Swiss pork schnitzel, also known as "Zurcher Geschnetzeltes", is a classic Swiss dish that is both flavorful and easy to prepare. Made from thin slices of pork tenderloin, this dish is typically coated in flour and then sautéed until golden brown. It is then served in a creamy mushroom sauce, often with rösti potatoes or spätzle. The tender pork, savory sauce, and crispy coating of the schnitzel come together to create a delectable meal that is sure to satisfy even the most discerning palate. Whether you are a seasoned cook or a beginner in the kitchen, this guide will provide you with the essential steps and tips to prepare an unforgettable Swiss pork schnitzel that will impress your friends and family.
Here are our top 11 tried and tested recipes!
EASY PORK SCHNITZEL RECIPE
Pork Schnitzels are breaded and fried to perfection for an easy and delicious meal the whole family will love.
Provided by Natasha Bull
Categories Dinner Main Course
Time 35m
Number Of Ingredients 8
Steps:
- Prepare 3 shallow bowls (or a bowl for the egg and one plate each for the flour and panko).
- Place the pork chops between two sheets of plastic wrap and pound them until they're 1/4" thick (or even thinner) using the flat side of a meat mallet. Season them generously with salt & pepper.
- Add 2 tablespoons of olive oil and 1 tablespoon of butter to a large skillet. The pan should be well coated, so add more oil if needed. Let the pan heat up for a few minutes over medium-high heat. You will be doing two batches, so for the second batch add at least one more tablespoon of olive oil to the pan and the remaining tablespoon of butter.
- Coat the pork chops in flour, followed by the egg (let excess drip off), and finally the panko breadcrumbs (you may need to gently pat it down to make them stick).
- Fry two schnitzels at a time for about 3 minutes/side. Easily flip them using cooking tongs. If the pan starts to smoke, turn the heat down a bit. Repeat with the next batch (add remaining oil and butter).
- Serve immediately with lemon wedges.
Nutrition Facts : Calories 475 kcal, Carbohydrate 19 g, Protein 35 g, Fat 28 g, SaturatedFat 9 g, Cholesterol 187 mg, Sodium 256 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
PORK SCHNITZEL RECIPE
The pork chops are pounded into thin, tender cutlets which are breaded and sautéed, resulting in a crispy crust and juicy center. Definitely serve with lemon wedges.
Provided by Natasha Kravchuk
Categories Easy
Time 35m
Number Of Ingredients 9
Steps:
- Line a cutting board with plastic wrap, place cutlets in a single layer on cutting board and cover with plastic wrap (this prevents splatter). Pound cutlets with a meat mallet or the back of a heavy saucepan, until 1/4" to 1/8" thick.
- Set up three bowls. In the first combine 1/3 cup flour, 1 Tbsp garlic salt, 1/2 tsp paprika and 1/2 tsp pepper. In the second, use a fork to beat 3 eggs. In the third bowl, add 2 cups panko crumbs.
- Dredge both sides of each pounded cutlet in flour then dip in beaten egg letting excess egg drip back into the bowl before breading in panko crumbs. It helps to use a fork for the dipping process to keep your hands clean. Repeat with remaining cutlets.
- Once all cutlets are breaded, heat a large non-stick pan over medium heat and add enough oil to cover the bottom of the pan. Once oil is hot, add breaded cutlets a few at a time and sauté 3-4 min per side or until cooked through. Reduce heat if browning too quickly. Remove to paper towel lined plate. Cut into one to check doneness - juices should run clear. Serve with lemon wedges, or ranch for children.
PORK AND SWISS CHEESE SCHNITZEL
A Schnitzel, or breaded escalope, is easy to make at home with this simple-to-follow recipe. Emmenthal cheese and prosciutto give it an authentic taste and as this version is quick to make it's great as a midweek comfort food meal for two.
