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Pork schnitzel in a pan

Pan-Fried Pork Schnitzel

The tastiest quick fix — a celebration any day of the week! You can make pork schnitzel in a skillet in 40 minutes, tops. The juicy, tender meat is right at home at a special dinner, a romantic night in, or a family meal. Serve it with fresh vegetables for the perfect balance of flavor!

Maria

Recipe author

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Composition / ingredients

Servings:

Pork (steaks)

400

Breadcrumbs

100

Flour

Eggs

Vegetable oil

Ground black pepper

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 29 % 14 g

Fats 43 % 21 g

Carbohydrates 29 % 14 g

301 kcal

GI: 0 / 0 / 100

Cooking method

Cooking time: 40 min

Step 1:

How do you make schnitzel in a skillet? Gather your ingredients. If the pork is frozen, thaw it ahead of time. Trim the meat, rinse it, and pat it dry with paper towels. Wash and wipe the eggs too.
Step 2:

If you have a whole piece of pork, cut it into slices about 1/2 inch (1 cm) thick. Cut across the grain so the meat holds its shape and doesn't curl up as it fries.
Step 3:

Pound the sliced meat with a meat mallet on both sides.
Step 4:

Season the pork with salt and pepper on both sides.
Step 5:

Dredge the pounded meat in flour.
Step 6:

Whisk the eggs until smooth, then dip the meat into them.
Step 7:

And coat the schnitzels in breadcrumbs on both sides.
Step 8:

Heat the vegetable oil in a skillet and fry the schnitzels until golden, about 4 to 6 minutes per side. Adjust to how your stove runs.
Step 9:

Serve the schnitzels with any side, a fresh vegetable salad, or just on their own. Enjoy!

A schnitzel is a lot like a cutlet or an escalope, but it's not quite the same. A cutlet, as the word implies, has to be pounded, while a schnitzel doesn't necessarily need it; an escalope, on the other hand, isn't breaded at all. Done right, a schnitzel is a pleasing golden-orange with a crisp crust. Chefs at Austrian restaurants insist the cut of meat is what matters most, and recommend the top of the hind leg. A classic Wiener schnitzel is traditionally made only from veal, while the German version uses pork. In Russia, cooks tend to bread schnitzel in breadcrumbs, and they've picked up a little trick: it's best to bread just before frying. Do it too far ahead and the crumbs soak up the meat juices, so you may not get that coveted crisp crust.
In German, "schnitzel" simply means "a cut of meat." It's a thin slice of veal, pork, lamb, or poultry breast (chicken or turkey), breaded and fried in hot fat.