Super Easy Pork Schnitzel Recipe (2024)

FAQs

Is it better to cook schnitzel in butter or oil? ›

The best way to cook chicken schnitzel is to fry it. I like to use a combination of oil and butter for the best flavor/crispiness combination. When cooking chicken schnitzel, you need to heat the oil and butter in a frying pan until it is bubbling hot, then add the schnitzel. It should sizzle as it hits the pan.

The absolutely best way to perfect schnitzel is to shallow-fry them in neutral-tasting cooking oil (Vegetable, Canola, Peanut, Sunflower). So you don't need to use a lot of oil, but you want to use enough oil so that the schnitzel will “float” in the oil as it cooks and not touch the bottom of the pan.

To make German-style pork schnitzel, pork loin chops are pounded thin, breaded, and quickly pan fried until crisp and delicious. Adam Dolge is a recipe developer and test cook for many leading national food and lifestyle magazines and digital platforms.

Tips for a great pork schnitzel:

Pounding them out thinly is important to ensure they finish cooking just as soon as the outside coating is golden and crispy. By the time they're flat and thin enough, you might just feel a little bit lighter too.

Schnitzel enthusiasts agree: A good schnitzel, Viennese, Figlmüller or Milanese style must not only be accurately sliced but also flattened and tenderized. The flattening process should slightly stretch the meat fiber but not destroy it so that a juicy, tender result with a uniform thickness is achieved.

Just as important as the first patting down of the chicken's surface, the final pat down of your meat after covering it with breading helps every piece of crunchy coating adhere. After coating chicken in an egg and breading layer, gently pat all sides.

When making schnitzel why does one have to dip the meat in the flour twice? The reason you dredge the veal cutlet is so the flour absorbs any excess moisture, enabling the egg to better adhere to the meat. I double dredge when I want a double coating of egg.

It's not essential, but it is nice. Boopshi's chills the floured and egg-washed schnitzels for half an hour before rolling in breadcrumbs and frying. This does give a slightly thicker, more robust coating, but it's not really necessary; it sticks fine without it.

Schnitzel is not typically highly seasoned, relying instead on bold toppings such as fresh lemon wedges, mushroom sauce, or cream sauce to add a boost of flavor.

United States

Chicken fried steak, also called country fried steak, is nearly identical to schnitzel. It is a breaded and deep fried beef steak.

What is served with schnitzel? ›

Typical German and Austrian side dishes for schnitzels include spaetzle, potato salad (particularly vinegar-based ones), cucumber salad, vegetable slaws and potato dishes like fries or rosti.

If the oil is not hot enough, the chicken will absorb too much oil and give you soggy, oily schnitzel. I use quality extra virgin olive oil, which has a high enough smoke point to fry the schnitzel. You can use another healthy frying oil of your choice.

Cook all raw ground pork to an internal temperature of 160°F (71.1 °C) as measured with a food thermometer. If fresh pork has reached 145°F (62.8 °C) throughout, even though it may still be pink in the center, it should be safe.

Since the cutlets are quite thin and the focus on cooking is the crust, they're easy to overcook.

Pork doesn't need to be overcooked to be safe. In fact, pork can be eaten with a hint of pink in the middle (with the exception of mince and sausages). Like all meat, pork continues to cook after removal from heat.

Because it browns easily and can burn when cooked at high temperatures, butter is usually unsuitable for dishes that require a high cooking temperature. Instead, cooking oils are the best option and there are a variety of choices available from peanut oil, to avocado oil, vegetable oil and olive oil.

WHICH IS BEST FOR COOKING STEAK: BUTTER OR OIL? Unlike butter, many oils have higher smoke points, making them the better option for cooking steak. Furthermore, there are some oils e.g. olive oil or grape seed oil that are healthier alternatives to butter. However, don't expect oil to taste better than butter.

In conclusion, both options have their advantages and disadvantages depending on how they're used; however, overall I would say that Oil tends to win due to its lower calorie and fat content along with providing more beneficial fatty acids compared to Butter!

Go for oil, it has a higher smoke point. You need a hot skillet to properly sear a steak, hot enough that a pat of butter will begin to burn before it melts completely. You don't want to sear your steak in burnt butter. So reach for some oil when searing steaks.