Get ready for the delicious, crispy, golden delight that is Pork Schnitzel! It features tender, juicy boneless pork chops covered in breadcrumbs and fried to perfection. Your family is sure to fall head over heels for this comforting and tasty classic!
What Is Pork Schnitzel
Imagine tender and juicy boneless pork chops, coated in a crunchy, perfectly seasoned breadcrumb crust. Now, add a generous squeeze of lemon and maybe a dollop of creamy mashed potatoes on the side. Hungry yet? Well, you should be, because that is the magic of pork schnitzel!
Why You’ll Love This Pork Schnitzel Recipe
- Quick and Easy! Dishes like schnitzel simplify the art of from scratch cooking! You can create a restaurant-worthy main course in a few simple steps and with less than 10 ingredients.
- Authentic Recipe! With an incredible blend of taste and texture, each bite offers a delicious combination of tender, juicy pork coated with an irresistible crispy golden crust.
- Family Favorite! From the little ones to the adults, this dish is sure to be a hit! Plus, it’s a versatile main course that pairs perfectly with various sides like mashed potatoes or German potato salad!
Ingredients You’ll Need
- Pork Chops: You’ll need some boneless pork chops that are about ½ inch thick. Pork cutlets are another option. You can also make this dish with chicken breast or use veal to make wiener schnitzel.
- Salt and Pepper: Essential for seasoning the pork to perfection.
- All-Purpose Flour: Used to dredge the chops and help to create the crispy crust.
- Eggs: Helps the breadcrumbs to adhere to the pork.
- Breadcrumbs: Provides the crispy texture. Feel free to use traditional breadcrumbs or panko breadcrumbs.
- Vegetable Oil: Used for frying the schnitzel any vegetable oil such as canola oil will work.
- Lemon Wedges: Used to finish the dish, a squeeze of zesty fresh lemon juice adds a touch of acid.
- Fresh Parsley: Adds a pop of color and final layer herby freshness.
How To Make Pork Schnitzel
This is an easy Austrian classic that anyone can make! With just a handful of simple ingredients and a few straightforward steps, you can create a delicious dinner that is sure to win your family over!
Prep The Pork
To begin, prepare the chops for breading! Start by laying them flat on a cutting board and gently pounding them with a meat mallet or the bottom of a heavy pan until they are all about ¼ inch thick. Then season both sides of the chops with salt and black pepper.
Set Up A Breading Station
Next, you need to create your assembly line for coating the pork. Place the flour in one shallow dish. Then beat the eggs until well combined in a second shallow dish. Finally, spread out the breadcrumbs in a third shallow dish. This organized setup streamlines the breading process.
Bread The Pork
It’s time to create the crispy crust! Begin by dredging a chop in the flour, shaking off any excess. Then dip it into the beaten eggs. Finally, press the pork chop into the bread crumbs and thoroughly coat it. Repeat this process with the rest of the pork chops.
Cook The Pork Chops
Start by heating the vegetable oil over medium-high heat in a large skillet. Once the oil is good and hot, add the pork chops and fry them for about 3 to 4 minutes on each side or until they turn golden and crispy on the outside.
If your pan is on the smaller side, you may need to do this step in batches. Then transfer the pan-fried pork chops to a wire rack or a paper towel-lined plate to drain any excess oil.
Serve And Enjoy
When done, serve your pork schnitzel with lemon wedges on the side and garnish it with some freshly chopped parsley. This dish is wonderful when paired with buttered noodles, German red cabbage, and a dollop of sour cream!
Frequently Asked Questions
They both use thin slices of pork, but pork schnitzel involves breading and frying to create a crispy crust. Whereas, pork cutlet typically refers to an unbreaded slice of boneless pork.
Yes! Chicken schnitzel is a popular variation. You can follow the same breading and frying process, substituting boneless skinless chicken breasts for pork chops. However, keep in mind that you may need to adjust the cooking time.
Yes! Preheat your oven to 400°F (200°C) and place the breaded schnitzel on a baking sheet lined with parchment paper. Then bake it for about 20 to 25 minutes, flipping halfway through.
- Even thickness matters. Try to select pork chops that are all about the same size and flatten them all to the same thickness as well. This ensures uniform cooking and a crispy crust.
- Maintain the temperature of the oil. If it’s too hot the schnitzel might burn. But if it’s too cool it will absorb excess oil, resulting in a greasy dish.
- Avoid overcrowding the pan. Cook the pork in batches if necessary. Overcrowding can lead to uneven cooking and a less crispy texture.
- Don’t skip the lemon. The zesty flavor of fresh lemon wedges is a must-try with your schnitzel. Squeeze it over the top just before serving to add a burst of freshness and tang.
- Serve it with sauce. Feel free to customize the dish by topping it with sauce. Some popular choices include lemon sauce, mushroom gravy, and creamy dill sauce.
You can store leftovers in the fridge for up to 3 days in an airtight container or wrapped in plastic wrap. Then, reheat them in the oven at 350°F (175°C) for about 10 minutes or in the microwave for a few minutes on medium power. It’s also possible to freeze leftover pork schnitzel for up to 3 months and then thaw it out overnight before reheating.
Discover More Pork Chop Recipes
- Fried Pork Chops
- Mushroom Pork Chops
- Air Fryer Ranch Pork Chops
- Apple Cider Glazed Pork Chops
- Slow Cooker Pork Chops
Craving More? Follow Along:
- 4 pork chops boneless, about ½ inch thick
- salt and pepper to taste
- 1 cup all-purpose flour
- 2 large eggs
- 2 cups breadcrumbs
- ½ cup vegetable oil for frying
- lemon wedges
- fresh parsley
- Use a meat mallet or the bottom of a heavy pan to pound the pork chops to about ¼-inch thickness. Season each pork chop with salt and pepper on both sides.
- Set up a dredging station: In one shallow dish, place the flour. In a second dish, beat the eggs. In a third dish, place the breadcrumbs.
- Dredge each pork chop in the flour, shaking off any excess, then dip into the beaten eggs, and finally press into the breadcrumbs. Make sure each pork chop is thoroughly coated in breadcrumbs.
- Heat the vegetable oil in a large skillet over medium-high heat.
- Once the oil is hot, add the pork chops, working in batches if necessary to avoid overcrowding the pan. Cook each side for about 3-4 minutes, or until golden brown and crispy.
- Transfer the cooked pork schnitzel to a paper towel-lined plate to drain any excess oil.
- Serve the pork schnitzel with lemon wedges on the side for squeezing over the top, and a sprinkle of fresh parsley for garnish.
Tips & Notes:
- Use boneless pork chops for the best results.
- Ensure the oil is hot before frying for that perfectly crispy exterior.
- Adjust salt and pepper to your taste. Always season before dredging.
- Serve hot for best taste and texture.
- If you don’t have a meat mallet, the bottom of a heavy pan works wonders!