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

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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?

Please leave a comment on the blog or share a photo on Pinterest

One of my favorite ways to enjoy stress-free, delicious lunch us by making this amazing, Colorful Pasta Salad with Italian Dressing.

Photo-shoots require some serious brainstorming. I know many photographers that go through Pinterest for example and see what theme would be the best for that particular photo-shoot.

To explain even further, Pinterest is amazing for real. You can make your own secret board. Such as, set the colors, props and what theme is the best, how to set up, inspo pics, so you can see exactly what colors go together or what theme goes perfectly with your dish.

For me personally, I plan all that in my head. Sometimes I need a couple of hours of brainstorming and sometimes I take 5 days until I am completely satisfied.

CLICK HERE FOR MORE TASTY PASTA RECIPES

Yes, I do search for inspo pictures online sometimes when I hit the brick wall, and that is okay. You get inspired, and then you translate that inspo pic, a piece of art into your own creation.

You must always add your own twist even if you find a picture that is perfect and you would love to recreate it.

On the other note, My BLOG is back, baby! Yes!!!! After 3 weeks of going back and forth, I am finally back. It was HELL, to say the least.

I was so stressed that I could not even sleep more than 2 to 3 hours a day. I am so thankful for my little team, the new host who guided me through and of course for your tremendous patience.

Thanks so all your support!!!

My heart is pounding with the excitement that I will be able to continue sharing recipes, and that the website will be much faster for you guys.

The hard part is not over! I still have to go through many recipes and adjust pictures, reshoot and correct to match this theme of the website.

It is lots of work, but so worth it. I lost many recipes in the process, around 200, but I will not stress anymore because I have decided to repost them with new pictures and updated recipes. Sounds like a good plan, right?

You may also like:

• Mediterranean Pasta Salad
• Creamy Summer Pasta Salad
• Greek Pasta Salad

Okay to cut the story short, I really hope you guys make this recipe and please don’t be shy.

If you make Colorful Pasta Salad with Italian Dressing, tag me on Instagram. @sandraseasycooking and use hashtags #sandraseasycooking I would love to see your creations!!!

HAPPY COOKING!!! XO

Yield: SERVES 6

Colorful Pasta Salad with Italian Dressing

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Easy and tasty pasta salad

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Ingredients

• 1 lb 5 Color Pasta Any pasta would be okay; farfalle, rigatoni, campanelle, rotini, 3 color pasta, etc.
• 2 cups Broccoli Slaw
• 1/2 cup Red Cabbage also known as purple cabbage
• 1/4-1/2 lb Cherry Tomatoes sliced in half
• 1 medium Zucchini sliced
• 1 cup Black Olives *optional
• 1 tbsp. Olive Oil
• Pasta Vinaigrette Dressing
• 2 teaspoons Stone Ground Mustard Seeds 1 tsp. Substitute with Stone Ground Mustard or 1½ tsp. dry mustard
• 1/2 teaspoon Pink Salt or to taste
• 2 Garlic cloves lightly crushed with the side of a knife blade and chopped
• 2 teaspoon Dried Oregano
• 1 teaspoon Italian Herbs Blend
• 1/4 teaspoon ground Black Pepper
• 2 tablespoons Apple Cider vinegar
• 1/2 cup Olive oil

Instructions

1. Boil a large pot of water and add a generous amount of salt, add pasta and cook according to the package. I like pasta for salads to have a bit of bite so "al dente" is perfect. After the pasta is cooked, drain and run cold water over it. Shake colander and allow pasta to cool down. This is only if you going to use pasta for the pasta salad.
2. Combine all the ingredients for the Pasta Vinaigrette Dressing. Add salt to taste. I always start with 1/2 teaspoon. Mix it and set aside. 
3. Now add to the pasta broccoli slaw, halved tomatoes, sliced red cabbage, zucchini, black olives. 
4. Add about 1 tablespoon of dressing in the pasta then stir, add the rest of the ingredients and add dressing, a tablespoon at the time until you reach taste that you want.
5. Stir well, and serve. Leftovers place in the airtight container and keep refrigerated.

