Pork Schnitzel

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Print Pin
Prep Time: 35 minutes
Cook Time: 30 minutes
Servings: 2
Calories: 4820kcal

Equipment

  • plastic wrap

Ingredients

French Fries

  • 2 Potatoes cut into 1/4-inch thick sticks (about 1/2 lb of potato per portion)
  • 4 cups Canola oil or your preferred neutral oil with a high smoke point
  • Salt to taste
  • 1/4 cup Ketchup optional

Schnitzel

  • 2 Pork chops boneless (about 4 oz per portion)
  • Salt to taste
  • Black pepper to taste
  • 1/2 cup All-purpose flour
  • 1 Egg beaten
  • 1/2 cup Seasoned Panko bread crumbs or more if needed
  • 1/4 cup Avocado oil
  • 1 pinch Salt
  • 2 slices Lemon
  • Fresh parsley garnish
  • 2 slices Crusty bread toasted or bread of your choice

Beer

  • 24 oz Light German beer of your choice
US Customary - Metric

Instructions

  • Prep the ingredients per the instructions above.
  • 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.
  • 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 1/4 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. (for extra crispy dip back into the egg then into the breadcrumbs again).
  • Blanch the fries:
  • If using oil: heat the oil to 300°F (150°C) in a dutch oven or deep fryer. Fry fries in small batches until softened, about 6 to 10 minutes.
  • If using the oven: Heat the oven to 350°F (176°C). Place the fries on a parchment-lined baking sheet. Cook in the oven until tender, about 15 to 20 minutes.
  • Set fries aside to cool. Heat the oil to 375°F (191°C).
  • Heat a large sauté pan over medium heat. Once hot, add the avocado oil and fry the pork on both sides to 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 a pinch of salt.
  • Cook the potatoes: Fry them in the oil and cook until crispy and golden brown (cook in batches as needed; overcrowding will result in limp fries). Remove to a large paper towel-lined bowl and season with salt immediately to taste.
  • Serve the pork with lemon. Garnish with parsley. Serve with french fries and a light German beer of your choice.

Nutrition

Calories: 4820kcal | Carbohydrates: 77g | Protein: 44g | Fat: 489g | Saturated Fat: 41g | Polyunsaturated Fat: 132g | Monounsaturated Fat: 308g | Trans Fat: 2g | Cholesterol: 172mg | Sodium: 883mg | Potassium: 762mg | Fiber: 3g | Sugar: 11g | Vitamin A: 280IU | Vitamin C: 5mg | Calcium: 93mg | Iron: 6mg

Pork Schnitzel

No ratings yet
Print Recipe Pin Recipe
Prep Time 35 minutes
Cook Time 30 minutes
Servings 2
Calories 4820 kcal

Equipment

  • plastic wrap

Ingredients
 
 

French Fries

  • 2 Potatoes cut into 1/4-inch thick sticks (about 1/2 lb of potato per portion)
  • 4 cups Canola oil or your preferred neutral oil with a high smoke point
  • Salt to taste
  • 1/4 cup Ketchup optional

Schnitzel

  • 2 Pork chops boneless (about 4 oz per portion)
  • Salt to taste
  • Black pepper to taste
  • 1/2 cup All-purpose flour
  • 1 Egg beaten
  • 1/2 cup Seasoned Panko bread crumbs or more if needed
  • 1/4 cup Avocado oil
  • 1 pinch Salt
  • 2 slices Lemon
  • Fresh parsley garnish
  • 2 slices Crusty bread toasted or bread of your choice

Beer

  • 24 oz Light German beer of your choice

Instructions
 

  • Prep the ingredients per the instructions above.
  • 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.
  • 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 1/4 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. (for extra crispy dip back into the egg then into the breadcrumbs again).
  • Blanch the fries:
  • If using oil: heat the oil to 300°F (150°C) in a dutch oven or deep fryer. Fry fries in small batches until softened, about 6 to 10 minutes.
  • If using the oven: Heat the oven to 350°F (176°C). Place the fries on a parchment-lined baking sheet. Cook in the oven until tender, about 15 to 20 minutes.
  • Set fries aside to cool. Heat the oil to 375°F (191°C).
  • Heat a large sauté pan over medium heat. Once hot, add the avocado oil and fry the pork on both sides to 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 a pinch of salt.
  • Cook the potatoes: Fry them in the oil and cook until crispy and golden brown (cook in batches as needed; overcrowding will result in limp fries). Remove to a large paper towel-lined bowl and season with salt immediately to taste.
  • Serve the pork with lemon. Garnish with parsley. Serve with french fries and a light German beer of your choice.

Nutrition

Calories: 4820kcalCarbohydrates: 77gProtein: 44gFat: 489gSaturated Fat: 41gPolyunsaturated Fat: 132gMonounsaturated Fat: 308gTrans Fat: 2gCholesterol: 172mgSodium: 883mgPotassium: 762mgFiber: 3gSugar: 11gVitamin A: 280IUVitamin C: 5mgCalcium: 93mgIron: 6mg
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