Best & Easy PORK SCHNITZEL in 10 Minutes. German PORK SCHNITZEL. Recipe by Always Yummy!
There are three reasons to cook a pork schnitzel – for the first, that’s fast, just 10 minutes needed, second, that’s tasty, crispy crust and tender meat inside, third – that’s easy and nourishing.
❤️ If you like the recipe and want to say thanks, you can buy us a coffee -
✅ Ingredients:
• pork loin – 1,3 lb | 600 g
• all-purpose flour – 1 cup
• 2 eggs
• bread crumbs – 1 cup
• vegetable oil – 2 cup | 500 ml
• ground black pepper – ½ tsp
• salt – ½ tsp
???? Preparation:
1. Cut the pork loin into chops thick, remove bones and fat, cut each piece longitudinally leaving some part uncut and open the chops butterflied.
2. Salt and pepper on both sides, place into a food plastic bag and pound with a smooth side of meat tenderizer from center to sides until equable thickness.
3. Add the flour into a bowl, beat the eggs in a second bowl and add the bread crumbs into a third one.
4. Roll the prepared pork in the flour first, then eggs and finish with bread crumbs.
5. Heat the vegetable oil in a pan over high heat up to 390°F | 200°C. If no thermometer, check the readiness for frying with a pinch of bread crumbs throw in – there should be bubbling. Dip carefully the schnitzel into the oil for a minute pouring it with the hot vegetable oil with a long spoon.
6. Take the schnitzel out on a paper towel to absorb extra fat.
7. Serve the pork schnitzel hot with rice, mashed potato or salad.
???? Advices:
1. If you have white bread crumbs, add 1 tsp of ground sweet paprika to have your schnitzel golden.
2. Pound meat only with a smooth flat side of meat hammer.
My Favourite Chicken Recipe, Chicken Milanese - Chef Jean-Pierre
This is one of Chef Jean-Pierre’s most popular and super easy and really delicious chicken scaloppini recipes. Milanese feature thin slices of chicken breaded and pan fried. Serve it with squeezed lemon juice and an arugula salad or prepare a lemon caper sauce like this recipe!
Recipe Link:
Check out our Amazon Page:
Eureka Lemon Olive Oil:
Laser Thermometer:
My Channel:
Instagram:
Facebook:
ChefJeanPierre:
Chef JP Store:
Schnitzel Food // 8 SCHNITZEL VARIATIONS // Schnitzel Overview
Schnitzel Food // 8 SCHNITZEL VARIATIONS // Schnitzel Overview
Schnitzel food - that is the first thing what comes to your mind when you are thinking about German food, right? But did you know that there are many schnitzel variations? In this video you will find german schnitzel overview, so you won’t be surprised when you come and visit! We cover not only schnitzel sauces but also regional variations: schnitzel Frankfurt or Munich.
Music: Josh Woodward Shot down
——————————————
★ Newsletter Sign Up ★
Know what you eat! Sign up for our weekly Newsletter - no spam - only tasty stuff!
——————————————
Mentioned in this video:
1. Wiener Schnitzel - Schnitzel Vienese Style
2. Rahmschnitzel - Pork Schnitzel with Cream Sauce
3. Jägerschnitzel - Pork Schnitzel with Mushroom and Bacon Sauce
4. Zwiebelschnitzel - Pork Schnitzel with Onion Sauce or Fried Onions
5. Ziegeuner Schnitzel - Pork Schnitzel with Bell Pepper Sauce
6. Cordon Bleu - Pork Schnitzel filled with Ham and Cheese
7. Frankfurter Schnitzel - Pork Schnitzel with Frankfurt Green Sauce
8. Münchner Schnitzel - Pork Schnitzel prepared with Sweet Mustard and Precel bread crumbs
READ THE BLOG POST: Schnitzel Food – 8 Schnitzel Variations
——————————————
❤ What To Watch Next ❤
Kreppel Video:
Ragu Video:
❤ Book Frankfurt Food Tour ❤
BOOK THE FRANKFURT FOOD TOUR WITH US:
★ Let's stay in touch ★
Never miss a video or a free food guide! Newsletter subscription here:
Cooking Blog:
Travel Blog:
Facebook:
Thank you for watching this Schnitzel Food – 8 Schnitzel Variations video!
——————————————
Lakeside Oktoberfest
Join us at Lakeside Tavern as we Celebrate October with Authentic Homemade German Food!
Starters
Bratwurst & Cheddar Soup
Bavarian Pretzel
Lite Fare
German Sausage Plate
German Mac & Cheese
German Goulash
Entrée
Served with your choice of Veal or Chicken, Includes a Tossed Salad. Sautéed red cabbage, potato pancake, Spaetzle (Homemade German Pasta) applesauce & Sour cream. No Substitutes please!
Weiner Schnitzel
Jaeger Schnitzel
Schnitzel A La Holstein
Rahm Schnitzel
Save Room for Dessert and Ask about our SEASONL BEERS & COCKTAILS
Paprika Rahmschnitzel | feines und einfaches Rezept :-)
Ich liebe diese Art Schnitzel, die Sauce ist auch wirklich der Hammer. Dabei variiere ich mit der Fleischsorte, mal mache ich dieses Schnitzelgericht mit Schweineschnitzel, mal mit Putenschnitzel, mal mit Kalbsschnitzel.
Zutaten für die Rahmschnitzel
3 Putenschnitzel
2 rote Paprikas
1 Zwiebeln für die Sauce
1 Zwiebeln für das Paprikagemüse
1 Knoblauchzehen
100 ml trockner Rotwein
500ml Fleischbrühe
Salz
Pfeffer
Zutaten für das Paprikagemüse:
Butterschmalz für die Pfanne
1 Zwiebeln für das Paprikagemüse
1 rote Paprika
Die Schnitzel auf jeder Seite ca. 2 Minuten stark anbraten.
