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
 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
 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
 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.

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.

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
 ♥ 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:

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.

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
 Oven Baked Pork Schnitzel | Super Crispy | Cook with Kerry
January 1, 2012 by Kerry
Oven Baked Pork Schnitzel
Jump to Recipe Print Recipe
Baked Pork Schnitzel | Yes! It gets super crispy in the oven. No frying! Baking pork schnitzel in the oven is one of my favorite ways to cook pork chops. And honestly, I’ve found that I can get a really crispy texture using my oven to bake lots of breaded foods– like this eggplant, for instance–without deep frying. I’m a huge fan of crispy, fried…anything. Who isn’t. Fried is the king of all textures in my book. But, I’m not often up for deep frying at home. First, there’s the mess.

Oven Baked Pork Schnitzel | Super Crispy | Cook with Kerry
January 1, 2012 by Kerry
Oven Baked Pork Schnitzel
Jump to Recipe Print Recipe
Baked Pork Schnitzel | Yes! It gets super crispy in the oven. No frying! Baking pork schnitzel in the oven is one of my favorite ways to cook pork chops. And honestly, I’ve found that I can get a really crispy texture using my oven to bake lots of breaded foods– like this eggplant, for instance–without deep frying. I’m a huge fan of crispy, fried…anything. Who isn’t. Fried is the king of all textures in my book. But, I’m not often up for deep frying at home. First, there’s the mess.

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.

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}

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

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!
 Using breadcrumbs to coat meat quickly became a widely used preparation method. In the 1800s, an Austrian general was served a dish of bread crumb-coated veal cutlets while in Milan. He brought the idea back to the Austrian Kaiser, and it was in Vienna that Wiener-Schnitzel was perfected and became famous. What kind of meat is used for schnitzel? There are many variations of schnitzel using many different types of meat. Wiener-Schnitzel must be made with veal
Schweine-Schnitzel is made with pork
Puten-Schnitzel uses turkey
Hänchen-Schnitzel is made with chicken
What cut of meat is used for pork schnitzel? Today, we are sharing a recipe for the most common German type of schnitzel, which is made with pork – schweineschnitzel. For this dish, we find the easiest cut to start with is a boneless pork loin chop, sliced not too thick, but not too thin either. You should be able to ask your butcher to cut the chops to your desired thickness, if you can’t find what you’re looking for on the shelves. Once we pound the pork, it will cook quickly, just a few minutes on each side (depending how hot your oil is).

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!

Using breadcrumbs to coat meat quickly became a widely used preparation method. In the 1800s, an Austrian general was served a dish of bread crumb-coated veal cutlets while in Milan. He brought the idea back to the Austrian Kaiser, and it was in Vienna that Wiener-Schnitzel was perfected and became famous. What kind of meat is used for schnitzel? There are many variations of schnitzel using many different types of meat. Wiener-Schnitzel must be made with veal
Schweine-Schnitzel is made with pork
Puten-Schnitzel uses turkey
Hänchen-Schnitzel is made with chicken
What cut of meat is used for pork schnitzel? Today, we are sharing a recipe for the most common German type of schnitzel, which is made with pork – schweineschnitzel. For this dish, we find the easiest cut to start with is a boneless pork loin chop, sliced not too thick, but not too thin either. You should be able to ask your butcher to cut the chops to your desired thickness, if you can’t find what you’re looking for on the shelves. Once we pound the pork, it will cook quickly, just a few minutes on each side (depending how hot your oil is).

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?
 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. 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.

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?

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. 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.

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?
Love this recipe? You also might like to try
PIN this Pork Schnitzel on your Pork or Easy Recipe Board
 After coating the meat with flour, egg and bread crumbs Place on a baking sheet lined with parchment or freezer paper. Place in the freezer and let the meat harden completely – 2-3 hours. Follow the same step for freezing cooked schnitzel, item #3 and #4. Continue to Content
Easy German Pork Schnitzel
Yield: 6 servings
Prep Time: 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.

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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After coating the meat with flour, egg and bread crumbs Place on a baking sheet lined with parchment or freezer paper. Place in the freezer and let the meat harden completely – 2-3 hours. Follow the same step for freezing cooked schnitzel, item #3 and #4. Continue to Content
Easy German Pork Schnitzel
Yield: 6 servings
Prep Time: 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.

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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
 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.

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
 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. 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.

Schnitzel Recipe {30 min Pork Cutlets}

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. 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.

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.

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.

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.

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.

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
 Even if you can buy or cut a very thin cutlet, it's important to pound your meat before breading. In addition to making meat thinner, pounding meat also tenderizes it. Avoid old oil or less-than-perfect meat and watch your schnitzel carefully to avoid burning. While Wiener schnitzel is a dish best eaten right after cooking, many people enjoy turning leftover cutlets into a sandwich. Once cool to room temperature, refrigerate the schnitzel in an airtight container; reheat gently and eat it within three days. What's the Difference Between Schnitzel and Weiner Schnitzel? Schnitzel describes a "cutlet" of meat that's breaded and fried, and it's used for several dishes with German and Austrian origins. Weiner schnitzel can only be made with veal. Schweineschnitzel uses pork and is traditionally made with pork chops in Germany (in the U.S., pork tenderloin is common ).

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

Even if you can buy or cut a very thin cutlet, it's important to pound your meat before breading. In addition to making meat thinner, pounding meat also tenderizes it. Avoid old oil or less-than-perfect meat and watch your schnitzel carefully to avoid burning. While Wiener schnitzel is a dish best eaten right after cooking, many people enjoy turning leftover cutlets into a sandwich. Once cool to room temperature, refrigerate the schnitzel in an airtight container; reheat gently and eat it within three days. What's the Difference Between Schnitzel and Weiner Schnitzel? Schnitzel describes a "cutlet" of meat that's breaded and fried, and it's used for several dishes with German and Austrian origins. Weiner schnitzel can only be made with veal. Schweineschnitzel uses pork and is traditionally made with pork chops in Germany (in the U.S., pork tenderloin is common ).

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?
 German Schnitzel (Pork) & How to Make It
Schnitzel
Learn how to make thin and crispy schnitzel – veal, pork or chicken. Tips on preparing an entire platter for family gatherings or Oktoberfest parties. Go directly to the Recipe Card
Go directly to the list of Types of Schnitzel or
Read on for useful, relevant information and step-by-step pictures and tips (about 3 mins)
What is a Schnitzel? A schnitzel is a boneless, thinly sliced piece of meat, tenderized and pounded even thinner with a meat mallet, seasoned and pan-fried in cooking oil and/or butter. The schnitzel is easily one of the most recognizable German specialties. 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.

German Schnitzel (Pork) & How to Make It
Schnitzel
Learn how to make thin and crispy schnitzel – veal, pork or chicken. Tips on preparing an entire platter for family gatherings or Oktoberfest parties. Go directly to the Recipe Card
Go directly to the list of Types of Schnitzel or
Read on for useful, relevant information and step-by-step pictures and tips (about 3 mins)
What is a Schnitzel? A schnitzel is a boneless, thinly sliced piece of meat, tenderized and pounded even thinner with a meat mallet, seasoned and pan-fried in cooking oil and/or butter. The schnitzel is easily one of the most recognizable German specialties. 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.

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.

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?
Love this recipe? You also might like to try
PIN this Pork Schnitzel on your Pork or Easy Recipe Board
 You may also layer two slices of schnitzel between freezer paper before vacuum sealing. How To re-heat frozen schnitzel
Place frozen schnitzel in the refrigerator and defrost. Heat it in the oven (300 degrees) on a cookie sheet, with a layer of foil loosely on top. TIP: Don’t wrap it tight, or the schnitzel crust will get soggy
The following steps are for schnitzel that has NOT been fried: After coating the meat with flour, egg and bread crumbs Place on a baking sheet lined with parchment or freezer paper. Place in the freezer and let the meat harden completely – 2-3 hours. Follow the same step for freezing cooked schnitzel, item #3 and #4. Continue to Content
Easy German Pork Schnitzel
Yield: 6 servings
Prep Time:

You may also layer two slices of schnitzel between freezer paper before vacuum sealing. How To re-heat frozen schnitzel
Place frozen schnitzel in the refrigerator and defrost. Heat it in the oven (300 degrees) on a cookie sheet, with a layer of foil loosely on top. TIP: Don’t wrap it tight, or the schnitzel crust will get soggy
The following steps are for schnitzel that has NOT been fried: After coating the meat with flour, egg and bread crumbs Place on a baking sheet lined with parchment or freezer paper. Place in the freezer and let the meat harden completely – 2-3 hours. Follow the same step for freezing cooked schnitzel, item #3 and #4. Continue to Content
Easy German Pork Schnitzel
Yield: 6 servings
Prep Time:

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:
 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.

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:

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
Add to Shopping List
View Shopping List
Whisk SDK
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Choose a supermarket
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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.

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.

How Long Do You Bake Veal Cutlets? | Our Everyday Life How Long Do You Bake Veal Cutlets?
How Long Do You Bake Veal Cutlets?
The Process
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mtoome/iStock/GettyImages
With its mild flavor and tender texture, veal is one of the most delicate of meats. Premium cuts are delightful when grilled, and its relatively tough shanks are luscious and rich when slow-cooked in dishes such as osso bucco. Cuts of veal that fall between those extremes are often pounded into thin cutlets and breaded, to make veal cutlets. These are usually fried, as in the famous Wiener schnitzel, but can also be baked to make the finished dish lower in fat and calories. The Process
Bread the cutlets as you normally would, dipping them first into flour, then milk and finally seasoned breadcrumbs. Preheat your oven to 425 degrees Fahrenheit, and arrange the cutlets evenly on a parchment-lined baking sheet. Bake the cutlets for 15 to 20 minutes, turning them once to ensure even browning. Spraying the cutlets lightly on each side with oil will help give the breading a more attractive golden color and toasted flavor.

How Long Do You Bake Veal Cutlets? | Our Everyday Life

How Long Do You Bake Veal Cutlets?
How Long Do You Bake Veal Cutlets?
The Process

How Long Do You Bake Veal Cutlets? | Our Everyday Life
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How to Make Toasted Bread Sticks With Sliced Bread
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How to Cook a Frozen Beef Patty Thoroughly
mtoome/iStock/GettyImages
With its mild flavor and tender texture, veal is one of the most delicate of meats. Premium cuts are delightful when grilled, and its relatively tough shanks are luscious and rich when slow-cooked in dishes such as osso bucco. Cuts of veal that fall between those extremes are often pounded into thin cutlets and breaded, to make veal cutlets. These are usually fried, as in the famous Wiener schnitzel, but can also be baked to make the finished dish lower in fat and calories. The Process
Bread the cutlets as you normally would, dipping them first into flour, then milk and finally seasoned breadcrumbs. Preheat your oven to 425 degrees Fahrenheit, and arrange the cutlets evenly on a parchment-lined baking sheet. Bake the cutlets for 15 to 20 minutes, turning them once to ensure even browning. Spraying the cutlets lightly on each side with oil will help give the breading a more attractive golden color and toasted flavor.

Pork Tenderloin Sandwich | Culinary Hill Pork Tenderloin Sandwich
Pork Tenderloin Sandwich
Can you pan fry pork tenderloin?
How do you cook pork tenderloin in the oven?
How many calories are in a pork tenderloin sandwich?
How do you make breaded pork tenderloin?
How long should I fry pork loin?
Pork Tenderloin Sandwich
Ingredients
US Customary
Instructions
Nutrition
Nutrition Facts
 After pounding the pork to ¼ inch thickness, follow a standard breading procedure, flour, eggs, breadcrumbs. Our breadcrumbs today are a combination of white sandwich bread and saltine crackers, the traditional bread crumb topping for a pork tenderloin sandwich. Just make sure to season every layer of the breading process with salt and pepper! How long should I fry pork loin? About 2-3 minutes per side over medium heat. The key to securing the golden brown color is not to crowd the pan. Two cutlets per batch should fit perfectly in a 12-inch skillet. Pork Tenderloin Sandwich
A classic sandwich in the Midwest, this pork tenderloin sandwich is crispy, crunchy, and quite similar to the famous Weiner Schnitzel. Breaded in a cracker crust and pan-fried, all that’s left to do is sandwich it between a soft hamburger bun, slather with a bit of mayo, and top with lettuce and tomato. 5 from 5 votes
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Print
Cook Time 30 mins
Total Time 30 mins
Servings 4 people
Course Main Course
Cuisine American
Calories 826
Ingredients
US Customary
▢
1 pound pork tenderloin trimmed
▢
Salt and freshly ground black pepper
▢
3 slices high-quality white sandwich bread torn into quarters
▢
16 saltine crackers
▢
1/2 cup all purpose flour
▢
2 large eggs
▢
1/4 cup mayonnaise plus more for serving
▢
1 cup vegetable oil
▢
4 Soft buns for serving
▢
Lettuce shredded, for serving
▢
Tomato cored and thinly sliced, for serving
Instructions
Adjust oven rack to the middle position and preheat oven to 200 degrees.

Pork Tenderloin Sandwich | Culinary Hill

Pork Tenderloin Sandwich
Pork Tenderloin Sandwich
Can you pan fry pork tenderloin?
How do you cook pork tenderloin in the oven?
How many calories are in a pork tenderloin sandwich?
How do you make breaded pork tenderloin?
How long should I fry pork loin?
Pork Tenderloin Sandwich
Ingredients
US Customary
Instructions
Nutrition
Nutrition Facts

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}

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.

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 By John Chandler
Baked Pork Chops I
Baked Pork Chops I
Rating: 4.55 stars
4602
A pork chop recipe that is quick and easy. You may have all the ingredients already in the house. Try serving over rice. By bdld
Inspiration and Ideas
55470.jpg
Butter Schnitzel
Butter Schnitzel
"I fixed this for the first time for my family, and it was a HUGE hit. They absolutely LOVED it. Will make again and again!" – Kristina
Read More
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How To Cook Pork Chops
How To Cook Pork Chops
Cook your pork chops so they stay tender, moist, and delicious. Read More
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Chef John's Smothered Pork Chops
Chef John's Smothered Pork Chops
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Rating: 4.36 stars
104
Quick pork rub brings the flavor to these oven-baked pork chops.

Pork Chop Recipes | Allrecipes

Pork Chop Recipes
Pork Chop Recipes
Staff Picks
Pork Chops Italiano
Mom's Best Pork Chops
Creamy Herbed Pork Chops
San Francisco Pork Chops
Grilled Asian Ginger Pork Chops
Apple Cider Sauce and Pork Loin Chops
Chesapeake Bay Pork Chops
Potato and Pork Bake
Root Beer Pork Chops
Baked Pork Chops in Mushroom Sauce
World's Best Honey Garlic Pork Chops
Baked Pork Chops I
Inspiration and Ideas
Butter Schnitzel
Butter Schnitzel
How To Cook Pork Chops
How To Cook Pork Chops
Chef John's Smothered Pork Chops
Chef John's Smothered Pork Chops
Pork Marsala
Pork Marsala
Saucy Slow Cooker Pork Chops
Saucy Slow Cooker Pork Chops
15 Boneless Pork Chop Recipes for Quick Dinners
15 Boneless Pork Chop Recipes for Quick Dinners
Pork Rub Rubbed and Baked Pork Chops
Easy Air Fryer Pork Chops
Grilled Pork Loin Chops
Stuffed Pork Chops I
Easy Baked BBQ Pork Chops
German Pork Chops and Sauerkraut

By John Chandler
Baked Pork Chops I
Baked Pork Chops I
Rating: 4.55 stars
4602
A pork chop recipe that is quick and easy. You may have all the ingredients already in the house. Try serving over rice. By bdld
Inspiration and Ideas
55470.jpg
Butter Schnitzel
Butter Schnitzel
"I fixed this for the first time for my family, and it was a HUGE hit. They absolutely LOVED it. Will make again and again!" – Kristina
Read More
76305.jpg
How To Cook Pork Chops
How To Cook Pork Chops
Cook your pork chops so they stay tender, moist, and delicious. Read More
55090.jpg
Chef John's Smothered Pork Chops
Chef John's Smothered Pork Chops
Read More
58676.jpg
Pork Marsala
Pork Marsala
Read More
56287.jpg
Saucy Slow Cooker Pork Chops
Saucy Slow Cooker Pork Chops
Read More
Fennel-Rubbed Pork Chops with Apple, Kale, and Sweet Potato
15 Boneless Pork Chop Recipes for Quick Dinners
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Rating: 4.36 stars
104
Quick pork rub brings the flavor to these oven-baked pork chops.

