Authentic Pork Schnitzel

Name: German Pork Schnitzel
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 2
Cuisine: German
Ingredients: Open Nature Bone-in Pork Loin Chops; Gold Medal All Purpose Flour with Resealable Bag; Turtles Egg; Pastene Plain Breadcrumbs; Morton Iodized Salt & Black Pepper; STAR Deep Frying Oil, Optima; Land O Lakes Butter, with Olive Oil & Sea Salt; Oppy Organic Meyer Lemons; Little Bear Curly Parsley

Serves 2

20 mins prep

20 mins cook

40 mins total

This pork schnitzel recipe is super easy to make and is how schnitzel is traditionally served in Germany. And it's THE BEST German Schnitzel I've ever had!

I grew up in Germany and ate SO MANY Schnitzels there. Now that I live in the United States, the Schnitzels I can find at German restaurants in America typically fall short. Even German restaurants in Germany often disappoint because maybe the breading is not perfectly crisp and bubbly or the meat is not pounded thin enough.

By the way, in Vienna, Schnitzel is traditionally made from veal and called a Wiener Schnitzel. You could easily switch out the pork in this recipe for veal or even chicken.

Pour some Jägerschnitzel sauce over the top for my favorite Schnitzel experience EVER.

This crispy favorite recipe made it into my international-bestselling German cookbook.

0 servings

Schnitzel

boneless pork chops

ozall-purpose flour

eggswhisked and seasoned with salt and pepper

ozbreadcrumbsI use unseasoned breadcrumbs

salt and pepper

fl ozfrying oilI use avocado oil

ozbutterI use half butter and half oil when frying the Schnitzel to get that butter flavor without burning the Schnitzel

lemonfresh lemon wedges or slices for garnish

handfulparsleyfor garnish

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Trim any fatty pieces off your pork chops. Depending on thickness of your pork chop, you may butterfly or cut in half lengthwise to start with. Your final pieces of pork should be about 1/2 inch to 1/4 inch thick (1 cm to 1/2 cm).

boneless pork chops

Place the pork, one piece at a time, in a gallon size freezer bag. Using a meat mallet, pound it with the flat side until very thin (between 1/4 inch to 1/8 of an inch or 1/2 cm to 1/4 cm). I like mine extra thin.

I like using the gallon freezer bag because it's thicker and less likely to tear, plus it seems to go quicker if you're pounding a lot of pork for entertaining. If you don't have a plastic bag, you can use a bottom and top piece of parchment paper or plastic wrap.

Season pork on both sides with salt and pepper.

salt and pepper

Cover a large frying pan in a ½ inch layer of frying oil and butter (I use half and half) and heat to medium high heat. If using a thermometer, you want your temperature to reach 330℉ or 165℃).

fl oz frying oil

oz butter

In the meantime, cover your thinned out pork in flour and shake off any excess flour. I like using a pair of kitchen tongs for this process, making it a lot less messy.

oz all-purpose flour

Then cover in egg and let drip off any excess egg.

eggs

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Lastly, cover in breadcrumbs.
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oz breadcrumbs

Add meat to your frying pan and cook on both sides until a deep golden color.

Dry off on paper towels and immediately serve garnished with fresh lemon wedges and fresh parsley. You can also keep your Schnitzel warm in the oven at 150℉ (65℃) until ready to serve.

lemon

handful parsley

Serve with fries, Bratkartoffeln (German pan-fried potatoes) or Spätzle (German egg noodles) and a green salad or cucumber salad. Guten Appetit!