Knorr Schnitzel Mix is a convenient seasoning blend that turns simple pork or chicken cutlets into crispy, golden schnitzel with minimal effort. This recipe uses the mix as a coating, giving you a flavorful crust that’s perfect for a weeknight dinner. It’s a practical way to enjoy a classic German dish without a long ingredient list.
Ingredients
- 1 packet (1.4 oz / 40 g) Knorr Schnitzel Mix
- 4 boneless pork chops or chicken cutlets (about 1 lb / 450 g total), pounded to 1/4-inch thickness
- 1 large egg, beaten
- 2 tablespoons (30 ml) water
- 1/2 cup (60 g) all-purpose flour, for dredging
- 1/2 cup (120 ml) vegetable oil, for frying
- 1 lemon, cut into wedges, for serving
Instructions
- Pat the cutlets dry with paper towels. If they are thicker than 1/4 inch, place them between two sheets of plastic wrap and pound gently with a meat mallet or rolling pin until even.
- Set up three shallow dishes: one with the flour, one with the beaten egg mixed with water, and one with the Knorr Schnitzel Mix.
- Dredge each cutlet in the flour, shaking off excess. Dip into the egg mixture, letting any excess drip off, then press firmly into the schnitzel mix until both sides are evenly coated.
- Heat the oil in a large skillet over medium-high heat until shimmering (about 350°F / 175°C). You can test by dropping a pinch of the mix into the oil – it should sizzle immediately.
- Fry the cutlets in batches, without overcrowding, for 3–4 minutes per side, until golden brown and cooked through. For pork, the safe minimum internal temperature is 145°F (63°C) with a 3-minute rest; for chicken, it’s 165°F (74°C) as per USDA FSIS guidelines. Use a meat thermometer to check.
- Transfer the cooked schnitzel to a plate lined with paper towels to drain excess oil.
- Serve immediately with lemon wedges.
Tips
- Don’t skip the flour and egg: They help the schnitzel mix adhere properly and create a crisp crust. Skipping them will result in a patchy coating.
- Keep the oil hot: If the oil is too cool, the schnitzel will absorb oil and become greasy. If it’s too hot, the coating will burn before the meat cooks. Maintain a steady medium-high heat.
- Pound evenly: Even thickness ensures even cooking. A meat mallet or a heavy pan works well.
- Substitution: If you can’t find Knorr Schnitzel Mix, you can use a mixture of 1/2 cup (60 g) breadcrumbs, 1 teaspoon paprika, 1/2 teaspoon garlic powder, and 1/4 teaspoon salt. This will change the flavor profile slightly but still produce a delicious crust.
Serving Suggestions
Serve the schnitzel with a squeeze of fresh lemon juice, a side of German potato salad, spaetzle, or a simple green salad. It also pairs well with lingonberry or cranberry jam, and a cold German beer.
Variations
- Chicken Schnitzel: Use chicken breast cutlets instead of pork. Adjust cooking time to ensure the chicken reaches 165°F (74°C).
- Veal Schnitzel: For a traditional Wiener Schnitzel, use veal cutlets. Cook to the same temperature as pork.
- Baked Version: For a lighter option, place the coated cutlets on a baking sheet lined with parchment paper, spray lightly with oil, and bake at 425°F (220°C) for 15–20 minutes, flipping halfway, until golden and cooked through.
- Add Herbs: Mix a teaspoon of dried parsley or thyme into the schnitzel mix for extra flavor.
Storage and Reheating
Refrigerate any leftover schnitzel in an airtight container for up to 3 days. To reheat, place on a baking sheet and warm in a 375°F (190°C) oven for 5–7 minutes, or until heated through and crisp. Avoid microwaving, as it will make the coating soggy. For longer storage, freeze the cooked schnitzel in a single layer on a baking sheet, then transfer to a freezer bag for up to 2 months. Reheat from frozen in the oven at 375°F (190°C) for 10–12 minutes.
Frequently Asked Questions
Can I use the schnitzel mix without the flour and egg? No, the flour and egg are essential for the coating to stick. Without them, the mix will fall off during frying.
What if I don’t have a meat mallet? You can use a rolling pin, a heavy skillet, or even a wine bottle. Just make sure the cutlets are evenly thin.
Can I use olive oil instead of vegetable oil? Yes, but olive oil has a lower smoke point. Use a light olive oil and be careful not to overheat it.
How do I know when the schnitzel is done? The safest way is to use a meat thermometer. Pork should reach 145°F (63°C) and chicken 165°F (74°C). The crust should be deep golden brown.
Can I make this gluten-free? Yes, use gluten-free flour and gluten-free breadcrumbs in place of the schnitzel mix (or check if your mix is gluten-free). The texture may be slightly different.
Why is my schnitzel tough? Overcooking is the most common cause. Be sure to fry just until done and let it rest for a few minutes before serving.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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