EASY PORK SCHNITZEL RECIPE | ONTARIO PORK
Provided by: admin
Categories: Lunch, Dinner
Total time: 40 minutes
Prep time: 20 minutes
Cook time: 20 minutes
Yield: Serves 6
|6 Ontario boneless pork loin center chops, about 1-inch thick|
|Salt and fresh cracked black pepper|
|1½ cups (343 ml) panko bread crumbs|
|2 tsp (30 ml) Italian seasoning|
|½ cup (118 ml) all-purpose flour|
|2 large eggs|
|Canola oil, for frying|
|6 ciabatta buns or brioche burger buns (optional)|
|Horseradish mustard or Dijon mustard|
- On a cutting board, using a very sharp knife, butterfly the pork chops; making sure not to cut all the way through. Open chops and place between two pieces of parchment paper or plastic wrap and pound with a meat mallet until between 1/16 to 1/4-inch thick (depending on your preference). Season both sides of chops with salt and pepper.
- In a shallow bowl whisk together panko and Italian seasoning. In another shallow bowl pour flour. In the last shallow bowl beat eggs.
- Place a wire cooling rack over a baking sheet. One at a time dredge both sides of the pork chop in flour then dip into egg mixture, letting any excess drip off before placing in panko. Make sure both sides are completely covered in bread crumbs before placing breaded chop on wire rack. Repeat process with remaining chops.
- To a large skillet, add enough oil to sufficiently cover the bottom of the pan. Heat over medium-high. Once oil is hot, add breaded chops; working in batches of 2-3. Cook 3-4 minutes per side, or until chop is golden brown and crispy. Remove to a paper towel-lined plate. Immediately season with salt.
- Serve over mashed potatoes topped with sauerkraut, mustard, and a side of corn.
PORK SCHNITZEL | RECIPE | CUISINE FIEND
Provided by: Cuisine fiend
Total time: 1 hours 15 minutes
|2 trimmed pork loin medallions|
|4-6 leaves of fresh sage|
|4 slices prosciutto or Parma or serrano ham|
|2 tbsp. grated parmesan|
|plain flour, for dredging|
|1 large egg|
|100g breadcrumbs, more as needed|
|vegetable oil for frying|
- Place the medallions, one at a time if easier, between two sheets of cling film and mallet down to a thickness of about 1 cm. You don’t want them too thin at this stage as they will be further hammered down with ham and herbs.
- Peel off the top cling film, season with salt and pepper on both sides and place the sage leaves on the meat. Sprinkle with a little Parmesan, then cover with slices of prosciutto, overhanging the edges of the meat. Cover back with cling film and mallet the ham down lightly.
- Now turn the whole thing over, film and all, peel off the cling film that is now on top and fold the overhanging edges of the ham over the other side of the meat. Cover again and mallet the edges so the ham sticks to the pork and it doesn’t all come apart when coating in breadcrumbs.
- Prepare three large plates or shallow bowls – with flour, egg beaten with a couple of spoonfuls of water (it stops the coating from coming off while frying) and breadcrumbs. Coat the schnitzels thoroughly with flour on both sides, patting off the excess, then plunge into egg wash and coat very well, then into the breadcrumbs. Turn them over and over in the crumbs so that they are absolutely covered, no shiny bits looking through. Place the schnitzels on paper towels on a tray and chill in the fridge for at least half an hour.
- When ready to cook, heat up a large pan until almost smoking, then pour in a generous amount of oil. It doesn’t need as much as for deep frying but significantly more than your usual shallow frying. When the oil is hot (a breadcrumb thrown in will dance and sizzle happily) place the schnitzels in the pan (ham side down, if you manage to remember which one that was, no matter if not) and fry for about two minutes on one side until the crust is crispy and golden. Turn over and fry on the other side for another two minutes.
- Drain for a few seconds on paper towels, then serve. With Spätzle. Failing that, with perfect roast potatoes and sauerkraut. Failing that, with baked pears or figs. And with beer – that can’t fail.
PORK CUTLET PARMIGIANA RECIPE – FOOD.COM
Total time: 1 hours
Prep time: 20 minutes
Cook time: 40 minutes
Yield: 6 serving(s)
|2 lbs pork tenderloin, sliced into medallions|
|1 cup breadcrumbs|
|1 tablespoon italian seasoning|
|4 cups spaghetti sauce|
|2 cups mozzarella cheese|
|1/2 cup parmesan cheese|
|oil, to fry|
- With a meat mallet, pound pork into thin patties.
- In a shallow dish beat egg, in another shallow dish, combine breadcrumbs and seasoning.
- Dip each pork medallion into beaten egg and then into bread crumbs.
- Fry over med hi heat till browned- it does not need to be fully cooked.
- In a 9 X 13 baking dish, put in 1 cup sauce and half the pork, top with half of the cheese. Top with half the remaining sauce. Repeat again for balance of ingredients.
- Bake covered at 350 for 1/2 hour, remove top and bake 10 more minutes.
- Serve over pasta.
Calories 486.8, FatContent 20.1, SaturatedFatContent 9.2, CholesterolContent 167.9, SodiumContent 933.6, CarbohydrateContent 25.9, FiberContent 3, SugarContent 9.2, ProteinContent 47.7
How to cook pork schnitzel in a frying pan?
The process of cooking schnitzel from pork in a pan:
First, rinse the meat under cool water;
Then cut the pork into thin slices, so it will quickly fry;
It is best to beat the meat with a special kitchen hammer, but not too much;
Sprinkle each slice with salt and black pepper, rub it thoroughly;
Break eggs into a cup and beat well until smooth;
Pour flour on one plate and breadcrumbs on the other;
How to make schnitzel at home?
Trim meat of any unwanted fat (if desired). …
Spread flour out into a shallow dish. …
Pour about 1/4 inch of vegetable oil into a large deep skillet. …
Dredge chops into flour to coat, then immediately dip into eggs to coat, followed by bread crumbs to coat.
Place chops into the hot oil and fry 3 to 4 minutes. …
How to make classic Wiener Schnitzel?
Place the first Schnitzel on your cutting board and cover with Clingfilm. Use a saucepan or a “meat hammer” and flatten the Schnitzel until 6mm thick.
Salt equally on both sides. …
Before frying the Schnitzel in hot oil (180 degrees C) carefully shake it, to get rid of non-sticking breadcrumbs. …
How do you cook Aldi frozen pork schnitzel?
To cook frozen schnitzel in the air fryer goes like this:
Place frozen schnitzel in the air fryer and spray with extra virgin olive oil.
Cook on medium, flip and cook again on the other side.
Cook + Eat!