Pork Schnitzel

This crispy Pork Schnitzel is one of my all time favorite German dishes.  Just drizzle a little fresh lemon juice on it right before eating and it is pure heaven. I love to serve this with Bourbon Glazed Carrots and mashed potatoes.

Why this recipe works!

• The simple three step breading (flour, egg, and panko bread crumbs) make for a super easy yet crispy pork patty every time.
• This recipe is made with simple wholesome ingredients most of which you may already have on hand.
• It is simply delicious and enjoyed by many generations.  Even picky eaters like this tasty dish.
• This recipe works with so many sides like Fried Potatoes and Green Beans, buttered egg noodles, steamed broccoli, potato salad, butter bean mash, Roasted Cauliflower, or Creamed Corn.

How to make Pork Schnitzel

Start by trimming and pounding your pork chops to about 1/4 inch thick as you want them to cook all the way through at the same time as they are browned.  Then combine the flour, pepper, salt, garlic powder and onion powder on a deep plate. Next add the panko bread crumbs to another deep plate. Now in a shallow wide bowl whisk together the eggs.

In a large skillet heat a couple tablespoons of oil.  Now dredge each pounded pork chop in the flour, then dip in the egg, and then into the panko bread crumbs.  Place into the skillet and cook until golden brown on the bottom, then flip and brown the other side.  If cooking a lot of schnitzel than simply plate it and place in an oven at 250 degrees uncovered until you finish cooking all the pork.  This dish is best served promptly.

Recipe Notes and Helpful Tips

• It is best to start with boneless pork chops that are about 1/2 inch thick.
• Cut all visible fat from the edges of the pork chops before pounding.
• Place the pork chops on a plastic (or meat appropriate) cutting board and cover with plastic wrap. Pound the pork to about 1/4 inch thick using a meat mallet.
• This recipe works on other cutlets like chicken, veal, and turkey.
• Use canola or vegetable oil for this recipe as they have a high smoking point and a neutral taste.
• You don’t have to deep fry but do add enough oil to cover the bottom of the pan.  Get it fairly hot so that the oil browns and crisps the breaded pork fairly quickly.
• It takes no time at all to fry up a batch of this but if you are cooking for a crowd plate the patties that are done and hold them in a low temp oven (250 degrees) uncovered while you cook the others.  This will help keep that original out of the frying pan crispiness.
• Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet or air fryer to get that original crispiness back. 

Easy Pork Schnitzel Recipe

Family friendly delicious crispy Pork Schnitzel is quick and easy to make with wholesome pantry ingredients that you may already have on hand.

4.97 from 27 votes

Print Pin Rate

Course: main meal pork

Cuisine: German

Prep Time: 15 minutes minutes

Cook Time: 8 minutes minutes

Servings: 4 servings

Calories: 3106kcal

Author: Beth Pierce

Ingredients

• 4 thin cut boneless pork chops or pork cutlets
• 1/2 cup all purpose flour
• 1/4 teaspoon salt
• 1/4 teaspoon fresh ground black pepper
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1 cup panko breadcrumbs
• 2 large eggs
• 2-4 tablespoons canola or vegetable oil
• fresh parsley chopped (optional)
• fresh dill chopped (optional)
• lemon wedges for serving optional

Instructions

• Trim all fat from pork chops. Using a meat mallet pound the pork to about 1/4 inch thick.
• On a deep plate combine the flour, salt, black pepper, garlic powder and onion powder.  On a separate deep plate add the breadcrumbs.  In a wide shallow bowl beat the eggs.
• Over medium high heat in a large skillet heat enough oil to cover the bottom.  Dredge the pork in the flour, then dip in the eggs, and then in the breadcrumbs.
• Place into the skillet and cook until golden brown on the bottom, then flip and brown the other side; about 2-3 minutes per side.  Garnish with chopped fresh parsley, dill, or lemon wedges.

Notes

• It is best to start with boneless pork chops that are about 1/2 inch thick.
• Cut all visible fat from the edges of the pork chops before pounding.
• Place the pork chops on a plastic (or meat appropriate) cutting board and cover with plastic wrap. Pound the pork to about 1/4 inch thick using a meat mallet.
• This recipe works on other cutlets like chicken, veal, and turkey.
• Use canola or vegetable oil for this recipe as they have a high smoking point and a neutral taste.
• You don't have to deep fry but do add enough oil to cover the bottom of the pan.  Get it fairly hot so that the oil browns and crisps the breaded pork fairly quickly.
• It takes no time at all to fry up a batch of this but if you are cooking for a crowd plate the patties that are done and hold them in a low temp oven (250 degrees) uncovered while you cook the others.  This will help keep that original out of the frying pan crispiness.
• Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet or air fryer to get that original crispiness back.

Nutrition

Calories: 3106kcal | Carbohydrates: 23g | Protein: 498g | Fat: 99g | Saturated Fat: 29g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 38g | Trans Fat: 0.1g | Cholesterol: 1465mg | Sodium: 1362mg | Potassium: 8291mg | Fiber: 1g | Sugar: 1g | Vitamin A: 119IU | Vitamin C: 0.03mg | Calcium: 153mg | Iron: 14mg

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