Super Easy Pork Schnitzel Recipe (2024)

FAQs

Is it better to cook schnitzel in butter or oil? ›

The best way to cook chicken schnitzel is to fry it. I like to use a combination of oil and butter for the best flavor/crispiness combination. When cooking chicken schnitzel, you need to heat the oil and butter in a frying pan until it is bubbling hot, then add the schnitzel. It should sizzle as it hits the pan.

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.

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.

Up to this point the process of making schnitzel has been pretty foolproof. But the art of the dish is in the frying. And it really comes down to just one factor: having the oil at the right temperature. You want the oil to be hot enough that the breading will crisp and brown before the meat in the middle dries out.

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.

schnitzel, a thin meat cutlet, pounded until tender and then breaded and fried, that is a culinary staple in German-speaking countries and communities. The Americanized version of the dish is chicken-fried steak.

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.

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.

Over the past few years, I've absorbed her schnitzel recipe, which she'd learned from her mother, making one notable tweak: switching its cooking vessel from a stainless steel skillet to a cast iron pan, which helps the thin cutlets brown more evenly (cast iron cookware is far less prevalent in Israel… their loss).

How do you keep a schnitzel crispy after cooking? ›

Just place them on a cooling rack set over a baking sheet.

In much the same way, putting fried food on a cooling rack means the excess oil will drip off, but there's enough air circulating underneath the food that the bottoms don't get soggy.

Schnitzel doneness temp

The USDA currently gives 145°F (63°C) as the doneness temperature for pork‚ a far cry better than their old recommendation of 165°F (74°C)! Hitting that temperature can be tough in such a thin cut of meat, especially if we want a golden brown coating.

Whether hosting a holiday cookout, serving up some stir-fry or tackling game meats, baking soda is the go-to meat tenderizer to help make your steak, chicken or turkey silkier, juicier and yummier.

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.

WHICH IS BEST FOR COOKING STEAK: BUTTER OR OIL? Unlike butter, many oils have higher smoke points, making them the better option for cooking steak. Furthermore, there are some oils e.g. olive oil or grape seed oil that are healthier alternatives to butter. However, don't expect oil to taste better than butter.

Butter can't withstand higher temperatures the way oil can, due to the milk solids in the spread. If you still want a buttery taste but need to cook something on a high heat, Fiona recommends using oil to fry on a high temperature and adding butter later, at a lower temperature.

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.