Super Easy Pork Schnitzel Recipe (2024)

FAQs

What is the best oil for schnitzel? ›

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.

Add 2 pork chops and cook, flipping once, until golden brown on each side and no longer pink in the center, 2 to 3 minutes per side. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

Preheat your air fryer to 390 degrees Fahrenheit. Once heated, add your schnitzel and cook for 10-12 minutes. Next, flip each piece of schnitzel over and continue cooking. Once your pieces are browned, they're ready to eat.

It's not essential, but it is nice. Boopshi's chills the floured and egg-washed schnitzels for half an hour before rolling in breadcrumbs and frying. This does give a slightly thicker, more robust coating, but it's not really necessary; it sticks fine without it.

Ingredients You'll Need

You could use boneless skinless chicken thighs as well, if you choose. Flour – Flour is a must for this recipe. With the egg, it will bind those breadcrumbs to your chicken for a nice crispy schnitzel.

Pour enough oil to come 2cm up the side of the frying pan and heat over medium-high heat. Getting the temperature right is an important step.

The short answer to this common question is yes! Due to the ingredients and natural preservatives found in many pork products, it's entirely possible that your meat may still be slightly pink even when it's fully cooked. In fact, pork can even be enjoyed medium-rare.

Cook all raw ground pork to an internal temperature of 160°F (71.1 °C) as measured with a food thermometer. If fresh pork has reached 145°F (62.8 °C) throughout, even though it may still be pink in the center, it should be safe.

Wiener Schnitzel , a breaded cutlet of veal sauteed in butter or deep-fried in oil, can be greasy, so an acid helps 'cut' the grease and make it more delicious. Lemon slices also add to the visual appeal, as does the common accompaniment of parsley.

Yes. Schnitzel is great with noodles. In Germany their noodles are called Spaetzel (the ones that usually come with schnitzel).

What is the difference between pork schnitzel and Wiener Schnitzel? ›

A variation of the word word describes the type of schnitzel you're eating. Wiener schnitzel is made with veal. Hähnchenschnitzel is made with chicken. Schweineschnitzel is made with pork.

Pork schnitzel may not have crossed your frozen-aisle radar, but it's absolutely worth a try. Moreover, this deliciously crumbed pork chop hits all the texture and taste notes when it's cooked in the air fryer.

“When you crumb just before cooking, the crumbs bubble up nicely and won't stick to the meat, which is how it should be,” he says. “Once the crumbed meat goes in the fridge overnight it tends to go soggy, won't fry up nicely, and won't be as golden and crisp.”

Heart-healthy oils like safflower oil and rice bran oil are perfect because they can withstand frying temperatures of almost 500° F. You can also look to peanut oil and sunflower oil if you're frying at 450° F, or canola oil and vegetable oil to keep temperatures around 400° F.

You want to use an oil that is labeled “virgin” or simply “olive oil”. You do not want to be using extra virgin olive oil here. You can also use any other neutral flavored oil you like. Just make sure it is one that can take high heat since you're essentially frying in it.

Use oils that have a high smoke point such as peanut, canola, vegetable, sunflower, rice bran and extra-light olive oil. Shallow-fry in batches.