Schnitzel - Thin Breaded German Pork Chops

Skip Davis


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


★★★★★ 4 votes

4 with sides added
10 Min
40 Min


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

How to Make Schnitzel - Thin Breaded German Pork Chops


  1. 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.
  2. 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.
  3. 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.
  4. Preheat your oven to 225 degrees.
  5. 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.

Printable Recipe Card

About Schnitzel - Thin Breaded German Pork Chops

Course/Dish: Pork, Steaks and Chops

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