Easy Homemade Pork Schnitzel

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I don’t think I have had Schnitzel since I was in Germany twenty plus years ago.  I remember it fondly, pork coated with crispy goodness, then fried in butter and and smothered in a rich sour cream sauce.   I was poking around Simply Recipes a couple of weeks ago and I stumbled upon a Pork Schnitzel recipe, and it was very similar to what I had during my first trip to Germany.  I knew it would be a matter of time before we were enjoying an easy homemade pork schnitzel.   

What is Pork Schnitzel?  Schnitzel is basically a cutlet of meat, usually in Germany they use veal but I went the pork route.  I love veal, but Lenny is a little suspect so I changed things up.  

I was going to follow Elise’s recipe but when I got home I realized that I didn’t have eggs.  The dill I thought was growing in our herb garden was actually chives. Somehow, the chicken stock I usually have on hand had magically disappeared.  Definitely off to a bad start.  

Improvising in the kitchen is one of the best things I do.  Happy to report that my recipe for homemade pork schnitzel came together nicely as well as quickly.

The pork cutlet was coated in flour as well as panko and came out crispy as well as moist and flavorful.  The sour cream dressing was a nice addition to the spiciness of the paprika that I added to the recipe.  I served this recipe with a classic frisee salad which is not German but it worked.  It was drizzled with olive oil, fresh Meyer lemon juice and a sprinkle of Maldon salt and pepper.

Easy Homemade Pork Schnitzel

Ingredients:

• 2 boneless pork chops – pounded thin
• 1/8 cup flour
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 2 Tbsp milk
• 3/4 cup panko
• 3 teaspoons hot smoked paprika
• 3 Tbsp olive oil
• 1 tablespoon chopped chives
• 1/4 teaspoon salt
• 1/2 cup sour cream – not low fat

How To:

1. Use a meat cleaver and pound the pork cutlets to 1/4 inch thickness.
2. Set out 3 plates.  One will have a mixture of flour, salt, and pepper.  The second one will have the milk.  The third will have a mixture of bread crumbs and paprika.
3. Heat the olive oil in a large skillet on medium heat, do not allow it to smoke.  Dredge the cutlets first in the flour, then the milk, and then the panko.    Coat well.
4. Sauté the cutlets for about 4 – 5 minutes on each side, until golden.   You may have to work in batches if your skillet is not big enough for two at a time – we had too.  Remove the cutlets from the skillet and cover with foil and keep warm in a preheated oven.
5. While the cutlets are cooking, in a small bowl mix the chives and salt into the sour cream.
6. Serve the cutlets with the sour cream.
7. Eat.

Other delicious Pork Recipes

Pork Tenderloin with Mushrooms

Grilled Harissa Pork Chops with Peaches

Roasted Pork Loin with Peas]