Wiener schnitzel - Wikipedia Wiener schnitzel
Wiener schnitzel
Contents
History and etymology
Preparation
Similar dishes
See also
References
Further reading
External links
 the fat cools too much and intrudes into the bread crumbs, moistening them. During the frying the Schnitzel is repeatedly slightly tossed around the pan. Also during the frying, fat can be scooped from the pan with a spoon and poured onto the meat. The Schnitzel is cooked after it turns golden yellow or brown. The dish is traditionally served in Austria with butterhead lettuce tossed with a sweetened vinaigrette dressing, optionally with chopped chives or onions), potato salad, cucumber salad, or parsley potatoes. In earlier days, the garnish consisted of capers and anchovies, nowadays a lemon slice and parsley are more common. Similar dishes
Pork schnitzel variation stuffed with fried mushrooms and onions ( Fuhrmann Schnitzel vom Schwein ), served with mashed potato and side salad
A popular variation is made with pork instead of veal, because pork is cheaper than veal (usually about half the price). To avoid confusion, Austrian law requires that Wiener Schnitzel be made of veal. A schnitzel made of pork can be called Wiener Schnitzel vom Schwein ('Wiener schnitzel from pork') or Schnitzel Wiener Art ('Viennese style schnitzel'). Similar dishes to Wiener schnitzel include Surschnitzel (from cured meat), and breaded turkey or chicken steaks.

Wiener schnitzel - Wikipedia

Wiener schnitzel
Wiener schnitzel
Contents
History and etymology
Preparation
Similar dishes
See also
References
Further reading
External links

the fat cools too much and intrudes into the bread crumbs, moistening them. During the frying the Schnitzel is repeatedly slightly tossed around the pan. Also during the frying, fat can be scooped from the pan with a spoon and poured onto the meat. The Schnitzel is cooked after it turns golden yellow or brown. The dish is traditionally served in Austria with butterhead lettuce tossed with a sweetened vinaigrette dressing, optionally with chopped chives or onions), potato salad, cucumber salad, or parsley potatoes. In earlier days, the garnish consisted of capers and anchovies, nowadays a lemon slice and parsley are more common. Similar dishes
Pork schnitzel variation stuffed with fried mushrooms and onions ( Fuhrmann Schnitzel vom Schwein ), served with mashed potato and side salad
A popular variation is made with pork instead of veal, because pork is cheaper than veal (usually about half the price). To avoid confusion, Austrian law requires that Wiener Schnitzel be made of veal. A schnitzel made of pork can be called Wiener Schnitzel vom Schwein ('Wiener schnitzel from pork') or Schnitzel Wiener Art ('Viennese style schnitzel'). Similar dishes to Wiener schnitzel include Surschnitzel (from cured meat), and breaded turkey or chicken steaks.

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.

Using breadcrumbs to coat meat quickly became a widely used preparation method. In the 1800s, an Austrian general was served a dish of bread crumb-coated veal cutlets while in Milan. He brought the idea back to the Austrian Kaiser, and it was in Vienna that Wiener-Schnitzel was perfected and became famous. What kind of meat is used for schnitzel? There are many variations of schnitzel using many different types of meat. Wiener-Schnitzel must be made with veal
Schweine-Schnitzel is made with pork
Puten-Schnitzel uses turkey
Hänchen-Schnitzel is made with chicken
What cut of meat is used for pork schnitzel? Today, we are sharing a recipe for the most common German type of schnitzel, which is made with pork – schweineschnitzel. For this dish, we find the easiest cut to start with is a boneless pork loin chop, sliced not too thick, but not too thin either. You should be able to ask your butcher to cut the chops to your desired thickness, if you can’t find what you’re looking for on the shelves. Once we pound the pork, it will cook quickly, just a few minutes on each side (depending how hot your oil is).

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?
 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. 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.

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. 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.

After coating the meat with flour, egg and bread crumbs Place on a baking sheet lined with parchment or freezer paper. Place in the freezer and let the meat harden completely – 2-3 hours. Follow the same step for freezing cooked schnitzel, item #3 and #4. Continue to Content
Easy German Pork Schnitzel
Yield: 6 servings
Prep Time: 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.

Air-Fryer Pork Schnitzel Recipe: How to Make It | Taste of Home Air-Fryer Pork Schnitzel
Air-Fryer Pork Schnitzel
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Directions
Nutrition Facts
Recommended Video
 Air-Fryer Pork Schnitzel Recipe: How to Make It | Taste of Home
Home Gear Appliances Air Fryer
Air-Fryer Pork Schnitzel
This recipe is one of my husband's favorites because it reminds him of his German roots. Cooking pork schnitzel in an air fryer is genius because we can eat in a jiffy. — Joyce Folker, Paraowan, Utah
Air-Fryer Pork Schnitzel Recipe photo by Taste of Home
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Total Time
Prep: 20 min. Cook: 10 min. Makes
4 servings
Ingredients
1/4 cup all-purpose flour
1 teaspoon seasoned salt
1/4 teaspoon pepper
1 large egg
2 tablespoons 2% milk
3/4 cup dry bread crumbs
1 teaspoon paprika
4 pork sirloin cutlets (4 ounces each)
Cooking spray
DILL SAUCE: 1 tablespoon all-purpose flour
3/4 cup chicken broth
1/2 cup sour cream
1/4 teaspoon dill weed
Text Ingredients
View Recipe
Directions
Preheat air fryer to 375°. In a shallow bowl, mix flour, seasoned salt and pepper.

Air-Fryer Pork Schnitzel Recipe: How to Make It | Taste of Home

Air-Fryer Pork Schnitzel
Air-Fryer Pork Schnitzel
Recommended
Ingredients
Directions
Nutrition Facts
Recommended Video

Air-Fryer Pork Schnitzel Recipe: How to Make It | Taste of Home
Home Gear Appliances Air Fryer
Air-Fryer Pork Schnitzel
This recipe is one of my husband's favorites because it reminds him of his German roots. Cooking pork schnitzel in an air fryer is genius because we can eat in a jiffy. — Joyce Folker, Paraowan, Utah
Air-Fryer Pork Schnitzel Recipe photo by Taste of Home
Next Recipe
Test Kitchen Approved
1 reviews
Recommended
Here’s Every Way to Cook Chicken in Your Air Fryer
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Comment
Save
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Print
Next Recipe
Total Time
Prep: 20 min. Cook: 10 min. Makes
4 servings
Ingredients
1/4 cup all-purpose flour
1 teaspoon seasoned salt
1/4 teaspoon pepper
1 large egg
2 tablespoons 2% milk
3/4 cup dry bread crumbs
1 teaspoon paprika
4 pork sirloin cutlets (4 ounces each)
Cooking spray
DILL SAUCE: 1 tablespoon all-purpose flour
3/4 cup chicken broth
1/2 cup sour cream
1/4 teaspoon dill weed
Text Ingredients
View Recipe
Directions
Preheat air fryer to 375°. In a shallow bowl, mix flour, seasoned salt and pepper.

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.

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.

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
Read Reviews
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99 Ratings
4 Reviews
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11:02
Wiener Schnitzel Video
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Read the full recipe after the video. Recipe Summary
Servings: 4
martha-cooking-school-sauteing-weiner-schnitzel-cs2006-0526.jpg
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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.

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
Read Reviews
Add Reviews
99 Ratings
4 Reviews
Gallery
00:01
11:02
Wiener Schnitzel Video
You might like
×
Read the full recipe after the video. Recipe Summary
Servings: 4
martha-cooking-school-sauteing-weiner-schnitzel-cs2006-0526.jpg
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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.

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
 Even if you can buy or cut a very thin cutlet, it's important to pound your meat before breading. In addition to making meat thinner, pounding meat also tenderizes it. Avoid old oil or less-than-perfect meat and watch your schnitzel carefully to avoid burning. While Wiener schnitzel is a dish best eaten right after cooking, many people enjoy turning leftover cutlets into a sandwich. Once cool to room temperature, refrigerate the schnitzel in an airtight container; reheat gently and eat it within three days. What's the Difference Between Schnitzel and Weiner Schnitzel? Schnitzel describes a "cutlet" of meat that's breaded and fried, and it's used for several dishes with German and Austrian origins. Weiner schnitzel can only be made with veal. Schweineschnitzel uses pork and is traditionally made with pork chops in Germany (in the U.S., pork tenderloin is common ).

Authentic Wiener Schnitzel Recipe

Even if you can buy or cut a very thin cutlet, it's important to pound your meat before breading. In addition to making meat thinner, pounding meat also tenderizes it. Avoid old oil or less-than-perfect meat and watch your schnitzel carefully to avoid burning. While Wiener schnitzel is a dish best eaten right after cooking, many people enjoy turning leftover cutlets into a sandwich. Once cool to room temperature, refrigerate the schnitzel in an airtight container; reheat gently and eat it within three days. What's the Difference Between Schnitzel and Weiner Schnitzel? Schnitzel describes a "cutlet" of meat that's breaded and fried, and it's used for several dishes with German and Austrian origins. Weiner schnitzel can only be made with veal. Schweineschnitzel uses pork and is traditionally made with pork chops in Germany (in the U.S., pork tenderloin is common ).

Authentic Wiener Schnitzel Recipe

Quick Pork Chop Recipes For Superfast Dinners | MyRecipes Superfast Pork Chop Suppers
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Pork Loin Chops with Apple and Shallot
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Pork Chops with Fennel, Orange, and Olive Salad
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Honey-Glazed Pork Chops and Tomato Salad
Skillet Pork Chop Sauté with Peaches
Moroccan Carrot and Chickpea Salad with Pork Chops
Blue Cheese-Stuffed Pork Chops with Pears
Pork Chops with Roasted Apples and Onions
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Pork Chops with Lemon Spinach
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Honey and Spice-Glazed Pork Chops
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Pork Loin Chops with Cinnamon Apples
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Moroccan-Spiced Pork Chops with Mashed Sweet Potatoes
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Peppered Pork and Pears
 Cindy Barr
Pork Chops with Grits and Red-Eye Gravy Recipe
These skillet pork chops are topped with a classic red-eye gravy and served with quick-cooking grits. They are the perfect entree when you need a quick and easy weeknight dinner! 12 of 26
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Pork Schnitzel
Pork Schnitzel
Credit: Brian Woodcock; Styling: Mary Clayton Carl
Pork Schnitzel Recipe
Schnitzel is pounded thin, lightly breaded, and pan-fried to create a gorgeous crust. Serve with baby carrots and peas. 13 of 26
View All
Pork Chops with Lemon Spinach
Pork Chops with Lemon Spinach
Credit: Randy Mayor; Jen Rotenstreich
Pork Chops with Lemon Spinach Recipe
Lightly bread boneless chops with a fragrant mixture of brown sugar, red pepper, and nutmeg, then serve with a mildly tart lemon spinach side.

Quick Pork Chop Recipes For Superfast Dinners | MyRecipes

Superfast Pork Chop Suppers
Superfast Pork Chop Suppers
Pork Loin Chops with Apple and Shallot
Breaded Pork Cutlets with Root Veg Mash and Sage Gravy
Pork Chops with Fennel, Orange, and Olive Salad
Pork Chops with Country Gravy
Honey-Glazed Pork Chops and Tomato Salad
Skillet Pork Chop Sauté with Peaches
Moroccan Carrot and Chickpea Salad with Pork Chops
Blue Cheese-Stuffed Pork Chops with Pears
Pork Chops with Roasted Apples and Onions
Greek-Style Pork Chops
Pork Chops with Agrodolce Peaches
Pork Chops with Grits and Red-Eye Gravy
Pork Schnitzel
Pork Chops with Lemon Spinach
Buttermilk-Brined Pork Chops
Honey and Spice-Glazed Pork Chops
Pork Chops Stuffed with Feta and Spinach
Pork Loin Chops with Cinnamon Apples
Balsamic-Plum Glazed Pork Chops
Pork Scaloppine with White Beans and Fried Sage
Pork Chops with Bourbon-Peach Sauce
Moroccan-Spiced Pork Chops with Mashed Sweet Potatoes
Orange-Sesame Pork with Napa Slaw
Mole-Style Pork Chops
Pork Chops Marsala
Peppered Pork and Pears

Cindy Barr
Pork Chops with Grits and Red-Eye Gravy Recipe
These skillet pork chops are topped with a classic red-eye gravy and served with quick-cooking grits. They are the perfect entree when you need a quick and easy weeknight dinner! 12 of 26
View All
Advertisement
Advertisement
Advertisement
Pork Schnitzel
Pork Schnitzel
Credit: Brian Woodcock; Styling: Mary Clayton Carl
Pork Schnitzel Recipe
Schnitzel is pounded thin, lightly breaded, and pan-fried to create a gorgeous crust. Serve with baby carrots and peas. 13 of 26
View All
Pork Chops with Lemon Spinach
Pork Chops with Lemon Spinach
Credit: Randy Mayor; Jen Rotenstreich
Pork Chops with Lemon Spinach Recipe
Lightly bread boneless chops with a fragrant mixture of brown sugar, red pepper, and nutmeg, then serve with a mildly tart lemon spinach side.

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.

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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Your Rating:
 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. 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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View Shopping List
Whisk SDK
Buy ingredients online
See prices and inventory in your area
Choose a supermarket
Powered by
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.

What is Pork Cushion Meat? - Smoked BBQ Source What is Pork Cushion?
What is Pork Cushion?
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Safe Internal Temperature for Chicken
 Another method is pounding the slices into very thin cutlets. The physical pounding of the meat breaks down the tissues instead of the marinade. You can then bread and fry the cutlets like German schnitzel or for fried pork sandwiches (substitute your pork cushion cutlet in the latter recipe instead of the pork loin chop). Roasts
You can also cook pork cushion as you would a roast beef or standing rib roast. Relatively easy in prep time, it’s another low and slow method, but at a higher cooking temperature than you would use for smoking or barbecuing. This herb-crusted pork roast recipe takes only about 20 minutes to prep before it goes in the oven to cook, allowing you to focus on other things like preparing sides, or entertaining. Just substitute your pork cushion in the recipe. For pork cushion roast, cook for 35 to 40 minutes per pound, and make sure the internal temperature is at least 145°F. Slice and serve on a platter for a nice presentation on any special occasion or for an easy (but impressive) Sunday dinner. Stews and soups
There’s bound to be leftover pork roast, so you can cube it up and mix it into an easy pork stew.

What is Pork Cushion Meat? - Smoked BBQ Source

What is Pork Cushion?
What is Pork Cushion?
Click to jump straight to each topic
What is pork cushion
Boston butt vs pork cushion
Best pork cushion recipes
Chops and cutlets
Roasts
Stews and soups
Pork cushion 101
Safe Internal Temperature for Chicken

Another method is pounding the slices into very thin cutlets. The physical pounding of the meat breaks down the tissues instead of the marinade. You can then bread and fry the cutlets like German schnitzel or for fried pork sandwiches (substitute your pork cushion cutlet in the latter recipe instead of the pork loin chop). Roasts
You can also cook pork cushion as you would a roast beef or standing rib roast. Relatively easy in prep time, it’s another low and slow method, but at a higher cooking temperature than you would use for smoking or barbecuing. This herb-crusted pork roast recipe takes only about 20 minutes to prep before it goes in the oven to cook, allowing you to focus on other things like preparing sides, or entertaining. Just substitute your pork cushion in the recipe. For pork cushion roast, cook for 35 to 40 minutes per pound, and make sure the internal temperature is at least 145°F. Slice and serve on a platter for a nice presentation on any special occasion or for an easy (but impressive) Sunday dinner. Stews and soups
There’s bound to be leftover pork roast, so you can cube it up and mix it into an easy pork stew.

10 Traditional Czech Dishes You Need To Try 10 Traditional Czech Dishes You Need To Try
10 Traditional Czech Dishes You Need To Try
Svíčková na smetaně (marinated sirloin)
Vepřo knedlo zelo (roasted pork)
Řízek (schnitzel)
Sekaná pečeně (baked mincemeat)
Česnečka (garlic soup)
Uzené (smoked meat)
Guláš (goulash)
Rajská omáčka (beef in tomato soup)
Moravský vrabec (Moravian sparrow)
Karbanátek (burger)
 Řízek (schnitzel)
While schnitzels aren’t exclusively Czech, řízek is unique in that it can be made using a number of different meats, covered in both flour and breadcrumbs before frying and served with a side of potato salad. Pork schnitzels are particularly popular in the Czech Republic, but there’s also a trout schnitzel commonly eaten during Christmastime. Sekaná pečeně (baked mincemeat)
The Czech version of meatloaf is made combining half pork and half beef mince and then adding slices of bacon, onions and garlic. Herbs such as marjoram and parsley are also sometimes added. Česnečka (garlic soup)
A garlic-heavy soup with croutons, česnečka also contains a raw egg, which is added near the end of the cooking process and left alone to cook in the heat of the soup. Small pieces of sausage, pork or cheese is sometimes added to it as well. Uzené (smoked meat)
Uzené technically means just smoked but the dish is always made with meat, usually pork. Juniper berries and peppers are often used as a side. Guláš (goulash)
A pork stew (although beef or game is sometimes used) with lots of onions, guláš is usually served with bread dumplings or slices of dark bread. A common meal during winter, it’s also one of the simplest and cheapest Czech dishes you can try at a traditional restaurant.

