Super Easy Pork Schnitzel Recipe (2024)

FAQs

How do you know when pork schnitzel is cooked? ›

Add 2 pork chops and cook, flipping once, until golden brown on each side and no longer pink in the center, 2 to 3 minutes per side. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

Use a high-heat point oil.

I typically prefer to use olive oil over canola oil because it's healthier (see this article), but I hardly ever use it and it's fine in moderation! Plus it's worth it for me for this one because it really helps give this schnitzel that perfect crispy crunchy outer coating!

With the Deutsche Küche pork schnitzel from Aldi's precious frozen section, you want to be sure the pork is moist and safe to eat while the breaded exterior is crispy. Set your air fryer between 390 and 400 degrees Fahrenheit and cook the schnitzel for 10-20 minutes.

Heat Vegetable oil, for shallow-frying in a frying pan over medium-high heat. Cook chicken, in batches, for 4 to 5 minutes each side or until golden and cooked through. Transfer to a plate lined with paper towel to drain.

Working in batches, carefully place chicken in the hot oil using tongs and cook until no longer pink in the center and browned on the outside, 3 to 4 minutes per side. Drain on paper towels and serve with lemon wedges.

Clark reckons the secret to great schnitzel is to "trap air in the crust when you cook the meat by moving and shaking the pan".

Just as important as the first patting down of the chicken's surface, the final pat down of your meat after covering it with breading helps every piece of crunchy coating adhere. After coating chicken in an egg and breading layer, gently pat all sides.

Ingredients You'll Need

You could use boneless skinless chicken thighs as well, if you choose. Flour – Flour is a must for this recipe. With the egg, it will bind those breadcrumbs to your chicken for a nice crispy schnitzel.

Schnitzel is not typically highly seasoned, relying instead on bold toppings such as fresh lemon wedges, mushroom sauce, or cream sauce to add a boost of flavor.

Why put schnitzel in fridge before frying? ›

Notes: Cooling the breaded schnitzel in the fridge for an hour or so before frying will help keep the breading on while cooking. Placing the cooked schnitzel on a wire rack while the rest of the batch cooks will help it keep crispy.

A variation of the word word describes the type of schnitzel you're eating. Wiener schnitzel is made with veal. Hähnchenschnitzel is made with chicken. Schweineschnitzel is made with pork.

“When you crumb just before cooking, the crumbs bubble up nicely and won't stick to the meat, which is how it should be,” he says. “Once the crumbed meat goes in the fridge overnight it tends to go soggy, won't fry up nicely, and won't be as golden and crisp.”

Pork schnitzel may not have crossed your frozen-aisle radar, but it's absolutely worth a try. Moreover, this deliciously crumbed pork chop hits all the texture and taste notes when it's cooked in the air fryer. Air fryer cooking, like frozen food, is designed for convenience.

Cook all raw ground pork to an internal temperature of 160°F (71.1 °C) as measured with a food thermometer. If fresh pork has reached 145°F (62.8 °C) throughout, even though it may still be pink in the center, it should be safe.

The temperature will be changing rapidly, so keep an eye out for the lowest temperature you see. If it's below 145°F (63°C), keep cooking, but don't get complacent. We were taking these out of the oil before the outside looked completely done—the color deepens even after removing them from the fryer.

The short answer to this common question is yes! Due to the ingredients and natural preservatives found in many pork products, it's entirely possible that your meat may still be slightly pink even when it's fully cooked. In fact, pork can even be enjoyed medium-rare.