Pork Schnitzel

5 from 1 vote
Print Pin Add to Collection
Prep Time: 45 minutes
Cook Time: 55 minutes
Servings: 2
Calories: 1259kcal

Ingredients

Topping

  • 1 TBSP Butter room temperature
  • 1 TBSP Brown sugar
  • ½ tsp Vanilla extract
  • 3 TBSP All-purpose flour
  • ½ tsp Ground cinnamon
  • 1 pinch Salt
  • Milk as needed

Blueberry Filling

  • 2 cups Blueberries fresh or frozen
  • pinch Kosher salt
  • ¼ TBSP Cornstarch
  • 1 TBSP Brown sugar

French Fries

  • 2 Potatoes Cut the potatoes into ¼inch-thick sticks (about ½ lb of potato per portion)
  • ¼ cup Ketchup optional

Seasoning

  • Salt to taste
  • Black pepper to taste

Schnitzel

  • 2 Pork chops boneless, (about 4 oz per portion)
  • ½ cup All-purpose flour
  • 1 Egg beaten
  • ½ cup Seasoned Panko bread crumbs or more if needed
  • 1/2 cup Vegetable oil
  • 2 slices Lemon
  • Fresh parsley garnish

House Salad

  • 4 cups Mixed greens
  • 1/4 cup Cherry tomatoes halved
  • 1/4 cup Cucumber sliced
  • 1/4 cup Red onion thinly sliced
  • 1/4 cup Balsamic vinaigrette dressing

Milk

  • 24 oz Milk cold
US Customary - Metric

Instructions

  • Prep all ingredients per instructions above.
  • Preheat the oven to 350°F (177°C).
  • Make topping: Using a hand mixer or stand mixer, mix together butter, brown sugar, and vanilla until incorporated. Add flour, cinnamon, and salt to the bowl and mix together with a spatula. Add a little milk at a time until the mixture is smooth.
  • Make blueberry filling: Add blueberries to an appropriately sized baking dish based on the amount of portions. In a small bowl, combine salt, cornstarch, and brown sugar. Sprinkle the cornstarch mixture over the top of the blueberries.
  • Assemble: Add the topping in a layer over the blueberries.
  • Place in the oven and bake for 25-40 minutes or until the blueberries are bubbling in the center of the baking dish and the topping is golden. See note. Let cool down before serving. (Reheat for 5 minutes to serve warm if desired.)
  • Prep the potatoes: Place the potatoes into a large bowl and cover completely with cold water for 20 minutes (see note). Drain well and pat dry with a towel.
  • Preheat the airfryer to 400°F (200°C).
  • Place the fries in the air fryer basket and drizzle with oil. Cook for about 20 minutes, shaking or flipping them halfway through, until the fries are crispy and golden. Season with salt and pepper to taste.
  • Season the pork on both sides with salt and pepper. Place a piece of plastic wrap over the chops and using a mallet gently pound to about a ¼ inch thickness.
  • Coat the pork with the flour, then dip in egg, and coat well with the breadcrumbs using your hands to pack them on tight. Set aside.
  • Heat the oil in a saute pan over medium heat. Fry the schnitzel golden brown to an internal temperature of 155°F (68°C) using a thermometer. Then place on paper towels to drain excess grease and season with salt.
  • Toss the salad ingredients with balsamic dressing.
  • Serve the schnitzel with lemon. Garnish with parsley. Serve with french fries, ketchup, house salad, and milk. Enjoy with blueberry cobbler.