10 Traditional Czech Dishes You Need To Try

10 Traditional Czech Dishes You Need To Try
10 Traditional Czech Dishes You Need To Try
Svíčková na smetaně (marinated sirloin)
Vepřo knedlo zelo (roasted pork)
Řízek (schnitzel)
Sekaná pečeně (baked mincemeat)
Česnečka (garlic soup)
Uzené (smoked meat)
Guláš (goulash)
Rajská omáčka (beef in tomato soup)
Moravský vrabec (Moravian sparrow)
Karbanátek (burger)

Řízek (schnitzel)
While schnitzels aren’t exclusively Czech, řízek is unique in that it can be made using a number of different meats, covered in both flour and breadcrumbs before frying and served with a side of potato salad. Pork schnitzels are particularly popular in the Czech Republic, but there’s also a trout schnitzel commonly eaten during Christmastime. Sekaná pečeně (baked mincemeat)
The Czech version of meatloaf is made combining half pork and half beef mince and then adding slices of bacon, onions and garlic. Herbs such as marjoram and parsley are also sometimes added. Česnečka (garlic soup)
A garlic-heavy soup with croutons, česnečka also contains a raw egg, which is added near the end of the cooking process and left alone to cook in the heat of the soup. Small pieces of sausage, pork or cheese is sometimes added to it as well. Uzené (smoked meat)
Uzené technically means just smoked but the dish is always made with meat, usually pork. Juniper berries and peppers are often used as a side. Guláš (goulash)
A pork stew (although beef or game is sometimes used) with lots of onions, guláš is usually served with bread dumplings or slices of dark bread. A common meal during winter, it’s also one of the simplest and cheapest Czech dishes you can try at a traditional restaurant.

34 Ways To Cook Pork Steaks | CDKitchen Pork Steaks
Pork Steaks Method: outdoor grill
Time: 2-5 hours
Jagerschnitzel
Schnitzel refers to meat that has been pounded thin and then breaded and fried. There are several variations including jagerschnitzel (means "hunter's schnitzel) which serves the...
Method: stovetop
Time: 30-60 minutes
Pork Steak Saute
Pork steaks are coated in herbs, pan-fried, then simmered in the oven until tender. Method: stovetop, oven
Time: 30-60 minutes
Honey Barbecue Pork Steaks
Throw some pork steaks on the grill and dress them up with a simple honey-barbecue sauce baste. Method:

34 Ways To Cook Pork Steaks | CDKitchen

Method: outdoor grill
Time: 2-5 hours
Jagerschnitzel
Schnitzel refers to meat that has been pounded thin and then breaded and fried. There are several variations including jagerschnitzel (means "hunter's schnitzel) which serves the...
Method: stovetop
Time: 30-60 minutes
Pork Steak Saute
Pork steaks are coated in herbs, pan-fried, then simmered in the oven until tender. Method: stovetop, oven
Time: 30-60 minutes
Honey Barbecue Pork Steaks
Throw some pork steaks on the grill and dress them up with a simple honey-barbecue sauce baste. Method:

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.

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.

Pork Chop Recipes | Allrecipes

By John Chandler
Baked Pork Chops I
Baked Pork Chops I
Rating: 4.55 stars
4602
A pork chop recipe that is quick and easy. You may have all the ingredients already in the house. Try serving over rice. By bdld
Inspiration and Ideas
55470.jpg
Butter Schnitzel
Butter Schnitzel
"I fixed this for the first time for my family, and it was a HUGE hit. They absolutely LOVED it. Will make again and again!" – Kristina
Read More
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How To Cook Pork Chops
How To Cook Pork Chops
Cook your pork chops so they stay tender, moist, and delicious. Read More
55090.jpg
Chef John's Smothered Pork Chops
Chef John's Smothered Pork Chops
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Pork Marsala
Pork Marsala
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Saucy Slow Cooker Pork Chops
Saucy Slow Cooker Pork Chops
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Fennel-Rubbed Pork Chops with Apple, Kale, and Sweet Potato
15 Boneless Pork Chop Recipes for Quick Dinners
15 Boneless Pork Chop Recipes for Quick Dinners
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Pork Rub Rubbed and Baked Pork Chops
Pork Rub Rubbed and Baked Pork Chops
Rating: 4.36 stars
104
Quick pork rub brings the flavor to these oven-baked pork chops.

Pan Fried Pork Cube Steak with Herb Gravy | Small Town Woman Pan Fried Pork Cube Steak with Herb Gravy
Pan Fried Pork Cube Steak with Herb Gravy
More pork recipes you will love!
Pan Fried Pork Cube Steak with Herb Gravy
Ingredients
Scale
Instructions
 More pork recipes you will love! Pork Loin Roast
Sweet Pork Dumplings
Slow Cooker Pork and Noodles
Sweet and Sour Pork
Pork Schnitzel
Print
Pan Fried Pork Cube Steak with Herb Gravy
★★★★★
5 from 1 reviews
Ingredients
Scale
Pan Fried Pork Cube Steak
4 pork cube steaks
1/2 cup flour
1/2 cup Italian bread crumbs
1/2 teaspoon oregano
1/2 teasboon basil
1/4 teaspoon garlic powder
Salt & Pepper
1 tablespoon olive oil
1 tablespoon butter
Gravy
2 large cloves garlic minced
2 tablespoons sherry
1 1/2 cups low sodium chicken broth
2 teaspoons dried parsley
1 teaspoon oregano
1/2 teaspoon onion powder
2 tablespoons butter
2 tablespoons wondra quick mixing flour
Salt & pepper to taste
Instructions
On shallow plate combine flour, bread crumbs, oregano, basil, and garlic powder. Salt & pepper cube steaks on both sides and dredge in the flour mixture. Add the olive oil and the butter over medium heat. Add the cube steaks and cook about 3-4 minutes on each side or until golden brown. Remove from pan and place in oven on warm. Using the same skillet on low heat add garlic. Cook for about one 30 seconds. Add 2 tablespoons sherry and cook until reduced by half. Add chicken broth, parsley, oregano and onion powder.

Pan Fried Pork Cube Steak with Herb Gravy | Small Town Woman

Pan Fried Pork Cube Steak with Herb Gravy
Pan Fried Pork Cube Steak with Herb Gravy
More pork recipes you will love!
Pan Fried Pork Cube Steak with Herb Gravy
Ingredients
Scale
Instructions

More pork recipes you will love! Pork Loin Roast
Sweet Pork Dumplings
Slow Cooker Pork and Noodles
Sweet and Sour Pork
Pork Schnitzel
Print
Pan Fried Pork Cube Steak with Herb Gravy
★★★★★
5 from 1 reviews
Ingredients
Scale
Pan Fried Pork Cube Steak
4 pork cube steaks
1/2 cup flour
1/2 cup Italian bread crumbs
1/2 teaspoon oregano
1/2 teasboon basil
1/4 teaspoon garlic powder
Salt & Pepper
1 tablespoon olive oil
1 tablespoon butter
Gravy
2 large cloves garlic minced
2 tablespoons sherry
1 1/2 cups low sodium chicken broth
2 teaspoons dried parsley
1 teaspoon oregano
1/2 teaspoon onion powder
2 tablespoons butter
2 tablespoons wondra quick mixing flour
Salt & pepper to taste
Instructions
On shallow plate combine flour, bread crumbs, oregano, basil, and garlic powder. Salt & pepper cube steaks on both sides and dredge in the flour mixture. Add the olive oil and the butter over medium heat. Add the cube steaks and cook about 3-4 minutes on each side or until golden brown. Remove from pan and place in oven on warm. Using the same skillet on low heat add garlic. Cook for about one 30 seconds. Add 2 tablespoons sherry and cook until reduced by half. Add chicken broth, parsley, oregano and onion powder.

Bavarian Kitchen | German Recipes | Meats - German Meat Dishes Traditional Bavarian and German Meat Dishes
Traditional Bavarian and German Meat Dishes
Cordon Bleu - filled Schnitzel
Wiener Schnitzel
Jägerschnitzel - Hunter Style Schnitzel
Paprika Schnitzel
Schnitzel Wiener art - Schnitzel Viennese Style
Rouladen - Beef Roll-Ups
Frikadellen / Meat Patties
Eisbein / Schweinshaxe - Pork Knuckles
Sauerbraten - Sour Marinated Roast
Stuffed Duck
 Bavarian Kitchen | German Recipes | Meats - German Meat Dishes
Bavarian Kitchen

Friday, May 28
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Home > Meats
Traditional Bavarian and German Meat Dishes

Cordon Bleu - filled Schnitzel
It's the Belgian Cousin of the German Schnitzel filled with ham and cheese…
Wiener Schnitzel
This popular veal dish is very easy to make and a family favorite…
Jägerschnitzel - Hunter Style Schnitzel
This "hunter" style Schnitzel is cooked in a creamy mushroom sauce…
Paprika Schnitzel
Another variation of the Wiener Schnitzel but cooked in a zesty paprika sauce…
Schnitzel Wiener art - Schnitzel Viennese Style
Schnitzel Viennese style is not made with veal meat but can be made with chicken breast, pork chops or…
Rouladen - Beef Roll-Ups
This filled beef roll-up dish makes a perfect dinner if you want to impress your guests…
Frikadellen / Meat Patties
The legend says that German immigrants brought Frikadellen (which is another name for Hamburg Steak) to the U.S.…
Eisbein / Schweinshaxe - Pork Knuckles
If you wish to re-create a typical Oktoberfest meal try this in Sauerkraut cooked tender knuckle of pork …
Sauerbraten - Sour Marinated Roast
The beef is marinated in a sour sauce before roasting…
Stuffed Duck
The duck is stuffed with tart apples and roasted in the oven, this is one of the most traditional German duck recipes…
Photo Credit: Fotolia, Bavarian Kitchen, Stock. XCHNG

Bavarian Kitchen | German Recipes | Meats - German Meat Dishes

Traditional Bavarian and German Meat Dishes
Traditional Bavarian and German Meat Dishes
Cordon Bleu - filled Schnitzel
Wiener Schnitzel
Jägerschnitzel - Hunter Style Schnitzel
Paprika Schnitzel
Schnitzel Wiener art - Schnitzel Viennese Style
Rouladen - Beef Roll-Ups
Frikadellen / Meat Patties
Eisbein / Schweinshaxe - Pork Knuckles
Sauerbraten - Sour Marinated Roast
Stuffed Duck

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?
Love this recipe? You also might like to try
PIN this Pork Schnitzel on your Pork or Easy Recipe Board
 My taste buds are happy for the change! What cut of meat to use for schnitzel
There are a variety of meats that can be used for schnitzel; pork, chicken, beef, veal, lamb, and turkey, but there is a common denominator. All schnitzel is boneless and thinly sliced or tenderized by pounding to about 1/4 inch thickness. In my opinion, the best cut of meat for schnitzel is Schweine (pork) -Schnitzel. Use the following cuts: Pork loin chops pounded to 1/4 inch thickness
Center cut pork, pounded to 1/4 inch thickness
Thin cut pork chops
Prepare Pork Schnitzel For Cooking
To make, pound the meat to thin slices, season with salt and pepper, and then dipped into flour followed by beaten eggs and bread crumbs or panko. Pound pork between saran wrap
Dredge Meat in flour, egg, and Panko
Pork prepared for light frying
That’s IT! It only takes a couple of minutes to fry golden brown so this meal can be on your table in under 30 minutes! What to serve with a German Schnitzel meal
This is a recipe that both kids and adults love, and you don’t have to travel to get a taste of an authentic German meal!

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?
Love this recipe? You also might like to try
PIN this Pork Schnitzel on your Pork or Easy Recipe Board

My taste buds are happy for the change! What cut of meat to use for schnitzel
There are a variety of meats that can be used for schnitzel; pork, chicken, beef, veal, lamb, and turkey, but there is a common denominator. All schnitzel is boneless and thinly sliced or tenderized by pounding to about 1/4 inch thickness. In my opinion, the best cut of meat for schnitzel is Schweine (pork) -Schnitzel. Use the following cuts: Pork loin chops pounded to 1/4 inch thickness
Center cut pork, pounded to 1/4 inch thickness
Thin cut pork chops
Prepare Pork Schnitzel For Cooking
To make, pound the meat to thin slices, season with salt and pepper, and then dipped into flour followed by beaten eggs and bread crumbs or panko. Pound pork between saran wrap
Dredge Meat in flour, egg, and Panko
Pork prepared for light frying
That’s IT! It only takes a couple of minutes to fry golden brown so this meal can be on your table in under 30 minutes! What to serve with a German Schnitzel meal
This is a recipe that both kids and adults love, and you don’t have to travel to get a taste of an authentic German meal!

