Pork Schnitzels

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.

  • 10 boneless pork chops
  • 2 large eggs
  • 1 cup flour
  • 1 cup bread crumbs, I used Panko
  • salt and pepper to taste
  • vegetable oil for frying
  1. 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.
  2. 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.
  3. 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.
  4. Make sure the cooking oil is hot enough at this point.
  5. 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.
  6. Serve immediately over mashed potatoes
Recipe 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.

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