This is our favorite pork schnitzel, which is being served today thanks to the National Pork Board. It goes well with homemade Carolina gold BBQ sauce and crunchy brussels slaw.
I have a plate full of the juiciest, crispiest pork schnitzel with a homemade Carolina gold BBQ sauce and a crunchy brussels sprouts apple slaw for you. It’s a weeknight meal that everyone will love, full of flavor and texture!.
Every culture in the country has its own special pork dish, and you can taste the culture through them all. I love that!.
Eddie and I love a good pork schnitzel so I couldn’t wait to share this dish. That’s great for October! If you want to make an Oktoberfest meal at home, this is the one to start with!
The pork stays so tender and juicy. The breading is crispy but almost melts in your mouth at the same time. You can eat schnitzel over a salad, with a side of rice or even on a sandwich.
The dish is so incredibly versatile that everyone can find a way they love to enjoy it.
The pork schnitzel is also easy to make. All you need to do is coat it in flour, dip it in egg and breadcrumbs, and then sear it in olive oil. The pork chop ends up with a crunchy coating that tastes great, and I can’t even describe how much we love it. When I was a kid, my mom made a similar dish, and this is something we always have on weeknights.
Schnitzel is a thin, breaded and fried cutlet popular in German and Austrian cuisine While it’s often made with veal, pork schnitzel is budget-friendly and equally delicious Traditionally pan-fried, schnitzel can also be cooked on the barbecue for a smoky flavor twist. With the right techniques, you can make mouthwatering pork schnitzel on the BBQ.
Why Cook Schnitzel on BBQ?
Cooking schnitzel on a hot grill or barbecue adds wonderful smoky notes and creates crispy edges. The direct heat also browns and crisps the breading nicely. While pan frying is traditional, barbecuing is a fun way to change up schnitzel and take advantage of the flavors a grill can provide.
Cooking schnitzel outside does require some adjustments, mainly thinner cuts and a moderate heat level. With a few simple tricks, you can make perfectly cooked pork schnitzel on the BBQ.
Tips for BBQ Pork Schnitzel
Follow these tips for succulent, crispy pork schnitzel cooked on the barbecue:
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Use thin cuts about 1⁄4-inch thick so they cook fast on the grill before drying out. Ask your butcher for specific schnitzel cuts or pound thicker chops thinner.
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Moderate heat level between medium and medium-high works best. Too high will burn the breading before the meat cooks through. Keep the temperature around 350-450°F.
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Flip frequently, around every 2-3 minutes. This prevents burning and cooks the meat evenly.
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Brush schnitzel lightly with oil to help conduct heat and promote browning without sticking. Avoid excess oil dripping and flare ups.
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Arrange coals or burners for indirect heat if flare ups occur. Direct heat works best but have a backup indirect zone.
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Glaze during the last 1-2 minutes only if using sugary sauces. Otherwise it risks burning.
Step-By-Step BBQ Pork Schnitzel
Follow this simple process for perfect schnitzel cooked on the grill:
Prep the Pork
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Start with thin pork cutlets, around 1⁄4 inch thick. Cut thicker chops thinner by pounding gently with meat mallet or rolling pin.
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Tenderize the meat by poking holes all over with a fork. This helps it absorb the marinade.
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Marinate the pork for 30 minutes up to overnight in buttermilk, lemon juice, garlic, and herbs. This keeps the meat tender and juicy.
Bread and Fry
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Set up breading station with flour, beaten eggs, and panko bread crumbs.
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Coat pork first in flour, then egg wash, then press into bread crumbs until fully coated on both sides.
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Heat 1⁄4 inch of oil or lard in a skillet over medium-high heat. Pan fry breaded cutlets for 1-2 minutes per side until lightly browned.
Finish on the Grill
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Preheat grill to medium-high, around 400°F. Lightly oil grates.
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Place schnitzel directly onto grill. Close lid and cook for 2-3 minutes per side, flipping frequently.
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Monitor temperature and move to indirect heat if flare ups occur. Cook until pork reaches 145°F internal temperature.
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In the last 1-2 minutes, glaze with lemon juice or gravy, if desired.
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Let rest 5 minutes before serving. Enjoy!
Serving Suggestions
Pork schnitzel off the barbecue pairs wonderfully with:
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Lemon wedges or parsley for squeezing and garnish
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Gravy or mushroom sauce for drizzling
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Spaetzle, egg noodles or roasted potatoes on the side
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Cucumber salad or coleslaw
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Baguette, pretzel rolls or crusty bread
Take your schnitzel to new heights by cooking it outside on the grill. The smoky flavor and crispy breading are hard to beat. Just use thin cuts, moderate heat, and flip frequently for the best results. In no time, you’ll be serving up delicious BBQ pork schnitzel with family and friends.
