Super Easy Pork Schnitzel Recipe (2024)

FAQs

What's the difference between pork cutlet and pork schnitzel? ›

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 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.

If using a meat mallet with a textured side, pound the mat on both sides with the pokey side once it's flat. If not, with each one with the back of a knife a few times after flattening. Either way, this will create more surface area for breading to adhere to.

United States

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

The best beef cuts for making schnitzels are thin beef escalopes or thinly sliced boneless shoulder steak or topside. If you are slicing the meat yourself, you will need to use a meat tenderiser to ensure the meat is extra tender.

Typical German and Austrian side dishes for schnitzels include spaetzle, potato salad (particularly vinegar-based ones), cucumber salad, vegetable slaws and potato dishes like fries or rosti.

They're much the same but a schnitzel would be pounded thin while a chicken fillet need not be. The right name is “ cotoletta alla Milanese” and yes, it's basically a schnitzel with some little variation. A schnitzel is large and thin while cotoletta alla milanese is more little but it's thick.

"This pork sandwich comes breaded, fried and way oversized. Buttermilk is the secret ingredient in the Indiana pork-tenderloin sandwich. Up to a half pound of meat is pounded thin, marinated in buttermilk, breaded with cracker crumbs, fried and served, despite its size on a regular hamburger bun.

Once you've flattened all of the cutlets, bread them. This is best done assembly-line fashion: flour, then egg and finally bread crumbs. The flour ensures the surface of the cutlet is dry so the egg wash will stick to it, keeping the bread crumbs in place.

What oil is best for frying chicken schnitzel? I have listed a few options for you in the recipe. For super crispy, golden and even crumbing, the best oil to use is a high smoke-point oil, such as canola oil, vegetable oil, rice bran oil, sunflower oil or avocado oil.

What does applesauce do for pork? ›

Pork with applesauce is pretty popular in Spain, Britain, and northern Europe, and it's been a popular “comfort food” in the US since at least the 19th century. Some people think that adding a bit of acidity to pork makes it easier to digest.

Heat 1.5cm / 3/5" oil in a heavy based deep skillet over medium high heat. Dip the end of a schnitzel in to check if the oil is hot enough - it should sizzle straight away (see video). Carefully place 2 schnitzels in the oil and cook for 3 minutes until deep golden, turn then cook the other side for 3 minutes.

Apply dry rub and refrigerate the pork for at least 8 hours.

Create your dry rub by combining 2 tsp (6 g) of salt, 1 tsp (2 g) of dried herbs, and ½ tsp (1 g) of black pepper. Blot each side of the pork chops so they're totally dry, and then coat the meat with the seasoning.

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.

here you go. Essentially Scallopini, Schnitzel and Cutlets are all the same thing. They are all thin slices of meat, usually pounded with a meat tenderizing mallet or run through a “cube” steak machine.

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).

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 Vermont-based award-winning journalist and recipe developer with nearly two decades of experience.

Pork cutlets are usually lean steaks similar to sirloin chops, but meatier and boneless. Sometimes medallions cut from a pork tenderloin a cutlet. Cutlets are classically pounded thinner, to make them even more tender, dredged in breadcrumbs, and pan-fried.