PORK SCHNITZEL WITH BUTTERMILK RANCH SAUCE
Make and share this Pork Schnitzel With Buttermilk Ranch Sauce recipe from Food.com.
Provided by DailyInspiration
Categories Lunch/Snacks
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Combine sour cream, dill, buttermilk, 1/8 teaspoons salt, and 1/4 teaspoons pepper in a bowl; set aside.
- Combine milk and egg in a dish; stir with a whisk. Combine breadcrumbs, parsley, garlic powder, and remaining 1/2 teaspoons pepper in another dish. Dip pork in milk mixture; sprinkle with remaining 1/2 teaspoons salt. Dredge pork in breadcrumb mixture.
- Heat a large nonstick skillet over medium-high heat. Add 1 tablespoons oil to pan; swirl to coat. Place 2 pork chops in pan. Cook 3 minutes on each side or until done. Repeat procedure with remaining 1 tablespoons oil and remaining 2 pork chops. Serve with sauce.
PORK SCHNITZEL WITH DIPPING SAUCE
A pan-fried, moist, and tender pork cutlet that will melt in your mouth. Serve with a wedge of lemon and the accompanied dipping sauce and you're in German Heaven!
Provided by EPRUETZ
Categories Main Dish Recipes Pork Pork Chop Recipes Pan Fried
Time 40m
Yield 4
Number Of Ingredients 13
Steps:
- Place the pork chops between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the pork with the smooth side of a meat mallet to a thickness of 1/8-inch. Trim any fat from the edges, and make a few small slits along the edge to prevent the pork from curling during cooking.
- Combine the flour, 1 teaspoon salt, and pepper in a bowl. Whisk the egg and milk together in another bowl until well blended, then mix the panko bread crumbs and paprika together in a third bowl. Dredge the pork chops in the flour mixture one at a time, then dip them into the egg mixture followed by the panko mixture.
- Heat the vegetable oil in a large skillet over medium-high heat. Arrange no more than two pork chops in the skillet at a time, cooking until the meat is golden brown no longer pink in the center, 3 to 4 minutes on each side. Place the pork chops in a warm oven to keep warm.
- Pour the chicken stock into the skillet used to cook the pork. Reduce the heat to low, and scrape up any brown bits in the bottom of the pan. As the stock simmers, mix the dill, 1/2 teaspoon salt, and sour cream together in a bowl. Whisk about 1/4 cup of the hot stock into the sour cream mixture, then pour it back into the skillet. Heat until warm and thick, about 5 minutes. Serve with the pork chops.
Nutrition Facts : Calories 398.4 calories, Carbohydrate 22.3 g, Cholesterol 97.8 mg, Fat 27.1 g, Fiber 0.5 g, Protein 20.9 g, SaturatedFat 8.4 g, Sodium 1164.1 mg, Sugar 0.7 g
PORK SCHNITZEL
If I need a sure-fire winner dinner, it's schnitzel. My son, who never stops moving long enough to eat anything hot, will always sit still for schnitzel. It's a weeknight dinner worth sitting down at the dining table for (even though it's so good it's gone fast), lighting candles and getting cozy on a cold night. You can make it with chicken cutlets or pork loin cut into cutlets. Either way, it needs to be pounded super thin, so that you can cook it quickly and keep the inside moist and the outside super crunchy. Parmesan is not traditional in schnitzel, but I add just a bit to keep the crust super crunchy and big on flavor, since it can be so easy to underseason your breadcrumbs and end up with a bland-tasting schnitzel instead of one that crackles and sings with flavor.
Provided by Sarah Copeland
Categories main-dish
Time 1h50m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Freeze the pork loin until lightly firm at the edges, about 1 hour. Slice the pork as thin as you can (about an 1/8 inch thick) and lay each slice between 2 pieces of parchment or plastic wrap. Gently pound to create super thin cutlets, then season the pork on both sides lightly with salt and pepper.
- Combine the panko and Parmesan in a shallow bowl. Place the flour and eggs each in their own separate shallow bowls.
- Working with one piece of pork at a time, dredge in the flour, then dip in the eggs, letting the excess drip off, then coat in the panko-Parmesan mixture, shaking off any excess. Set on a parchment-lined baking sheet and repeat with the remaining pork.
