Pork Schnitzel Natural
I usually make these schnitzels when I have pork leg and I don't want to complicate things with many layers of breadcrumbs. They are quick to prepare, especially if you already have meat broth on hand. I’ve noticed that it helps to prepare all the ingredients in advance so you don’t waste time when you start frying the meat.
Quick Info
Total Time: about 40-45 minutes
Preparation Time: 15-20 minutes
Cooking Time: 20-25 minutes
Servings: 8-10, depending on how thick you slice the meat
Difficulty: easy, no complicated steps
Recipe Type: main dish, good for lunch or dinner
Ingredients
1.2 kg boneless pork leg
150 ml oil
100 g flour
salt
pepper
1 bunch of parsley leaves
50 ml homemade ketchup (for color)
1 Knorr cube (or other broth concentrate, if needed)
Preparation Method
1. Portion the meat. Cut the pork leg into 10 fairly equal slices, not too thick. They should be about one finger thick, so they cook evenly.
2. Tenderize the meat. Each slice is beaten with a schnitzel hammer until thin, but without breaking.
3. Season. Sprinkle salt and pepper on both sides of each piece.
4. Heat the oil. Heat the oil in a large frying pan, enough to cover the bottom.
5. Prepare the flour. Place the flour in a deep plate.
6. Dredge the meat in flour. Dip each slice in flour, shaking off the excess.
7. Fry. Place the slices of meat in the hot oil and brown them for a few minutes on each side until golden crust forms. Don’t overcrowd the pieces; work in batches if necessary. Finally, transfer to a plate.
8. Prepare the pot. After frying everything, place the schnitzels in a pot with a lid.
9. Add broth and ketchup. Dissolve the Knorr cube in hot water to make broth (use 2-3 ladles, about 400-500 ml). Pour the broth over the meat, then add the ketchup diluted with a little water.
10. Simmer on low heat. Cover and let everything simmer on low heat for about 10-15 minutes to absorb the flavors and take on color from the ketchup.
11. Chop the parsley and sprinkle over the meat just before serving.
12. Serve the schnitzels hot, with your favorite side dish.
Why I make this recipe often
It helps when I want something quick and filling. The ingredients are always on hand, and there’s no need for cumbersome steps. They keep well for a day if any is left. They reheat nicely, and the sauce keeps them tender.
Tips and Variations
Tips
- Tenderize the meat evenly so that there are no thick spots.
- Don’t fry the pieces too long, so they don’t become tough.
- If the broth is too salty from the cube, adjust the salt at the end.
- You can make homemade broth if you have it, but the quick cube version works too.
Substitutions
- You can use pork shoulder or loin instead of leg if that’s what you have.
- Instead of homemade ketchup, regular ketchup works too, although the homemade version gives a nicer color.
- If you don’t have fresh parsley, you can skip it or use very little dried.
Variations
- If you want without ketchup, you can leave it just with broth, resulting in a simpler sauce.
- You can add a little crushed garlic to the sauce for a more pronounced flavor.
- For a lighter version, you can fry the pieces in less oil or even on the grill, then dip them in the broth at the end.
Serving Ideas
- With mashed potatoes or boiled potatoes.
- With plain rice or steamed vegetables.
- Good with pickles for a taste contrast.
Frequently Asked Questions
1. Can I use a different type of meat?
Yes, you can use shoulder, loin, or even chicken breast, but the frying time will need to be adjusted.
2. Do I have to use broth from a cube?
No, you can use homemade broth or water with a little salt if you don’t have anything else.
3. How do I know when the schnitzels are done?
The meat should be tender, not pink in the middle, and the sauce should reduce a little.
4. What if I don’t have homemade ketchup?
You can use regular ketchup, but use less so it doesn’t overpower the meat flavor.
5. Can I make the recipe without flour?
The result will be less cohesive, but technically it can be done if you are gluten intolerant.
Nutritional Values (estimates)
A serving of natural pork schnitzel (without side dish) has approximately 350-400 kcal, 28-30 g protein, 20-22 g fat, 8-10 g carbohydrates (from flour and ketchup). These values are approximate and vary depending on how much flour and oil are absorbed. The sauce also adds a few extra calories.
Storage and Reheating
The schnitzel can be stored in the fridge in a covered container for up to 2 days. It can be reheated on low heat in a pot, with the sauce. I do not recommend freezing, as the texture will not remain the same. It’s best fresh, but it holds up decently for a day or two if needed.
