Schnitzel is a beloved classic, but this recipe offers a delightful twist! Instead of a thin slice of meat, we're making a juicy patty from ground pork, infused with the sweetness of bell peppers and the fresh aroma of cilantro. This method ensures every bite is incredibly tender and flavorful. It's a fantastic, hearty dish that comes together quickly, making it a perfect choice for a satisfying weeknight dinner. Get ready to discover your new favorite way to enjoy pork!
Juicy pork schnitzel with bell pepper
Ingredients for Juicy Pork Schnitzel with Bell Pepper
- 300 g lean pork
- 1 small onion
- 1/2 fleshy bell pepper
- 1 large egg
- a few sprigs of cilantro
- panko breadcrumbs
- salt and black pepper to taste
- vegetable oil for frying
How to Make Juicy Pork Schnitzel with Bell Pepper
Grind the lean pork through a meat grinder with a fine plate.
Finely dice a small onion.
Mix the diced bell pepper with the ground pork and onion.
Grind the lean pork using a meat grinder with a fine plate. Add 3-4 tablespoons of ice-cold water to the ground meat. You can also use store-bought ground pork; just choose a leaner option.
Finely dice a small onion. Mix the diced onion with the ground pork.
Cut a fleshy red bell pepper in half, remove the stem and seeds, and rinse it. Dice the flesh into small cubes. Mix the diced bell pepper with the ground pork and onion.
Add two tablespoons of finely chopped cilantro.
Add two tablespoons of finely chopped cilantro. If you’re not a fan of cilantro, you can replace it with parsley or any other herb you think would pair well.
Crack a large chicken egg into the bowl.
Add two heaping tablespoons of panko breadcrumbs.
Mix the ground meat well and let it chill in the refrigerator for 10-15 minutes.
Crack a large chicken egg into the bowl. Season with salt and ground black pepper to taste, and mix the ingredients together.
Add two heaping tablespoons of panko breadcrumbs. You can substitute them with stale white bread (crusts removed) or regular breadcrumbs.
Knead the mixture thoroughly, then let it rest in the refrigerator for 10-15 minutes to chill.
Thoroughly knead and shape each portion.
Divide the chilled mixture in half. Thoroughly knead and shape each piece. At this stage, you can tenderize the patties by slapping them against your palm or the counter—toss them from hand to hand until you form a dense ball.
Form a schnitzel in your hand, about one centimeter thick and the size of your palm.
Place the schnitzels in the hot oil.
Place the fried schnitzels in a preheated oven for 5 minutes to cook through.
Form a schnitzel in your hand, about one centimeter thick and the size of your palm. Pour breadcrumbs onto a plate, place the schnitzel on top, and coat it on all sides, making sure the crumbs stick to the edges. Coat both schnitzels this way. At this point, you can place the schnitzels on a cutting board and refrigerate them to fry just before serving. You can also wrap the schnitzels in plastic wrap and freeze them for later.
Pour refined vegetable oil for frying into a heavy-bottomed skillet and heat it up. Place the schnitzels in the hot oil.
Fry for 4 minutes on each side until golden brown. Preheat the oven to 165°C (325°F). Place the fried schnitzels in the preheated oven for 5 minutes to cook through completely.
Serve the finished schnitzels hot. Enjoy your meal!
Remove the schnitzels from the pan and place them on paper towels to absorb any excess oil. Serve the finished schnitzels hot. I recommend serving them with fluffy mashed potatoes or boiled rice as a side dish.
And there you have it—a wonderfully juicy and flavorful pork schnitzel that's sure to impress! The combination of the crispy panko crust and the tender, vegetable-studded interior is simply irresistible. This dish is best served hot, straight from the oven, alongside a comforting side of mashed potatoes or a light green salad. Feel free to experiment with different herbs or even add a pinch of smoked paprika for a different flavor profile. Enjoy your delicious homemade meal!
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