THE BAVARIAN LODGE, Lisle - Menu, Prices & Restaurant Reviews - Tripadvisor
The Bavarian Lodge
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What you can expect during your visit
A note from The Bavarian Lodge
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Wonderful for many years, now very disappointing!
Date of visit: April 2021
Voyager783605, Owner at The Bavarian Lodge, responded to this review Responded 3 weeks ago
German food
Date of visit: January 2021
Best German food
Date of visit: November 2020
Authentic German Food
Date of visit: October 2020
Really Bad
Date of visit: October 2020
A Little Piece of Bavaria in the USA!
Date of visit: October 2020
Still great food in spite of covid precautions
Date of visit: August 2020
good food/atmosphere
Date of visit: December 2019
For Beer Lovers!
Date of visit: January 2020
A taste of Bayern
Date of visit: December 2019
Best nearby
We rank these hotels, restaurants, and attractions by balancing reviews from our members with how close they are to this location.
Questions & Answers
Is there anything special planned for New Years Eve?
I read reviews where folks raved about the "schnitzel," but I don't see veal or pork schnitzel dinners on this menu. Is either on your menu regularly?
By 8 PM, does the wait get shorter on a Friday?
Is This Your Listing?
 Travel safe during COVID-19
Visit our Travel Safe hub to see how we're helping you make more informed travel decisions during COVID-19. What you can expect during your visit
Face masks required for staff in public areas
Hand sanitizer available to guests & staff
Regular temperature checks for staff
Socially distanced dining tables
Staff required to regularly wash hands
Tables disinfected between guests
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Updated 06/30/20 Safety precautions are provided by the property and are not checked by Tripadvisor for accuracy. A note from The Bavarian Lodge
More questions? +1 630-241-4701
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Updated 06/30/20 Safety precautions are provided by the property and are not checked by Tripadvisor for accuracy. RATINGS
Food
Service
Value
Atmosphere
Details
PRICE RANGE
$9 - $22
CUISINES
German, Bar, European, Pub, Central European, Brew Pub
Special Diets
Vegetarian Friendly
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meals, features, about
Location and contact
1800 Ogden Ave, Lisle, IL 60532-1501
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+1 630-241-4701
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Menu
APPETIZERS
Scotch Egg
egg, homemade sausage, rustic breading, german mustard
$6.95
Wurst Platter
thuringer, knackwurst, bratwurst, horseradish sauce, mustard
$9.95
German Potato Pancakes
rustic garlic pancakes, apple sauce, sour cream
$8.95
Bavarian Pretzel Basket
four hot braided pretzels, salt, garlic herb boursin
$8.95
Breaded White Cheddar Curds
fresh curds, panko, red pepper garlic
$8.95
Duck Confit & Goat Cheese Kolachky
phyllo, duck confit, chevre, balsamic
$10.95
Tiroler Schnitzel Bites
ground pork & beef schnitzels, onion, mustard
$9.95
Bourbon Sriracha Pork Wings
petite braised pork shanks (also dry rub w/ horseradish or bbq style)
$11.95
Duck Wings
amish duck drumsticks, rustic breading, orange horseradish marmalade
$11.95
Fried Green Beans
fresh green beans, onion panko, red pepper garlic sauce
$7.95
SANDWICHES | PUB BURGERS
The Maximillian
pork schnitzel, horseradish, grilled onion, ajvar, brioche bun
$12.95
Bacon Cheddar Jalapeño Bratwurst Sandwich
grilled onion, mustard, pretzel roll
$12.95
Portobello & Swiss Stuffed Bratwurst Sandwich
grilled onion, mustard, pretzel roll
$12.95
The Zsa Zsa
smoked thuringer, spicy letscho mix, pretzel roll
$12.95
Thuringer Sandwich
grilled onion, horseradish, mustard, fries, pretzel roll
$11.95
Knackwurst Sandwich
grilled onion, horseradish, mustard, fries, pretzel roll
$10.95
Bratwurst Sandwich
grilled onion, horseradish, mustard, fries, pretzel roll
$10.95
Matterhorn Burger
bacon, cheddar, fried egg, battered fries, pretzel bun
$13.95
Rotterdam Burger
bacon, smoked gouda, mushrooms, sauteed onion, bacon, brioche
$13.95
Black & Blue Burger
bacon, bleu cheese, battered fries, pretzel bun
$12.95
PUB DINNERS
Pub-Style Fish & Chips
8oz cod filet, fries, tartar sauce, lemon
$14.95
B.B.Q. Ribs
pork spareribs, full slab, bbq, mashed potato or fries
$22.95
VEGETARIAN FARE
Veggie Schnitzel
breaded veggie patty, mashed potato, sauteed vegetables
$14.95
Pierogi Pomodoro
cheese pierogi, crushed tomato sauce, garlic, onion
$14.95
Veggie Schnitzel Sandwich
veggie schnitzel, pretzel roll, fries, swiss
$11.95
FAMOUS SCHNITZELS
Viennese-style, breaded, farm-raised, antibiotic-free, premium boneless pork cutlets. Also available prepared with boneless chicken breasts upon request
Wiener Schnitzel
choice of mashed or boiled potatoes, choice of vegetable
$16.95
Alpine Schnitzel
topped with sautéed mushrooms and swiss cheese
$18.95
Budapest Schnitzel
with spicy Hungarian Letcho red pepper remoulade
$18.95
Chicken Schnitzel Cordon Bleu
topped with black forest ham & swiss
$19.95
Wiener Schnitzel ala Emmental
thick-sliced imported swiss cheese
$18.95
Wiener Schnitzel Cordon Bleu
topped with black forest ham & Swiss
$19.95
Konigsberger Schnitzel
smothered with white wine, lemon, caper cream
$19.95
Hunter's Schnitzel
smothered in white wine, onions, mushroom cream
$19.95
Chicken Schnitzel
viennese-style boneless chicken cutlets
$16.95
Tiroler Schnitzel
ground seasoned pork & beef in house breading
$15.95
TRADITIONAL GERMAN FAVORITES
Quarter Roast Duck
crispy, slow-roasted, with caraway & spices
$18.95
Half Roast Duck
crispy, slow-roasted, with caraway & spices
$24.95
Stuffed Potato Dumplings
chopped pork shoulder, sauteed onion, gravy, vegetable side
$15.95
Sauerbraten
marinated beef in a rich, tart and spicy sauce
$17.95
Bavarian Boiled Ribs
full slab cooked over onions and vegetables, brown gravy
$22.95
Kassler Rippchen
two 10oz, center-cut, naturally wood-smoked pork chops
$19.95
Jager Huhnerschnitzel
chicken breasts, white wine mushroom cream
$16.95
Schweins Hax'n
2lb boiled pork shank, served skin-on (crispy upon request)
$22.95
Roast Pork Loin
lean pork loin, marinated w/ beer, garlic and caraway, pan gravy
$15.95
CLASSIC EUROPEAN FARE
Hungarian Goulasch
tender beef in a rich onion paprika sauce
$16.95
Stuffed Cabbage Rolls
cabbage, ground pork, beef, rice, sweet tomato gravy
$15.95
Chicken Paprikash
chicken breasts sautéed in a rich paprika cream gravy
$16.95
Bavarian Lodge Meatloaf
smoky european-style meatloaf with pan gravy
$15.95
Beef Stroganoff
classic stroganoff, with spatzle or dumplings
$15.95
Cheese Pierogi
potato & farmer's cheese, gravy, crisp onion, and kraut
$14.95
SAUSAGE DINNERS
Bratwurst
two mild beef & pork brats, potato, kraut, gravy, german mustard
$14.95
Knackwurst
two lightly smoked pork sausages, potato, kraut, gravy
$14.95
Thuringer
two huge smoked beef & pork sausages, potato, kraut
$15.95
German Sausage Platter
all three sausages above, slice of meatloaf
$19.95
Braumeister's Platter
three sausages, smoked pork chop, roast pork
$25.95
Show full menu
Is this restaurant good for brunch? Yes No Unsure
Does this restaurant offer free wifi? Yes No Unsure
Can a gluten free person get a good meal at this restaurant? Yes No Unsure
Is this restaurant a hidden gem or off-the-beaten path? Yes No Unsure
Is this restaurant good for lunch?

THE BAVARIAN LODGE, Lisle - Menu, Prices & Restaurant Reviews - Tripadvisor

The Bavarian Lodge
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A note from The Bavarian Lodge
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English
Wonderful for many years, now very disappointing!
Date of visit: April 2021
Voyager783605, Owner at The Bavarian Lodge, responded to this review Responded 3 weeks ago
German food
Date of visit: January 2021
Best German food
Date of visit: November 2020
Authentic German Food
Date of visit: October 2020
Really Bad
Date of visit: October 2020
A Little Piece of Bavaria in the USA!
Date of visit: October 2020
Still great food in spite of covid precautions
Date of visit: August 2020
good food/atmosphere
Date of visit: December 2019
For Beer Lovers!
Date of visit: January 2020
A taste of Bayern
Date of visit: December 2019
Best nearby
We rank these hotels, restaurants, and attractions by balancing reviews from our members with how close they are to this location.
Questions & Answers
Is there anything special planned for New Years Eve?
I read reviews where folks raved about the "schnitzel," but I don't see veal or pork schnitzel dinners on this menu. Is either on your menu regularly?
By 8 PM, does the wait get shorter on a Friday?
Is This Your Listing?

Best Schnitzel in Vienna - Top 8 Places to taste Austria National Dish Best Schnitzel in Vienna – Top 8 Places to taste
Best Schnitzel in Vienna – Top 8 Places to taste
Figlmüller, the home of Vienna Schnitzel
Skopik & Lohn, the other best schnitzel in Vienna
Pfarrwirt
Gastwirtschaft Pürstner
Gasthaus Pöschl
Brandauers Schlossbräu
Café Rüdigerhof
Gasthaus Kopp
Focus on the Wiener Schnitzel
Easy Wiener Schnitzel Recipe
Conclusion on the best schnitzel in Vienna
 The mixed platter for two is a great choice for the indecisive, but you may need another person to help you finish it! The traditional Wiener schnitzel is €16. While you’re waiting for your food, there’s plenty to look at, as the restaurant is covered in souvenirs and knickknacks. Courtesy: Jennifer Woodard Maderazo/Flickr
Focus on the Wiener Schnitzel
This is perhaps Vienna’s greatest culinary legacy to the world – the Wiener Schnitzel, also known as Austrian’s national dish. Although it is arguably a derivative of the traditional fried breaded piece of meat which any culture around the world can claim to have – there are different theories as to how the humble dish has made its way to Vienna although official records date its first appearance in cookbooks in the 18th century – it is truly emblematic of Austrian cooking and way of life. The authentic Wiener Schnitzel recipe calls for veal, where other versions of the dish (like the German style) make use of pork. Today, there are restaurants in Vienna that serve Schnitzel made of pork (as veal is relatively pricier). Aside from the meat, the key to making a dish is in the preparation. The veal should be evenly thin (about 4 mm), seasoned and then rolled successively in a bath of flour, eggs and bread crumbs.

Best Schnitzel in Vienna - Top 8 Places to taste Austria National Dish

Best Schnitzel in Vienna – Top 8 Places to taste
Best Schnitzel in Vienna – Top 8 Places to taste
Figlmüller, the home of Vienna Schnitzel
Skopik & Lohn, the other best schnitzel in Vienna
Pfarrwirt
Gastwirtschaft Pürstner
Gasthaus Pöschl
Brandauers Schlossbräu
Café Rüdigerhof
Gasthaus Kopp
Focus on the Wiener Schnitzel
Easy Wiener Schnitzel Recipe
Conclusion on the best schnitzel in Vienna

The mixed platter for two is a great choice for the indecisive, but you may need another person to help you finish it! The traditional Wiener schnitzel is €16. While you’re waiting for your food, there’s plenty to look at, as the restaurant is covered in souvenirs and knickknacks. Courtesy: Jennifer Woodard Maderazo/Flickr
Focus on the Wiener Schnitzel
This is perhaps Vienna’s greatest culinary legacy to the world – the Wiener Schnitzel, also known as Austrian’s national dish. Although it is arguably a derivative of the traditional fried breaded piece of meat which any culture around the world can claim to have – there are different theories as to how the humble dish has made its way to Vienna although official records date its first appearance in cookbooks in the 18th century – it is truly emblematic of Austrian cooking and way of life. The authentic Wiener Schnitzel recipe calls for veal, where other versions of the dish (like the German style) make use of pork. Today, there are restaurants in Vienna that serve Schnitzel made of pork (as veal is relatively pricier). Aside from the meat, the key to making a dish is in the preparation. The veal should be evenly thin (about 4 mm), seasoned and then rolled successively in a bath of flour, eggs and bread crumbs.

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?
Love this recipe? You also might like to try
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 | 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.

Wiener Schnitzel | German Cooking | German Food Guide

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.

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

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?

Best Schnitzel in Vienna - Top 8 Places to taste Austria National Dish Best Schnitzel in Vienna – Top 8 Places to taste
Best Schnitzel in Vienna – Top 8 Places to taste
Figlmüller, the home of Vienna Schnitzel
Skopik & Lohn, the other best schnitzel in Vienna
Pfarrwirt
Gastwirtschaft Pürstner
Gasthaus Pöschl
Brandauers Schlossbräu
Café Rüdigerhof
Gasthaus Kopp
Focus on the Wiener Schnitzel
Easy Wiener Schnitzel Recipe
Conclusion on the best schnitzel in Vienna
 Although it is arguably a derivative of the traditional fried breaded piece of meat which any culture around the world can claim to have – there are different theories as to how the humble dish has made its way to Vienna although official records date its first appearance in cookbooks in the 18th century – it is truly emblematic of Austrian cooking and way of life. The authentic Wiener Schnitzel recipe calls for veal, where other versions of the dish (like the German style) make use of pork. Today, there are restaurants in Vienna that serve Schnitzel made of pork (as veal is relatively pricier). Aside from the meat, the key to making a dish is in the preparation. The veal should be evenly thin (about 4 mm), seasoned and then rolled successively in a bath of flour, eggs and bread crumbs. Then it is fried in lard or clarified butter until the veal is crisp and golden on the outside but still moist inside. In older days, it is served with a slice of lemon, salad or potatoes. Today, it can be found paired with rice, french fries, roasted or mashed potatoes. Easy Wiener Schnitzel Recipe
Here is an easy recipe to making the Wiener Schnitzel. 4 veal cutlets pounded to 4 mm (or ¼ inch) thickness ½ cup flour ¼ teaspoon salt, ¼ teaspoon pepper ½ cup bread crumbs 2 eggs,
beaten Lard or clarified butter for frying
Prepare the pan by heating the lard (or butter) to the right temperature (about 160 to 170 degrees Celsius).

The History of Schnitzel, Wienerschnitzel The History of Schnitzel
The History of Schnitzel The Pork Tenderloin Sandwich
In Indiana where there is lots of German heritage you get almost anywhere a popular sandwich that has almost a cult following called a Pork tenderloin sandwich. With it's roots in the Schnitzel It always uses the pork loin, but varies in other ways. Most of them are HUGE tenderloins served on little bun. To me this is also reminicent of the way a German Bratwurst on a bun is served. With most of the sausage hanging out of the bun. from ich bien ein Berliner
Here is a short video on the Pork Tenderloin Sandwich
So How do you Make Schnitzel
Schnitzel needs to be pounded thin to be authentic, otherwise it is the same as a cutlet or a breaded fried steak
Go here to learn how to make Schnitzel
with step by step pictures

Here are some popular versions of Schnitzels
Jaegerschnitzel
(with mushroom gravy)

Zigeunerschnitzel
(means gypsy schnitzel, paprika sauce with peppers and mushrooms)

What is the future of this dish? The traditional breaded schnitzel that is huge and is sometimes referred to as "carpet of crumbs" is pretty high in fat. Add a rich sauce and you really have a cholesterol feast. Although there is a place for the traditional it probably will become less a common weekly meal as we focus more and more on our health. Lightly breaded alternatives , and can be made with skinless chicken breast and the lean part of the pork loin and also turkey breast.

The History of Schnitzel, Wienerschnitzel

The History of Schnitzel
The History of 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
 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.

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.

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!
 And it is nice to know that when you cook US pork, you can be confident in the product that family farmers are committed to. How to make German schnitzel
Schnitzel, while it looks like an impressive dish is incredibly easy to make. Start with thin cuts of meat
Pound them even thinner
Coat in breadcrumbs
Fry them
What looks like a fancy meal comes together in about 30 minutes. Really! The thinner the cuts of meat you start out with, the less pounding they need. The goal of pounding them thin is to tenderize the meat and get them to an even thickness that will cook all the way through in the time it takes to turn the breading to a nice golden brown. What sauce is served with schnitzel? While not all schnitzel is served with sauce, there are some very common variations that do. Jäger-Schnitzel (hunter’s schnitzel) is topped with a mushroom sauce
Zigeuner-Schnitzel (gypsy schnitzel) is topped with a tomato-based sauce that includes peppers and onions
Käse-Schnitzel (cheese schnitzel) is topped with melted cheese
What is traditionally served with schnitzel? Schnitzel that does not have a sauce is traditionally garnished with lemon slices and parsley.

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!

And it is nice to know that when you cook US pork, you can be confident in the product that family farmers are committed to. How to make German schnitzel
Schnitzel, while it looks like an impressive dish is incredibly easy to make. Start with thin cuts of meat
Pound them even thinner
Coat in breadcrumbs
Fry them
What looks like a fancy meal comes together in about 30 minutes. Really! The thinner the cuts of meat you start out with, the less pounding they need. The goal of pounding them thin is to tenderize the meat and get them to an even thickness that will cook all the way through in the time it takes to turn the breading to a nice golden brown. What sauce is served with schnitzel? While not all schnitzel is served with sauce, there are some very common variations that do. Jäger-Schnitzel (hunter’s schnitzel) is topped with a mushroom sauce
Zigeuner-Schnitzel (gypsy schnitzel) is topped with a tomato-based sauce that includes peppers and onions
Käse-Schnitzel (cheese schnitzel) is topped with melted cheese
What is traditionally served with schnitzel? Schnitzel that does not have a sauce is traditionally garnished with lemon slices and parsley.

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

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?
 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:

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
Share
Share on Facebook Share on Twitter Share on Linkedin Share via Email
Print
Print Recipe
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

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
Share
Share on Facebook Share on Twitter Share on Linkedin Share via Email
Print
Print Recipe
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.

How to Cook Breaded Tenderloins in the Convection Oven | Our Everyday Life How to Cook Breaded Tenderloins in the Convection Oven
How to Cook Breaded Tenderloins in the Convection Oven How to Cook Breaded Tenderloins in the Convection Oven | Our Everyday Life
How to Cook Breaded Tenderloins in the Convection Oven
AniHobel/iStock/GettyImages
Believe the hype about the superior cooking results you'll get from a convection oven, as compared to a conventional oven. Convection ovens come with a fan that circulates the hot air in the oven, ensuring that all sides of whatever you are preparing cooks and browns evenly, at the same time and about 25 percent faster than conventional ovens. Those breaded pork tenderloins you planned to bake for sandwiches or those chicken tenders that you're making to serve with various dipping sauces will cook faster, crispier and more evenly in your convection oven. Preheat your convection oven. Because convection ovens cook significantly faster than traditional conventional ovens, in most cases, you should set your oven about 25 degrees lower than what a recipe calls for. Both breaded pork and breaded chicken tenderloin recipes typically call for them to be baked between 400 and 425 degrees Fahrenheit in a traditional oven, so set your convection oven from 375 to 400 degrees. Trim the pork tenderloin of the shiny, silvery fat, it if has not already been removed. Slide the tip of your chef's knife just underneath and cut down the length of the tenderloin to remove the fat. Chicken tenderloins, much smaller than pork, generally come with several packaged together and are typically fully trimmed of fat. Trim any excess fat you see, however.

How to Cook Breaded Tenderloins in the Convection Oven | Our Everyday Life

How to Cook Breaded Tenderloins in the Convection Oven
How to Cook Breaded Tenderloins in the Convection Oven

 What is wienershnitzel made of? Wiener schnitzel is made from traditionally veal cutlets about
1/4 in. thick, but you can also use chicken or pork as well. They
are seasoned in salt and are breaded using eggs,breadcrumbs, and
flour. Then they get fried in a pan with 1/4 in. oil to 350*. Can you prepare chicken cutlets and cook them the next day? Yes, provided the chicken is fresh and kept refrigerated prior
to cooking. Joans brothers faveret food? Joe likes chicken cutlets w/ mayo, Nick likes steak and Kevin
likes sushi (I think) Joe likes chicken cutlets w/ mayo, Nick likes
steak and Kevin likes sushi (I think)
How long should you bake chicken cutlets in the oven?

