I have made these pork chop schnitzels many times, especially when I crave something simple and quick. I choose a boneless chop, rinse it briefly, and then get straight to work. They are useful when you want to have a meal ready quickly, but also want tender meat with a good spice flavor.
Quick Info
Total time: about 2 hours and 30 minutes – 3 hours and 15 minutes (including marinating in the fridge)
Preparation time: 15 minutes (including slicing and seasoning)
Cooking time: 10-15 minutes (depending on the thickness of the slices and how many you make at once)
Servings: depends on the piece of chop, usually 3-4 servings
Difficulty: easy
Recipe type: main dish, quick for lunch or dinner
Ingredients
- boneless pork chop – 1 piece (approximately 600-800g)
- salt
- pepper
- sweet paprika (or hot, to taste)
- seasoning mix
- oil for frying
Preparation method
1. Rinse the pork chop quickly with cold water, just enough to clean it. Place it on a cutting board and remove the skin if it has any.
2. Cut the meat into slices of suitable thickness for schnitzel – not too thick, but not too thin, about 1-1.5 cm. The resulting slices are pounded well with a meat mallet on both sides. It’s more convenient to place plastic wrap over it to avoid splatters.
3. Sprinkle salt, pepper, paprika, and seasoning mix on each slice, on both sides. I prefer not to overdo it with the seasoning, just enough to give it flavor. I mix the spices directly with my hands to spread them evenly.
4. Place the meat on a plate, cover it, and put it in the fridge for 2-3 hours. The flavors penetrate the meat better if you don’t skip this step, although in a hurry, you can skip marinating, but the taste won’t be the same.
5. After the marinating time is up, heat a pan with oil (it doesn’t need to be a lot, just enough to cover the bottom of the pan). When the oil is well heated, add the slices without overcrowding.
6. Fry the schnitzels for a few minutes on each side until they are nicely browned. The time depends on their thickness, but usually, it doesn’t take long.
7. Remove each schnitzel onto a plate covered with paper towels to absorb the excess oil.
Why I make this recipe often
It’s a quick recipe if you have the meat cut ready, the ingredients are basic, and there’s no need for complicated techniques. It works for any meal and is even suitable the next day, cold. I like that I can control the spices to my taste.
Tips and variations
Tips
- If you have time, let the meat sit in the fridge for at least two hours, but three hours won’t hurt. The meat will be more tender.
- Don’t pound the meat too thin, otherwise, it can become dry when frying.
- Fry over medium heat so you don’t burn the spices.
- The schnitzel cooks quickly, don’t leave it unattended.
Substitutions
- You can use another type of suitable cut of meat, but the classic recipe is with boneless pork chop.
- The seasoning mix can be omitted or replaced with flavored salt if you want to avoid additives.
Variations
- If you want a spicier flavor, add hot paprika instead of sweet.
- For other flavors, you can also try a dash of garlic powder, but it’s not in the basic recipe.
Serving ideas
- It can be eaten simply with a salad or potatoes, as preferred.
- It also works as a sandwich if leftovers are saved for the next day.
Frequently asked questions
1. Do I really need to marinate the meat for two to three hours?
I recommend leaving it for at least two hours in the fridge, but in a hurry, you can reduce the time. The spices won’t penetrate as well, but the schnitzel will still taste good.
2. What type of oil should I use for frying?
Any neutral oil that can withstand high temperatures. I use sunflower oil.
3. Can I make the schnitzels in the oven instead of a pan?
It’s not the classic recipe, but it can be tried, although the final texture will be different – they will be less crispy.
4. Can I use meat with bone?
Not for this recipe. Boneless chop is more suitable for pounding and frying.
5. Can I freeze the cooked schnitzels?
I do not recommend it, because when thawing, the texture becomes drier and is not as good.
Nutritional values
Estimation for one serving (approximately 150-180g cooked, without side dish):
- calories: 300-350 kcal
- protein: 28-32g
- fat: 18-20g
- carbohydrates: 2-4g (from spices)
Values may vary depending on the exact amount of oil absorbed and how thick the slices are.
Storage and reheating
The schnitzels can be stored in the fridge, covered, for up to 2 days. You can eat them cold, or reheat them quickly in a non-stick pan without extra oil. I do not recommend reheating them in the microwave, as the texture becomes rubbery. They are not suitable for freezing after frying.