- Heat 2 tablespoons of the oil in a large skillet over medium-high heat. Set a wire rack inside a second baking sheet. Cook the pork, 1 to 2 pieces at a time, until brown and cooked through, about 2 minutes per side. Transfer the cooked pork to the wire rack. Continue with the remaining pork, wiping out the skillet as needed and adding the remaining 2 tablespoons oil.
- Sprinkle the cooked pork with flaky sea salt. Serve hot, with lemon wedges for squeezing over the top.
PORK SCHNITZEL WITH SAUCE
Whenever I serve this pork schnitzel, people always ask for the recipe. German-style schnitzel is usually made with veal. I substituted pork to save money without sacrificing flavor. -Diane Katzmark, Metamora, Michigan
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 2 servings.
Number Of Ingredients 16
Steps:
- Flatten meat to 1/2-in. thickness. In a shallow dish, combine the flour, seasoned salt and pepper. In another shallow bowl, combine egg and milk. Place bread crumbs and paprika in a third shallow dish. Coat meat with flour; dip in egg mixture, then coat with crumb mixture. Let stand for 5 minutes., In a large skillet, cook pork in oil for 2 minutes on each side or until browned. Remove and keep warm. , In the same skillet, stir in 1/3 cup broth, scraping browned bits. In a bowl, combine flour and remaining broth until smooth. Stir into skillet. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Reduce heat; stir in the sour cream, dill, salt and pepper; heat through. Serve with cutlets. If desired, garnish with dill.
Nutrition Facts :
SHEET-PAN CRISPY PORK SCHNITZEL
Schnitzel is a way of preparing thin slices of meat by breading and frying them until crisp. While the popular Viennese dish is traditionally made with thinly pounded veal, here, pounded pork cutlets are breaded and baked on a sheet pan - rather than fried in a skillet - until golden for an easy weeknight meal. The key to perfectly brown breadcrumbs is the addition of a few dollops of mayonnaise, which helps the coating crisp up during baking. A tangy salad offers fresh and bright notes that balance the rich pork. Look for whole hearts of palm (cylinders rather than sliced) for their firmer texture; the vegetable has a delicate flavor similar to artichokes, with a crunchy-creamy consistency.
Provided by Kay Chun
Categories dinner, meat, main course
Time 40m
Yield 4 Servings
Number Of Ingredients 14
Steps:
- Heat oven to 400 degrees. Lightly grease a rimmed baking sheet.
- Separately place flour and eggs in two shallow bowls. Beat the eggs, then stir in the garlic. In a third shallow bowl, whisk 3 tablespoons of the oil with mayonnaise until well blended, then add breadcrumbs and mix with your fingers until there are no clumps, and oil is evenly distributed.
- Season pork with salt and pepper. Working with one piece at a time, dredge in flour (shake off excess), dip in egg (shake off excess) and dredge in breadcrumbs, pressing to adhere. Transfer to the prepared baking sheet. Bake until golden and crispy, about 20 to 25 minutes. Season with salt and pepper.
- Meanwhile, in a large bowl combine the remaining 6 tablespoons oil, 2 tablespoons lemon juice from 1 lemon, capers, caper brine and parsley, and whisk until well blended. Season with salt and pepper. Add hearts of palm, celery and tomatoes and toss to evenly coat.
- Divide schnitzel and salad on 4 serving plates, cut the other lemon into wedges and serve alongside.
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PORK SCHNITZEL RECIPE | MYRECIPES
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- Combine sour cream, dill, buttermilk, 1/8 teaspoon salt, and 1/4 teaspoon pepper in a bowl; set aside.
- Combine milk and egg in a dish; stir with a whisk. Combine breadcrumbs, parsley, garlic powder, and remaining 1/2 teaspoon pepper in another dish. Dip pork in milk mixture; sprinkle with remaining 1/2 teaspoon salt. Dredge pork in breadcrumb mixture.
- Heat a large nonstick skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Place 2 pork chops in pan. Cook 3 minutes on each side or until done. Repeat procedure with remaining 1 tablespoon olive oil and remaining 2 pork chops. Serve with sauce.
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