This Easy Pork Schnitzel recipe is absolutely amazing and I have a feeling that you guys going to love it.

It would be too many comfort foods to count that remind me greatly of my childhood. I can’t even say which is my favorite because I really enjoy them all.

With that being said, I am going to tell you right here and right now that pork schnitzels are one of those foods; my favorite foods #253 (hahaha)

This is so good that you would not be able to resist eating. I am warning you right now. If you never made it before, you can see how easy it is, but it’s so delicious as well. In a way, this would be my guilty pleasure.

Click here for more of my delicious pork recipes

It is so wonderful and weird at the same time that my daughter or son loves food that I loved when I was a kid.

I just love making meals that I love dearly and see how my kids feel about it. Most of the time they really like it.

Certain foods or meals we carry from one generation to another, and this one is most definitely foods that I adapted from my family, and my grandparents carried the same meals from their families.

The circle never ends, right?! I am hoping that my kids will do the same.

Anyhow, you can pretty much serve this one with anything that you wish; mashed or boiled potatoes, over pasta and sauce, with rice and vegetables, over salads or perhaps in sandwiches.

If you do not eat pork, you can make it with chicken breast or veal.

Since I know that not everyone eats pork and that is perfectly fine. There is always a respectable solution, so everyone could be happy.

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So, traditionally Pork Schnitzels are cooked or pan-fried on butter, however, I always use oil. I just do not like cooking on the butter.

We love adding butter to sauces, over potatoes or similar but I do not like frying things in butter.

So here is some step by step instructions:

Place the pork chops between two sheets of film/plastic wrap (resealable freezer bags work well) on a solid, level surface.

Pound the pork with the smooth side of a meat mallet to a thickness of 1/8-inch or you can use your hand or do not have a mallet. Trim any fat from the edges. Add a pinch of salt and black pepper on each pork slice

Whisk the eggs another bowl until well blended, pour Italian breadcrumbs or panko breadcrumbs, whatever you prefer, on the plate. then dredge the pork in the flour mixture one at a time, then dip them into egg mixture to the breadcrumbs.

Heat the vegetable oil in a large skillet over medium-high heat. Arrange no more than two pork chops in the skillet at a time, cooking until the meat is golden brown no longer pink in the center, 3 to 4 minutes on each side.

Each cooked schnitzel place on the kitchen paper towel to soak all the unnecessary fat/oil.

Hey, if you try my Easy Pork Schnitzel recipe or any other from my blog, please tag me on INSTAGRAM. @sandraseasycooking using hashtag #sandraseasycooking. Thank you so much in advance!

Yield: Serves 4

Pork Schnitzels

Print

Easy and tasty Pork Schnitzel Recipe that you may serve over pasta, rice or with potatoes.

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Ingredients

• 6-8 Boneless Pork Loin, sub with boneless pork chop
• Salt and Ground Black Pepper
• 2 tbsp. Flour just for dusting; use more if needed (for low carb almond flour)
• 3 large eggs
• 1 1/2 cup Breadcrumbs
• 1/4-1/2 cup Oil more if needed
• Serve with Lemon slices and any side dish.

Instructions

1. Place the pork chops between two sheets of film/plastic wrap (resealable freezer bags work well) on a solid, level surface. Pound the pork with the smooth side of a meat mallet to a thickness of 1/8-inch or you can use your hand or do not have a mallet. Trim any fat from the edges.
2. Whisk the eggs another bowl until well blended, pour Italian breadcrumbs or panko breadcrumbs, whatever you prefer, on the plate.
3. Add a pinch of salt, and black pepper on each pork slice, then dredge the pork in the flour mixture one at a time, then dip them into the egg mixture to the breadcrumbs. You can use seasoned breadcrumbs or unseasoned, read labels! If it is unseasoned than just add a bit of salt to season it. Some Panko breadcrumbs are untoasted and unseasoned so just be aware of that. 
4. Heat the vegetable oil in a large skillet over medium-high heat. Arrange no more than two pork slices or three if it is smaller in the skillet at a time, cooking until the meat is golden brown no longer pink in the center, 3 to 4 minutes on each side.
5. When you are frying this make sure you have enough space around it so it can fry properly. I use about 1/4 cup of oil, give or take. 
6. Each cooked schnitzel place on the kitchen paper towel to soak all the unnecessary fat/oil.
7. Serve immediately with some lemon. It tastes fantastic if you squeeze just a bit of fresh lemon. You can even add lemon with melted butter and pour it over it.
8. You would be surprised at how delicious it tastes. Leftovers place in the glass container or any that are using with fitted cover. Eat it within 5 days.