✔ I N S T A G R A M.
✔ F A C E B O O K.
Die Untertitel sind verfügbar, du kannst sie jederzeit im Video aktivieren.
Bitte schreibe mir doch in den Kommentaren und ich würde mich tierisch freuen, wenn ihr mich abonnieren würdet :-)
Vergiss auch nicht, die Glocke zu aktivieren, damit du keine Videos verpasst, danke ♥
Schnitzel Feast with Spaetzle - The Ultimate Comfort Food
Elevated schnitzel and spaetzle. Because it's totally fine to eat fried meat and carbs when you do it with finesse and serve it with a mustard cream sauce.
Click for more information on SNHU programs. Thanks SNHU for sponsoring the video
☕Like this content and want to show support? Buy me a coffee here:
????INSTAGRAM:
????MY GEAR:
BOOS BLOCK CUTTING BOARD:
10 Chef's Knife:
ESCALI DIGITAL SCALE:
HALF SHEET PAN + RACK:
KITCHEN AID MIXER:
6.75qt LE CREUSET DUTCH OVEN:
DOUGH SCRAPER:
INSTANT READ THERMOMETER:
MY FAV STAINLESS BOWL:
-- RECIPE -- (makes 6 portions)
SCHNITZEL
▪ 1lb/.5 pork tenderloins
▪Salt
▪3-4c/400-500g all purpose flour
▪6 eggs (1 per cutlet), whisked
▪6c/750-1000g panko breadcrumbs, broken down into a finer texture in a food processor
▪Canola oil (or vegetable, grapeseed, avocado oil)
Cut tenderloins into thirds (about 175g/6oz each). Place each piece in a plastic bag and pound until flat and about ⅛-¼”/.3-.6cm thick with a heavy pot or meat mallet. Salt each piece of meat on both sides.
To set up breading station, you’ll need 3 bowls. Place flour in one, whisked eggs in the sedond, and breadcrumbs + a pinch of salt in the third.
One at a time, coat pork cutlets well in the ap flour, shake off excess then transfer to the eggs to coat. Drain off excess then transfer to breadcrumbs, coating well.
Preheat oven to its lowest setting.
Add 3”/7-8cm oil to a large heavy bottomed pot over medium heat until temperature reaches 350-360F/175-180C. Fry breaded cutlets one at a time, cooking for 3 minutes total, flipping halfway through. Internal temp should read 150F/65C. Transfer to a wire rack lined sheet tray in warm oven to keep warm while you cook the remaining schnitzel.
--
SPAETZLE
▪350g or 1.5c milk
▪1 egg + 4 egg yolks
▪7g or 1teas salt
▪450g or 3 1/3c all purpose flour
▪Butter
Bring a medium sized pot of water filled about halfway to a boil. Pot should be small enough that a metal colander can sit on top.
Mix milk, egg, and salt until combined. Add flour and mix until a thick but wet, sticky paste forms.
Place a metal colander on top of pot of boiling water and spoon in about a cup of the spaetzle batter. Use a dough scraper to push batter through holes of colander and into the boiling water. Boil for 45-60 seconds then transfer to a tray or plate and drizzle with olive oil to prevent sticking. Continue to cook spaetzle batter in batches.
Add about a Tbsp/15g butter to a large fry pan over high heat, then in batches (of 3-4) add spaetzle and a pinch of salt. Toss to coat then fry without moving for 2-3 minutes until warmed through and beginning to brown.
--
PICKLED RED CABBAGE
▪500g/1 medium head purple cabbage, sliced thin into long strips
▪100g/half of a white or red onion, sliced thin
▪400g or 1 2/3c white vinegar
▪400g or 1 2/3c water
▪80g or 1/4c sugar
8g or 1 1/4teas salt
Add vinegar, water, salt, and sugar to a sauce pan and bring to a boil. Add onions and cabbage and push down to fully submerge. 30sec-1min later when veggies have softened, remove from heat, cover with a lid and allow to cool and pickle for 15 minutes.
Transfer to a container and refrigerate until ready to serve.
--
MUSTARD CREAM SAUCE
▪50g or 4Tbsp unsalted butter
▪50g shallot, finely minced
▪Salt
▪15g or 2Tbsp all purpose flour
▪125g or 1/2c white wine or sherry
▪250g 1c chicken stock
▪100g or 1/2c heavy cream
▪75g or 1/3c whole grain mustard
▪50g or 1/3c capers, chopped
Add butter, minced shallot, and a pinch of salt to small sauce pan over med-high. Saute until shallots are softened and beginning to take on color or about 30 seconds. Add flour, stir and fry for 30 seconds to 1 minute. Add wine. When thickened, add stock and bring to a simmer. Add cream, mustard, capers, and a pinch of salt. Stir to combine, bring to simmer and reduce by half, about 15 minutes.
--
????MUSIC:
EPIDEMIC SOUND. Free trial available at:
CHAPTERS:
0:00 Intro
0:14 Prepping the pork
1:45 Making the spaetzle
3:56 Pickled red cabbage
4:51 SNHU ad
5:59 Finishing cabbage and breading the schnitzel
7:56 Mustard cream sauce
9:07 Frying the schnitzel
10:05 Finishing the spaetzle and plating up
11:33 Let’s eat this thing
#schnitzel #wienerschnitzel #spaetzle
**DISCLAIMER: Some links in this description may be affiliate links. If you buy any of these products using these links I'll receive a small commission at no added cost to you. All links are to products that I actually use or recommend. Thank you in advance for your support!