Christina's Breaded Pork Schnitzel
My version of a pork schnitzel that my family and friends have come to love.
Ingredients
- 4 cutlets pork boneless (or chops)
- ⅛ tsp sea salt
- 1 egg beaten with 1 Tbsp water and a couple pinches of salt (you may need another egg if you don't let a lot drip off before breading)
- 1 cup flour as needed to dredge pork
- 1 ½ cups plain dry breadcrumbs preferably homemade
- ⅛ tsp dried thyme
- ⅛ tsp dried parsley
- ⅛ tsp dried herbes de Provence
- ⅛ tsp pepper freshly ground
- 3 Tbsp olive oil you'll need to add more oil as you fry
Instructions
Prep cutlets/chops:
- Pound the chops in between sheets of parchment or waxed paper until at least double in size. (Original size on left/top image, after pounding on right/bottom.)
- Sprinkle a little salt on each side.
Prepare the Coatings:
- Take about ½ cup (55 g) of breadcrumbs and put them in a large flat bowl or tray. Add thyme, parsley and herbes de provence and a little salt and pepper. Mix together.
- Flour: Next, prepare a plate/tray with some all-purpose flour in which to dredge the meat. Just start with about ⅓ cup as whatever is leftover will have to be thrown away.
- Egg: Put the beaten egg and water in large flat bowl/tray that will accommodate the beaten pork cutlets.
- Breadcrumbs: Now, don't panic, but I won't be specific with measurements on this part, but you really don't need to measure anything, honestly! Here's why: as you dip the pork into the breadcrumbs, the herbs tend to disappear quicker than the breadcrumbs, so you'll have to "top-up" your herbed breadcrumbs a few times.
- Dredge the pounded pork chops into the flour. Make sure to cover every spot.
- Then dip into the beaten egg until completely coated.
- Now dip into the herbed breadcrumbs and set aside on parchment/waxed paper, or a tray.
- As you use the flour and/or herbed breadcrumbs, refill the plates with more of each as needed until you coat all the pieces and they are ready to cook.
Cook the Schnitzel
- Using a stainless steel or non-stick frying pan, heat some olive oil over medium high heat until hot, then add a few pieces of pork. The pork will cook quickly as it is so thin. Check that the other side is nicely colored as you only want to turn them once.
- Fry until golden brown on each side, adding more oil as needed.
- Remove the breaded pork chops from the pan and place on a paper towel lined plate. Keep warm in the oven while frying the rest of the pork.
- Serve with lemon wedges, potatoes of your choice and a green salad.
Notes
- This is not the authentic wiener schnitzel recipe which uses veal and doesn't have herbs in the breading.
Nutrition
Serving: 1 cutlet | Calories: 387kcal | Carbohydrates: 53g | Protein: 10g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.01g | Cholesterol: 47mg | Sodium: 388mg | Potassium: 134mg | Fiber: 3g | Sugar: 3g | Vitamin A: 71IU | Vitamin C: 0.04mg | Calcium: 88mg | Iron: 4mg
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