What is wienershnitzel made of? Wiener schnitzel is made from traditionally veal cutlets about
1/4 in. thick, but you can also use chicken or pork as well. They
are seasoned in salt and are breaded using eggs,breadcrumbs, and
flour. Then they get fried in a pan with 1/4 in. oil to 350*. Can you prepare chicken cutlets and cook them the next day? Yes, provided the chicken is fresh and kept refrigerated prior
to cooking. Joans brothers faveret food? Joe likes chicken cutlets w/ mayo, Nick likes steak and Kevin
likes sushi (I think) Joe likes chicken cutlets w/ mayo, Nick likes
steak and Kevin likes sushi (I think)
How long should you bake chicken cutlets in the oven?

Croatian cuisine - Wikipedia Croatian cuisine
Croatian cuisine
Contents
Meat and game
Seafood
Stews
Pasta
Soups
Side dishes
Other
Sausages and ham
Cheese (sir)
Savoury pies
Pastry
Sweets and desserts
Cakes (kolači)
Drinks
Wines
Dessert wines
White wines
Red wines
Beers (pivo)
Liqueurs and spirits
Coffee
Mineral water
Juices and syrups
See also
References
Further reading
 Most dishes, however, can be found all across the country, with local variants. Contents
1 Meat and game
2 Seafood
3 Stews
4 Pasta
5 Soups
6 Side dishes
7 Other
8 Sausages and ham
9 Cheese (sir)
10 Savoury pies
11 Pastry
12 Sweets and desserts
13 Cakes (kolači)
14 Drinks
14.1 Wines
14.2 Dessert wines
14.3 White wines
14.4 Red wines
14.5 Beers (pivo)
14.6 Liqueurs and spirits
14.7 Coffee
14.8 Mineral water
14.9 Juices and syrups
15 See also
16 References
17 Further reading
Meat and game
Specialities from the grill are called s roštilja, those roasted on the spit s ražnja
pečeno means roasted
prženo means fried
pod pekom means that the dish has been put into a stone oven under a metal cover. The cook puts hot coals on the cover so that the meal is cooked slowly in its own juices. Specialties cooked pod pekom include lamb, veal, and octopus. na lešo means boiled in broth or water (lamb, beef, fish)
Meso z tiblice – pork from "tiblitsa" wooden barrel from Međimurje County, northern Croatia
Croatian meat-based dishes include: Pork
Miješano meso or Ražnjići ( skewers)
Zagrebački odrezak ( Veal steaks stuffed with ham and cheese, breaded and fried)
Šnicle (schnitzel) – breaded veal, pork or chicken cutlets
Meso z tiblice – pork ham from Međimurje County
Janjetina – roasted lamb garnished with Mediterranean herbs
Odojak – roasted suckling pig
Fresh game from Dalmatia
Visovačka begavica
Turkey with mlinci (flat pasta, soaked in roast juices)
Buncek – smoked pork hock, used in bean, sauerkraut or kale stews
Leg of lamb à la Pašticada
Leg of venison the count's way
Wild duck with sauce
Polpete, faširanci – Frikadeller
Roasted pheasant
Kotlovina from Samobor (kettle with knuckle of pork and other meat and sausages)
Boiled fillet of beef haunch with Sauerkraut
Escalope à la Baron Trenk (spicy-rolled Schnitzel)
Međimurje Goose (stuffed with buckwheat)
Turopolje Goose (with corn semolina as a side dish)
Purgerica Turkey ( Christmas dish from the bordering region to Zagreb, turkey filled with chestnuts, apples, bacon, lemons, etc.) Krvavice, or čurke, blood sausages, made of blood and kaša
Hladetina, a particular type of head cheese
Brački vitalac
Edible dormouse – eaten on the Dalmatian coast according to Bizarre Foods with Andrew Zimmern. Seafood
Lobster from Dalmatia
Croatian seafood dishes include: Squid – Croatian: lignje, Italian:

Croatian cuisine - Wikipedia

Croatian cuisine
Croatian cuisine
Contents
Meat and game
Seafood
Stews
Pasta
Soups
Side dishes
Other
Sausages and ham
Cheese (sir)
Savoury pies
Pastry
Sweets and desserts
Cakes (kolači)
Drinks
Wines
Dessert wines
White wines
Red wines
Beers (pivo)
Liqueurs and spirits
Coffee
Mineral water
Juices and syrups
See also
References
Further reading

The History of Schnitzel, Wienerschnitzel The History of Schnitzel
The History of Schnitzel The History of Schnitzel, Wienerschnitzel
The History of Schnitzel
What exactly is Schnitzel? Schnitzel is a meat dish that is a very thin boneless cutlet of veal, pork, beef or chicken that is either breaded and deep fried or pan fried with or without a breading. The most well known Schnitzel is Wienerschnitzel which is traditionally Veal, breaded with crumbs and served with lemon and German potato salad or parsley potatoes and sometimes Lingonberry Jam. Where does the word Schnitzel come from? The word Schnitzel is believed to come from the word der Schnitz which means a slice or a cut, similarly Schneider means a tailor. ( Because he is a cutter, of fabric)
A popular bread that uses the word base is Schnitzbrot. Usually it is slices of apple or pear and other dried fruits and nuts for the Christmas season. 2 other recipes of note that use a similar word is Mandelschnitten which is an almond cookie, and Schneiderfleken which means tailor scraps. It is a pastry my grandmother made from scraps of dough. When did this style of cooking start?

The History of Schnitzel, Wienerschnitzel
The History of Schnitzel
What exactly is Schnitzel? Schnitzel is a meat dish that is a very thin boneless cutlet of veal, pork, beef or chicken that is either breaded and deep fried or pan fried with or without a breading. The most well known Schnitzel is Wienerschnitzel which is traditionally Veal, breaded with crumbs and served with lemon and German potato salad or parsley potatoes and sometimes Lingonberry Jam. Where does the word Schnitzel come from? The word Schnitzel is believed to come from the word der Schnitz which means a slice or a cut, similarly Schneider means a tailor. ( Because he is a cutter, of fabric)
A popular bread that uses the word base is Schnitzbrot. Usually it is slices of apple or pear and other dried fruits and nuts for the Christmas season. 2 other recipes of note that use a similar word is Mandelschnitten which is an almond cookie, and Schneiderfleken which means tailor scraps. It is a pastry my grandmother made from scraps of dough. When did this style of cooking start?

Wiener Schnitzel | German Cooking | German Food Guide Wiener Schnitzel
Wiener Schnitzel 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. However, you will often find a breaded schnitzel (made according to the Wiener Schnitzel method - "Wiener Art") topped with the sauce. Zigeuner-Schnitzel
This is a schnitzel with either a bread-crumb or flour coating covered in a sauce of red peppers, mushrooms, onions, tomatoe-paste, red wine, and chicken broth. The meat can be either veal, pork, turkey, or chicken. However, traditionally, this is made from pork..

Paprika-Schnitzel
A schnitzel topped with a tomato-based sauce seasoned with paprika and red-peppers. The meat can be either veal, pork, turkey, or 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. However, you will often find a breaded schnitzel (made according to the Wiener Schnitzel method - "Wiener Art") topped with the sauce. Zigeuner-Schnitzel
This is a schnitzel with either a bread-crumb or flour coating covered in a sauce of red peppers, mushrooms, onions, tomatoe-paste, red wine, and chicken broth. The meat can be either veal, pork, turkey, or chicken. However, traditionally, this is made from pork..

Paprika-Schnitzel
A schnitzel topped with a tomato-based sauce seasoned with paprika and red-peppers. The meat can be either veal, pork, turkey, or chicken.

The History of Wienerschnitzel The History of Wiener Schnitzel
The History of Wiener Schnitzel They show pictures of what kind of home made bread crumbs they use and the Rose of the Pork loin. The Schnitzel goes into 4 different pans to achieve the right crispiness. I looked through their menu and didn't see a Schnitzel made with veal. Here are some more restaurants that serve Schnitzel in Vienna, Austria
The Fischer Brau
Hansy

Seems many restaurants try to out do themselves with the size!!!! One restaurant in Austria has made this interesting plate presentation on a stack of potatoes,which looks to me like a scalloped potato. Recipes
So How do you Make Schnitzel
Schnitzel needs to be pounded thin to be authentic, otherwise it is the same as a cutlet or a breaded fried steak
Go here to learn how to make Schnitzel
with step by step pictures

One classy way of serving the lemon for this dish is to wrap the lemon half into netting so it catches the seeds as you squeeze it. Links
The Food Timeline
How to make Schnitzel
Here is a book I recommend

Food: A Culinary History (European Perspectives)
The Oldest Cuisine in the World: Cooking in Mesopotamia
Some Tools related to this topic. J.A. Henckels Four Star 2-Piece Chef's Set
You will need a good meat mallet to pound your schnitzel

Food History Course
5 free E-Lessons

Come Explore with me..
The History of Food
Have you ever wondered as I have.....
Who invented the first "Caesar Salad"?

The History of Wienerschnitzel

The History of Wiener Schnitzel
The History of Wiener Schnitzel

They show pictures of what kind of home made bread crumbs they use and the Rose of the Pork loin. The Schnitzel goes into 4 different pans to achieve the right crispiness. I looked through their menu and didn't see a Schnitzel made with veal. Here are some more restaurants that serve Schnitzel in Vienna, Austria
The Fischer Brau
Hansy

Seems many restaurants try to out do themselves with the size!!!! One restaurant in Austria has made this interesting plate presentation on a stack of potatoes,which looks to me like a scalloped potato. Recipes
So How do you Make Schnitzel
Schnitzel needs to be pounded thin to be authentic, otherwise it is the same as a cutlet or a breaded fried steak
Go here to learn how to make Schnitzel
with step by step pictures

One classy way of serving the lemon for this dish is to wrap the lemon half into netting so it catches the seeds as you squeeze it. Links
The Food Timeline
How to make Schnitzel
Here is a book I recommend

Food: A Culinary History (European Perspectives)
The Oldest Cuisine in the World: Cooking in Mesopotamia
Some Tools related to this topic. J.A. Henckels Four Star 2-Piece Chef's Set
You will need a good meat mallet to pound your schnitzel

Food History Course
5 free E-Lessons

Come Explore with me..
The History of Food
Have you ever wondered as I have.....
Who invented the first "Caesar Salad"?

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.

Pork Tenderloin Sandwich | Culinary Hill Pork Tenderloin Sandwich
Pork Tenderloin Sandwich
Can you pan fry pork tenderloin?
How do you cook pork tenderloin in the oven?
How many calories are in a pork tenderloin sandwich?
How do you make breaded pork tenderloin?
How long should I fry pork loin?
Pork Tenderloin Sandwich
Ingredients
US Customary
Instructions
Nutrition
Nutrition Facts
 The key to securing the golden brown color is not to crowd the pan. Two cutlets per batch should fit perfectly in a 12-inch skillet. Pork Tenderloin Sandwich
A classic sandwich in the Midwest, this pork tenderloin sandwich is crispy, crunchy, and quite similar to the famous Weiner Schnitzel. Breaded in a cracker crust and pan-fried, all that’s left to do is sandwich it between a soft hamburger bun, slather with a bit of mayo, and top with lettuce and tomato. 5 from 5 votes
Review Pin
0
Print
Cook Time 30 mins
Total Time 30 mins
Servings 4 people
Course Main Course
Cuisine American
Calories 826
Ingredients
US Customary
▢
1 pound pork tenderloin trimmed
▢
Salt and freshly ground black pepper
▢
3 slices high-quality white sandwich bread torn into quarters
▢
16 saltine crackers
▢
1/2 cup all purpose flour
▢
2 large eggs
▢
1/4 cup mayonnaise plus more for serving
▢
1 cup vegetable oil
▢
4 Soft buns for serving
▢
Lettuce shredded, for serving
▢
Tomato cored and thinly sliced, for serving
Instructions
Adjust oven rack to the middle position and preheat oven to 200 degrees. Line a rimmed baking sheet with foil for easy cleanup. Coat a wire rack with nonstick spray and set on baking sheet. Cut tenderloin into 4 pieces (cut tapered tail piece slightly thicker than middle medallions). Lay pork medallions flat, cut side up, on cutting board. Cover with plastic wrap and pound and pound to 1/4-inch thickness with meat pounder.

Pork Tenderloin Sandwich
Pork Tenderloin Sandwich
Can you pan fry pork tenderloin?
How do you cook pork tenderloin in the oven?
How many calories are in a pork tenderloin sandwich?
How do you make breaded pork tenderloin?
How long should I fry pork loin?
Pork Tenderloin Sandwich
Ingredients
US Customary
Instructions
Nutrition
Nutrition Facts

Chicken Schnitzel with Noodles Recipe - Food.com Chicken Schnitzel with Noodles
Chicken Schnitzel with Noodles
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Nutrition
DIRECTIONS
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MY PRIVATE NOTES
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 Add chicken, in batches; cook, turning once, until browned and cooked through, 2-3 minutes per side, adding more oil, if necessary. Transfer to oven-proof plate; cover with foil. Keep warm in oven. Toss noodles with butter, parsley and remaining lemon pepper. Serve chicken and noodles with sliced lemon, if desired. Submit a Recipe Correction
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Chicken Schnitzel
by PanNan
(98)
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by CarrolJ
(32)
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Chicken Schnitzel with Noodles Recipe - Food.com

Chicken Schnitzel with Noodles
Chicken Schnitzel with Noodles
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INGREDIENTS
Nutrition
DIRECTIONS
Submit a Recipe Correction
MY PRIVATE NOTES
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YOU'LL ALSO LOVE

Add chicken, in batches; cook, turning once, until browned and cooked through, 2-3 minutes per side, adding more oil, if necessary. Transfer to oven-proof plate; cover with foil. Keep warm in oven. Toss noodles with butter, parsley and remaining lemon pepper. Serve chicken and noodles with sliced lemon, if desired. Submit a Recipe Correction
MY PRIVATE NOTES
Add a Note
Advertisement
PRINT RECIPE
CLICK TO SEE FULL RECIPE
YOU'LL ALSO LOVE
Chicken Schnitzel
by PanNan
(98)
Pork, Veal, or Chicken Schnitzel
by CarrolJ
(32)
Panko-Coated Chicken Schnitzel With C...
by MarraMamba
(20)
Chicken Schnitzel - Gluten-Free
by Jubes
(7)
View All Recipes

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
 Pour in 2 cups chicken broth and bring to a simmer to thicken. Remove from heat and serve. What sides goes well with schnitzel? Spaetzle
German Potato Salad
French Fries
Baked Potatoes
Mashed Potatoes
Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. 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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Print Recipe
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.

Authentic German Schnitzel Recipe

Pour in 2 cups chicken broth and bring to a simmer to thicken. Remove from heat and serve. What sides goes well with schnitzel? Spaetzle
German Potato Salad
French Fries
Baked Potatoes
Mashed Potatoes
Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. 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
Share
Share on Facebook Share on Twitter Share on Linkedin Share via Email
Print
Print Recipe
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.

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
 103 mg | Iron: 4.8 mg
Course: Main Course
Cuisine: German
Keyword: Schnitzel
Save Recipe
Granny's German Schnitzel Recipe
Rating
Servings
4
Servings
Print
Print Recipe
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.

Authentic German Schnitzel Recipe

103 mg | Iron: 4.8 mg
Course: Main Course
Cuisine: German
Keyword: Schnitzel
Save Recipe
Granny's German Schnitzel Recipe
Rating
Servings
4
Servings
Print
Print Recipe
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.

