Super Easy Pork Schnitzel Recipe (2024)

FAQs

What is the best oil for schnitzel? ›

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.

Once oil is hot, add breaded cutlets a few at a time and sauté 3-4 min per side or until cooked through. Reduce heat if browning too quickly. Remove to paper towel lined plate. Cut into one to check doneness - juices should run clear.

Preheat your air fryer to 390 degrees Fahrenheit. Once heated, add your schnitzel and cook for 10-12 minutes. Next, flip each piece of schnitzel over and continue cooking. Once your pieces are browned, they're ready to eat.

It's not essential, but it is nice. Boopshi's chills the floured and egg-washed schnitzels for half an hour before rolling in breadcrumbs and frying. This does give a slightly thicker, more robust coating, but it's not really necessary; it sticks fine without it.

Heat Vegetable oil, for shallow-frying in a frying pan over medium-high heat. Cook chicken, in batches, for 4 to 5 minutes each side or until golden and cooked through. Transfer to a plate lined with paper towel to drain.

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.

It is best to put your schnitzels into the fridge for as long as possible before cooking; this will help to "set" the crumb and avoid the crumbs coming off when cooking. 3. Drain your schnitzels on absorbent paper after cooking to soak up any excess oil before serving.

Heat the oil well.

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.

Basically, all schnitzels are breaded and fried thin pieces of meat, but only wiener schnitzel is made with veal. Cooking term: Schnitzel is a cooking term used to describe any meat pounded thin, then breaded and fried. Key ingredient: Schnitzel is made with pork, chicken, beef, or veal.

“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.

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.

You want to use an oil that is labeled “virgin” or simply “olive oil”. You do not want to be using extra virgin olive oil here. You can also use any other neutral flavored oil you like. Just make sure it is one that can take high heat since you're essentially frying in it.

Use oils that have a high smoke point such as peanut, canola, vegetable, sunflower, rice bran and extra-light olive oil. Shallow-fry in batches.

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.