Nutrition

Calories: 1259kcal | Carbohydrates: 110g | Protein: 52g | Fat: 69g | Saturated Fat: 17g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 27g | Trans Fat: 0.4g | Cholesterol: 227mg | Sodium: 967mg | Potassium: 1575mg | Fiber: 7g | Sugar: 53g | Vitamin A: 2099IU | Vitamin C: 44mg | Calcium: 528mg | Iron: 5mg

Pork Schnitzel

5 from 1 vote
Print Recipe Pin Recipe Add to Collection
Prep Time 45 minutes
Cook Time 55 minutes
Servings 2
Calories 1259 kcal

Ingredients
 
 

Topping

  • 1 TBSP Butter room temperature
  • 1 TBSP Brown sugar
  • ½ tsp Vanilla extract
  • 3 TBSP All-purpose flour
  • ½ tsp Ground cinnamon
  • 1 pinch Salt
  • Milk as needed

Blueberry Filling

  • 2 cups Blueberries fresh or frozen
  • pinch Kosher salt
  • ¼ TBSP Cornstarch
  • 1 TBSP Brown sugar

French Fries

  • 2 Potatoes Cut the potatoes into ¼inch-thick sticks (about ½ lb of potato per portion)
  • ¼ cup Ketchup optional

Seasoning

  • Salt to taste
  • Black pepper to taste

Schnitzel

  • 2 Pork chops boneless, (about 4 oz per portion)
  • ½ cup All-purpose flour
  • 1 Egg beaten
  • ½ cup Seasoned Panko bread crumbs or more if needed
  • 1/2 cup Vegetable oil
  • 2 slices Lemon
  • Fresh parsley garnish

House Salad

  • 4 cups Mixed greens
  • 1/4 cup Cherry tomatoes halved
  • 1/4 cup Cucumber sliced
  • 1/4 cup Red onion thinly sliced
  • 1/4 cup Balsamic vinaigrette dressing

Milk

  • 24 oz Milk cold

Instructions
 

  • Prep all ingredients per instructions above.
  • Preheat the oven to 350°F (177°C).
  • Make topping: Using a hand mixer or stand mixer, mix together butter, brown sugar, and vanilla until incorporated. Add flour, cinnamon, and salt to the bowl and mix together with a spatula. Add a little milk at a time until the mixture is smooth.
  • Make blueberry filling: Add blueberries to an appropriately sized baking dish based on the amount of portions. In a small bowl, combine salt, cornstarch, and brown sugar. Sprinkle the cornstarch mixture over the top of the blueberries.
  • Assemble: Add the topping in a layer over the blueberries.
  • Place in the oven and bake for 25-40 minutes or until the blueberries are bubbling in the center of the baking dish and the topping is golden. See note. Let cool down before serving. (Reheat for 5 minutes to serve warm if desired.)
  • Prep the potatoes: Place the potatoes into a large bowl and cover completely with cold water for 20 minutes (see note). Drain well and pat dry with a towel.
  • Preheat the airfryer to 400°F (200°C).
  • Place the fries in the air fryer basket and drizzle with oil. Cook for about 20 minutes, shaking or flipping them halfway through, until the fries are crispy and golden. Season with salt and pepper to taste.
  • Season the pork on both sides with salt and pepper. Place a piece of plastic wrap over the chops and using a mallet gently pound to about a ¼ inch thickness.
  • Coat the pork with the flour, then dip in egg, and coat well with the breadcrumbs using your hands to pack them on tight. Set aside.
  • Heat the oil in a saute pan over medium heat. Fry the schnitzel golden brown to an internal temperature of 155°F (68°C) using a thermometer. Then place on paper towels to drain excess grease and season with salt.
  • Toss the salad ingredients with balsamic dressing.
  • Serve the schnitzel with lemon. Garnish with parsley. Serve with french fries, ketchup, house salad, and milk. Enjoy with blueberry cobbler.

Nutrition

Calories: 1259kcalCarbohydrates: 110gProtein: 52gFat: 69gSaturated Fat: 17gPolyunsaturated Fat: 11gMonounsaturated Fat: 27gTrans Fat: 0.4gCholesterol: 227mgSodium: 967mgPotassium: 1575mgFiber: 7gSugar: 53gVitamin A: 2099IUVitamin C: 44mgCalcium: 528mgIron: 5mg
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