Super Easy Pork Schnitzel Recipe (2024)

FAQs

How do you know when pork schnitzel is cooked? ›

Add 2 pork chops and cook, flipping once, until golden brown on each side and no longer pink in the center, 2 to 3 minutes per side. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

The oil needs to be hot enough (it should be shimmering but not smoking) so that the chicken will cook well and crisp up. 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.

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.

Place Schnitzels onto grease proof paper on an oven-proof tray. Spray with a small amount of olive oil. Once oven is heated place Schnitzels in oven and cook for 20 minutes. TIP: Turn at half way to ensure crumb remains crispy on both sides.

The secret to the crunchiest schnitzel

For example, panko crumbs are shredded instead of being pulsated into almost dust in a food processor, as regular breadcrumbs are. The result is a crumb that can withstand oil and puff up while frying, making a crunchier coating.

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.

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.

Why is my schnitzel soggy? ›

“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.”

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.