Spiced Pork Schnitzels
This isn't a recipe I only prepare for special occasions, but one I make when I want something simple for dinner or when I'm craving tender meat. Usually, I choose pork chops or whatever I have on hand for schnitzels, cut the pieces, pound them, season, and the rest goes quickly. Granulated garlic gives a subtle flavor without needing to peel and crush fresh cloves. They are ready fairly quickly and don't require complicated techniques.
Quick Info
Total time: about 30-35 minutes
Preparation time: 15 minutes
Cooking time: 15-20 minutes, depending on thickness and number of batches
Servings: 3-4
Difficulty: easy
Recipe type: main course, suitable for both lunch and dinner
Ingredients
- Pork meat for schnitzels (the amount depends on the desired number of servings)
- 2 eggs
- 4 tablespoons of white flour
- 1-2 tablespoons of granulated garlic
- Salt
- Pepper
- Oil for frying
Preparation method
1. Wash each piece of meat under cold running water. Place them on a paper towel and pat them dry to ensure they are as dry as possible before pounding.
2. With a schnitzel hammer, pound the pieces of meat on both sides. They shouldn't be too thin, but it's good to have even thickness so they fry evenly.
3. Sprinkle salt and pepper on each piece, on both sides. Set them aside while you prepare the rest.
4. In a deep plate or bowl, beat the two eggs well with a fork.
5. In another plate, mix the flour with the granulated garlic to ensure it's evenly distributed.
6. Take each piece of meat and first dip it in the egg, then in the flour-garlic mixture. Shake off any excess flour.
7. Heat the oil in a large frying pan. The oil should cover the bottom of the pan well, without pooling.
8. Place the schnitzels in the pan to fry, one at a time, without overcrowding. Let them cook for a few minutes on each side until they turn golden and crispy on the outside.
9. Remove them onto a paper towel to absorb the excess oil.
10. Serve them hot, immediately after frying.
Why I make this recipe often
It doesn't require many ingredients, it's quick to make, and the combination of granulated garlic and tender meat always turns out great. It works for both lunch and dinner. You can serve them with a salad or a classic side, without too much effort.
Tips and variations
Tips
- Dry the meat well with a paper towel before pounding; otherwise, too much water will come out while frying.
- Pound the meat gently, not with maximum force, so you don't tear or thin it too much.
- Don't place too many schnitzels in the pan at once. They cook more evenly if they have space.
Substitutions
- You can also use pork chops or shoulder, as long as they are sliced thinly.
- White flour can be replaced with whole wheat flour, but the texture will be slightly different.
- If you don't have granulated garlic, you can omit it, but the flavor won't be the same.
Variations
- Add a bit of sweet or hot paprika to the flour mixture for a different taste.
- You can replace the pork with chicken fillets if you want to adapt the recipe.
Serving ideas
- With an oriental salad (potatoes, onion, boiled egg, olives).
- Classic, with fried potatoes or mashed potatoes.
- With pickles or raw cabbage salad.
Frequently asked questions
1. Can I use fattier pork meat?
Yes, but schnitzels turn out more tender with lean meat (chop or boneless shoulder). With fattier meat, the texture is different.
2. How much oil do I use for frying?
You only need enough to cover the bottom of the pan in a thin layer. It shouldn't be a bath of oil.
3. Can I prepare the schnitzels in advance?
You can prepare them ahead of time, but they are better when freshly fried. If you do make them ahead, keep them on a paper towel and reheat them in the oven, not in the microwave.
4. Can granulated garlic be replaced with fresh garlic?
For this recipe, granulated garlic mixes better with the flour. Fresh garlic doesn't behave the same in the mixture, but you can try it, finely grated.
Nutritional values
Approximately, for one serving (without side dish), a medium pork schnitzel fried this way has around 300-350 kcal, with 20-25 g of protein, 18-20 g of fat, and 12-15 g of carbohydrates. The calories vary greatly depending on how much oil remains absorbed and the thickness of the breading.
Storage and reheating
Schnitzels are best warm, freshly made. If leftovers remain, you can store them in the fridge for a maximum of 1-2 days, covered with foil or in a container. For reheating, place them in the oven for a few minutes at medium temperature to regain their texture. In the microwave, they become soggy. They don't keep well for more than a few days.
