Don't Miss Out on the Peppercorn Sauce That's Taking Pork Schnitzel to the Next Level!
Who doesn’t love Schnitzel? It is even better when served with an incredible Peppercorn Sauce!
Things to know:
What is schnitzel?
Schnitzel is a thin, breaded, and fried cutlet of meat, typically veal (Wiener Schnitzel), pork (Schweineschnitzel), or chicken, pounded thin, coated in flour, egg, and breadcrumbs, then pan-fried until golden and crispy. It’s a popular dish in Austria, Germany, and beyond, often served with a squeeze of lemon and sides like potato salad or cabbage.
What is schnitzel called in America?
Chicken-fried steak, also called country-fried steak, is nearly identical to schnitzel. It is a breaded and deep-fried beef steak. The beef is generally a shoulder or a round cut, rather than an expensive loin or rib steak. It is usually served with white gravy.
What kind of meat is schnitzel?
Schnitzel is a thin, breaded, and pan-fried cutlet, most commonly made from pork (Schweineschnitzel) or veal (Wiener Schnitzel). It is a staple of German and Austrian cuisine, and can also be made using chicken, turkey, or beef, all of which are pounded thin to ensure even cooking.
How are you supposed to eat schnitzel?
Eat schnitzel by squeezing fresh lemon juice over the crispy, thin-pounded fried meat to cut through the richness. It is traditionally eaten with a fork and knife, often paired with sides like potato salad, fries, parsley potatoes, or a light salad. For authentic flair, add a side of cranberries (Preiselbeeren).
What are peppercorns?
Peppercorns are dried berries from the Piper nigrum vine, offering essential culinary spice (piperine) with varieties including black, white, and green. Known for antioxidant benefits, they enhance digestion and nutrient absorption. Common culinary uses include seasoning meats, pasta, and sauces, with whole peppercorns preferred for maintaining flavor.
Is peppercorn the same as black pepper?
Yes, black pepper is derived from black peppercorns, but they are not exactly the same thing. Peppercorn is the dried, whole berry (fruit) of the Piper nigrum plant, while black pepper is the spice produced by grinding or cracking those dried black berries.
Ingredients
12 pork loin chops, boneless
3 cup all-purpose flour
6 large eggs
3 cup breadcrumbs
1 1/2 cup grated Parmesan cheese
1 1/2 cup vegetable oil
For the Peppercorn Sauce:
4 T butter
4 small shallot, finely chopped
2 cup white wine
4 cup heavy cream
1/2 cup whole black peppercorns, crushed
1/4 cup Dijon mustard (we used Zararain’s Creole Mustard)
Salt to taste
1. Preheat oven to 200°F (95°C) to keep the schnitzels warm.
2. Flatten the pork loin chops to an even thickness using a meat mallet.
3. Season the pork with salt and pepper. Dredge each chop in flour, shaking off excess.
4. Dip in beaten eggs, then coat thoroughly with a mixture of breadcrumbs and Parmesan cheese.
5. Heat vegetable oil in a large skillet over medium-high heat.
6. Cook the pork chops for 3-4 minutes per side, or until golden brown and cooked through. Transfer to a baking sheet and keep warm in the oven.
7. For the peppercorn sauce, melt butter in the same skillet over medium heat. Add chopped shallot and cook until softened, about 2 minutes.
8. Deglaze the pan with white wine, scraping up any browned bits from the bottom. Cook until the wine is reduced by half.
9. Stir in heavy cream, crushed peppercorns, and Dijon mustard. 10. Simmer until the sauce thickens, about 5 minutes. Season with salt to taste.
11. Serve the schnitzels with a generous spoonful of peppercorn sauce. Even better, over Parmesan Rice (recipe below). ENJOY!
For the Parmesan Rice:
3 cups long-grain white rice
4 1/2 cups chicken broth
1 1/2 cups grated parmesan cheese
6 T butter
a good healthy spoonful of minced garlic (optional)
fresh minced parsley
1. Add the chicken broth and rice to your rice cooker or instant pot and cook. (we cook rice in our Ninja Foodi on high pressure for 2 minutes with a 10 minute natural release)
2. After the rice is cooked, stir in the Parmesan cheese and butter until well combined. Season with salt and pepper to taste.
Equipment used:
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