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!
Pork Schnitzel
Ingredients
- 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
Instructions
- 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.
Notes
- 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.
Nutrition
Make extra, you’ll be happy you have leftovers!
Hi, I always love to make the new recipe for my family members. I am So happy to find this recipe! I will try it for sure. Hope so my family members also love it. Thank you so much for sharing this yummy recipe.
I was in the army in Germany I had many as sandwiches served on rye bread with German mustard they was delicious
So happy to find this recipe! I just had pork schnitzel a couple of nights ago at an awesome German restaurant, but it’s always served with a wonderful kraut and the best fried potatoes (cut in chunks and dried with green onions and pieces of bacon..the best!) Can’t wait to try this!!
Das Schnitzel ist kein Deutsches Gericht, sondern ein Österreichisches
Hallo Fiala! Österreichisches schnitzel is traditionally made with veal, and Deutsches schnitzel is traditionally made with pork. Danke schön und guten tag 🙂
ummmm, what?
I made this using pork tenderloin for a tenderer piece of meat. For the mashed I added in roasted garlic for more flavour. I also made a gravy with mushrooms. This really elevated the dish.
Amazing schnitzel recipe! I made it last night and it came out great!!!
Made this tonight , very good and easy. I used half Panko and half breadcrumbs. Also used crisco shortening, seems to fry hotter! Thanks
Went to a German restaurant today just for the pork schnitzel! Who knew it was so easy to make at home! Thanks for this…
My pleasure! Give it a try!
I liked these, but they really needed the mushroom gravy to be something more than just a thin pork chop for me. I used the quick mushroom gravy recipe from another poster, using brown gravy package, portabella mushrooms, shiitake mushrooms, pancetta, to make the gravy. They were wonderful with the gravy, family raved for days how delicious they were and have requested them again. I agree with one of the other posters, make sure your pan is hot to get a real crispy schnitzel.
I liked this recipe. It does need a little more seasoning and I need to wait for the oil to get hotter before I start.
Great made with turkey cutlets as well
My German girlfriend taught me how to prepare these forty years ago. This dish is always requested whenever family visits. I do use Italian bread crumbs instead of Panko or regular. I also serve it with fresh lemon slices, french fries and a cold pickled veggie. It depends what I have in the kitchen whether its green beans, corn, carrots, or beats. The veggies are requested just as often as the pork. I now have an air fryer that I cook them in instead of the oil. Delicious any way you cook them.
I’m been meaning to get an air fryer, always wondered if they’re worth it.
Susie how long and what temperature do you air fry them for ? My hubby’s favorite food and then I can make it healthier … awesome ! Thanks
This recipe sounds delish! Just a note to Linda, you don’t need to Fry these you can coat them then line a baking sheet with foil and spray with a canola oil spray, add the coated meat and just spritz the tops of the meat with the spay and bake ate 350 to 375 till just brown for a healthier version. They taste almost the same. My hubby has cholesterol issues so we don’t fry often either.
I have been making these all wrong…I have been using crushed saltine cracker crumbs instead of bread crumbs…can’t wait to try it your way…they look delish…and i make a pan gravy from the drippings with a roux and milk…if it doesn’t have enough flavor, I add an envelope of pork gravy mix. Running to the store to get a pork tenderloin now!!
Jo, this is one of my all time faves too! Surprisingly you & I prepare/cook it in EXACTLY the same way. Great minds think alike! 🙂 My only add-ons are to sprinkle Worcestershire sauce over the schnitzels before eating. It gives them a beautiful zing but complements the pork, spuds, etc wonderfully. Or I will put a little serving of Hot English Mustard on the side of the plate and smear just a little on each piece of schnitzel just before putting it in my mouth. Heaven on a fork!!!
I love the idea of Worcestershire sauce over them, will try that next time. 🙂