Super Easy Pork Schnitzel Recipe (2024)

FAQs

What cut of pork is schnitzel made from? ›

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.

Pork Schnitzel or "Cutlet"

"Schnitzel", for the uninitiated, is German for "cutlet" which is usually made with veal and thinly pounded, breaded and fried. 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.

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.

Originally brought from Europe to Israel by Ashkenazi Jews, schnitzel instantly became a hit. During the early years of the state of Israel, veal was not widely available, so chicken or turkey became a substitute. Nowadays, the meat used is generally chicken or turkey breast to keep it kosher.

The dish's name actually comes from the German word schnitt, which translates to "cut." The most popular type of meat for schnitzel is veal (wiener-schnitzel) or pork (schweine-schnitzel), but you also see varieties made with chicken (hänchen-schnitzel), or turkey (puten-schnitzel).

Muscle fibers contract and push out moisture as meat cooks. It first starts to happen when the internal temperature reaches 104℉ (40℃) and greatly increases once you hit 140℉ (60℃). This is why ribeyes, chicken breasts, and pork chops turn dry and chewy when you cook them for too long.

United States

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

Basically, all schnitzels are breaded and fried thin pieces of meat, but only wiener schnitzel is made with veal. Cooking term: Schnitzel is a cooking term used to describe any meat pounded thin, then breaded and fried. Key ingredient: Schnitzel is made with pork, chicken, beef, or veal.

While the ingredients may differ, the core recipe is essentially the same as chicken fried steak. Schnitzel even shares the trait of being frequently topped with sauces like mushroom gravy, the same way chicken fried steak is covered with cream gravy.

The secret to making the best schnitzel, in my opinion, is to quick-brine the chicken. By soaking the chicken fillets in a saltwater bath for just 30 minutes before breading, you ensure they come out flavorful and irresistibly juicy.

Do you cook schnitzel on high or low heat? ›

Remember, the key to a crispy coating is frying the schnitzel at the right temperature. Too low and it'll absorb too much oil, too high and it'll burn. Aim for medium-high heat and you'll get that golden, crispy finish every time – about 165°C if you have a kitchen thermometer.

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.

What kind of meat is used for Schnitzel? Schnitzel can, of course, be made from almost any thin, boneless meat cut. However, traditionally, Wienerschnitzel is made using only veal, and German Schnitzel is made with boneless pork chops. You can also try using chicken, mutton, beef, or turkey.

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.

What is a Wiener Schnitzel? Traditionally, a Wiener Schnitzel is a cutlet of veal pounded thin by a meat tenderizer, then dipped in flour, egg and breadcrumbs (in that order), and fried until golden.

A traditional wiener schnitzel is made using a veal cutlet, pounded flat until it's 4mm thick.