Pork Schnitzels
When I need something quick and filling for lunch or dinner, I think of pork schnitzels. I usually make them when I have a piece of pork leg on hand and a few eggs in the fridge. The recipe is not complicated, and the ingredients are accessible. I've cooked them in a hurry, with simple steps, and they always please everyone.
Quick Info
Total time: about 40 minutes
Servings: 4
Difficulty: easy
Recipe type: main dish, suitable for family lunch or dinner
Ingredients
1 piece of fresh pork leg (approx. 600-800 g)
3 eggs
approx. 50 ml sparkling water
6 tablespoons flour
1 tablespoon dried and crushed celery leaves
salt, to taste
white pepper, to taste
oil for frying
Preparation Method
1. Cut the pork leg into slices about one finger thick. They shouldn't be too thin, as they will stretch when beaten.
2. Beat each slice with a meat mallet on both sides until they reach the desired thickness. I prefer not to make them too thin; about 0.8 - 1 cm is fine after beating.
3. Sprinkle a little salt and a dash of white pepper over each piece of meat.
4. Crack the eggs into a large bowl. Add the dried and crushed celery leaves, a little salt and pepper, then mix well with a fork.
5. Pour the sparkling water over the eggs, then gradually add the flour. Mix vigorously to avoid lumps. You should achieve a creamy batter, not too thick.
6. Heat a pan with enough oil for frying (the oil should cover half the thickness of the schnitzel).
7. Dip each slice of meat into the egg, flour, and celery mixture, ensuring it's well coated.
8. Fry the schnitzels one by one, so as not to overcrowd the pan. Fry on medium heat, for 2-3 minutes on each side, until they develop a golden crust.
9. Remove them onto absorbent paper to eliminate excess oil.
10. Serve hot.
Why I make the recipe often
It's a simple dish with accessible ingredients. I don't need complicated techniques, and the schnitzels always turn out tender with a crispy crust. It works when you don't have time to cook something more elaborate, and they go well with almost any side dish.
Tips and Variations
Tips
Don't beat the meat too hard, or it will become crumbly.
The egg and flour mixture should be homogeneous; if it's too thick, dilute it with a little sparkling water.
The schnitzels should not be fried on high heat to avoid burning the exterior before cooking the inside.
Substitutions
You can replace the pork leg with loin if you want leaner meat.
If you don't have dried celery leaves, you can omit them, but add a little dried parsley for extra flavor (it's not the same taste, but it adds something).
The flour can be type 000 or 650 wheat flour.
Variations
You can add a little sweet or hot paprika to the batter for color and a slightly spicy flavor.
If you prefer a thicker crust, you can coat the meat in flour before dipping it in the egg mixture.
Serving Ideas
Pork schnitzels go well with mashed potatoes, fried potatoes, or a simple cabbage salad.
They are also good cold in sandwiches with pickles.
They can be served with mustard or a slice of lemon, according to preference.
Frequently Asked Questions
1. Can schnitzels be made with other meats?
Yes, the same recipe works with chicken or beef, adjusting the frying time according to the thickness and type of meat.
2. What do I do if I don't have sparkling water?
You can use still water; however, sparkling water makes the mixture a bit airier and the crust crispier.
3. Can I freeze the fried schnitzels?
I do not recommend it. The crust becomes soft after thawing. They are best consumed fresh.
4. Do I have to use white pepper?
No. If you only have black pepper, that's fine. White pepper is a bit more discreet in taste and doesn't show in the crust, which is why it's sometimes preferred.
5. Can I make the schnitzels thinner?
Yes, if you want them to fry faster and be crispier, you can beat the slices thinner. The frying time will be shorter.
Nutritional Values
Approximately, for one serving of schnitzels (approx. 150-200 g, fried):
Calories: 340-420 kcal
Proteins: 27-32 g
Fats: 19-24 g
Carbohydrates: 12-18 g
The values are approximate and depend on the thickness of the schnitzels and how much oil is absorbed during frying.
Storage and Reheating
Pork schnitzels are best fresh. If there are leftovers, you can store them in the fridge in a sealed container for up to 2 days. Reheated in the microwave, they become softer, but in the oven at 180°C, they regain some of their crispy texture in 7-8 minutes. I do not recommend freezing.