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?
 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. Then transfer them all onto a pre-garnished platter and serve with your choice of sides. Sauces that go well with Schnitzel
Typically a schnitzel is flavored with just a squeeze of lemon juice and a bit of finely chopped fresh parsley
Butter and lemon juice based pan sauces are appropriate, whether simply flavored with salt and pepper of with capers or anchovies added
Mushroom cream sauces or gravies such as the ones used for Jägerschnitzel are very popular
Gravies such as our Beer Onion Gravy. work well too
Schnitzel & Beer Pairings
Schnitzels pair famously with a variety of German beer styles. Our favorite are crisp and clean Bavarian lagers such as Munich Helles, Pils, Maibock and Märzen style lagers. Easy Schnitzel (Pork, Veal, Chicken or Vegeterian)
Yield:

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. Then transfer them all onto a pre-garnished platter and serve with your choice of sides. Sauces that go well with Schnitzel
Typically a schnitzel is flavored with just a squeeze of lemon juice and a bit of finely chopped fresh parsley
Butter and lemon juice based pan sauces are appropriate, whether simply flavored with salt and pepper of with capers or anchovies added
Mushroom cream sauces or gravies such as the ones used for Jägerschnitzel are very popular
Gravies such as our Beer Onion Gravy. work well too
Schnitzel & Beer Pairings
Schnitzels pair famously with a variety of German beer styles. Our favorite are crisp and clean Bavarian lagers such as Munich Helles, Pils, Maibock and Märzen style lagers. Easy Schnitzel (Pork, Veal, Chicken or Vegeterian)
Yield:

Recipe This | Air Fryer Schnitzel Air Fryer Schnitzel
Air Fryer Schnitzel
Air Fryer Schnitzel
FREE AIR FRYER MINI COURSE FOR BEGINNERS
What Is Schnitzel?
Can You Air Fry Schnitzel?
Making Chicken Schnitzel In Air Fryer
How To Air Fry Schnitzel?
Air Fryer Frozen Chicken Schnitzel
How To Cook Frozen Schnitzel?
Chicken Schnitzel Air Fryer Time
Chicken Schnitzel Leftovers
Air Fryer Schnitzel
Ingredients
Kitchen Gadgets:
Air Fryer Schnitzel Ingredients:
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 Pieces that are way too small to make a chicken schnitzel with. What we did with these is make them into little schnitzel chunks and they were equally delicious. Print Recipe
5 from 2 votes
Air Fryer Schnitzel
Air Fryer Schnitzel. How to air fry schnitzel from fresh or from frozen. An easy to follow breaded recipe that is easy to put together and tastes delicious. You can use our recipe to make either chicken, beef, veal, or pork schnitzel. Prep Time 5 mins
Cook Time 12 mins
Total Time 17 mins
Course: Main Course
Cuisine: Air Fryer
Servings: 4
Calories:

Recipe This | Air Fryer Schnitzel

Air Fryer Schnitzel
Air Fryer Schnitzel
Air Fryer Schnitzel
FREE AIR FRYER MINI COURSE FOR BEGINNERS
What Is Schnitzel?
Can You Air Fry Schnitzel?
Making Chicken Schnitzel In Air Fryer
How To Air Fry Schnitzel?
Air Fryer Frozen Chicken Schnitzel
How To Cook Frozen Schnitzel?
Chicken Schnitzel Air Fryer Time
Chicken Schnitzel Leftovers
Air Fryer Schnitzel
Ingredients
Kitchen Gadgets:
Air Fryer Schnitzel Ingredients:
Instructions
Video
Notes
Nutrition
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Pieces that are way too small to make a chicken schnitzel with. What we did with these is make them into little schnitzel chunks and they were equally delicious. Print Recipe
5 from 2 votes
Air Fryer Schnitzel
Air Fryer Schnitzel. How to air fry schnitzel from fresh or from frozen. An easy to follow breaded recipe that is easy to put together and tastes delicious. You can use our recipe to make either chicken, beef, veal, or pork schnitzel. Prep Time 5 mins
Cook Time 12 mins
Total Time 17 mins
Course: Main Course
Cuisine: Air Fryer
Servings: 4
Calories:

Rahmschnitzel - German Schnitzel with Mushroom Cream Sauce - Goodie Godmother Rahmschnitzel – German Schnitzel with Mushroom Cream Sauce
Rahmschnitzel – German Schnitzel with Mushroom Cream Sauce
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Rahmschnitzel - German Schnitzel with Mushroom Cream Sauce
Ingredients
For the Pork Schnitzel:
For the Mushroom Cream Sauce:
Instructions
Did this recipe inspire you?
Lee
Mary (The Goodie Godmother)
Tom
Mary (The Goodie Godmother)
Christy
Mary (The Goodie Godmother)
Rebecca
Amy Stocker
OTTO
Mary (The Goodie Godmother)
About Goodie Godmother
 1/2 cup unsalted butter (1 stick)
1/3 cup sherry cooking wine or a dry white wine
16 oz sliced mushrooms (white or baby bella work well)
2 tbsp chopped chives + more for garnish
1-2 garlic cloves, finely minced
3 tbsp all-purpose flour
1/4 tsp ground nutmeg
3/4 c Heavy cream
salt and pepper to taste
Instructions
If they aren't already sliced thin, place the sliced pork between two pieces of plastic wrap and pound thin with a heavy rolling pin or the flat side of a meat mallet. Place the pork cutlets in a shallow dish with the lemon juice. Cover and refrigerate about 30 minutes, flipping the pork once. When you are ready to prepare the schnitzel, remove the cutlets from the lemon juice and pat dry on paper towels. Combine the flour, salt, pepper, and paprika in a shallow bowl and coat each cutlet with flour, shaking off excess. Melt 2 tbsp of butter in a large skillet over medium heat while you preheat the oven to the lowest temperature setting. Turn off the oven when it reaches temperature, you just want a warm place to store the schnitzel while you prepare the sauce. Working in batches, cook the flour coated pork cutlets for 3-4 minutes per side, until cooked through and lightly browned. Melt another tbsp or so of butter about halfway through the cooking process if the cutlets start to stick too much. Place the finished cutlets on a paper towel lined plate and store in the warmed oven.

Rahmschnitzel - German Schnitzel with Mushroom Cream Sauce - Goodie Godmother

Rahmschnitzel – German Schnitzel with Mushroom Cream Sauce
Rahmschnitzel – German Schnitzel with Mushroom Cream Sauce
Sharing is caring!
Rahmschnitzel - German Schnitzel with Mushroom Cream Sauce
Ingredients
For the Pork Schnitzel:
For the Mushroom Cream Sauce:
Instructions
Did this recipe inspire you?
Lee
Mary (The Goodie Godmother)
Tom
Mary (The Goodie Godmother)
Christy
Mary (The Goodie Godmother)
Rebecca
Amy Stocker
OTTO
Mary (The Goodie Godmother)
About Goodie Godmother

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!
 Wiener-Schnitzel must be made with veal
Schweine-Schnitzel is made with pork
Puten-Schnitzel uses turkey
Hänchen-Schnitzel is made with chicken
What cut of meat is used for pork schnitzel? Today, we are sharing a recipe for the most common German type of schnitzel, which is made with pork – schweineschnitzel. For this dish, we find the easiest cut to start with is a boneless pork loin chop, sliced not too thick, but not too thin either. You should be able to ask your butcher to cut the chops to your desired thickness, if you can’t find what you’re looking for on the shelves. Once we pound the pork, it will cook quickly, just a few minutes on each side (depending how hot your oil is). To ensure you end up with schnitzel that is crispy on the outside and juicy on the inside, you want to cook your pork to 145F.
It is ok if the pork has a blush of pink when you cut into it. Actually, it should, for best tenderness and juiciness. It used to be that common knowledge was to cook pork to 165F, but often that lead to over-cooked, dry pork. Particularly pork chops. US pig farmers have a strong commitment to safety and quality, which you can learn more about at PorkCare.com.

Wiener-Schnitzel must be made with veal
Schweine-Schnitzel is made with pork
Puten-Schnitzel uses turkey
Hänchen-Schnitzel is made with chicken
What cut of meat is used for pork schnitzel? Today, we are sharing a recipe for the most common German type of schnitzel, which is made with pork – schweineschnitzel. For this dish, we find the easiest cut to start with is a boneless pork loin chop, sliced not too thick, but not too thin either. You should be able to ask your butcher to cut the chops to your desired thickness, if you can’t find what you’re looking for on the shelves. Once we pound the pork, it will cook quickly, just a few minutes on each side (depending how hot your oil is). To ensure you end up with schnitzel that is crispy on the outside and juicy on the inside, you want to cook your pork to 145F.
It is ok if the pork has a blush of pink when you cut into it. Actually, it should, for best tenderness and juiciness. It used to be that common knowledge was to cook pork to 165F, but often that lead to over-cooked, dry pork. Particularly pork chops. US pig farmers have a strong commitment to safety and quality, which you can learn more about at PorkCare.com.

34 Ways To Cook Pork Steaks | CDKitchen Pork Steaks
Pork Steaks crock pot
Time: over 5 hours
Cast Iron Skillet Pork Steaks
Tender pork steaks and delicious fall vegetables make up this easy one-dish meal
Method: stovetop, oven
Time: 1-2 hours
Grilled Honey Pork Steaks
The honey-soy marinade is key to these tasty pork blade steaks. Marinate for up to 24 hours then grill as desired. Method: outdoor grill
Time: 2-5 hours
Jagerschnitzel
Schnitzel refers to meat that has been pounded thin and then breaded and fried. There are several variations including jagerschnitzel (means "hunter's schnitzel) which serves the...
Method: stovetop
Time:

34 Ways To Cook Pork Steaks | CDKitchen

crock pot
Time: over 5 hours
Cast Iron Skillet Pork Steaks
Tender pork steaks and delicious fall vegetables make up this easy one-dish meal
Method: stovetop, oven
Time: 1-2 hours
Grilled Honey Pork Steaks
The honey-soy marinade is key to these tasty pork blade steaks. Marinate for up to 24 hours then grill as desired. Method: outdoor grill
Time: 2-5 hours
Jagerschnitzel
Schnitzel refers to meat that has been pounded thin and then breaded and fried. There are several variations including jagerschnitzel (means "hunter's schnitzel) which serves the...
Method: stovetop
Time:

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
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:

The History of Schnitzel, Wienerschnitzel The History of Schnitzel
The History of Schnitzel from ich bien ein Berliner
Here is a short video on the Pork Tenderloin Sandwich
So How do you Make Schnitzel
Schnitzel needs to be pounded thin to be authentic, otherwise it is the same as a cutlet or a breaded fried steak
Go here to learn how to make Schnitzel
with step by step pictures

Here are some popular versions of Schnitzels
Jaegerschnitzel
(with mushroom gravy)

Zigeunerschnitzel
(means gypsy schnitzel, paprika sauce with peppers and mushrooms)

What is the future of this dish? The traditional breaded schnitzel that is huge and is sometimes referred to as "carpet of crumbs" is pretty high in fat. Add a rich sauce and you really have a cholesterol feast. Although there is a place for the traditional it probably will become less a common weekly meal as we focus more and more on our health. Lightly breaded alternatives , and can be made with skinless chicken breast and the lean part of the pork loin and also turkey breast. Combine some light toppings and you now have a great reason to make a Schnitzel of the week. I look forward to more and more creative expressions of this wonderful dish. Here are two that I have created that fit the specifications for someone watching calories. Pan fried Chicken Schnitzel with Jaeger sauce
Hühnerschnitzel Caprese
(Pan fried chicken Schnitzel topped with mushrooms, tomato, parmesan and fresh basil)
Links
The Food Timeline
How to make Schnitzel

This is one of my favorite
Food History Cookbooks

German Dinner Menu Ideas made Just like Oma Dinner Menu Ideas
Dinner Menu Ideas
Quick Dinner Ideas
Green Bean Soup Dinner
Breaded Pork Chop Dinner
Readers' Favorites! Watch this video:
Company Dinner Menu Ideas
Company's coming! What to make? Something special!
Rouladen Dinner
Flatladen Dinner
Leave a comment about this recipe or ask a question?
Newest Recipes
Oma's German Cheese Spätzle - Käsespätzle
Beef Flatladen - tastes like Rouladen made Just like Oma
Oma's German Asparagus Salad Recipe ~ Spargelsalat
Words to the Wise
 Just changing the meat or the vegetables creates an entirely different meal. I always keep the ingredients on hand, so dinner can be on the table in about 20 minutes. Making a large pot of soup also provides leftovers for the next day. A win-win situation. And for dessert? Make this traditional frozen fruit dessert called Eis und Heiss -- a sauce made from frozen fruit and served hot over ice cream. Green Bean Soup
Breaded Pork Chop Dinner
Breaded Pork Chops
German Schnitzel is so traditional. However, for my family of five to make the schnitzel was awkward because it was hard to cook that many "large" (flattened) chops. Instead, our favorite were these breaded pork chops. With practice, this meal could be thrown together in about 30 minutes.

German Dinner Menu Ideas made Just like Oma

Dinner Menu Ideas
Dinner Menu Ideas
Quick Dinner Ideas
Green Bean Soup Dinner
Breaded Pork Chop Dinner
Readers' Favorites! Watch this video:
Company Dinner Menu Ideas
Company's coming! What to make? Something special!
Rouladen Dinner
Flatladen Dinner
Leave a comment about this recipe or ask a question?
Newest Recipes
Oma's German Cheese Spätzle - Käsespätzle
Beef Flatladen - tastes like Rouladen made Just like Oma
Oma's German Asparagus Salad Recipe ~ Spargelsalat
Words to the Wise

Just changing the meat or the vegetables creates an entirely different meal. I always keep the ingredients on hand, so dinner can be on the table in about 20 minutes. Making a large pot of soup also provides leftovers for the next day. A win-win situation. And for dessert? Make this traditional frozen fruit dessert called Eis und Heiss -- a sauce made from frozen fruit and served hot over ice cream. Green Bean Soup
Breaded Pork Chop Dinner
Breaded Pork Chops
German Schnitzel is so traditional. However, for my family of five to make the schnitzel was awkward because it was hard to cook that many "large" (flattened) chops. Instead, our favorite were these breaded pork chops. With practice, this meal could be thrown together in about 30 minutes.

German Dinner Menu Ideas made Just like Oma Dinner Menu Ideas
Dinner Menu Ideas
Quick Dinner Ideas
Green Bean Soup Dinner
Breaded Pork Chop Dinner
Readers' Favorites! Watch this video:
Company Dinner Menu Ideas
Company's coming! What to make? Something special!
Rouladen Dinner
Flatladen Dinner
Leave a comment about this recipe or ask a question?
Newest Recipes
Oma's German Cheese Spätzle - Käsespätzle
Beef Flatladen - tastes like Rouladen made Just like Oma
Oma's German Asparagus Salad Recipe ~ Spargelsalat
Words to the Wise
 Make this traditional frozen fruit dessert called Eis und Heiss -- a sauce made from frozen fruit and served hot over ice cream. Green Bean Soup
Breaded Pork Chop Dinner
Breaded Pork Chops
German Schnitzel is so traditional. However, for my family of five to make the schnitzel was awkward because it was hard to cook that many "large" (flattened) chops. Instead, our favorite were these breaded pork chops. With practice, this meal could be thrown together in about 30 minutes. Want to know which recipes are Oma's favorites? Grab your copy of her very favorite recipes in Favorite German Recipes eCookbook. Take a peek at all Oma's eCookbooks. They make sharing your German heritage a delicious adventure! Readers' Favorites!

Make this traditional frozen fruit dessert called Eis und Heiss -- a sauce made from frozen fruit and served hot over ice cream. Green Bean Soup
Breaded Pork Chop Dinner
Breaded Pork Chops
German Schnitzel is so traditional. However, for my family of five to make the schnitzel was awkward because it was hard to cook that many "large" (flattened) chops. Instead, our favorite were these breaded pork chops. With practice, this meal could be thrown together in about 30 minutes. Want to know which recipes are Oma's favorites? Grab your copy of her very favorite recipes in Favorite German Recipes eCookbook. Take a peek at all Oma's eCookbooks. They make sharing your German heritage a delicious adventure! Readers' Favorites!

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.

Schnitzel Recipe | Allrecipes Schnitzel
Schnitzel
prep:
cook:
total:
Servings:
Yield:
Ingredients
Directions
Nutrition Facts
Per Serving:
MISSISSIPPIMORNING
 Read More
Thumb Up
Helpful
(79)
MrRick
Rating: 1 stars
05/31/2005
This, in no way, is a traditional Schnitzel recipe. The traditional German recipe call for the use of pork, specially cut from the loin area. Schnitzel made from beef is nothing but breaded beef! Read More
Thumb Up
Helpful
(49)
Brigette
Rating: 5 stars
02/13/2009
This is about as true a schnitzel recipe as I've seen in my German cookbooks. It's really good. It's even better if you tenderize the pork cutlets the day before and let them soak overnight in a mix of milk and egg in the fridge (just enough to cover the cutlets). They are much more moist and flavorful. We also like to top our schnitzel with both a strip of swiss and a strip of cheddar or american cheese then stick them in a warmed oven for a few minutes to let the cheese melt.

Schnitzel Recipe | Allrecipes

Schnitzel
Schnitzel
prep:
cook:
total:
Servings:
Yield:
Ingredients
Directions
Nutrition Facts
Per Serving:
MISSISSIPPIMORNING

Read More
Thumb Up
Helpful
(79)
MrRick
Rating: 1 stars
05/31/2005
This, in no way, is a traditional Schnitzel recipe. The traditional German recipe call for the use of pork, specially cut from the loin area. Schnitzel made from beef is nothing but breaded beef! Read More
Thumb Up
Helpful
(49)
Brigette
Rating: 5 stars
02/13/2009
This is about as true a schnitzel recipe as I've seen in my German cookbooks. It's really good. It's even better if you tenderize the pork cutlets the day before and let them soak overnight in a mix of milk and egg in the fridge (just enough to cover the cutlets). They are much more moist and flavorful. We also like to top our schnitzel with both a strip of swiss and a strip of cheddar or american cheese then stick them in a warmed oven for a few minutes to let the cheese melt.

