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


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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


  • 1Prepare 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.
  • 2For 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.
  • 3Leave 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.
  • 4Preheat your oven to 225 degrees.
  • 5Heat 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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About Schnitzel - Thin Breaded German Pork Chops

Course/Dish: Pork, Steaks and Chops

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