When I need something quick and filling for lunch or dinner, I think of pork schnitzels. I usually make them when I have a piece of pork leg on hand and a few eggs in the fridge. The recipe is not complicated, and the ingredients are accessible. I've cooked them in a hurry, with simple steps, and they always please everyone.
Quick Info
Total time: about 40 minutes
Servings: 4
Difficulty: easy
Recipe type: main dish, suitable for family lunch or dinner
Ingredients
1 piece of fresh pork leg (approx. 600-800 g)
3 eggs
approx. 50 ml sparkling water
6 tablespoons flour
1 tablespoon dried and crushed celery leaves
salt, to taste
white pepper, to taste
oil for frying
Preparation Method
1. Cut the pork leg into slices about one finger thick. They shouldn't be too thin, as they will stretch when beaten.
2. Beat each slice with a meat mallet on both sides until they reach the desired thickness. I prefer not to make them too thin; about 0.8 - 1 cm is fine after beating.
3. Sprinkle a little salt and a dash of white pepper over each piece of meat.
4. Crack the eggs into a large bowl. Add the dried and crushed celery leaves, a little salt and pepper, then mix well with a fork.
5. Pour the sparkling water over the eggs, then gradually add the flour. Mix vigorously to avoid lumps. You should achieve a creamy batter, not too thick.
6. Heat a pan with enough oil for frying (the oil should cover half the thickness of the schnitzel).
7. Dip each slice of meat into the egg, flour, and celery mixture, ensuring it's well coated.
8. Fry the schnitzels one by one, so as not to overcrowd the pan. Fry on medium heat, for 2-3 minutes on each side, until they develop a golden crust.
9. Remove them onto absorbent paper to eliminate excess oil.
10. Serve hot.
Why I make the recipe often
It's a simple dish with accessible ingredients. I don't need complicated techniques, and the schnitzels always turn out tender with a crispy crust. It works when you don't have time to cook something more elaborate, and they go well with almost any side dish.
Tips and Variations
Tips
Don't beat the meat too hard, or it will become crumbly.
The egg and flour mixture should be homogeneous; if it's too thick, dilute it with a little sparkling water.
The schnitzels should not be fried on high heat to avoid burning the exterior before cooking the inside.
Substitutions
You can replace the pork leg with loin if you want leaner meat.
If you don't have dried celery leaves, you can omit them, but add a little dried parsley for extra flavor (it's not the same taste, but it adds something).
The flour can be type 000 or 650 wheat flour.
Variations
You can add a little sweet or hot paprika to the batter for color and a slightly spicy flavor.
If you prefer a thicker crust, you can coat the meat in flour before dipping it in the egg mixture.
Serving Ideas
Pork schnitzels go well with mashed potatoes, fried potatoes, or a simple cabbage salad.
They are also good cold in sandwiches with pickles.
They can be served with mustard or a slice of lemon, according to preference.
Frequently Asked Questions
1. Can schnitzels be made with other meats?
Yes, the same recipe works with chicken or beef, adjusting the frying time according to the thickness and type of meat.
2. What do I do if I don't have sparkling water?
You can use still water; however, sparkling water makes the mixture a bit airier and the crust crispier.
3. Can I freeze the fried schnitzels?
I do not recommend it. The crust becomes soft after thawing. They are best consumed fresh.
4. Do I have to use white pepper?
No. If you only have black pepper, that's fine. White pepper is a bit more discreet in taste and doesn't show in the crust, which is why it's sometimes preferred.
5. Can I make the schnitzels thinner?
Yes, if you want them to fry faster and be crispier, you can beat the slices thinner. The frying time will be shorter.
Nutritional Values
Approximately, for one serving of schnitzels (approx. 150-200 g, fried):
Calories: 340-420 kcal
Proteins: 27-32 g
Fats: 19-24 g
Carbohydrates: 12-18 g
The values are approximate and depend on the thickness of the schnitzels and how much oil is absorbed during frying.
Storage and Reheating
Pork schnitzels are best fresh. If there are leftovers, you can store them in the fridge in a sealed container for up to 2 days. Reheated in the microwave, they become softer, but in the oven at 180°C, they regain some of their crispy texture in 7-8 minutes. I do not recommend freezing.