Pork Schnitzel with Carolina Gold BBQ Sauce & Brussels Slaw
- 4 boneless center cut pork chops
- kosher salt and pepper
- ½ cup all-purpose flour
- 2 eggs, lightly beaten
- 1 cup seasoned bread crumbs
- 2 tablespoons olive oil
- Whisk together the ingredients in a saucepan. Warm the mix over medium-low heat until it starts to boil. Bring it down to a simmer and let it cook for 20 to 25 minutes, stirring every now and then, until the mixture thickens. Let it cool to room temperature. Store leftovers in the fridge in a sealed container.
- Make the pork and slaw while the BBQ sauce cools down.
- In a large bowl, mix the Brussels sprouts, apples, and shallot slices together. Toss together. Put the garlic, honey, lemon juice, and a lot of salt and pepper in a small bowl. Mix them together with a whisk. Whisk in the olive oil until the mixture is emulsified.
- Pour a few drops of the dressing over the Brussels sprouts and mix it all together. Let me know how “wet” you want the slaw; feel free to add more! I like to let mine sit for 5 minutes before I serve it. You can store leftovers in the fridge, but make sure they are in a container that can’t be opened. Dressing can be stored separately too.
- Put the pork chops between two pieces of plastic wrap and pound them with a meat tenderizer. Season the pork all over with salt and pepper.
- Set up an assembly line with 3 plates. Put the breadcrumbs in the third, the eggs in the second, and the flour in the first.
- Put the olive oil in a nonstick pan and heat it over medium-low heat. Cover each pork chop with flour and shake off the extra. Next, coat in the egg, and finally in the bread crumbs. Put it in the pan and cook each side for three to four minutes.
- Cut the pork into thin slices and serve it with the brussels sprouts and a little BBQ sauce.
Let’s talk about our sauce and side!
Okay, so it’s no surprise that I LOVE Carolina gold BBQ sauce, because I am a mustard freak. I love sour and salty foods, so the fact that this sauce is mostly mustard and vinegar makes me even more interested.
This version is extra special because I use whole grain mustard. I’ve seen recipes call for yellow mustard too. While I really enjoy that, Eddie isn’t crazy about yellow mustard. So I went the whole grain route which tends to be more dijon-y.
You mix the mustard, apple cider vinegar, brown sugar, honey, and crushed red pepper to make the sauce. Oh my goodness, it’s good. All things we love so much.
The sauce is INCREDIBLE drizzled on the crispy sliced pork. Tangy with a hint of sweetness and spice. Really, you can’t get enough! It’s also great for pretzel dipping… just sayin’.
Now for the side? We’ve got a super crunchy brussels slaw. I love a good brussels slaw! It’s refreshing and crisp and pairs so nicely with the pork. Plus, it’s perfect for this season!.
I love to use thinly sliced brussels sprouts, apples and shallots. A lemon-ish vinaigrette makes this pop and “marinates” the brussels, so they lose some of that bitterness. The slaw is crispy and complements the pork so well. It’s one of my favorite ways to serve the schnitzel.
This meal is so filling, and it’s just one of our favorite ways to use pork in our menu plans.
Best & Easy PORK SCHNITZEL in 10 Minutes. German PORK SCHNITZEL. Recipe by Always Yummy!
FAQ
Can you cook schnitzel on the barbecue?
Can you grill breaded schnitzel?
How do you know when pork schnitzel is cooked?
Do you cook schnitzel on high or low heat?
How to cook pork schnitzel on a grill?
1. Start by preparing the pork schnitzel as you normally would – season it with salt and pepper and coat it in breadcrumbs. 2. Preheat your BBQ grill to high heat. 3. Once the grill is hot, place the pork schnitzel on the grill and cook for2-3 minutes on each side, or until cooked through.
Can you cook pork schnitzel on a George Foreman Grill?
If you don’t have a George Foreman grill, you can still cook pork schnitzel on your BBQ using a cast iron pan. Here’s how: 1. Lay cutlets between 2 sheets of waxed paper, pounding each to about 1/4 inch thickness. Season with salt and pepper. 2. In one shallow bowl, lightly beat eggs. In a second bowl add breadcrumbs, and in a third bowl add flour.
How long does pork schnitzel take to cook?
Here’s how to get restaurant-quality pork schnitzel in just 35 minutes from start to finish! The perfect dinner switch-up that the whole family will love. Tenderize and Season: Using the flat end of a meat tenderizer, pound the cutlets until they are ½ inch thick. Then season the flattened cutlets with the salt, pepper, and garlic.
Can You bake schnitzel for pork?
There is no way oven-baked “schnitzel” can come close to the crispiness of Melissa Clark’s perfect method for chicken schnitzel, which one can easily use for pork, and produces a delightfully light and crispy crust. This is baked breaded pork. It is not schnitzel.