Super Easy Pork Schnitzel Recipe (2024)

FAQs

What oil should I cook schnitzel in? ›

I would also recommend using grapeseed oil for searing because it has a high smoke point and we want to make sure the breading doesn't burn. Once you flip the schnitzel, you can add a tablespoon of butter to finish and give it that extra flavor!

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 recipe developer and test cook for many leading national food and lifestyle magazines and digital platforms.

Heat 1 cm of oil in a large frying pan over a high heat. When the oil is hot, add the schnitzels a couple at a time and cook until golden brown. Turn and cook the other side. Transfer to a plate lined with paper towels and keep warm in the oven until serving.

Just as important as the first patting down of the chicken's surface, the final pat down of your meat after covering it with breading helps every piece of crunchy coating adhere. After coating chicken in an egg and breading layer, gently pat all sides.

Muscle fibers contract and push out moisture as meat cooks. It first starts to happen when the internal temperature reaches 104℉ (40℃) and greatly increases once you hit 140℉ (60℃). This is why ribeyes, chicken breasts, and pork chops turn dry and chewy when you cook them for too long.

There are several ways to velvet, but at its most basic level, it involves marinating meat with at least one ingredient that will make it alkaline. This is what tenderizes the meat, especially cheaper, tougher cuts. “People go for either egg white or baking soda as they are both alkaline ingredients.

If it's below 145°F (63°C), keep cooking, but don't get complacent. We were taking these out of the oil before the outside looked completely done—the color deepens even after removing them from the fryer. There's a good chance some will shoot past your target pull temp. If so, just take them out as soon as you notice.

If the oil is not hot enough, the chicken will absorb too much oil and give you soggy, oily schnitzel. I use quality extra virgin olive oil, which has a high enough smoke point to fry the schnitzel. You can use another healthy frying oil of your choice.

If the temperature of the oil is too hot, the outside of the chicken schnitzel will cook faster than the inside, which can result in an overcooked crumb and an undercooked inside.

The schnitzel tradition was brought from Europe to Israel by Ashkenazi Jews. During the early years of the state of Israel, veal was not obtainable, and chicken or turkey proved to be inexpensive and tasty substitutes. Packaged schnitzels are widely available in the frozen food section of most supermarkets.

How hot should oil be for schnitzel? ›

Heat oil in a 12-inch skillet to 375°F. Place one chicken cutlet in oil and fry until golden brown on both sides, about 2 minutes per side, flipping as needed if bread crumbs begin to darken too much. Transfer schnitzel to paper towel-lined plate.

Steamed green beans, oven-roasted broccoli, glazed carrots, or coleslaw all pair fantastically with pork schnitzel.

Standard olive oil is a good choice when it comes to frying beef schnitzels, since it has a high smoke point of 210ºC. You can also use grapeseed, canola, sunflower or rice bran oil.

Vegetable Oil: Best All-Purpose Oil for Frying

It's great for all different methods of frying and all kinds of foods like breaded chicken and fries. Typically a blend of oils, it has a high smoke point of 400 to 450 degrees, and it has a pretty neutral flavor, which deepens the flavor of the food.

The most obvious is that it requires a lot less oil: I fill a 12-inch cast iron skillet with about 2 cups of canola or peanut oil, both of which have a neutral flavor and can withstand high heat.