Provided by olivemagazine
Time 25m
Yield serves 2
Number Of Ingredients 8
Steps:
- Put the escalopes between sheets of baking paper and bash with a rolling pin or a heavy pan until very thin (about ½ cm). Lay 1 slice of prosciutto on one escalope then top with 2 slices of cheese. Top with the other slice of prosciutto then the other escalope. Push the edges together to seal everything inside. Repeat with the other schnitzel.
- Put the flour, egg and breadcrumbs on separate plates. Dust the schnitzels in flour, then dip in egg, then breadcrumbs. Repeat the egg and breadcrumb so you have a good layer of crumb. Heat a cm or so of oil in a large frying pan then fry the schnitzel for 3 minutes each side until golden and crisp. Serve with watercress salad.
Nutrition Facts : Calories 765 calories, Fat 34.6 grams fat, Carbohydrate 57.6 grams carbohydrates, Fiber 1.7 grams fiber, Protein 56.6 grams protein, Sodium 1.9 milligram of sodium
PORK SCHNITZEL
If I need a sure-fire winner dinner, it's schnitzel. My son, who never stops moving long enough to eat anything hot, will always sit still for schnitzel. It's a weeknight dinner worth sitting down at the dining table for (even though it's so good it's gone fast), lighting candles and getting cozy on a cold night. You can make it with chicken cutlets or pork loin cut into cutlets. Either way, it needs to be pounded super thin, so that you can cook it quickly and keep the inside moist and the outside super crunchy. Parmesan is not traditional in schnitzel, but I add just a bit to keep the crust super crunchy and big on flavor, since it can be so easy to underseason your breadcrumbs and end up with a bland-tasting schnitzel instead of one that crackles and sings with flavor.
Provided by Sarah Copeland
Categories main-dish
Time 1h50m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Freeze the pork loin until lightly firm at the edges, about 1 hour. Slice the pork as thin as you can (about an 1/8 inch thick) and lay each slice between 2 pieces of parchment or plastic wrap. Gently pound to create super thin cutlets, then season the pork on both sides lightly with salt and pepper.
- Combine the panko and Parmesan in a shallow bowl. Place the flour and eggs each in their own separate shallow bowls.
- Working with one piece of pork at a time, dredge in the flour, then dip in the eggs, letting the excess drip off, then coat in the panko-Parmesan mixture, shaking off any excess. Set on a parchment-lined baking sheet and repeat with the remaining pork.
- Heat 2 tablespoons of the oil in a large skillet over medium-high heat. Set a wire rack inside a second baking sheet. Cook the pork, 1 to 2 pieces at a time, until brown and cooked through, about 2 minutes per side. Transfer the cooked pork to the wire rack. Continue with the remaining pork, wiping out the skillet as needed and adding the remaining 2 tablespoons oil.
- Sprinkle the cooked pork with flaky sea salt. Serve hot, with lemon wedges for squeezing over the top.
PORK SCHNITZEL WITH SAUCE
Whenever I serve this pork schnitzel, people always ask for the recipe. German-style schnitzel is usually made with veal. I substituted pork to save money without sacrificing flavor. -Diane Katzmark, Metamora, Michigan
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 2 servings.
Number Of Ingredients 16
Steps:
- Flatten meat to 1/2-in. thickness. In a shallow dish, combine the flour, seasoned salt and pepper. In another shallow bowl, combine egg and milk. Place bread crumbs and paprika in a third shallow dish. Coat meat with flour; dip in egg mixture, then coat with crumb mixture. Let stand for 5 minutes., In a large skillet, cook pork in oil for 2 minutes on each side or until browned. Remove and keep warm. , In the same skillet, stir in 1/3 cup broth, scraping browned bits. In a bowl, combine flour and remaining broth until smooth. Stir into skillet. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Reduce heat; stir in the sour cream, dill, salt and pepper; heat through. Serve with cutlets. If desired, garnish with dill.
Nutrition Facts :
SWISS PORK SCHNITZU (SCHNITZEL)
The article I got this from (in and old magazine at the Doc's office, don't remember which one, I browsed through at least a dozen while waiting) said that this is a typical Swiss dish cooked in many homes for family dinners.