I usually make these schnitzels when I have pork leg and I don't want to complicate things with many layers of breadcrumbs. They are quick to prepare, especially if you already have meat broth on hand. I’ve noticed that it helps to prepare all the ingredients in advance so you don’t waste time when you start frying the meat.
Quick Info
Total Time: about 40-45 minutes
Preparation Time: 15-20 minutes
Cooking Time: 20-25 minutes
Servings: 8-10, depending on how thick you slice the meat
Difficulty: easy, no complicated steps
Recipe Type: main dish, good for lunch or dinner
Ingredients
1.2 kg boneless pork leg
150 ml oil
100 g flour
salt
pepper
1 bunch of parsley leaves
50 ml homemade ketchup (for color)
1 Knorr cube (or other broth concentrate, if needed)
Preparation Method
1. Portion the meat. Cut the pork leg into 10 fairly equal slices, not too thick. They should be about one finger thick, so they cook evenly.
2. Tenderize the meat. Each slice is beaten with a schnitzel hammer until thin, but without breaking.
3. Season. Sprinkle salt and pepper on both sides of each piece.
4. Heat the oil. Heat the oil in a large frying pan, enough to cover the bottom.
5. Prepare the flour. Place the flour in a deep plate.
6. Dredge the meat in flour. Dip each slice in flour, shaking off the excess.
7. Fry. Place the slices of meat in the hot oil and brown them for a few minutes on each side until golden crust forms. Don’t overcrowd the pieces; work in batches if necessary. Finally, transfer to a plate.
8. Prepare the pot. After frying everything, place the schnitzels in a pot with a lid.
9. Add broth and ketchup. Dissolve the Knorr cube in hot water to make broth (use 2-3 ladles, about 400-500 ml). Pour the broth over the meat, then add the ketchup diluted with a little water.
10. Simmer on low heat. Cover and let everything simmer on low heat for about 10-15 minutes to absorb the flavors and take on color from the ketchup.
11. Chop the parsley and sprinkle over the meat just before serving.
12. Serve the schnitzels hot, with your favorite side dish.
Why I make this recipe often
It helps when I want something quick and filling. The ingredients are always on hand, and there’s no need for cumbersome steps. They keep well for a day if any is left. They reheat nicely, and the sauce keeps them tender.
Tips and Variations
Tips
- Tenderize the meat evenly so that there are no thick spots.
- Don’t fry the pieces too long, so they don’t become tough.
- If the broth is too salty from the cube, adjust the salt at the end.
- You can make homemade broth if you have it, but the quick cube version works too.
Substitutions
- You can use pork shoulder or loin instead of leg if that’s what you have.
- Instead of homemade ketchup, regular ketchup works too, although the homemade version gives a nicer color.
- If you don’t have fresh parsley, you can skip it or use very little dried.
Variations
- If you want without ketchup, you can leave it just with broth, resulting in a simpler sauce.
- You can add a little crushed garlic to the sauce for a more pronounced flavor.
- For a lighter version, you can fry the pieces in less oil or even on the grill, then dip them in the broth at the end.
Serving Ideas
- With mashed potatoes or boiled potatoes.
- With plain rice or steamed vegetables.
- Good with pickles for a taste contrast.
Frequently Asked Questions
1. Can I use a different type of meat?
Yes, you can use shoulder, loin, or even chicken breast, but the frying time will need to be adjusted.
2. Do I have to use broth from a cube?
No, you can use homemade broth or water with a little salt if you don’t have anything else.
3. How do I know when the schnitzels are done?
The meat should be tender, not pink in the middle, and the sauce should reduce a little.
4. What if I don’t have homemade ketchup?
You can use regular ketchup, but use less so it doesn’t overpower the meat flavor.
5. Can I make the recipe without flour?
The result will be less cohesive, but technically it can be done if you are gluten intolerant.
Nutritional Values (estimates)
A serving of natural pork schnitzel (without side dish) has approximately 350-400 kcal, 28-30 g protein, 20-22 g fat, 8-10 g carbohydrates (from flour and ketchup). These values are approximate and vary depending on how much flour and oil are absorbed. The sauce also adds a few extra calories.
Storage and Reheating
The schnitzel can be stored in the fridge in a covered container for up to 2 days. It can be reheated on low heat in a pot, with the sauce. I do not recommend freezing, as the texture will not remain the same. It’s best fresh, but it holds up decently for a day or two if needed.