Pork Schnitzel Recipe and Critical Temperatures
Pork Schnitzel Recipe and Critical Temperatures
LET'S START
Selecting the Right Pork Cut:
Begin with a boneless pork cut, ideally the pork loin, to ensure a tender and juicy schnitzel.
Room Temperature Pork:
Allow your pork to come to room temperature for about 20 minutes before cooking. This ensures even cooking.
Dip and Dredge:
Coat the pork in a seasoned flour mixture, followed by a dip in beaten eggs, and finish with a generous layer of breadcrumbs.
The Sizzle of the Pan:
Heat your oil to a critical temperature of 350°F (175°C) before gently placing the schnitzel for that perfect crispy crust.
Golden Brown, Not Dark:
Aim for a golden-brown color during frying. This guarantees a crunchy exterior without overcooking the pork.
Serving Temperature:
Serve the schnitzel hot, ideally at 160°F (71°C), for the best taste and texture.
Pairing Perfection:
Enjoy your schnitzel with sides like potato salad, sauerkraut, or a dollop of lingonberry jam for a delicious meal.
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