Notes

You may use chicken for this recipe if you are not consuming pork.

Use gluten-free flour/bread crumbs for the GF option.

You could make this in your air fryer.

Did you make this recipe?

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Meet my go-to meal of the week, Cornmeal with Pork and Onion with a wonderful gravy.

I call this my “to go” meal because when I do not know what to make for our dinner, this would be it.

My family loves it very much, and yes, there are never ever any leftovers. I serve it with sour cream, which goes so well with this combo.

I love shortcuts, and to be honest, I want my dinner to be done and on the table in less than 30 minutes, if possible.

Most of the time I purchase instant yellow cornmeal that is done in less than 5 minutes.

Check out some of my easy pork recipes.

Anyhow, if you try this comforting meal I know that you will love it. You can serve with any steamed vegetables too.

Also, if you do not eat pork you may use chicken, beef or lamb but the time might vary on how long it cooks. The chicken will cook faster than beef, of course.

Recently, I received this 10″ – 100% Ceramic Skillet with Cover and Silicone Pot Holder from Xtrema Ceramic Cookware and seriously fell in love with it.

It is built to withstand extreme heat and cold, each piece can go directly from oven to freezer.

Whether you want to cook on the stovetop, broiler, grill or microwave, you can do it all with it.

Ceramic pots and pans are incredibly safe and 100% non-toxic.

Made from inorganic minerals and ceramic cooking surfaced that is glazed and fired to a brilliant glossy finish.

You will never have to worry about unwanted elements such as lead or man-made materials leaching into your food.

I hope you try Cornmeal with Pork and Onion soon. As you can see it is super simple yet very tasty.

If y0ou do make it, tag me on Instagram @sandraseasycooking using hashtag #sandraseasycooking. Thank you so much in advance!

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Yield: Serves 4

Cornmeal with Pork and Onion

Print

Tasty and easy dinner idea Cornmeal with Pork and Onion

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Ingredients

Cornmeal

• 4 cups 940 ml water (low sodium chicken stock works fine too)
• 1 teaspoon salt
• 1 tbsp. Olive Oil

Pork and Onion

• 2 tbsp. oil
• 1 lb / 500g pork tenderloin,
• 1 onion sliced
• 2 garlic cloves minced
• Salt and ground black pepper to taste
• 1 teaspoon dried parsley
• 1 teaspoon dried oregano
• 4 oz chicken broth (100ml)
• 1-2 tbsp. unsalted butter

Instructions

1. Bring the water to a boil over medium-high heat. Add the salt and oil.
2. Pour slowly the cornmeal into the boiling water. Whisk fast.
3. Continue whisking until cornmeal is thickened, about a minute or two.
4. Turn the heat off the cover with a fitted lid and let it steam until ready to be served.

Topping:

1. Slice pork tenderloin, then make strips. Slice onion and minced garlic.
2. In a skillet or frying pan, add 2 tablespoons of Oil. Allow oil to heat on medium-high temperature.
3. Add onion slices, and allow it to cook for a few minutes.
4. Drop pork sliced into bite-sized pieces.
5. Season with seasoning to taste and herbs. Sear pork on all sides and let it get a bit brownish, then add chopped garlic and stir for 20-30 seconds.
6. Pour chicken broth, mix, and cover. Let it cook for 10 to 12 minutes at medium heat, or until the liquid had thickened.
7. At the very end add a knob of butter, tablespoon or two.
8. Serve it over the cornmeal.

Notes

Some types of cornmeal will cook longer, but regardless you will have to stir often and cook on low temperature, TASTE, and if it’s smooth in texture, if NOT then cover and let it steam, again on LOW temperature.

