Pork Schnitzels are super easy to make, they’re incredibly versatile and also relatively quick to prep. Traditionally Schnitzel is served with lemon wedges, but here I take things a step further. Follow me…
Lemon Thyme Sauce
This sauce is insanely easy to make and pairs PERFECTLY with Schnitzel. It’s got a nice hit of lemon, but also dreamy and creamy enough to pour over copious amounts and not distract from the Schnitzel.
Can I make this ahead of time?
Yep! I always make his before the schnitzel so I can use the same pan (less washing up and all that). Just tightly cover in the fridge until needed, or at room temp if making just before the schnitzel.
Do I have to make the sauce?
Although I do highly recommend serving schnitzel with a sauce, you can skip this part if you wish 🙂 Process shots: melt butter in pan (photo 1), fry garlic, shallots and lemon zest (photo 2), add cream, chicken stock, fresh thyme and lemon juice (photo 3), simmer until thickened (photo 4).
Pork Schnitzel
A schnitzel is essentially a thin slice of meat fried in breadcrumbs until crispy. You can use any meat (chicken, veal, turkey etc), but today we’re using pork.
Best pork to use?
You’ll want to use boneless pork chops. It’s important to trim the fat, or they’ll curl up in the pan. It’s also important to make sure your pork is close to room temp. This will ensure the pork stays nice and juicy as it fries.
Pound the Meat!
A crucial step is pounding the meat until it’s nice and thin. Just lay over cling film and bash with a rolling pin, mallet or even a heavy pan! Schnitzels are typically quite thin so feel free to give it a good bashing, but not so much it breaks apart. Pounding the meat will not only decrease cooking time, but with also tenderize it.
Panko, of course.
Allowing the meat to come to room temp and pounding it nice and thin will help the pork stay nice and tender/juicy, but we also want a nice crispy coating. For this you’ll want to coat the pork in Panko breadcrumbs. Panko are big and airy so result in extra crispiness when fried. Process shots: lay cling film over pork (photo 1), pound until thin (photo 2), season (photo 3), dredge in seasoned flour (photo 4), dredge through beaten eggs (photo 5), coat in seasoned Panko breadcrumbs (photo 6).
Fried Pork Schnitzel
Alongside using Panko, you’re going to want to shallow fry the schnitzel to get it extra crispy. This is a really simple step, but here’s a couple of tips to help you along the way:
Batches – Ensure you fry the schnitzels in batches so you don’t overcrowd the pan. This would not only lower temp of the oil too much, but will also cause the edges of the schnitzels to go mushy. Heat – Important to make sure the oil is hot enough or you run the risk of the breading going soggy and falling off.
Once you’ve fried them just pop them on a wire rack with paper towels underneath to catch the excess oil. Process shots: add schnitzels to oil and fry (photo 1), flip when golden and continue frying until cooked through the centre (photo 2).
Can I make these ahead of time?
I find they’re at their crispiest/juiciest when made fresh, but you can store leftovers and reheat. Tightly cover in the fridge or freezer and reheat in the oven (more on this in the recipe card notes).
What to serve with Schnitzel?
Alongside the lemon thyme sauce, here I go with green beans and mash. Any form of veg and potato goes great though (roasted baby potatoes, potato dauphinoise, potato salad and many more). If you’re after another easy and delicious pork chop recipe check out my Honey Garlic Pork Chops! For another delicious schnitzel recipe check out my Heart Shaped Chicken Schnitzels and Chicken Schnitzels with Mushroom Gravy! Right, let’s tuck into the full recipe for these pork schnitzels shall we?!
How to make Pork Schnitzels (Full Recipe & Video)
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