Pork Schnitzel

No ratings yet
Print Pin Add to Collection
Prep Time: 40 minutes
Cook Time: 30 minutes
Servings: 2
Calories: 1006kcal

Equipment

  • plastic wrap

Ingredients

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
  • ¼ cup Vegetable oil for frying
  • 2 slices Lemon
  • Fresh parsley garnish

Mashed Potatoes

  • 2 cups Potatoes peeled and diced
  • 3 TBSP Butter
  • ¼ cup Heavy cream

Gravy

  • 1.5 cups Beef broth
  • 4 tsp All-purpose flour dissolved in an equal amount of water to form a paste.

Corn

  • 2 ears Corn on the cob shucked and silk removed
  • 3 cups Milk
  • 2 tsp Butter

Milk

  • 16 oz Milk cold
US Customary - Metric

Instructions

  • Prep the ingredients per the instructions above.
  • Season the pork on both sides with salt and pepper. Place a piece of plastic wrap over the chops and gently pound to about a ¼ inch thickness using a mallet.
  • 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.
  • Peel and cut potatoes into bite-sized chunks so they all cook evenly. Add to the pot once the water is boiling and reduce to a simmer.
  • Make the gravy: Pour the broth into a saucepan and simmer over medium heat. Once simmering slowly stir in the flour/water mixture. Let simmer until the liquid thickens into a smooth, thick gravy.
  • Prep the corn: Add the milk and corn to a pot over medium heat. Low simmer the corn until tender. Then remove from the pot and lather with butter and season with salt.
  • Finish the potatoes: In a saucepan, melt the butter. Once the butter is melted, stir in the cream to warm, remove from the heat, and set aside.
  • Check the potatoes by inserting a fork into them; once the fork slides in and out with ease, take off the heat and strain out all of the water.
  • Mash the potatoes with a fork or potato ricer and return to the pot. Slowly add in the cream and butter mixture and whip until smooth. Season with salt and pepper to taste. Keep warm until you are ready to serve.
  • Heat the oil on medium heat in a saute pan. Fry the schnitzel golden brown on both sides 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.
  • Serve the schnitzel garnished with lemon and parsley, mashed potatoes and gravy, corn, and milk.

Nutrition

Calories: 1006kcal | Carbohydrates: 84g | Protein: 42g | Fat: 56g | Saturated Fat: 16g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 26g | Trans Fat: 0.3g | Cholesterol: 207mg | Sodium: 1379mg | Potassium: 951mg | Fiber: 5g | Sugar: 14g | Vitamin A: 7584IU | Vitamin C: 10mg | Calcium: 163mg | Iron: 7mg

Pork Schnitzel

No ratings yet
Print Recipe Pin Recipe Add to Collection
Prep Time 40 minutes
Cook Time 30 minutes
Servings 2
Calories 1006 kcal

Equipment

  • plastic wrap

Ingredients
 
 

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
  • ¼ cup Vegetable oil for frying
  • 2 slices Lemon
  • Fresh parsley garnish

Mashed Potatoes

  • 2 cups Potatoes peeled and diced
  • 3 TBSP Butter
  • ¼ cup Heavy cream

Gravy

  • 1.5 cups Beef broth
  • 4 tsp All-purpose flour dissolved in an equal amount of water to form a paste.

Corn

  • 2 ears Corn on the cob shucked and silk removed
  • 3 cups Milk
  • 2 tsp Butter

Milk

  • 16 oz Milk cold

Instructions
 

  • Prep the ingredients per the instructions above.
  • Season the pork on both sides with salt and pepper. Place a piece of plastic wrap over the chops and gently pound to about a ¼ inch thickness using a mallet.
  • 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.
  • Peel and cut potatoes into bite-sized chunks so they all cook evenly. Add to the pot once the water is boiling and reduce to a simmer.
  • Make the gravy: Pour the broth into a saucepan and simmer over medium heat. Once simmering slowly stir in the flour/water mixture. Let simmer until the liquid thickens into a smooth, thick gravy.
  • Prep the corn: Add the milk and corn to a pot over medium heat. Low simmer the corn until tender. Then remove from the pot and lather with butter and season with salt.
  • Finish the potatoes: In a saucepan, melt the butter. Once the butter is melted, stir in the cream to warm, remove from the heat, and set aside.
  • Check the potatoes by inserting a fork into them; once the fork slides in and out with ease, take off the heat and strain out all of the water.
  • Mash the potatoes with a fork or potato ricer and return to the pot. Slowly add in the cream and butter mixture and whip until smooth. Season with salt and pepper to taste. Keep warm until you are ready to serve.
  • Heat the oil on medium heat in a saute pan. Fry the schnitzel golden brown on both sides 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.
  • Serve the schnitzel garnished with lemon and parsley, mashed potatoes and gravy, corn, and milk.

Nutrition

Calories: 1006kcalCarbohydrates: 84gProtein: 42gFat: 56gSaturated Fat: 16gPolyunsaturated Fat: 9gMonounsaturated Fat: 26gTrans Fat: 0.3gCholesterol: 207mgSodium: 1379mgPotassium: 951mgFiber: 5gSugar: 14gVitamin A: 7584IUVitamin C: 10mgCalcium: 163mgIron: 7mg
Tried this recipe?Let us know how it was!