Schnitzel - Thin Breaded German Pork Chops

Recipe Rating:
 4 Ratings
Serves: 4 with sides added
Prep Time:
Cook Time:


4 medium lean pork chops
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salt to taste
pepper to taste
paprika to taste
flour for dredging
beaten eggs for dipping
breadcrumbs for coating
oil or shortening for frying.

The Cook

Skip Davis Recipe
Cooked to Perfection
Florence, MS (pop. 4,141)
Member Since Aug 2011
Skip's notes for this recipe:
Anybody can make these. No measuring, just common sense !
Goes great with egg noodles or spaetzel. Just add a thin brown gravy and the magic happens. LOL
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Prepare the meat by trimming off the fat.

Flatten or pound it, without tearing, to a uniform 1/4 inch thickness.

Season with a mixture of salt, pepper and paprika.
For the next steps, you should handle the meat with a fork or
you will have a mess on your fingers.

Dredge the meat in flour until well coated.
Lightly beat the eggs in a bowl.
Dip the chops into the eggs and cover them with breadcrumbs.
Leave the breaded meat rest on a cookie sheet
or on a wire rack for a while (15 minutes) to give the breading a chance to adhere better.
Preheat your oven to 225 degrees.
Heat the fat in a large skillet.
Cook the Schnitzel on both sides until they are nicely browned.
When all of them are finished put them into the pre-heated oven for about 1/2 hour.

NOTE: This last important step allows the seasonings to be absorbed by the meat.

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user Skip Davis Grandpaskip - Sep 15, 2011
Skip Davis [Grandpaskip] has shared this recipe with discussion groups:
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user Toni T Toni6921 - Sep 15, 2011
Skip, the last time I had Schnitzel was in Germany, and it was wonderful. It was served with noodles and red cabbage. You have inspired me to make them. I have some chops in the freezer and was wondering how to prepare them. Sometimes I don't want to do something familiar. That's how I get into a cooking rut. Your recipe was right on time.
user Monica H MonisiaH - Sep 15, 2011
My mother makes "sznitzle" a lot (as they are called in Polish), and it is the same way as you have it here! I love the recipe; thanks for posting!
user Melanie B MelBelle - Sep 15, 2011
YUMMY. I'll have to root around in the freezer and see if I have a pork loin for this, or even boneless, skinless chicken breasts will do the trick, but I'd rather have pork. When I was in Germany and had had this for the first time, they served it with a mushroom sauce, almost like a brown gravy loaded with different mushrooms. It was probably the best thing I ate on that trip.

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