How to make pork schnitzels

Schnitzels are basically any flat cut of meat which is breaded and then deep fried until super crispy. These pork schnitzels are no different and give comfort food auras on any day. Picture an thin, extra large chicken nugget but with pork instead. I don’t indulge often but when I do, I make sure they are well done! They are also prime candidates for a sandwich so these are great in hamburgers, tacos or even a BLT.

Coating the pork schnitzels

Just like with chicken nuggets, you will need 3 dipping stations: breadcrumbs, egg wash and seasoned flour. The order of dipping the pork schnitzels is as follows:

1. Seasoned flour
2. Egg wash
3. Breadcrumbs (I recommend Panko breadcrumbs)

Tips for crispy schnitzels

Fry the coated pork in batches to avoid overcrowding the pan. This will prevent the temperature of the oil going down further than it needs to. Just remember that hot oil will give you that nice crispy, fried goodie you want. Cooler oil starts to soak into the meat so the coating isn’t too crispy and feels soggy sometimes. It sounds gross because it is. So heat the oil prior to making your dipping stations so it gets hot enough. After frying the pork, place them on a wire rack to cool instead of paper towels. Paper towels will trap heat beneath the fried pork and cause moisture to build, which makes the coating damp and soggy.

Leftovers still taste okay for up to 2 days in the fridge, but loses crispiness as time goes on. Therefore, I highly recommend frying these on the day you want them served. I like squeezing a lemon wedge over these right before serving these because it gives the schnitzels a nice kick! Or you can chop them up and serve them with fried rice, ramen or baked potatoes. My Easter weekend was made by serving these on toasted crumpets with sautéed onions, sautéed bell peppers, sliced cucumbers and a mayo-plum sauce (recipe below).

For the sweet mayo-plum sauce:

• 1/4 cup mayonnaise
• 1/4 up plum sauce
• 2 tablespoons hot sauce
• 1 teaspoon table salt

Pork schnitzels

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Servings: 6 Prep Time: 15 Minutes Cooking Time: 15 Minutes 15 Minutes

Rating: 5.0/5

( 1 voted )

Ingredients

0.5 kg/1lb boneless pork chops (6-7 pieces)

1/2 cup breadcrumbs (I use Panko breadcrumbs)

2 large eggs

1 tablespoon garlic powder

1 tablespoon ground black pepper

2 teaspoons crushed red pepper or cayenne pepper

1 tablespoon parsley flakes

1 teaspoon table salt

1/4 cup all-purpose flour

2 tablespoons corn starch/potato starch

2 cups cooking oil

Chopped parsley or dill to garnish

Lemon wedges to serve

Instructions

1. Whisk the eggs and water together in a bowl to make an egg wash.
2. Place the pork chops side by side on a cutting board and place a layer of cling wrap over the pork. Pound the pork flat with a tenderizer or rolling pin.
3. Heat the oil in a large frying pan on high heat.
4. Whisk the flour with garlic powder, black pepper, red pepper/cayenne pepper, salt and parsley in a shallow bowl or on a large plate.
5. Pour the breadcrumbs onto another large plate or shallow bowl.
6. Dip each pork chop into the seasoned flour, followed by the egg wash, and lastly the breadcrumbs. Do this in this particular order.
7. Then transfer the coated pork chops onto a plate.
8. Once the oil in the frying pan is hot, fry a few coated pork chops at a time on high heat. Fry for 3 minutes on one side, and another 3 minutes on another.
9. Transfer the fried pork to a wire rack for ultimate crispiness.
10. Serve as desired and squeeze some lemon over it prior to serving.
11. You can also serve these in sandwiches or with rice/pasta.
    

12. Store any leftovers in airtight containers in the fridge for a day or two.

Notes

Leftovers still taste okay for up to 2 days in the fridge, but loses crispiness as time goes on.