Provided by Annacia
Categories Pork
Time 35m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Use a meat hammer to pound the pork cutlets to 1/4-1/8 inch thickness. Cut small slits around the edges of the cutlets to prevent curling.
- Set out 3 shallow bowls. One with a mixture of the flour, salt, and pepper. The second with the egg and milk whisked together. The third with a mixture of the bread crumbs and paprika.
- Heat the oil in a large skillet on medium high heat. Dredge the cutlets first in the seasoned flour, then dip the cutlets in the egg mixture, and then into the mixture of bread crumbs and paprika.
- Working in batches, sauté the cutlets for 3-4 minutes on each side. Remove the cutlets from the skillet and cover with foil or place in a warm oven to keep warm.
- Add the chicken stock into the skillet to deglaze the pan, scraping the bottom of the pan to loosen the brown bits. In a small bowl mix the dill and salt into the sour cream. Stir the sour cream mixture into the chicken stock. Heat and stir until mixture thickens (do not let boil).
- Serve the cutlets with the sauce, and lemon slices if you like. .
PORK SCHNITZEL
Steps:
- Begin by placing each chop between 2 sheets of plastic wrap and gently pounding them out with the flat side of a meat tenderizer until they are an even 1/4-inch thick.
- Put the flour in a shallow dish and season with salt and pepper. Whisk the eggs and milk in another shallow dish and season with salt and pepper. Put the bread crumbs in a third dish and again season with salt and pepper. Lightly dredge each piece of pork in flour, then in the egg and finally into the bread crumbs, pressing the bread crumbs onto the pork gently so they have a nice even coating.
- Lay the breaded pork cutlets in a single layer on a plate lined with parchment and refrigerate, uncovered, for 10 to 12 minutes to allow the coating to dry out a little and adhere to the pork.
- Heat oil and butter in large nonstick skillet over medium-high heat. Add the thyme sprig and let it fry for about 1 minute to infuse the oil. Remove the thyme sprig and reserve. Gently lay the cutlets into the pan and cook until golden brown and crispy, about 3 minutes per side. Remove to paper towels to drain. Season with salt and transfer to a serving platter while still hot. Garnish with lemon wedges and the fried thyme sprig before serving.
SWISS CHEESE SCHNITZEL
Perk up some pork steaks with this yummy Swiss-style recipe
Provided by Good Food team
Categories Dinner, Main course, Supper
Time 20m
Number Of Ingredients 5
Steps:
- Whizz the bread in a food processor until fine. Mix breadcrumbs and cheese together, tip onto a large plate, then season. Dip the pork in the egg, then press both sides into the breadcrumb mixture to coat all over.
- Heat the oil in a large non-stick frying pan and fry the steaks for 3-4 mins on each side until cooked through. Serve with a crisp salad or try the Swiss-style salad, below.
Nutrition Facts : Calories 427 calories, Fat 19 grams fat, Carbohydrate 19 grams carbohydrates, Sugar 1 grams sugar, Fiber 6 grams fiber, Protein 46 grams protein, Sodium 1.03 milligram of sodium
PORK SCHNITZEL
Tender, crispy and delicious, this traditional German dish is an awesome recipe to make! Although pork is used here, chicken or veal are great substitute. VIDEO https://www.youtube.com/watch?v=pnjWwNH3naM
Provided by CLUBFOODY
Categories Meat
Time 23m
Yield 4 schnitzels
Number Of Ingredients 13
Steps:
- Place plastic wrap on pork chops and pound them out with the flat side of a meat tenderizer until about ¼-inch thick.
- In a large shallow dish, add flour, smoked paprika, cayenne pepper, salt and freshly ground black pepper; whisk to combine. In another shallow dish, whisk egg and half-and-half together; set aside. In a 3rd shallow dish, add breadcrumbs.
- Place chop one at a time in flour mixture and dredge until well coated; shake any excess flour. Transfer coated chop into egg mixture and then bread crumbs, pressing to adhere evenly on meat. Place on baking sheet while working on the others.
