Creamy Pork Schnitzel

Ingredients

• 4 pork cutlets (150g each) (5.3 oz) 4 pork cutlets (150g each) (5.3 oz)
• 1 cup (120g) all-purpose flour 1 cup (120g) all-purpose flour
• 2 large eggs 2 large eggs
• 1 cup (100g) breadcrumbs 1 cup (100g) breadcrumbs
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• 4 tablespoons vegetable oil 4 tablespoons vegetable oil
• 4 tablespoons unsalted butter 4 tablespoons unsalted butter
• 1 small onion, finely chopped 1 small onion, finely chopped
• 1 cup (240ml) heavy cream 1 cup (240ml) heavy cream
• 1 tablespoon fresh parsley, chopped (for garnish) 1 tablespoon fresh parsley, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 540 kcal / 2260 KJ
• Fat: 38g (total), 18g (saturated)
• Carbohydrates: 23g (total), 2g (sugars)
• Protein: 26g
• Fiber: 1g
• Salt: 0.8g

Preparation

1. 1.
   Place the pork cutlets between two sheets of plastic wrap and pound them with a meat mallet until they are about 1/4 inch thick.
2. 2.
   Set up three shallow bowls: one with flour, one with beaten eggs, and one with a mixture of breadcrumbs, paprika, salt, and black pepper.
3. 3.
   Dredge each pork cutlet in flour, shaking off any excess. Dip it into the beaten eggs, allowing any excess to drip off. Finally, coat it in the breadcrumb mixture, pressing gently to adhere.
4. 4.
   Heat the vegetable oil in a large skillet over medium-high heat. Fry the breaded pork cutlets for about 3-4 minutes on each side, or until golden brown and cooked through. Remove them from the skillet and set aside.
5. 5.
   In the same skillet, melt the butter over medium heat. Add the chopped onion and sauté until translucent and lightly golden.
6. 6.
   Pour in the heavy cream and bring it to a simmer. Cook for about 2-3 minutes, or until the sauce thickens slightly.
7. 7.
   Return the pork cutlets to the skillet and simmer for an additional 2-3 minutes, allowing them to absorb some of the creamy sauce.
8. 8.
   Serve the Creamy Pork Schnitzel hot, garnished with fresh parsley.

Treat your ingredients with care...

• Pork cutlets — Pound the pork cutlets evenly to ensure they cook evenly and become tender.
• Breadcrumbs — Use fresh breadcrumbs or pulse stale bread in a food processor for the best texture and flavor.
• Heavy cream — Use full-fat heavy cream for a rich and creamy sauce.

Tips & Tricks

• To keep the schnitzel crispy, avoid overcrowding the skillet while frying. Cook them in batches if necessary.
• Serve the Creamy Pork Schnitzel immediately to enjoy the perfect combination of crispy coating and creamy sauce.
• For a tangy twist, squeeze fresh lemon juice over the schnitzel before serving.
• If you prefer a lighter version, you can use half-and-half or milk instead of heavy cream for the sauce.
• Experiment with different spices in the breadcrumb mixture, such as garlic powder or dried herbs, to add extra flavor.

Serving advice

Serve the Creamy Pork Schnitzel with a generous spoonful of the creamy sauce drizzled over the top. Accompany it with a side of buttery mashed potatoes or traditional German spaetzle to soak up the delicious sauce. Add a fresh green salad or steamed vegetables for a well-rounded meal.

Presentation advice

Arrange the Creamy Pork Schnitzel on a platter, placing the golden cutlets side by side. Pour the creamy sauce over the top, allowing it to cascade down the sides. Garnish with a sprinkle of fresh parsley for a pop of color. Serve with the suggested side dishes and enjoy the visual appeal of this comforting German dish.