Last updated on November 5th, 2018 at 11:39 am
Use this super easy to follow recipe to make Pork Schnitzel made with pork cutlets. Serve with lemon wedges and mashed potatoes for an easy and satisfying dinner.
I promise promise promise you will love this pork schnitzel. I for one, love pork, I mean come on we’re talking bacon. However, settle down now, we are not exactly talking bacon here, we are talking schnitzel. I just love saying schnitzel, come on say it out loud, schnitzel. SCHNITZEL. Well if you’ve never had a schnitzel, you must have one, so let’s talk schnitzel.
Although pork schnitzel is a popular German dish, it is also a dish that was often on our dinner table growing up. My mom would serve them with some mashed potatoes and a salad. This was a common dinner on a weeknight or sometimes they were perfect for a Sunday night dinner. Pork schnitzel is a favorite even now. As a matter of fact this really is one of my husband’s favorite. Pork rules, my friends. Pork is king and pork schnitzel is where it’s at.
The secret with this pork schnitzel is to take your frustrations out on them and pound the heck out of the pork cutlets. You want them as thin as possible. So making schnitzel is like having a therapy session, works wonders!
The great thing here is that you don’t require a lot of ingredients here, pork of course, flour, breadcrumbs and eggs.
So simple to make and well if you want to surprise your significant other next time you have dinner together, this here is a winner.
Love this pork schnitzel? Try these for something different:
- Chicken Schnitzel
- Korean Style Pork Chops
- Ranch Pork Chops and Potatoes Sheet Pan Dinner
- Pork Chops with Pistachio Salmuera
- Grilled Pork Chops with Quinoa, Asparagus and Mushrooms
- Mustard Balsamic Pork Chops with Rosemary
- Apple Bacon and Blue Cheese Stuffed Pork Chops
If you try this recipe, please let us know! Leave a comment, rate it and tag a photo #jocooks on Instagram so we can see it. I always love to see what you guys come up with!
- 10 pork cutlets
- vegetable oil for frying
- 2 large eggs
- 1 cup all-purpose flour
- 1 cup breadcrumbs I used Panko
- 1 tsp salt or to taste
- 1 tsp pepper or to taste
- Pound each pork chop until just ¼ inch thick with the flat side of a meat tenderizer. Lightly season both sides with salt and freshly ground black pepper.
- Heat the oil in a large skillet on medium high heat. You need enough oil so that the schnitzels swim in it, about 1/2 inch.
- Place the flour mixture, egg, and breadcrumbs in 3 separate shallow bowls. Dip the chops in the flour, the egg, and then bread crumbs, coating both sides.
- Make sure the cooking oil is hot enough at this point.
- Fry the schnitzels for about 2-3 minutes on both sides until a deep golden brown. Transfer briefly to a plate lined with paper towels.
- Serve immediately over mashed potatoes.
- I used Panko breadcrumbs because I find that the pork schnitzel comes out crispier but Italian breadcrumbs work just as well.
- I used pork cutlets because they are boneless and I find they are easier to work with and pound, but pork chops work as well, though I would remove the bones first.
- Serve these with lemon wedges, mustard and over mashed potatoes for an amazing meal.
- Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.