- In a large skillet over medium-high heat, combine oil and butter. When hot, place pork cutlets and cook until, brown and crispy, about 3 minutes per side. Transfer cutlets on a baking sheet lined with paper towel to absorb any fat. Sprinkle fresh chopped parsley and serve with lemon wedges. Makes 4.
PORK SCHNITZEL
Children love anything breadcrumbed and simple schnitzels won't disappoint
Provided by Emma Lewis
Categories Dinner, Main course
Time 30m
Number Of Ingredients 5
Steps:
- Tip the sage leaves and breadcrumbs onto a plate, then mix together with a little seasoning. Pour the eggs onto another plate. Pat the pork dry, then coat each chop in the egg mixture, letting any excess drip away. Then dip in the breadcrumbs until well covered. Cook or wrap in cling film or freezer bags and freeze.
- To cook, defrost completely if frozen. Place the chops on a lightly greased baking sheet and brush with a little of the butter. Cook under a medium grill for 7-10 mins until browned. Then turn over, brush with more butter and cook for a further 7 mins until crisp, browned all over and cooked through. Serve with green beans, fresh peas and some mashed potato mixed with grated cheddar.
Nutrition Facts : Calories 324 calories, Fat 14 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 36 grams protein, Sodium 0.56 milligram of sodium
SHEET-PAN CRISPY PORK SCHNITZEL
Schnitzel is a way of preparing thin slices of meat by breading and frying them until crisp. While the popular Viennese dish is traditionally made with thinly pounded veal, here, pounded pork cutlets are breaded and baked on a sheet pan - rather than fried in a skillet - until golden for an easy weeknight meal. The key to perfectly brown breadcrumbs is the addition of a few dollops of mayonnaise, which helps the coating crisp up during baking. A tangy salad offers fresh and bright notes that balance the rich pork. Look for whole hearts of palm (cylinders rather than sliced) for their firmer texture; the vegetable has a delicate flavor similar to artichokes, with a crunchy-creamy consistency.
Provided by Kay Chun
Categories dinner, meat, main course
Time 40m
Yield 4 Servings
Number Of Ingredients 14
Steps:
- Heat oven to 400 degrees. Lightly grease a rimmed baking sheet.
- Separately place flour and eggs in two shallow bowls. Beat the eggs, then stir in the garlic. In a third shallow bowl, whisk 3 tablespoons of the oil with mayonnaise until well blended, then add breadcrumbs and mix with your fingers until there are no clumps, and oil is evenly distributed.
- Season pork with salt and pepper. Working with one piece at a time, dredge in flour (shake off excess), dip in egg (shake off excess) and dredge in breadcrumbs, pressing to adhere. Transfer to the prepared baking sheet. Bake until golden and crispy, about 20 to 25 minutes. Season with salt and pepper.
- Meanwhile, in a large bowl combine the remaining 6 tablespoons oil, 2 tablespoons lemon juice from 1 lemon, capers, caper brine and parsley, and whisk until well blended. Season with salt and pepper. Add hearts of palm, celery and tomatoes and toss to evenly coat.
- Divide schnitzel and salad on 4 serving plates, cut the other lemon into wedges and serve alongside.
Tips:
- To ensure the schnitzel is evenly cooked, use a meat mallet to pound it to an even thickness.
- Use high-quality pork for the schnitzel, such as pork loin or tenderloin.
- Make sure the oil is hot enough before adding the schnitzel, or it will absorb too much oil.
- Don't overcrowd the pan when cooking the schnitzel, or it will not cook evenly.
- Serve the schnitzel immediately with your favorite sides, such as mashed potatoes, spaetzle, or roasted vegetables.
Conclusion:
Swiss pork schnitzel is a delicious and easy-to-make dish that is perfect for a weeknight meal. With its crispy crust and tender interior, this schnitzel is sure to be a hit with the whole family. Serve it with your favorite sides, such as mashed potatoes, spaetzle, or roasted vegetables, and enjoy a taste of Switzerland in your own home.
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