Wiener Schnitzel | German Cooking | German Food Guide Wiener Schnitzel
Wiener Schnitzel However, you will often find a breaded schnitzel (made according to the Wiener Schnitzel method - "Wiener Art") topped with the sauce. Zigeuner-Schnitzel
This is a schnitzel with either a bread-crumb or flour coating covered in a sauce of red peppers, mushrooms, onions, tomatoe-paste, red wine, and chicken broth. The meat can be either veal, pork, turkey, or chicken. However, traditionally, this is made from pork..

Paprika-Schnitzel
A schnitzel topped with a tomato-based sauce seasoned with paprika and red-peppers. The meat can be either veal, pork, turkey, or chicken. Käse-Schnitzel
A schnitzel covered in melted cheese. The meat can be either veal, pork, turkey, or chicken. Rahm-Schnitzel
A schnitzel covered in a pepper-cream sauce. The meat can be either veal, pork, turkey, or chicken. Schnitzel Holstein
A schnitzel topped with a fried egg, onions, and capers.

However, you will often find a breaded schnitzel (made according to the Wiener Schnitzel method - "Wiener Art") topped with the sauce. Zigeuner-Schnitzel
This is a schnitzel with either a bread-crumb or flour coating covered in a sauce of red peppers, mushrooms, onions, tomatoe-paste, red wine, and chicken broth. The meat can be either veal, pork, turkey, or chicken. However, traditionally, this is made from pork..

Paprika-Schnitzel
A schnitzel topped with a tomato-based sauce seasoned with paprika and red-peppers. The meat can be either veal, pork, turkey, or chicken. Käse-Schnitzel
A schnitzel covered in melted cheese. The meat can be either veal, pork, turkey, or chicken. Rahm-Schnitzel
A schnitzel covered in a pepper-cream sauce. The meat can be either veal, pork, turkey, or chicken. Schnitzel Holstein
A schnitzel topped with a fried egg, onions, and capers.

Authentic German Schnitzel (Schweineschnitzel) - The Daring Gourmet Authentic German Schnitzel (Schweineschnitzel)
Authentic German Schnitzel (Schweineschnitzel)
Watch How To Make Authentic German Schnitzel!
Pin Me!
Authentic German Schnitzel (Schweineschnitzel)
Ingredients
US Customary
Instructions
Video
Nutrition
 As much as I love to cook – and being from Germany – it would be unforgivably inexcusable, a total outrage, if I didn’t know how to make Schnitzel! After all, it’s the quintessential German dish. Every tourist to Germany has had Schnitzel and most fall in love with it. ( I suppose there are the occasional odd individuals who don’t like it, and there’s sadly just no helping them). Most Americans associate Schnitzel with Wienerschnitzel. “ Wienerschnitzel” is actually a geographically protected term in Germany and Austria and can only be made with veal. This traditional German Schnitzel is prepared the same way as Austrian Wiener Schnitzel. The only difference – German Schnitzel is made with pork (my preference) instead of veal. As for where the Schnitzel originally came from…the technique of breading and frying thin cuts of meat is attributed to the Romans from around 1 BC. Another little tidbit:

Authentic German Schnitzel (Schweineschnitzel) - The Daring Gourmet

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

As much as I love to cook – and being from Germany – it would be unforgivably inexcusable, a total outrage, if I didn’t know how to make Schnitzel! After all, it’s the quintessential German dish. Every tourist to Germany has had Schnitzel and most fall in love with it. ( I suppose there are the occasional odd individuals who don’t like it, and there’s sadly just no helping them). Most Americans associate Schnitzel with Wienerschnitzel. “ Wienerschnitzel” is actually a geographically protected term in Germany and Austria and can only be made with veal. This traditional German Schnitzel is prepared the same way as Austrian Wiener Schnitzel. The only difference – German Schnitzel is made with pork (my preference) instead of veal. As for where the Schnitzel originally came from…the technique of breading and frying thin cuts of meat is attributed to the Romans from around 1 BC. Another little tidbit:

Pork tenderloin sandwich - Wikipedia Pork tenderloin sandwich
Pork tenderloin sandwich
Pork tenderloin sandwich
Contents
Sandwich description
Variants
Grilled
See also
References
External links
 Pork tenderloin sandwich - Wikipedia
Pork tenderloin sandwich
From Wikipedia, the free encyclopedia
Jump to navigation Jump to search
Type of sandwich originating from the United States
Pork tenderloin sandwich
Pork tenderloin sandwich (large)
Type
Sandwich
Place of origin
United States
Region or state
Midwestern United States
Main ingredients
Breaded and fried cutlet
Cookbook: Pork tenderloin sandwich
The pork tenderloin sandwich, also known as breaded pork tenderloin sandwich aka BPT, contains a breaded and fried cutlet similar to the Wiener Schnitzel and is popular in the Midwest region of the United States, especially in the states of Indiana, Illinois, Missouri and Iowa. The sandwich is claimed to have originated at Nick's Kitchen restaurant in Huntington, Indiana (near Fort Wayne ). Contents
1 Sandwich description
2 Variants
2.1 Grilled
3 See also
4 References
5 External links
Sandwich description
The primary differences between a Pork Tenderloin sandwich and a Wiener Schnitzel are that the Pork Tenderloin sandwich is made exclusively using pork loin and it is deep fried instead of pan fried. The Pork Tenderloin sandwich is also usually served on a bun. There is a grilled variant of the Pork Tenderloin that omits the breading and grills the tenderloin instead of deep frying it. A Pork Tenderloin sandwich is traditionally prepared from a thinly sliced piece of pork loin, hammered thin with a meat mallet. The meat is then dipped in flour, eggs and breadcrumbs or crushed saltine crackers before being deep fried in oil. After cooking, the prepared Pork loin is then served on a hamburger bun, with the meat overlapping the bun considerably. The sandwich can be served with condiments such as mustard, ketchup, mayonnaise, lettuce, onions and pickles.

Pork tenderloin sandwich - Wikipedia

Pork tenderloin sandwich
Pork tenderloin sandwich
Pork tenderloin sandwich
Contents
Sandwich description
Variants
Grilled
See also
References
External links

The First 5 Things to Cook in Your Cast Iron Pan | Kitchn The First 5 Things to Cook in Your Cast Iron Pan
The First 5 Things to Cook in Your Cast Iron Pan
Our Favorite Cast Iron Skillet
1. First fry a few eggs.
2. Then sear some pork chops & make a pan sauce.
3. Next, fry up some crispy, tasty schnitzel.
4. Follow up with an easy-fancy frittata.
5. And then make Buffalo chicken dip for the win.
Cleaning Your Cast Iron Skillet
Strawberry Cake Mix Brownies
 Maria Midoes)
3. Next, fry up some crispy, tasty schnitzel. If you’ve got the ambition, frying chicken or doughnuts will make your pan silky-smooth and make you feel like a kitchen hero. For the rest of us mere mortals, pork or chicken schnitzel is the next big step in caring for our cast iron skillet through cooking. If cleaning up after the the saucy pork chops you cooked with your cast iron left your pan parched, schnitzel calls for enough cooking oil to season the pan. You’ll get dinner out of the deal too! (Image credit: Joe Lingeman)
4. Follow up with an easy-fancy frittata. Your pan isn’t ready for scrambled eggs yet, but a frittata — that is, a baked omelet that starts with some sautéing on the stovetop before finishing in the oven — is just right.

The First 5 Things to Cook in Your Cast Iron Pan | Kitchn

The First 5 Things to Cook in Your Cast Iron Pan
The First 5 Things to Cook in Your Cast Iron Pan
Our Favorite Cast Iron Skillet
1. First fry a few eggs.
2. Then sear some pork chops & make a pan sauce.
3. Next, fry up some crispy, tasty schnitzel.
4. Follow up with an easy-fancy frittata.
5. And then make Buffalo chicken dip for the win.
Cleaning Your Cast Iron Skillet
Strawberry Cake Mix Brownies

Maria Midoes)
3. Next, fry up some crispy, tasty schnitzel. If you’ve got the ambition, frying chicken or doughnuts will make your pan silky-smooth and make you feel like a kitchen hero. For the rest of us mere mortals, pork or chicken schnitzel is the next big step in caring for our cast iron skillet through cooking. If cleaning up after the the saucy pork chops you cooked with your cast iron left your pan parched, schnitzel calls for enough cooking oil to season the pan. You’ll get dinner out of the deal too! (Image credit: Joe Lingeman)
4. Follow up with an easy-fancy frittata. Your pan isn’t ready for scrambled eggs yet, but a frittata — that is, a baked omelet that starts with some sautéing on the stovetop before finishing in the oven — is just right.

Learn About Egg Wash: How to Make Egg Wash for Baking and Frying Learn About Egg Wash: How to Make Egg Wash for Baking and Frying
Learn About Egg Wash: How to Make Egg Wash for Baking and Frying
Jump To Section
What Is Egg Wash?
4 Creative Uses for Egg Wash
How Do You Make Egg Wash?
7 Most Common Egg Wash Ingredient Combinations
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 Egg wash is also used in frying, usually to help a bread crumb crust adhere to a meat or vegetable that’s going in the deep fryer. Think of delicious panko fried chicken, then take a moment to wonder how those panko crumbs stuck on there. The answer? Egg wash. 4 Creative Uses for Egg Wash
There are a number of handy uses for egg wash. Egg wash is used in puff pastry, croissants, apple pie, and other baked goods to create an appetizing golden color. It’s also great for sealing the edges of empanadas or other types of hand pies, ensuring the filling doesn’t spill out during baking or frying. For more savory baking applications, egg wash can be brushed on meats ( like oven roasted chicken) to promote browning and seasoning adhesion. On the frying side, egg wash is a common ingredient in pan-fried dishes like wiener schnitzel or pork chops, as well as a wide range of deep-fried dishes. Gordon Ramsay Teaches Cooking I
Gordon Ramsay Teaches Cooking I
Alice Waters Teaches The Art of Home Cooking
Wolfgang Puck Teaches Cooking
How Do You Make Egg Wash?

Learn About Egg Wash: How to Make Egg Wash for Baking and Frying

Learn About Egg Wash: How to Make Egg Wash for Baking and Frying
Learn About Egg Wash: How to Make Egg Wash for Baking and Frying
Jump To Section
What Is Egg Wash?
4 Creative Uses for Egg Wash
How Do You Make Egg Wash?
7 Most Common Egg Wash Ingredient Combinations
MasterClass
Suggested for You
How Do You Apply Egg Wash?
Think Like a Pro
Egg Wash Safety and Cleanup
2 Substitutes for Egg Wash
Editors Pick
Want to Become a Better Home Chef?
Featured Masterclass Instructor
Gordon Ramsay

Egg wash is also used in frying, usually to help a bread crumb crust adhere to a meat or vegetable that’s going in the deep fryer. Think of delicious panko fried chicken, then take a moment to wonder how those panko crumbs stuck on there. The answer? Egg wash. 4 Creative Uses for Egg Wash
There are a number of handy uses for egg wash. Egg wash is used in puff pastry, croissants, apple pie, and other baked goods to create an appetizing golden color. It’s also great for sealing the edges of empanadas or other types of hand pies, ensuring the filling doesn’t spill out during baking or frying. For more savory baking applications, egg wash can be brushed on meats ( like oven roasted chicken) to promote browning and seasoning adhesion. On the frying side, egg wash is a common ingredient in pan-fried dishes like wiener schnitzel or pork chops, as well as a wide range of deep-fried dishes. Gordon Ramsay Teaches Cooking I
Gordon Ramsay Teaches Cooking I
Alice Waters Teaches The Art of Home Cooking
Wolfgang Puck Teaches Cooking
How Do You Make Egg Wash?

The Best Jagerschnitzel (Jägerschnitzel) made Just like Oma The Best Jagerschnitzel (Jägerschnitzel) made Just like Oma
The Best Jagerschnitzel (Jägerschnitzel) made Just like Oma
Oma's traditional & authentic Jägerschnitzel:
Readers' Favorites! Watch this video:
Definition of TRADITION:
meaning just the way my Mutti and my Oma did it
What to serve with Jagerschnitzel?
What’s the Difference Between Schnitzel and Wiener Schnitzel?
How to make the Schnitzel
Make the Jäger Sauce first ...
Ready to make the BEST creamy brown mushroom sauce ever?
Oma's Best Jägerschnitzel Sauce
Prep Time
Cook Time
Total Time
Servings:
Ingredients:
Instructions:
Notes/Hints:
Want Nutritional Information?
Need Help Doing Conversions?
Leave a comment about this recipe or ask a question?
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The Best Jagerschnitzel (Jägerschnitzel) made Just like Oma
Words to the Wise
 There’s something absolutely mouth-watering about having a German meat-and-potato dinner. Get Oma's revised collection of her favorites in German Meat Dishes. Take a peek at all Oma's eCookbooks. They make sharing your German heritage a delicious adventure! How to make the Schnitzel
Since it can be difficult to find schnitzel ready to cook, I usually take thick boneless pork chops, such as these, and butterfly them. Then I follow this recipe for breading and frying them. But, before you bread and fry the schnitzel, do make the Jager gravy, (recipe below). It can sit, once it's done, covered to keep it warm. If you need to, you can quickly reheat it just before serving. Make the Jäger Sauce first ...
Gather your ingredients and get all the chopping and measuring done.

The Best Jagerschnitzel (Jägerschnitzel) made Just like Oma

The Best Jagerschnitzel (Jägerschnitzel) made Just like Oma
The Best Jagerschnitzel (Jägerschnitzel) made Just like Oma
Oma's traditional & authentic Jägerschnitzel:
Readers' Favorites! Watch this video:
Definition of TRADITION:
meaning just the way my Mutti and my Oma did it
What to serve with Jagerschnitzel?
What’s the Difference Between Schnitzel and Wiener Schnitzel?
How to make the Schnitzel
Make the Jäger Sauce first ...
Ready to make the BEST creamy brown mushroom sauce ever?
Oma's Best Jägerschnitzel Sauce
Prep Time
Cook Time
Total Time
Servings:
Ingredients:
Instructions:
Notes/Hints:
Want Nutritional Information?
Need Help Doing Conversions?
Leave a comment about this recipe or ask a question?
Newest Recipes
German Fried Potato Recipe ~ Oma's Bratkartoffeln
Oma's Butterkuchen / Zuckerkuchen - Butter Cake Recipe
Oma's German Cheese Spätzle - Käsespätzle
Pin this...
The Best Jagerschnitzel (Jägerschnitzel) made Just like Oma
Words to the Wise

There’s something absolutely mouth-watering about having a German meat-and-potato dinner. Get Oma's revised collection of her favorites in German Meat Dishes. Take a peek at all Oma's eCookbooks. They make sharing your German heritage a delicious adventure! How to make the Schnitzel
Since it can be difficult to find schnitzel ready to cook, I usually take thick boneless pork chops, such as these, and butterfly them. Then I follow this recipe for breading and frying them. But, before you bread and fry the schnitzel, do make the Jager gravy, (recipe below). It can sit, once it's done, covered to keep it warm. If you need to, you can quickly reheat it just before serving. Make the Jäger Sauce first ...
Gather your ingredients and get all the chopping and measuring done.

Czech Recipes, Czech Republic Food, Czech Desserts Czech Recipes
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 Pork Schnitzel (Vepřový Řízek)
Ingredients: 4 boneless pork sirloin chops or pork cutlets, boned (or chicken)
pinch of salt
1/2 cup flour for dredging
2 eggs, beat lightly
1/2 cup bread crumbs
1/4 cup oil for frying
lemon, quartered
Directions: Pound each chop about 1/4" (.6 cm) thick with a kitchen mallet. Sprinkle both sides of the meat with a little salt. Then dredge the meat first in flour. Then dip into egg and then in bread crumbs so it's coated completely. Heat oil in large fry pan to a high heat and cook schnitzels one or two at a time (don't crowd) approximately 5 minutes until golden on first side. [ Before flipping peek underneath to verify brownness. You only want to turn each one once to avoid drying out meat. Flip and fry second side about 5 minutes more until meat is fully cooked.