Notes

The best way to mix homemade dressing is a glass jar with fitted lid. Not only that you can shake it to combine the ingredients, but also if you don't use it all you can save it for the next time.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

Delicious and super easy dinner recipe. You can make it over the weekend for a quick weeknight meal. My family loves this version of Mexican lasagna and I am sure that you will, too. 

I keep it pretty interesting by switching differently flavored tortilla, or meat, and sometimes meatless as well using more beans and fake meat or sausages. 

You can make this in less than 20 minutes and just bake to melt the cheese and marry the flavors. If you are a Mexican food lover then this is a dish for you.

Oh, definitely add more chili powder or jalapeno if you are a fan of spicy because I added spicy sauce and it was amazingly delicious. 

My favorite dishes to use TORTILLAS –

Vegetarian:

Tex-Mex Grilled Tofu Quesadillas

Air Fryer Mushroom and Cheese Taquitos

Meat lovers:

Fiesta Lasagna

Chicken and Bacon Tortilla Pinwheels

Chicken and Kimchi Pizza

If you decide to make my tasty Mexican Inspired Lasagna do not forget to tag me on social media. You can find me on Instagram most of the time so use tag @sandraseasycooking with the same hashtag #sandraseasycooking. If you are private you can DM me a pic.

Tap on the link for my Amazon Store and items that I am using for my BBQ Party!

NOTE:

SANDRA’S EASY COOKING a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking recommended products to Amazon.com and affiliated sites. My Amazon Store.

Yield: 6 servings

Mexican Inspired Lasagna

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Delicious and super easy dinner recipe. You can make it over the weekend for a quick weeknight meal. My family loves this version of Mexican Inspired lasagna and I am sure that you will, too.

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Ingredients

• 1 tbsp. Oil
• 1 lb. Ground Beef
• 1 can Black Beans
• 1 can Corn
• 1 cup Taco sauce
• 1/4 cup Tomato sauce
• 6 to 8 medium size tortillas
• 2 cups Mexican Cheese blend

Seasoning

• 1/4 teaspoon Salt or to taste
• 1/2 teaspoon Ground black pepper
• 1/2 teaspoon Chili powder
• 1/2 teaspoon Garlic powder
• 1 teaspoon Cumin
• 1/2 Tablespoon Onion powder

Instructions

1. Preheat oven to 400F.

2. Add oil and ground beef to the skillet, and saute until well done, about 4-5 minutes on medium-high heat.

3. To cooked meat add black beans, corn, and seasoning. Stir well to combine and cook for a minute longer to just heat through the beans and corn.

4. Add about a ladle of the mixture on the bottom of the baking pan and sprinkle just a bit of cheese to help that first layer kind of glue itself to each other.

5. You can cut tortillas into smaller pieces, or look at my pictures to see how I did it.

6. Add about one ladle or two on top of tortillas then sprinkle cheese, and keep layering.

7. Make sure to have about ladle or two of the mixture for the last layer and enough cheese to cover from one end to the other end of the baking pan.

8. Bake lasagna for 15 minutes or until the cheese is completely melted. We want just to marry the flavors and melt the cheese because everything else is cooked already.

9. Take it out of the oven and serve with salad and/or sour cream. Garnish with chopped parsley or chopped scallions.

Notes

SUBSTITUTE INGREDIENTS:

You may use ground chicken or ground turkey instead of beef. You may use any beans on hands, preferably pinto or black beans. Instead of taco sauce, you can use salsa and instead of tomato sauce, you can use crushed tomatoes.

You can use any tortilla. I used homestyle, handmade small jalapeno tortillas from Sprouts Farmers Market, but you may use any on hand.

You can use Taco Cheese blend or shredded mild cheese instead of Mexican cheese blend. – You can FREEZE this before you bake it in the freezer/oven safe dish, or you can freeze it after it is baked. You can also keep it in the fridge for 3 to 4 days just for an easy meal. Heat and heat. – You can also make this as little as you want or double it. If you have a big family I would double it because it extremely tasty and versatile so you will go for seconds.

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving:Calories: 622Total Fat: 30gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 14gCholesterol: 103mgSodium: 1252mgCarbohydrates: 49gFiber: 8gSugar: 6gProtein: 39g

This data was provided and calculated by Nutritionix. Nutrition information isn’t always accurate, but we try our best.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest