yolks, salt, cinnamon, remaining sugar and the yeast mixture. Beat at low speed until blended (flecks of cinnamon will be visible). 3 Add about 3 cups flour and beat at medium speed until smooth and elastic.