Schnitzel is an easy, quick cooking, fried to perfection meal perfect for any weeknight dinner!
Schnitzel is a very thin, breaded and fried cutlet. You may think of Germany when you hear the word, but it is popular all around the world as many countries have their own version of this dish. The most common proteins used are pork, chicken and veal, but beef and mutton can be used also. I prefer pork and chicken. This method would be great for vegetarians by substituting meat for a hearty vegetable that can withstand the frying.
Different Meals Using Schnitzel
Using this method of cooking makes it very versatile in creating different meals from breakfast to dinner.
When I cook German themed dinner I use pork and serve it with my Red Cabbage with Apples and a warm potato salad with a vinaigrette.
For a harvest themed dinner I top pork with bacon, apples and onions with a mustard sour cream sauce served alongside green beans and my Harvest Pear Salad.
During the summer when it is too hot to turn on the oven, I like to make a chicken version served with Mesclun mix and sliced fresh grape tomatoes. It is a light refreshing dish especially with a glass of cold Chardonnay.
For a delicious breakfast dish, warm up leftover Schnitzel and place on a piece of toast. Top with an over easy egg that has a gooey runny yolk! This is a perfect hangover dish!
Schnitzel makes a great sandwich too! For pork, heat up the meat and place on the bottom of a potato roll. Top with a piece of swiss cheese, 2 slices of bacon and a couple slices of apple. Spread a mixture of mayo and grainy mustard on the top. For chicken, heat up the meat and place on a sub roll. Top with marinara and mozzarella cheese. Broil until cheese is brown and bubbly!
This method is great for zucchini fingers, a perfect appetizer for a football tailgate! To accompany it I make a ranch dipping sauce.
The Method of Schnitzel
Once you learn this method, you can whip up Pork Schnitzel or Parmesan Chicken anytime!
- kosher salt
- garlic powder
- fresh cracked pepper
- grainy mustard
- panko breadcrumbs
- parmesan cheese
- extra virgin olive oil
First, pound out the meat very thin with a mallet.
Next, dredge meat in seasoned flour, then the egg mixture and finally the breadcrumbs. Place on a parchment lined tray in the refrigerator for half an hour to rest.
Heat oil in a cast iron skillet over medium high heat, Working in batches, brown meat, flip and brown the other side. This only takes 3-4 minutes. Remove to a sheet pan with a wire rack and keep warm in the oven.
Schnitzel Leftover Ideas
Tips for success:
Make sure the meat is pounded real thin and even. This helps with quick cooking.
Salt the Schnitzel when you flip it while it is still in the frying pan. This helps the salt adhere.
I find pork and chicken to be the best meat for this dish, but you can also use veal.
Make it vegetarian by using a hearty vegetable such as zucchini or eggplant in place of meat.
Try infused olive oils for different flavor profiles!
If you make my Schnitzel and love it, I would love for you to come back and give it 5 stars!
This recipe is more of a method for you to use. I am using pork here, but you can use any protein or hearty vegetable.
- 8 pork cutlets (loin or tenderloin)
- 1 cup flour
- 2 teaspoons kosher salt (plus more for sprinkling)
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon fresh cracked pepper
- 4 eggs
- 1 tablespoon grainy mustard
- 1 1/2 cups panko breadcrumbs
- 1/2 cup grated parmesan cheese
- extra virgin olive oil
- Pre-heat oven to 200 degrees
- Pound out your pork to and 1/8 inch thickness. (If using a vegetable, slice to 1/4 inch thickness).
- Set up an assembly line with 3 good size containers. To the first combine the flour with the spices. To the second whisk the eggs and mustard. To the third add the breadcrumbs and cheese and combine,
- Dredge each piece of pork in the flour, then the egg and finally the breadcrumbs. Place on a parchment paper lined baking tray with wire rack and let sit in the refrigerator for half an hour.
- When ready to cook, remove sheet pan from refrigerator. Slide the parchment onto the counter next to the stove. Place the wire racked sheet pan into the oven. Add a thin layer of oil to a heavy cast iron skillet over medium high heat. Keep the oil on hand because you may need more. Add 3-4 pieces of meat at a time. Brown about 4 minutes, turn over and brown second side again about 4 minutes. Sprinkle with kosher salt. Place the meat onto the wire rack in oven to keep warm between batches. (make sure oil heats up between batches)
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