Pork Schnitzel
Pork Schnitzel is a traditional German dish great for busy weeknights. Made with thin pork chops pounded into cutlets, breaded, fried until golden brown and crispy.
We love getting dinner on the table in about 30 minutes so we a lots of Easy Pork Chop Recipes. We love grilled pork chops, chicken fried pork chops and cornflake pork chops.
Serve pork schnitzel with homemade coleslaw, cucumber and onion salad or creamy dill potato salad for a delicious dinner for busy weeknights.
Ingredients Needed
- Boneless Pork Chops ~ Thin sliced or pork cutlets.
- All Purpose Flour for breading.
- Kosher Salt
- Pepper
- Eggs
- Breadcrumbs ~ Use breadcrumbs, Panko or finely crushed Ritz crackers.
- Vegetable Oil for frying
- Lemons
- Fresh Parsley
Step By Step Directions
If you have thick cut pork chops, slice them into half, lengthwise. Pound the pork cutlets to about 1/4 inch thickness using a meat mallet or heavy skillet.
Place flour into a shallow dish and mix in salt and pepper. Beat the eggs in another shallow dish and the breadcrumbs into a third dish.
Line a rimmed baking sheet with parchment paper. Line a second baking sheet with a wire rack topped with paper towels and set aside.
Dredge pork cutlets in flour.
Dip into the egg, coating both sides.
Dredge through breadcrumbs.
Place on the lined baking sheet in a single layer with space in between.
Heat vegetable oil in a skillet over high heat using a fry thermometer, heating to 350°.
Fry breaded pork cutlets a few at a time, turning after about 2 minutes. Turn and continue to cook another 2- 3 minutes or until pork reaches 145° using a digital meat thermometer.
Remove schnitzel from the oil when cooked through to the paper towel lined wire rack.
Serve schnitzel with a squeeze of lemon juice and garnish with parsley.
Recipe Notes
Storage: Store leftover schnitzel in a zip top bag or airtight container in the refrigerator up to 3 days.
Reheat: Place a wire rack on a rimmed baking sheet with schnitzel on the wire rack. Bake at 350° for about 6- 8 minutes or until heated through.
Variations: Schnitzel can be made with veal cutlets, pork, or chicken in place of the pork.
Schnitzel actually refers to the cooking method, not the type of meat. It’s tenderized, thin sliced meat coated with breadcrumbs and fried until crisp.
If you are looking for a meal to change up the same dinner rotation, crispy breaded pork cutlets are a great option. You can get a quick and easy meal on the table this week with this easy German Pork Schnitzel.
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Pork Schnitzel
Ingredients
- 4 boneless pork chops
- 1/2 cup all purpose flour
- 1/2 teaspoon kosher salt
- 1/2 teaspoon pepper
- 2 large eggs
- 2 cups breadcrumbs or finely crushed Ritz crackers
- 1 cup vegetable oil
- 1 whole lemon sliced
- 2 tablespoons chopped fresh parsley
Instructions
- Slice pork chops in half, lengthwise. Pound the pork cutlets to about ¼ inch thickness using a meat mallet or heavy skillet.
- Place flour into a shallow dish and mix in salt and pepper. Beat the eggs in another shallow dish and the breadcrumbs into a third dish.
- Line a rimmed baking sheet with parchment paper. Line a second baking sheet with a wire rack topped with paper towels and set aside.
- Dredge pork cutlets in flour. Dip into the egg, coating both sides, and then dredge through breadcrumbs.
- Place on the lined baking sheet in a single layer with space in between.
- Heat vegetable oil in a heavy bottom skillet over high heat using a fry thermometer, heating to 350°.
- Fry breaded pork cutlets a few at a time, turning after about 2 minutes.
- Turn and continue to cook another 2- 3 minutes or until pork reaches 145° using a digital meat thermometer.
- Remove schnitzel from the oil when cooked through to the paper towel lined wire rack.
- Serve schnitzel with a squeeze of lemon juice and garnish with parsley.
I used Ritz crackers and these were SO good!
Hi Marsha,
So glad y’all enjoyed it.
~ Milisa