Pork Schnitzel

Beth Pierce


This crispy Pork Schnitzel is one of my all time favorite German dishes. Just drizzle a little fresh lemon juice on it right before eating and it is pure heaven. I love to serve this with Bourbon Glazed Carrots and mashed potatoes.


☆☆☆☆☆ 0 votes

15 Min
8 Min
Stove Top


  • 4
    thin cut boneless pork chops
  • 1/2 c
  • 1/4 tsp
  • 1/4 tsp
    fresh ground black pepper
  • 1/4 tsp
    garlic powder
  • 1/4 tsp
    onion powder
  • 1 c
    panko breadcrumbs
  • 2
  • 2 Tbsp
    canola or vegetable oil
  • ·
    lemon wedges for serving

How to Make Pork Schnitzel


  1. Trim all fat from pork chops. Using a meat mallet pound the pork to about 1/4 inch thick.
  2. On a deep plate combine the flour, salt, black pepper, garlic powder and onion powder. On a seperate deep plate add the breadcrumbs. In a wide shallow bowl beat the eggs.
  3. Over medium heat in a large skillet heat enough oil to cover the bottom. Dredge the pork in the flour, then in the eggs, and then in the breadcrumbs.
  4. Place into the skillet and cook until golden brown on the bottom, then flip and brown the other side; about 2-3 minutes per side.

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