This isn't a recipe I only prepare for special occasions, but one I make when I want something simple for dinner or when I'm craving tender meat. Usually, I choose pork chops or whatever I have on hand for schnitzels, cut the pieces, pound them, season, and the rest goes quickly. Granulated garlic gives a subtle flavor without needing to peel and crush fresh cloves. They are ready fairly quickly and don't require complicated techniques.
Quick Info
Total time: about 30-35 minutes
Preparation time: 15 minutes
Cooking time: 15-20 minutes, depending on thickness and number of batches
Servings: 3-4
Difficulty: easy
Recipe type: main course, suitable for both lunch and dinner
Ingredients
- Pork meat for schnitzels (the amount depends on the desired number of servings)
- 2 eggs
- 4 tablespoons of white flour
- 1-2 tablespoons of granulated garlic
- Salt
- Pepper
- Oil for frying
Preparation method
1. Wash each piece of meat under cold running water. Place them on a paper towel and pat them dry to ensure they are as dry as possible before pounding.
2. With a schnitzel hammer, pound the pieces of meat on both sides. They shouldn't be too thin, but it's good to have even thickness so they fry evenly.
3. Sprinkle salt and pepper on each piece, on both sides. Set them aside while you prepare the rest.
4. In a deep plate or bowl, beat the two eggs well with a fork.
5. In another plate, mix the flour with the granulated garlic to ensure it's evenly distributed.
6. Take each piece of meat and first dip it in the egg, then in the flour-garlic mixture. Shake off any excess flour.
7. Heat the oil in a large frying pan. The oil should cover the bottom of the pan well, without pooling.
8. Place the schnitzels in the pan to fry, one at a time, without overcrowding. Let them cook for a few minutes on each side until they turn golden and crispy on the outside.
9. Remove them onto a paper towel to absorb the excess oil.
10. Serve them hot, immediately after frying.
Why I make this recipe often
It doesn't require many ingredients, it's quick to make, and the combination of granulated garlic and tender meat always turns out great. It works for both lunch and dinner. You can serve them with a salad or a classic side, without too much effort.
Tips and variations
Tips
- Dry the meat well with a paper towel before pounding; otherwise, too much water will come out while frying.
- Pound the meat gently, not with maximum force, so you don't tear or thin it too much.
- Don't place too many schnitzels in the pan at once. They cook more evenly if they have space.
Substitutions
- You can also use pork chops or shoulder, as long as they are sliced thinly.
- White flour can be replaced with whole wheat flour, but the texture will be slightly different.
- If you don't have granulated garlic, you can omit it, but the flavor won't be the same.
Variations
- Add a bit of sweet or hot paprika to the flour mixture for a different taste.
- You can replace the pork with chicken fillets if you want to adapt the recipe.
Serving ideas
- With an oriental salad (potatoes, onion, boiled egg, olives).
- Classic, with fried potatoes or mashed potatoes.
- With pickles or raw cabbage salad.
Frequently asked questions
1. Can I use fattier pork meat?
Yes, but schnitzels turn out more tender with lean meat (chop or boneless shoulder). With fattier meat, the texture is different.
2. How much oil do I use for frying?
You only need enough to cover the bottom of the pan in a thin layer. It shouldn't be a bath of oil.
3. Can I prepare the schnitzels in advance?
You can prepare them ahead of time, but they are better when freshly fried. If you do make them ahead, keep them on a paper towel and reheat them in the oven, not in the microwave.
4. Can granulated garlic be replaced with fresh garlic?
For this recipe, granulated garlic mixes better with the flour. Fresh garlic doesn't behave the same in the mixture, but you can try it, finely grated.
Nutritional values
Approximately, for one serving (without side dish), a medium pork schnitzel fried this way has around 300-350 kcal, with 20-25 g of protein, 18-20 g of fat, and 12-15 g of carbohydrates. The calories vary greatly depending on how much oil remains absorbed and the thickness of the breading.
Storage and reheating
Schnitzels are best warm, freshly made. If leftovers remain, you can store them in the fridge for a maximum of 1-2 days, covered with foil or in a container. For reheating, place them in the oven for a few minutes at medium temperature to regain their texture. In the microwave, they become soggy. They don't keep well for more than a few days.