This easy recipe for pork schnitzel with melting herby and garlicky compound butter is the perfect treat for cold winter days or any time of the year. Pork Schnitzel is proper soul food and a warming and filling delicacy that is hard to resist.
This recipe makes 4 pork Schnitzels and serves 2-4 people depending on your side dishes. Serve with chips, potatoes or a simple salad on the side.
For Pork Schnitzel you need:
4 slices of boneless pork chops, equal to 400 grams
1/3 of a teaspoon of salt
1 pinch of black pepper
2 eggs
100 ml all-purpose flour
200 ml of bread crumbs
For the compound butter You need:
125 grams of unsalted butter
½ teaspoon of salt
2 small garlic cloves, minced
3 teaspoons of finely chopped fresh parsley
1 tablespoon of olive oil
A pinch of black pepper
How to make the compound butter:
Let the butter come up to room temperature. Cut the butter into small cubes and add them to a bowl.
Add the parsley, salt, pepper, minced garlic and olive oil to the bowl and mix well until completely combined and smooth.
Pour out the butter onto the cling film and shape the butter into a thin tube.
Place the butter in the fridge to harden before cutting it into pieces.
How to make the Pork Schnitzel:
Pound the meat until the slices become really thin. Season them with salt and black pepper. Crack the eggs into a deep plate and whisk them lightly.
Make the breading by pouring flour, breadcrumbs and eggs into three separate deep plates. Beat the eggs and season the eggs and flour with salt and black pepper.
Turn the meat slices in flour, then in the eggs and finally in breadcrumbs. If needed shake off any excess flour or breadcrumbs.
Fry them in plenty of oil at medium-high to high temperature in a large frying pan, for about 4 minutes per side or until golden and crisp.
Serve immediately, piping hot with compound butter, chips and a salad on the side. Enjoy it together with a chilled German beer.
