Pork Schnitzel

Francine Lizotte


Tender, crispy and delicious, this traditional German dish is an awesome recipe to make! Although pork is used here, chicken or veal are great substitute.


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4 pork schnitzel
15 Min
8 Min
Stove Top


  • 4 medium
    boneless pork loin chops, fat removed
  • 1 c
    unbleached all-purpose flour
  • 1 tsp
    smoked paprika
  • 1/4 tsp
    cayenne pepper, or to taste
  • 1/8 tsp
    ground himalayan sea salt, or more to taste
  • ·
    freshly ground black pepper, to taste (i always use mixed peppercorns)
  • 2 large
    free-run eggs
  • 1/4 c
  • 1 1/2 c
    panko® bread crumbs
  • 2 Tbsp
    clarified butter
  • 2 Tbsp
    olive oil
  • 1 Tbsp
    fresh chopped parsley, for garnish
  • 4 large
    lemon wedges, for garnish

How to Make Pork Schnitzel


  1. Place plastic wrap on pork chops and pound them out with the flat side of a meat tenderizer until about ¼-inch thick.
  2. In a large shallow dish, add flour, smoked paprika, cayenne pepper, salt and freshly ground black pepper; whisk to combine. In another shallow dish, whisk egg and half-and-half together; set aside. In a 3rd shallow dish, add breadcrumbs.
  3. Place chop one at a time in flour mixture and dredge until well coated; shake any excess flour. Transfer coated chop into egg mixture and then bread crumbs, pressing to adhere evenly on meat. Place on baking sheet while working on the others
  4. In a large skillet over medium-high heat, combine oil and butter. When hot, place pork cutlets and cook until, brown and crispy, about 3 minutes per side. Transfer cutlets on a baking sheet lined with paper towel to absorb any fat. Sprinkle fresh chopped parsley and serve with lemon wedges. Makes 4
  5. To view this recipe on YouTube, click on this link >>>> youtube.com/watch?v=pnjWwNH3naM

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