German pork schnitzel is an easy recipe and it’s perfect for busy weeknights. The pork chops are pounded into thin, tender cutlets which are breaded and sautéed, resulting in a crispy crust and juicy center.
You must, must, must serve these with lemon wedges. A squeeze of lemon juice adds a freshness and tang that is lip-smacking good!
Pork schnitzel is known to the Slavic world as “otbivni” (meaning: pounded). We also have a chicken version posted here. Good news! This is a kid-friendly food. The children in our family love them and call them “giant chicken nuggets.” Enjoy!
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Pork Schnitzel Recipe
The pork chops are pounded into thin, tender cutlets which are breaded and sautéed, resulting in a crispy crust and juicy center. Definitely serve with lemon wedges.
Prep: 20min
Total: 35min
Yield: 4
Ingredients:
- 2 lbs boneless pork chops (trimmed and sliced into 1/2″ thick cutlets)
- 1/3 cup all-purpose flour
- 1 Tbsp garlic salt (or sub with equal parts salt and garlic powder)
- 1/2 tsp paprika
- 1/2 tsp black pepper (freshly ground)
- 3 large eggs
- 2 cups panko bread crumbs
- Olive oil (canola oil or any high heat cooking oil to sauté)
- Lemon wedges to serve (don’t skip the lemons!)
Instruction:
- Line a cutting board with plastic wrap, place cutlets in a single layer on cutting board and cover with plastic wrap (this prevents splatter). Pound cutlets with a meat mallet or the back of a heavy saucepan, until 1/4″ to 1/8″ thick.
- Set up three bowls. In the first combine 1/3 cup flour, 1 Tbsp garlic salt, 1/2 tsp paprika and 1/2 tsp pepper. In the second, use a fork to beat 3 eggs. In the third bowl, add 2 cups panko crumbs.
- Dredge both sides of each pounded cutlet in flour then dip in beaten egg letting excess egg drip back into the bowl before breading in panko crumbs. It helps to use a fork for the dipping process to keep your hands clean. Repeat with remaining cutlets.
- Once all cutlets are breaded, heat a large non-stick pan over medium heat and add enough oil to cover the bottom of the pan. Once oil is hot, add breaded cutlets a few at a time and sauté 3-4 min per side or until cooked through. Reduce heat if browning too quickly. Remove to paper towel lined plate. Cut into one to check doneness – juices should run clear. Serve with lemon wedges, or ranch for children.
Pork Schnitzel Recipe • A delicious German Classic! – Episode 256
FAQ
What’s the difference between pork cutlet and pork schnitzel?
What do you eat schnitzel with?
What cut of pork is schnitzel made from?
Is it better to cook schnitzel in butter or oil?