Quick Info
Total time: about 2 hours and 30 minutes – 3 hours and 15 minutes (including marinating in the fridge)
Preparation time: 15 minutes (including slicing and seasoning)
Cooking time: 10-15 minutes (depending on the thickness of the slices and how many you make at once)
Servings: depends on the piece of chop, usually 3-4 servings
Difficulty: easy
Recipe type: main dish, quick for lunch or dinner
Ingredients
- boneless pork chop – 1 piece (approximately 600-800g)
- salt
- pepper
- sweet paprika (or hot, to taste)
- seasoning mix
- oil for frying
Preparation method
1. Rinse the pork chop quickly with cold water, just enough to clean it. Place it on a cutting board and remove the skin if it has any.
2. Cut the meat into slices of suitable thickness for schnitzel – not too thick, but not too thin, about 1-1.5 cm. The resulting slices are pounded well with a meat mallet on both sides. It’s more convenient to place plastic wrap over it to avoid splatters.
3. Sprinkle salt, pepper, paprika, and seasoning mix on each slice, on both sides. I prefer not to overdo it with the seasoning, just enough to give it flavor. I mix the spices directly with my hands to spread them evenly.
4. Place the meat on a plate, cover it, and put it in the fridge for 2-3 hours. The flavors penetrate the meat better if you don’t skip this step, although in a hurry, you can skip marinating, but the taste won’t be the same.
5. After the marinating time is up, heat a pan with oil (it doesn’t need to be a lot, just enough to cover the bottom of the pan). When the oil is well heated, add the slices without overcrowding.
6. Fry the schnitzels for a few minutes on each side until they are nicely browned. The time depends on their thickness, but usually, it doesn’t take long.
7. Remove each schnitzel onto a plate covered with paper towels to absorb the excess oil.
Why I make this recipe often
It’s a quick recipe if you have the meat cut ready, the ingredients are basic, and there’s no need for complicated techniques. It works for any meal and is even suitable the next day, cold. I like that I can control the spices to my taste.
Tips and variations
Tips
- If you have time, let the meat sit in the fridge for at least two hours, but three hours won’t hurt. The meat will be more tender.
- Don’t pound the meat too thin, otherwise, it can become dry when frying.
- Fry over medium heat so you don’t burn the spices.
- The schnitzel cooks quickly, don’t leave it unattended.
Substitutions
- You can use another type of suitable cut of meat, but the classic recipe is with boneless pork chop.
- The seasoning mix can be omitted or replaced with flavored salt if you want to avoid additives.
Variations
- If you want a spicier flavor, add hot paprika instead of sweet.
- For other flavors, you can also try a dash of garlic powder, but it’s not in the basic recipe.
Serving ideas
- It can be eaten simply with a salad or potatoes, as preferred.
- It also works as a sandwich if leftovers are saved for the next day.
Frequently asked questions
1. Do I really need to marinate the meat for two to three hours?
I recommend leaving it for at least two hours in the fridge, but in a hurry, you can reduce the time. The spices won’t penetrate as well, but the schnitzel will still taste good.
2. What type of oil should I use for frying?
Any neutral oil that can withstand high temperatures. I use sunflower oil.
3. Can I make the schnitzels in the oven instead of a pan?
It’s not the classic recipe, but it can be tried, although the final texture will be different – they will be less crispy.
4. Can I use meat with bone?
Not for this recipe. Boneless chop is more suitable for pounding and frying.
5. Can I freeze the cooked schnitzels?
I do not recommend it, because when thawing, the texture becomes drier and is not as good.
Nutritional values
Estimation for one serving (approximately 150-180g cooked, without side dish):
- calories: 300-350 kcal
- protein: 28-32g
- fat: 18-20g
- carbohydrates: 2-4g (from spices)
Values may vary depending on the exact amount of oil absorbed and how thick the slices are.
Storage and reheating
The schnitzels can be stored in the fridge, covered, for up to 2 days. You can eat them cold, or reheat them quickly in a non-stick pan without extra oil. I do not recommend reheating them in the microwave, as the texture becomes rubbery. They are not suitable for freezing after frying.