Czech Recipes, Czech Republic Food, Czech Desserts

Czech Recipes
Czech Recipes
Czech National Dish
Roast Pork (Vepřová Pečene)
Yeast Dumplings (Houskové Knedlíky)
Ingredients:
Directions:
Simple Sauerkraut (Zeli)
Ingredients:
Directions:
Czech Recipes for 2 Popular Dishes
Pork Schnitzel (Vepřový Řízek)
Ingredients:
Directions:
Goulash (Guláš)
Ingredients:
Directions:
Czech Desserts
Pancakes (Palačinky)
Ingredients:
Directions:
Yeast Cakes (Kolače)
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Pork Schnitzel (Vepřový Řízek)
Ingredients: 4 boneless pork sirloin chops or pork cutlets, boned (or chicken)
pinch of salt
1/2 cup flour for dredging
2 eggs, beat lightly
1/2 cup bread crumbs
1/4 cup oil for frying
lemon, quartered
Directions: Pound each chop about 1/4" (.6 cm) thick with a kitchen mallet. Sprinkle both sides of the meat with a little salt. Then dredge the meat first in flour. Then dip into egg and then in bread crumbs so it's coated completely. Heat oil in large fry pan to a high heat and cook schnitzels one or two at a time (don't crowd) approximately 5 minutes until golden on first side. [ Before flipping peek underneath to verify brownness. You only want to turn each one once to avoid drying out meat. Flip and fry second side about 5 minutes more until meat is fully cooked.

Pork Schnitzel with Dipping Sauce Recipe | Allrecipes Pork Schnitzel with Dipping Sauce
Pork Schnitzel with Dipping Sauce
prep:
cook:
total:
Servings:
Yield:
Ingredients
Directions
Nutrition Facts
Per Serving:
 2
1 star values: 2
Read Reviews
Add Reviews
126 Ratings
98 Reviews
21 Photos
A pan-fried, moist, and tender pork cutlet that will melt in your mouth. Serve with a wedge of lemon and the accompanied dipping sauce and you're in German Heaven! By EPRUETZ
Gallery
Pork Schnitzel with Dipping Sauce
Pork Schnitzel with Dipping Sauce Dave Thompson
Pork Schnitzel with Dipping Sauce Marissa Kel
Pork Schnitzel with Dipping Sauce Jeremy Evans
Pork Schnitzel with Dipping Sauce Serena
+ 17 17 more images
Recipe Summary
prep: 20 mins
cook: 20 mins
total: 40 mins
Servings: 4
Yield: 4 servings
Nutrition Info
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Ingredients
Decrease Serving
4
Increase Serving
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
4 (4 ounce) boneless pork chops
¼ cup flour
1 teaspoon salt
¼ teaspoon freshly ground black pepper
1 egg, beaten
2 tablespoons milk
¾ cup panko bread crumbs
1 teaspoon ground paprika
¼ cup vegetable oil
¾ cup chicken stock
2 teaspoons chopped fresh dill
½ teaspoon salt
½ cup sour cream
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View your list
Directions
Instructions Checklist
Step 1
Place the pork chops between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the pork with the smooth side of a meat mallet to a thickness of 1/8-inch.

Pork Schnitzel with Dipping Sauce Recipe | Allrecipes

Pork Schnitzel with Dipping Sauce
Pork Schnitzel with Dipping Sauce
prep:
cook:
total:
Servings:
Yield:
Ingredients
Directions
Nutrition Facts
Per Serving:

2
1 star values: 2
Read Reviews
Add Reviews
126 Ratings
98 Reviews
21 Photos
A pan-fried, moist, and tender pork cutlet that will melt in your mouth. Serve with a wedge of lemon and the accompanied dipping sauce and you're in German Heaven! By EPRUETZ
Gallery
Pork Schnitzel with Dipping Sauce
Pork Schnitzel with Dipping Sauce Dave Thompson
Pork Schnitzel with Dipping Sauce Marissa Kel
Pork Schnitzel with Dipping Sauce Jeremy Evans
Pork Schnitzel with Dipping Sauce Serena
+ 17 17 more images
Recipe Summary
prep: 20 mins
cook: 20 mins
total: 40 mins
Servings: 4
Yield: 4 servings
Nutrition Info
Advertisement
Ingredients
Decrease Serving
4
Increase Serving
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
4 (4 ounce) boneless pork chops
¼ cup flour
1 teaspoon salt
¼ teaspoon freshly ground black pepper
1 egg, beaten
2 tablespoons milk
¾ cup panko bread crumbs
1 teaspoon ground paprika
¼ cup vegetable oil
¾ cup chicken stock
2 teaspoons chopped fresh dill
½ teaspoon salt
½ cup sour cream
Add all ingredients to shopping list
View your list
Directions
Instructions Checklist
Step 1
Place the pork chops between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the pork with the smooth side of a meat mallet to a thickness of 1/8-inch.

Rahmschnitzel - German Schnitzel with Mushroom Cream Sauce - Goodie Godmother Rahmschnitzel – German Schnitzel with Mushroom Cream Sauce
Rahmschnitzel – German Schnitzel with Mushroom Cream Sauce
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Rahmschnitzel - German Schnitzel with Mushroom Cream Sauce
Ingredients
For the Pork Schnitzel:
For the Mushroom Cream Sauce:
Instructions
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 It doesn’t matter if you aren’t German, you need this in your life, especially if you love mushrooms. The dish only takes about 30 minutes to make, and while traditionally served with spaetzel, we often just serve it with rice, a salad, a cooked vegetable, or some bread. Enjoy! Continue to Content
Rahmschnitzel - German Schnitzel with Mushroom Cream Sauce
Yield: 4-6 servings
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
An authentic German recipe for Rahmschnitzel - schnitzel with a from scratch mushroom cream sauce. Ingredients
For the Pork Schnitzel: 1.5-2 lbs thin pork cutlets, or pork loin pounded thin
3-4 tbsp lemon juice (approximately the yield from 1 fresh lemon)
1/3 c all-purpose flour
1 tsp salt
1/2 tsp black pepper
1 tsp ground paprika
For the Mushroom Cream Sauce:

It doesn’t matter if you aren’t German, you need this in your life, especially if you love mushrooms. The dish only takes about 30 minutes to make, and while traditionally served with spaetzel, we often just serve it with rice, a salad, a cooked vegetable, or some bread. Enjoy! Continue to Content
Rahmschnitzel - German Schnitzel with Mushroom Cream Sauce
Yield: 4-6 servings
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
An authentic German recipe for Rahmschnitzel - schnitzel with a from scratch mushroom cream sauce. Ingredients
For the Pork Schnitzel: 1.5-2 lbs thin pork cutlets, or pork loin pounded thin
3-4 tbsp lemon juice (approximately the yield from 1 fresh lemon)
1/3 c all-purpose flour
1 tsp salt
1/2 tsp black pepper
1 tsp ground paprika
For the Mushroom Cream Sauce:

Quick Pork Chop Recipes For Superfast Dinners | MyRecipes Superfast Pork Chop Suppers
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Pork Loin Chops with Apple and Shallot
Breaded Pork Cutlets with Root Veg Mash and Sage Gravy
Pork Chops with Fennel, Orange, and Olive Salad
Pork Chops with Country Gravy
Honey-Glazed Pork Chops and Tomato Salad
Skillet Pork Chop Sauté with Peaches
Moroccan Carrot and Chickpea Salad with Pork Chops
Blue Cheese-Stuffed Pork Chops with Pears
Pork Chops with Roasted Apples and Onions
Greek-Style Pork Chops
Pork Chops with Agrodolce Peaches
Pork Chops with Grits and Red-Eye Gravy
Pork Schnitzel
Pork Chops with Lemon Spinach
Buttermilk-Brined Pork Chops
Honey and Spice-Glazed Pork Chops
Pork Chops Stuffed with Feta and Spinach
Pork Loin Chops with Cinnamon Apples
Balsamic-Plum Glazed Pork Chops
Pork Scaloppine with White Beans and Fried Sage
Pork Chops with Bourbon-Peach Sauce
Moroccan-Spiced Pork Chops with Mashed Sweet Potatoes
Orange-Sesame Pork with Napa Slaw
Mole-Style Pork Chops
Pork Chops Marsala
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 Mary Clayton Carl
Pork Schnitzel Recipe
Schnitzel is pounded thin, lightly breaded, and pan-fried to create a gorgeous crust. Serve with baby carrots and peas. 13 of 26
View All
Pork Chops with Lemon Spinach
Pork Chops with Lemon Spinach
Credit: Randy Mayor; Jen Rotenstreich
Pork Chops with Lemon Spinach Recipe
Lightly bread boneless chops with a fragrant mixture of brown sugar, red pepper, and nutmeg, then serve with a mildly tart lemon spinach side. The flavor combination is sure to awaken every square inch of your taste buds. 14 of 26
View All
Buttermilk-Brined Pork Chops
Buttermilk-Brined Pork Chops
Credit: Randy Mayor; Melanie J. Clarke
Buttermilk-Brined Pork Chops Recipe
An overnight brine transforms center-cut chops into a fall-off-the-bone tender main dish. The brine, made from buttermilk, salt, sugar, lemon rind, rosemary, and sage, adds such bright flavor that, when cooking, a sprinkle of pepper is all the chops need.

Quick Pork Chop Recipes For Superfast Dinners | MyRecipes

Superfast Pork Chop Suppers
Superfast Pork Chop Suppers
Pork Loin Chops with Apple and Shallot
Breaded Pork Cutlets with Root Veg Mash and Sage Gravy
Pork Chops with Fennel, Orange, and Olive Salad
Pork Chops with Country Gravy
Honey-Glazed Pork Chops and Tomato Salad
Skillet Pork Chop Sauté with Peaches
Moroccan Carrot and Chickpea Salad with Pork Chops
Blue Cheese-Stuffed Pork Chops with Pears
Pork Chops with Roasted Apples and Onions
Greek-Style Pork Chops
Pork Chops with Agrodolce Peaches
Pork Chops with Grits and Red-Eye Gravy
Pork Schnitzel
Pork Chops with Lemon Spinach
Buttermilk-Brined Pork Chops
Honey and Spice-Glazed Pork Chops
Pork Chops Stuffed with Feta and Spinach
Pork Loin Chops with Cinnamon Apples
Balsamic-Plum Glazed Pork Chops
Pork Scaloppine with White Beans and Fried Sage
Pork Chops with Bourbon-Peach Sauce
Moroccan-Spiced Pork Chops with Mashed Sweet Potatoes
Orange-Sesame Pork with Napa Slaw
Mole-Style Pork Chops
Pork Chops Marsala
Peppered Pork and Pears

Mary Clayton Carl
Pork Schnitzel Recipe
Schnitzel is pounded thin, lightly breaded, and pan-fried to create a gorgeous crust. Serve with baby carrots and peas. 13 of 26
View All
Pork Chops with Lemon Spinach
Pork Chops with Lemon Spinach
Credit: Randy Mayor; Jen Rotenstreich
Pork Chops with Lemon Spinach Recipe
Lightly bread boneless chops with a fragrant mixture of brown sugar, red pepper, and nutmeg, then serve with a mildly tart lemon spinach side. The flavor combination is sure to awaken every square inch of your taste buds. 14 of 26
View All
Buttermilk-Brined Pork Chops
Buttermilk-Brined Pork Chops
Credit: Randy Mayor; Melanie J. Clarke
Buttermilk-Brined Pork Chops Recipe
An overnight brine transforms center-cut chops into a fall-off-the-bone tender main dish. The brine, made from buttermilk, salt, sugar, lemon rind, rosemary, and sage, adds such bright flavor that, when cooking, a sprinkle of pepper is all the chops need.

How to Reheat Pork Chops Without Drying it out – KitchenVile How to Reheat Pork Chops Without Drying it out
How to Reheat Pork Chops Without Drying it out
How to Reheat Breaded Pork Chops
How to Reheat Pork Chops using an oven
How to Reheat Pork Chops in Microwave
How to Reheat Pork Chops in an Air fryer
How to Reheat Pork Chops Using a Skillet on Stove
 How to Reheat Rotisserie Chicken
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The following are the steps to take as the best way to reheat breaded pork chops: How to Reheat Pork Chops using an oven
How to reheat pork chops in oven is as follows; Begin by preheating your oven to a temperature of about 425 degrees Fahrenheit. Meanwhile, line a baking sheet with some aluminium foil, and lightly brush this with some vegetable oil or cooking spray. Afterwards, place the breaded pork chops on the well-oiled baking sheet while covering the breaded pork with some more aluminium foil. Proceed to heat the breaded pork chops in the oven for at least 8 minutes. Do this first then remove the foil from the baking sheets and flip the breaded pork over. Put them back into the oven and reheat the other side for another eight minutes. If they are not well heated, reheat for an additional ten minutes.

How to Reheat Pork Chops Without Drying it out – KitchenVile

How to Reheat Pork Chops Without Drying it out
How to Reheat Pork Chops Without Drying it out
How to Reheat Breaded Pork Chops
How to Reheat Pork Chops using an oven
How to Reheat Pork Chops in Microwave
How to Reheat Pork Chops in an Air fryer
How to Reheat Pork Chops Using a Skillet on Stove

How to Reheat Rotisserie Chicken
Best Way to Reheat Pizza. How to reheat tamales in less than 15 minutes
The following are the steps to take as the best way to reheat breaded pork chops: How to Reheat Pork Chops using an oven
How to reheat pork chops in oven is as follows; Begin by preheating your oven to a temperature of about 425 degrees Fahrenheit. Meanwhile, line a baking sheet with some aluminium foil, and lightly brush this with some vegetable oil or cooking spray. Afterwards, place the breaded pork chops on the well-oiled baking sheet while covering the breaded pork with some more aluminium foil. Proceed to heat the breaded pork chops in the oven for at least 8 minutes. Do this first then remove the foil from the baking sheets and flip the breaded pork over. Put them back into the oven and reheat the other side for another eight minutes. If they are not well heated, reheat for an additional ten minutes.

Thin or Thick Pork Chops—Which One Should I Buy? | MyRecipes Thin or Thick Pork Chops—Which One Should I Buy?
Thin or Thick Pork Chops—Which One Should I Buy?
Thin Pork Chops
Thin Pork Chop Recipes
Thick Pork Chops
Thick Pork Chop Recipes
 A crust isn't always necessary—you can also saute thin pork chops over very high heat to give them a golden-brown sear, just keep in mind that they will cook through quickly. The cook time for thin pork chops depends on the recipe, but it generally ranges from 4 to 8 minutes total. If you bread the pork chops, the cook time will be on the high side of this range. Thin Pork Chop Recipes
Pork Cutlets with Orange Gremolata
Credit: Randy Mayor; Styling: Cindy Barr
A crispy fried pork chop is delicious on it own with creamy mashed potatoes, but it also makes a comforting sandwich. Thin pork chops don’t always have to be crispy—they’re also tasty when quick-sauteed and topped with a creamy or tangy sauce. Here are our favorite recipes for thin pork chops: Breaded Pork Cutlets with Root Veg Mash and Sage Gravy
Pork Cutlets with Sage and Lemon Bread Crumbs
Pork Cutlets with Orange Gremolata
Wiener Schnitzel
Thick Pork Chops
Grilled Soy-Glazed Pork Chops
Credit:

Thin or Thick Pork Chops—Which One Should I Buy? | MyRecipes

Thin or Thick Pork Chops—Which One Should I Buy?
Thin or Thick Pork Chops—Which One Should I Buy?
Thin Pork Chops
Thin Pork Chop Recipes
Thick Pork Chops
Thick Pork Chop Recipes

A crust isn't always necessary—you can also saute thin pork chops over very high heat to give them a golden-brown sear, just keep in mind that they will cook through quickly. The cook time for thin pork chops depends on the recipe, but it generally ranges from 4 to 8 minutes total. If you bread the pork chops, the cook time will be on the high side of this range. Thin Pork Chop Recipes
Pork Cutlets with Orange Gremolata
Credit: Randy Mayor; Styling: Cindy Barr
A crispy fried pork chop is delicious on it own with creamy mashed potatoes, but it also makes a comforting sandwich. Thin pork chops don’t always have to be crispy—they’re also tasty when quick-sauteed and topped with a creamy or tangy sauce. Here are our favorite recipes for thin pork chops: Breaded Pork Cutlets with Root Veg Mash and Sage Gravy
Pork Cutlets with Sage and Lemon Bread Crumbs
Pork Cutlets with Orange Gremolata
Wiener Schnitzel
Thick Pork Chops
Grilled Soy-Glazed Pork Chops
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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:
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German Schnitzel (Pork) & How to Make It
Schnitzel
Learn how to make thin and crispy schnitzel – veal, pork or chicken. Tips on preparing an entire platter for family gatherings or Oktoberfest parties. Go directly to the Recipe Card
Go directly to the list of Types of Schnitzel or
Read on for useful, relevant information and step-by-step pictures and tips (about 3 mins)
What is a Schnitzel? A schnitzel is a boneless, thinly sliced piece of meat, tenderized and pounded even thinner with a meat mallet, seasoned and pan-fried in cooking oil and/or butter. The schnitzel is easily one of the most recognizable German specialties. 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.