This cornmeal you do not have to cook for a long time. It cooks really fast and becomes thicker in no time. Please, be careful when you whisk. It will start to form bubbles, that sometimes fly. It ended up ones on my wrist and it was not pleasant as the burns were almost to the bone. I used Martha White, Yellow Cornmeal.

You can add peas or green beans to the pork. It is a very delicious combo.

Did you make this recipe?

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Spicy Boneless Pork Spare Ribs is a type of dish that you can eat with rice, bread, or make a little lettuce wrap and enjoy as a tasty bite.

Daeji Bulgogi or Spicy pork is a popular Korean grilled dish, and it is pretty different from beef bulgogi.

Why is it other than one with beef, well, mainly because the marinade is not only soy sauce-based, but instead, marinade juices are based and heated up with gochujang and gochugaru (Korean red hot chili paste or powder)
Grill season is already here. I am so excited about it!

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I love anything from the grill, and I don’t think that there is a person out there who doesn’t-at least I never met one!

We grill most of the year, except for December, January, and February when it cold and I do not feel like grilling outside.

My favorite grilled food is Cevapcici, which is similar to burgers in taste but looks like sausages, and, of course, Korean BBQ.

I could sit and eat all day and every day. I will share more of my favorite recipes from the grill this summer season.
This time I used boneless pork ribs because it cooks faster without the bones, but this marinade is fantastic for chicken(any part) or beef too, both grilled and baked or perhaps pan sauteed.

Check out my GRILL ideas!

Either way, you go you will love it if you do enjoy eating spicy food. However, for those that can’t handle spicy/hot food, reduce and adjust how you like.
It is a beautiful balance of sweet, savory, and spicy, a very playful flavor in your mouth once you take a bite, but the aroma will get you first.

When you make these easy and tasty Spicy Boneless Pork Spare Ribs, please tag me on Instagram @sandraseasycooking. You can use the hashtag #sandraseasycooking so everyone could see it.

I would love to see it and with your permission share it! Thank you for your support!

Yield: 6 servings

Spicy Boneless Pork Spare Ribs

Print

Delcious and easy Korean inspured pork!

Prep Time 10 minutes

Cook Time 20 minutes

Marinating Time 2 hours

Total Time 2 hours 30 minutes

Ingredients

• 4 lbs/2kg boneless spareribs (pork), cut into two bite-size pieces

Marinade:

• 1/2 Onion or 4 Spring Onions finely chopped
• 1 1 inch-1.27cm piece ginger, minced
• 3 Garlic Cloves
• 1 Asian Pear-it acts as a tenderizer
• 2 Tbs. Red Hot Chili Paste gochujang *reduce for less heat
• 1 tsp. 5g Red Chili flakes/powder, (gochugaru)*optional
• 2 Tbs. Sugar
• 2 Tbs. Soy sauce lite/ or 1 Tbs. Original Soy sauce
• 1 Tbs. Rice Wine
• 2 Tbs. sesame oil

Garnish:

• Toasted Sesame Seeds
• Green/Spring Onions

Instructions

1. Start with cutting boneless pork ribs into small 2 bite-size pieces  If you want to use ribs with the bones then separate by cutting meat between the bones. Place in a large bowl.
2. Purée onion in a blender or food processor, then adds everything for the marinade, pulse few more times until all incorporated. It is easier to marinade and spread on ribs.
3. Once ingredients are all mixed, rub marinade over the meat (use gloves).
4. Cover and refrigerate at least 2 hours if you going to grill that day, but it can be placed in the fridge overnight.
5. Grill the ribs over medium-high heat until done, about 10 minutes per side.
6. If cooked in an oven, preheat to 375º. Line baking pan with the aluminum foil or parchment paper, and place the ribs on it. Cook for about 45min or until the meat is cooked.
7. I serve it with lettuce, rice and napa cabbage kimchi with the addition of Ssamjang (thick, spicy Korean paste used with grilled food wrapped in a lettuce or perilla-sesame leaf)

Notes

If you do not eat pork substitute with chicken or beef! You can cook meat with bones but let it grill longer.

Did you make this recipe?

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