I found out how incredibly awesome Pork Schnitzel is in the funniest way. Covid-19 did have some pros!
During the Covid-19 pandemic, I did some grocery shopping for my parents, and on my mom’s shopping list was thinly sliced pork chops. I found myself scratching my head as to why she wanted that? Sure enough, the grocery store had them and my mom was on to something yummy that I would like to share with you!
Pork Schnitzel is a great alternative to chicken cutlets that I think you will enjoy as much as we do! Schnitzel is the german word for cutlet. It is most delicious when fried and eaten hot from the frying pan in a sandwich with cheese and Dill Aoili in our opinion. It can also be served without the bread and paired with potatoes or rice for an easy dinner solution. Such as Hasselback Potatoes or Smashed Baby Potatoes.
Tips For Making Pork Schnitzel
- Be sure not to bang too hard on the pork when tenderizing as the pork could tear.
- Create a workspace for coating the pork using three dishes for the flour, egg and cream, and the breadcrumbs.
- I find that cream does a great job coating the pork. So if you have it, definitely use it! Milk can certainly be substituted for cream here.
- Make the Aioli in advance and refrigerate. The recipe is also included below.
Now it’s time to get our fingers dirty, literally covered in flour and breadcrumbs!
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Pork Schnitzel Sandwiches with Dill Aioli
- 2 Eggs
- 3 Tbsp Cream or Milk
- 1 Cup Bread Crumbs
- ¾ Cup Flour
- 2 Tbsp Dried Parsley
- 1 Lb Thin Sliced Boneless Pork
- ½ Whole Lemon
- 4 Rolls Brioche or Hamburger
- 4 Slices Cheese such as Provolone, Cheddar, or Swiss
- Canola or vegetable oil for Frying
- 1 Cup Lettuce
- 4 Slices Tomato
- 2 Eggs
- ½ or 1 Clove Garlic Depending on how much you like garlic!
- ½ Tsp Dry Mustard
- 6 Tsp Lemon Juice
- 1 Tbsp Dill
- 1 Tsp Salt
- 1 Tbsp Chive Minced
- 1 Cup Canola Oil Olive or vegetable oil can be substituted .
- Pepper to taste
- To make the Aioli, blend all ingredients in a food processor or blender except the oil. Then add the oil and blend together until smooth. Refridgerate and use within one week.
- Pour oil about ¼ inch deep into the frying pan and heat on medium-low.
- Tenderize pork using a tenderizing mallet and season with salt & pepper.
- Mix dried parsley into breadcrumbs.
- Whisk the cream and the egg together in a separate bowl.
- Dip pork in the egg, then coat in flour, next dip in egg again before coating in breadcrumbs, one schnitzel at a time.
- Use a fork to transfer each to the pan for frying. Fry each side until golden brown, about 4-5 minutes on each side.
- Squeeze fresh lemon over the Schnitzel and transfer from the pan onto a plate covered in paper towels to absorb oil.
- Prepare sandwiches using cheese, Dill Aioli, tomato, and lettuce.