Crispy pan-fried pork schnitzel is my comfort food. I rarely escape kitchen oil for any kind of frying, so when I do, I know it’s worth it.
Pork Sinitzel
Enjoy pork schnitzel. Prepare a completely completely satisfying dinner. This is a classic dish that pauses after the first bite to understand how good a simple food is.
And before I forget, here are some tips to avoid as many stinks as possible. A small bowl of plain vinegar next to the stove dramatically reduces the lingering oily aroma. It’s really going well!
How to make pork cinitzel
The key to the great Schnitzel is thrilled. Here, thin cutlets are the goal. They cook quickly and tender with a beautiful, crisp crust and soft interior. Just run quickly through the dishes you set up with flour, eggs and breadcrumbs and you’ll need them to get that distinctive crunch. You don’t need fried foods or a huge amount of oil to make this recipe.
I like to prepare all the pork in breadcrumbs and set it in the tray next to the stove. After that, while the meat is being cooked, the pieces need to be rotated through hot oil and drained on a wire rack.
Schnitzel is served with garlic crushed potatoes and roasted green beans (like me) for a hearty dinner that everyone loves. Alternatively, you can brighten things up with simple salads or sauteed vegetables on the sides.
However, even if you choose to fill up the rest of your meal, don’t forget about the lemon wedge. It is recommended to squeeze lemon over each serving with a sprinkle of parsley. It brightens the flavor and perfects it.
Serving: 6
Place two pork chops in a gallon-sized frozen bag and pound chops, using meat mallets or rolling pins, up to a thickness of 1/4 inch. Transfer to a clean plate. Repeat with the remaining pork chops. Sprinkle about ½ teaspoon each of salt and pepper evenly over the pork chops.
Mix the flour, garlic flour, onion powder, and paprika (if necessary) into a shallow dish. Add the remaining salt and pepper and whisk to mix. In a second shallow dish, mix the eggs and milk and whisk together. Place the crumbs in a third shallow dish. Soak the pork chops in the flour on both sides and shake off any excess flour. Next, both sides of the pig can be soaked in the egg mixture and excess liquid can be dripped down. Finally, add the pork to the breadcrumbs. Flip the pork into the breadcrumbs and push it in until well covered. Repeat with the remaining pork chops.
Place breaded pork chops on a wire rack on a plate baking sheet. Once all the pork was coated, I found the tray in the fridge for about 30 minutes.
When the pork is ready to cook, pour about half an inch of oil into a Dutch oven and start heating it to medium height. Once the oil reaches 350°F, add the first schnitzel to the bread very carefully. Cook for 45-60 seconds and flip it over. Meanwhile, check the oil temperature frequently and adjust the heat to maintain 325°F.
Check the temperature inside the pig as soon as the crumbs appear golden. If the pork temperature reaches 145°F, transfer the schnitzel onto a sheet pan to a wire rack lined with paper towels to cool it. Place each cooked schnitzel on a rack and sprinkle with salt.
Return the heat to 350°F before adding pork to the oil. (Usually, you can cook 2-3 schnitzels at a time, depending on the size.)
Sprinkle parsley over cooked pork chops and serve with lemon wedges.
calorie: 477kcal ・ carbohydrates: 49g ・ protein: 43g ・ fat: 11g ・ Saturated fat: 4g ・ Polyunsaturated fat: 2g ・ January Saturated Fat: 4g ・ Trans Fat: 0.1g ・ cholesterol: 210mg ・ sodium: 931mg ・ potassium: 787mg ・ fiber: 3g ・ sugar: 3g ・ Vitamin A: 195iu ・ Vitamin C: 0.3mg ・ calcium: 117mg ・ iron: 5mg
