Super Easy Pork Schnitzel Recipe (2024)

FAQs

How do you know when pork schnitzel is cooked? ›

The pork should be golden brown and cooked completely through. Remove the cooked schnitzel from the oil and place them on a paper towel lined plate to allow any excess oil to drain off.

Use a high-heat point oil.

I typically prefer to use olive oil over canola oil because it's healthier (see this article), but I hardly ever use it and it's fine in moderation! Plus it's worth it for me for this one because it really helps give this schnitzel that perfect crispy crunchy outer coating!

Set your air fryer between 390 and 400 degrees Fahrenheit and cook the schnitzel for 10-20 minutes. Make sure to flip them over during the cooking time, as this will allow for a crispy skin but evenly-cooked and juicy pork chop.

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.

The true key to keeping our Chicken Schnitzel juicy is two things: 1) don't pound the chicken, and 2) don't overcook it! If you pound out your chicken super thin, the moisture in the meat will evaporate as it cooks.

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.

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.

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.

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.

“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.”

Can I use milk instead of egg for schnitzel? ›

I've been told that a great option to avoid eggs is melted butter before rolling it in the spices or coating, but I found that you can use milk or yogurt. The trick is to ensure that your fish or chicken fillet piece is dry so the coating sticks.

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.

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.

While there are several ways to velvet, a pound of meat needs about two teaspoons of cornstarch and two teaspoons of oil, says Leung. You may also include two to three tablespoons of water. For beef, add a 1/4-teaspoon of baking soda for tenderizing. Additional seasonings are optional and vary from recipe to recipe.

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.

The temperature will be changing rapidly, so keep an eye out for the lowest temperature you see. 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.

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.