Cream Schnitzel
Elevate your dinner table with this irresistible Cream Schnitzel recipe, a delightful twist on the classic German dish. Perfectly crispy boneless pork chops are coated in golden breadcrumbs and topped with a rich, velvety cream sauce infused with sautéed onions, heavy cream, and a touch of stock for added depth. Each bite is a balance of crunchy and creamy textures, enhanced with fresh parsley and a tangy squeeze of lemon. This comforting, restaurant-worthy dish comes together in just 45 minutes, making it ideal for weeknight dinners or special occasions. Pair it with roasted potatoes or a fresh salad for an unforgettable meal your family and friends will love.
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Recipe Information
Ingredients
- 4 pieces boneless pork chops
- 1 cup all-purpose flour
- 2 pieces eggs
- 1.5 cups breadcrumbs
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup vegetable oil
- 2 tablespoons butter
- 1 small onion, finely chopped
- 1 cup heavy cream
- 0.5 cup chicken or vegetable stock
- 2 tablespoons fresh parsley, chopped
- 4 pieces lemon wedges, for serving
Instructions
Place each pork chop between two sheets of plastic wrap and pound with a meat mallet until they are about 1/4 inch thick.
Set up a breading station with three shallow bowls: one with the flour, one with the beaten eggs, and one with the breadcrumbs. Season the flour with salt and pepper.
Dredge each pork chop in the flour, then dip it into the egg, and finally coat it with the breadcrumbs. Press gently to ensure the breadcrumbs adhere well.
Heat the vegetable oil in a large skillet over medium-high heat. Fry the schnitzels in batches for 3-4 minutes per side, or until golden and crispy. Transfer to a plate lined with paper towels to remove excess oil.
In a separate skillet, melt the butter over medium heat. Add the chopped onion and sauté until softened and translucent, about 3-5 minutes.
Pour in the heavy cream and stock, then stir to combine. Let the mixture simmer for 5-7 minutes until it thickens slightly.
Season the cream sauce with a pinch of salt and pepper to taste. Stir in the chopped parsley and remove from heat.
To serve, place each schnitzel on a plate, then spoon the cream sauce over the top. Garnish with additional parsley, if desired, and serve with lemon wedges on the side.
Nutrition Facts
Calories |
4172 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 281.6 g | 361% | |
| Saturated Fat | 102.5 g | 512% | |
| Polyunsaturated Fat | 67.2 g | ||
| Cholesterol | 990 mg | 330% | |
| Sodium | 4213 mg | 183% | |
| Total Carbohydrate | 260.0 g | 95% | |
| Dietary Fiber | 25.5 g | 91% | |
| Total Sugars | 34.2 g | ||
| Protein | 151.0 g | 302% | |
| Vitamin D | 3.1 mcg | 16% | |
| Calcium | 466 mg | 36% | |
| Iron | 17.9 mg | 99% | |
| Potassium | 3357 mg | 71% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
