Easy Pork Schnitzel Recipe | The Recipe Critic

Pork Schnitzels are breaded and fried to perfection for an easy and delicious meal the whole family will love. Total cozy comfort food!
If you love German recipes, check out this Awesome German Chocolate Cake or the Best Ever German Oven Pancake.

Pork Schnitzel Recipe
Hi! It’s Natasha from Salt & Lavender bringing you a recipe that I grew up with. Schnitzels were a treat in my house, and whenever I make them now, it takes me right back to my childhood dinner table. Schnitzels (typically made with pork or veal) are breaded and fried to crispy deliciousness, and they’re a staple in eastern/central European cuisine (like Germany and the Czech Republic). They’re easy to make, and this blog post is full of tips so you will soon be enjoying them too!
Pork Schnitzel Ingredients
Boneless pork chops: pounded thin so they’re tender & cook fast
Salt & pepper: for flavor
Flour: part 1 of the dredging mixture to help the egg stick
Eggs: part 2 of the dredging mixture to help the breadcrumbs adhere
Breadcrumbs:  part 3 of the dredging mixture (I prefer panko for extra crunch, but you can use regular breadcrumbs if you want)
Olive oil: for frying (or try another neutral tasting oil with a high smoke point e.g. vegetable oil)
Butter: adds extra flavor and browning when you fry them
Lemon wedges: for serving
What Cut of Meat to Use for Pork Schnitzels?
Use boneless pork steaks or chops (sometimes they’re called “boneless loin chops”). You could even use veal if you prefer!

How to Make Pork Schnitzels

Get the dredging station ready: Prepare 3 shallow bowls (or a bowl for the egg and one plate each for the flour and panko).
Pound the pork thin: Place the pork chops between two sheets of plastic wrap and pound them until they’re 1/4″ thick (or even thinner) using the flat side of a meat mallet. Season them generously with salt & pepper.
Prepare the skillet for frying: Add 2 tablespoons of olive oil and 1 tablespoon of butter to a large skillet. The pan should be well coated, so add more oil if needed. Let the pan heat up for a few minutes over medium-high heat. You will be doing two batches, so for the second batch add at least one more tablespoon of olive oil to the pan and the remaining tablespoon of butter.
Dredge the pork: Coat the pork chops in flour, followed by the egg (let excess drip off), and finally the panko breadcrumbs (you may need to gently pat it down to make them stick).
Time to fry! Fry two schnitzels at a time for about 3 minutes/side. Easily flip them using cooking tongs. If the pan starts to smoke, turn the heat down a bit. Repeat with the next batch (add remaining oil and butter).
Serve & enjoy. Schnitzels are best enjoyed with lemon wedges.

Tips for the Best Pork Schnitzels
Pound the pork as thin as you can. It tends to shrink back up a bit, and when you fry it, it also contracts.
Use tongs to easily flip the pork while you’re frying it.
Use the largest skillet you own and fry the pork in batches. You don’t want to crowd the pan or the breading may come off and it won’t be as crispy.
Ensure the skillet gets nice and hot. I let it heat up for a few minutes prior to adding the schnitzels to the pan. If the skillet gets too hot (starts to smoke or the breading starts to burn), feel free to turn the heat down a bit as needed.
You can definitely play with the flavorings of the schnitzels. This is a simple, classic recipe, but you can definitely change it up a bit by adding some garlic powder, paprika, or dried herbs (try Italian seasoning) to the flour or breadcrumbs.
Don’t omit the butter or the lemon wedges! These two ingredients really up the flavor in this otherwise simple recipe.

What to Serve with Pork Schnitzels?
In Germany, it’s typical to serve them with potato salad or spätzle. You could serve them with anything from pasta to mashed potatoes or rice, though.

More Tasty Pork Recipes to Try

Easy Pork Schnitzel Recipe

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Author Natasha Bull

Servings 4 Pork Chops

Pork Schnitzels are breaded and fried to perfection for an easy and delicious meal the whole family will love.

4
boneless pork chops

Salt & pepper
(to taste)

1/4
cup
flour

2
eggs
(beaten with a fork)

1
cup
panko breadcrumbs

3
tablespoons
olive oil
(divided)

2
tablespoons
butter
(divided)

Lemon wedges
(for serving)

Prepare 3 shallow bowls (or a bowl for the egg and one plate each for the flour and panko).

Place the pork chops between two sheets of plastic wrap and pound them until they’re 1/4″ thick (or even thinner) using the flat side of a meat mallet. Season them generously with salt & pepper.

Add 2 tablespoons of olive oil and 1 tablespoon of butter to a large skillet. The pan should be well coated, so add more oil if needed. Let the pan heat up for a few minutes over medium-high heat. You will be doing two batches, so for the second batch add at least one more tablespoon of olive oil to the pan and the remaining tablespoon of butter.

Coat the pork chops in flour, followed by the egg (let excess drip off), and finally the panko breadcrumbs (you may need to gently pat it down to make them stick).

Fry two schnitzels at a time for about 3 minutes/side. Easily flip them using cooking tongs. If the pan starts to smoke, turn the heat down a bit. Repeat with the next batch (add remaining oil and butter).

Serve immediately with lemon wedges.

You can easily make more than 4 schnitzels! Simply add more flour/egg/breadcrumbs as needed and do multiple batches in the skillet (add more oil and 1 tbsp butter for each batch).

Serves: 4
Calories475kcal (24%)Carbohydrates19g (6%)Protein35g (70%)Fat28g (43%)Saturated Fat9g (45%)Cholesterol187mg (62%)Sodium256mg (11%)Potassium584mg (17%)Fiber1g (4%)Sugar1g (1%)Vitamin A294IU (6%)Vitamin C10mg (12%)Calcium54mg (5%)Iron2mg (11%) All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.

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