A couple of nights ago, talking to a friend about Romanian food, I came across the humble pork schnitzel. I couldn’t remember the last time I had one, but I got an instant craving for it. So I went to the shop, bought some pork chops, and returned home to make this delicious Romanian pork schnitzel recipe. This is one of those comfort foods that I can eat over and over and never get bored of.
In fact, growing up, the pork schnitzel was my family’s summer holiday meal. We didn’t have a lot of money so my mom would make pork schnitzels at home, which we would take with us to the seaside. This way we would have our lunches covered for at least three days. We would eat them cold, with tomatoes and red peppers, after coming back from the beach.
Ingredients for the Romanian Pork Schnitzel Recipe
The main ingredient of this recipe is the pork chops. Go for boneless pieces, about 1-2 centimetres thick, for best results. For the crust, you will need eggs, flour, and breadcrumbs. I mixed my breadcrumbs with a tablespoon of garlic powder, for a bit more flavour. You will also need plenty of oil to fry the schnitzels. The oil should cover the schnitzels in the pan.
How to Make Romanian Pork Schnitzel
The Romanian pork schnitzels are very easy to make. Start by tenderizing the pork chops to ensure they cook evenly and have a tender texture. Use a meat tenderizer (or a rolling pin) to pound the pork chops until they are approximately 4-5 mm thick. Then, set up your breading station. In three separate dishes, place the flour, beaten eggs, and breadcrumbs. Season the tenderized pork chops generously with salt and pepper.
Whilst the oil is heating up in the pan, Dredge each pork chop in the flour, shaking off any excess. Then, dip the floured pork chops into the beaten eggs, allowing any excess to drip off. Finally, coat the pork chops evenly with breadcrumbs, pressing gently to adhere.
Once the oil is hot, carefully add the breaded pork chops to the pan. Be careful not to overcrowd the pan, as this will prevent the schnitzels from crisping up properly. Depending on the size of your pan, you may need to fry the schnitzels in batches.
Fry the schnitzels for 3-4 minutes on each side, or until they are golden brown and crispy. Once cooked, remove the schnitzels from the pan and place them on a plate lined with paper towels to drain any excess oil.
Serve the pork schnitzels hot, alongside mashed potatoes and pickles for a traditional Romanian meal. Garnish with fresh herbs if desired.
Notes and Tips:
- Don’t worry if you don’t have a meat tenderiser. I looked in every shop around me for one and couldn’t find any. So I used a rolling pin, wrapped in kitchen foil.
- To ensure the pork schnitzels cook evenly, make sure the oil is hot enough before adding the breaded pork chops to the pan. The oil should sizzle when you add the pork chops.
- If you prefer a lighter version, you can also use an air fryer to cook the pork chops. However, if you do, they won’t get that beautiful golden colour crust.
Romanian Pork Schnitzel Recipe
Ingredients
- 4 pork chops
- 2 eggs
- 3-4 tbsp flour
- 4-5 tbsp breadcrumbs
- 150-200 ml vegetable oil for frying
- salt and pepper to season
Instructions
- Start by tenderising the meat with a meat tenderiser until it’s 4-5 mm thick.
- Prepare three plates: one for the flour, one for the breadcrumbs, and a bowl for the eggs.
- Lightly beat the eggs.
- Salt and pepper the tenderised pork chops.
- Heat up the vegetable oil in a deep pan.
- Pass each pork chop first through the flour, second through the egg mixture, and third through the breadcrumbs.
- Once the oil is hot, add the pork chops to the pan.
- Don’t overcrowd the pan. My pan was big enough for 2 chops at a time.
- Fry until golden on each side, then remove from the pan and let the schnitzel rest on a kitchen towel. This will absorb the oil excess.
- Serve the pork schnitzels hot with mashed potatoes and pickles.
FAQ:
Can I use a different type of meat for schnitzel?
Yes, you can use veal, chicken, or turkey instead of pork for schnitzel. The cooking time may vary depending on the type of meat used.
Can I make Romanian pork schnitzel ahead of time?
While schnitzel is best served fresh and hot, you can prepare the breaded pork chops ahead of time and refrigerate them until ready to fry. Allow the schnitzels to come to room temperature before frying for best results. You can also make the schnitzels ahead of time if you are planning to serve them cold.
How do I store leftover Romanian pork schnitzel?
Store any leftover schnitzel in an airtight container in the refrigerator for up to 2 days. To reheat, place the schnitzel in a preheated oven at 180°C (350°F) for 10-15 minutes, or until heated through and crispy.
For more similar traditional Romanian recipes, check out my recommendations below:
- Romanian potato moussaka recipe
- Romanian spring lamb stew recipe
- Romanian roasted pork leg joint recipe
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These schnitzels were delicious! So nice and crispy and the meat on the inside was moist and tender.
Simple and delicious. Made twice now.