Pork Schnitzel Recipe
Learn how to make the most succulent German pork schnitzel dressed in a homemade crumb-coating. I like to serve my pork schnitzel with the traditional 'tourist' salad but I can imagine it would be nice with buttery, boiled potatoes too. An easy, mid-week meal.
Equipment
- Bread knife
- Baking tray
- Blender/Food processor
- Whisk
- Wide bowls x 3
- Fork or tongs
- Large plate
- Paper towels
- Wide frying pan
- Measuring spoons
Ingredients
- 4 Pork medallions or boneless pork chops
- 160 g crusty white bread stale but not mouldy
- 2 eggs
- 2 tbsp double cream
- 100 g plain flour
- 1 tbsp butter you may need more if cooking in batches
- 1 tsp vegetable oil you may need more if cooking in batches
- 1 Lemon cut into 4 wedges
Instructions
- Slice your crusty white bread into rough cubes and place on a baking tray in a hot oven at 180°c/160°c fan. Bake for 15 minutes or until hard and crispy (a bit like croutons). Keep an eye on it as bread can burn easily in certain ovens (they are all different!)
- Once the bread has baked, blitz to a fine crumb using a blender/food processor.
- Beat the egg and cream together in a wide bowl. Pour the flour into another similar bowl (both wide enough to dip the chops in). Pour the breadcrumbs into a bowl.
- One by one, dip the pork medallions into the flour and coat evenly on both sides. Use a fork or tongs as it's easy to get messy when doing this! Next, dip into the egg/cream mix and coat evenly. Place the pork on a plate as you go and chill them in the fridge for 15 minutes.
- Once the chops have chilled and you're ready to fry, heat a small piece of butter(1 tbsp) and 1 tsp of vegetable oil in a frying pan. Once sizzling hot, dip your first chip into the crumb and coat evenly. You can use a spoon to carefully coat each side. Be careful to not push the crumb on though as it may fall off easily. Cook each chop in the pan for 5 minutes each side (depending on thickness - less time if using a very thin chop). Put on a plate layered with paper towels to soak up the oil.
- Serve with a lemon wedge (essential for the most delicious flavour!) salad and buttered new potatoes (or something else.. see suggestions above).
Notes
Re-heating - If you'd like to reheat your schnitzel, perhaps to serve in a sandwich, I would suggest re-frying on a medium heat with some oil or baking in the oven at 150°c. Ensure the meat is piping hot throughout before serving.
You can also eat pork schnitzel cold! It really good!
Freezing - Line a baking tray with your cooked schnitzel and freeze. Remove from the freezer and divide into freezer bags. You can then take out and defrost as needed.
Storage - Store any leftover schnitzels in the fridge either covered in cling film or in a Tupperware container. They'll keep for 2 days.
Nutrition
Calories: 475kcalCarbohydrates: 42gProtein: 38gFat: 16gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 182mgSodium: 349mgPotassium: 649mgFiber: 3gSugar: 1gVitamin A: 247IUVitamin C: 14mgCalcium: 73mgIron: 4mg
Tried this recipe?Let us know how it was!