Nanny's Pork Schnitzel

Elaine Bovender


My husband's grandmother, who we called, "Nanny" used to make this dish quite frequently. She taught me how to make it when I was just a young wife. This wonderful schnitzel became a Christmas Eve tradition in our house and my children have continued the tradition. We never really had a specific recipe for this dish, but I remember standing in the kitchen while Nanny explained to me step by step how to make it. I followed her instructions to a tee and I'm putting it into a recipe format to share with you. Hope y'all enjoy, rest well, Nanny!

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20 Min


15 Min


Pan Fry


1 1/2 to 2 lb
boneless pork chops sliced thin
1/2 c
1 c
1 large
1 to 1 1/2 c
corn flake crumbs
salt and pepper to taste
canola oil for frying

Directions Step-By-Step

Trim any visible fat. Using a meat mallet or the side of an unbreakable saucer, pound both sides of pork to about 1/8" thickness, sprinkle with salt and set aside.
In three separate bowls, put flour in one bowl. Add milk and egg into next bowl and whisk until well blended. In the third bowl, add corn flake crumbs. Dredge pork pieces in flour, then dip into milk and egg mixture and then coat with corn flake crumbs.
In large skillet (I prefer cast iron), heat oil. Once oil is hot, place coated pork pieces in hot oil and fry for about 5 to 7 minutes or until golden brown. Turn and repeat on other side until golden. Remove from hot oil and drain on paper towels. Sprinkle with pepper, if desired. Serve hot.
I like to serve these with mashed potatoes, sawmill gravy and turnip or collard greens, Mmmm Mmmm!

About this Recipe

Course/Dish: Other Main Dishes, Pork
Main Ingredient: Pork
Regional Style: Southern