Pork Schnitzel

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Print Pin
Prep Time: 40 minutes
Cook Time: 30 minutes
Servings: 2
Calories: 1006kcal

Equipment

  • plastic wrap

Ingredients

French Fries

  • 2 medium Potatoes Cut the potatoes 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
  • 1/4 cup Ketchup optional

Salad

  • 2 cups Romaine lettuce chopped
  • 1/4 cup Cucumber sliced
  • 1/4 cup Red onion sliced thin or shaved
  • 2 TBSP Carrots peeled and shaved
  • 4 tsp Creamy Italian dressing

Schnitzel

  • 2 Pork chops boneless (about 4 ounces per portion)
  • 1/2 cup All-purpose flour
  • 1 Egg beaten
  • 1/2 cup Seasoned Panko bread crumbs or more if needed
  • 2 slices Lemon
  • Fresh parsley garnish
  • 2 slices Crusty bread toasted or bread of your choice
  • 4 tsp Butter

Lemon Mint Spritzer

  • 24 oz Sparkling water cold
  • 2 TBSP Lemon juice
  • 2 TBSP Fresh mint
  • 2 tsp Sugar optional
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.
  • For the salad: Arrange the ingredients in a bowl. Set aside. Wait to dress the salad until ready to serve.
  • 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.
  • 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).
  • Using the oil deep 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.
  • Cook the potatoes: Fry the potatoes 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.
  • Toast the bread then spread it with butter. Dress the salad.
  • Mix together the ingredients for the spritzer, add sugar to taste if using. Serve over ice if desired.
  • Serve the schnitzel with lemon. Garnish with parsley. Serve with french fries, ketchup, bread, and spritzer.

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
Prep Time 40 minutes
Cook Time 30 minutes
Servings 2
Calories 1006 kcal

Equipment

  • plastic wrap

Ingredients
 
 

French Fries

  • 2 medium Potatoes Cut the potatoes 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
  • 1/4 cup Ketchup optional

Salad

  • 2 cups Romaine lettuce chopped
  • 1/4 cup Cucumber sliced
  • 1/4 cup Red onion sliced thin or shaved
  • 2 TBSP Carrots peeled and shaved
  • 4 tsp Creamy Italian dressing

Schnitzel

  • 2 Pork chops boneless (about 4 ounces per portion)
  • 1/2 cup All-purpose flour
  • 1 Egg beaten
  • 1/2 cup Seasoned Panko bread crumbs or more if needed
  • 2 slices Lemon
  • Fresh parsley garnish
  • 2 slices Crusty bread toasted or bread of your choice
  • 4 tsp Butter

Lemon Mint Spritzer

  • 24 oz Sparkling water cold
  • 2 TBSP Lemon juice
  • 2 TBSP Fresh mint
  • 2 tsp Sugar optional

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.
  • For the salad: Arrange the ingredients in a bowl. Set aside. Wait to dress the salad until ready to serve.
  • 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.
  • 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).
  • Using the oil deep 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.
  • Cook the potatoes: Fry the potatoes 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.
  • Toast the bread then spread it with butter. Dress the salad.
  • Mix together the ingredients for the spritzer, add sugar to taste if using. Serve over ice if desired.
  • Serve the schnitzel with lemon. Garnish with parsley. Serve with french fries, ketchup, bread, and spritzer.

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
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