Simple German Schnitzel

Andy Anderson !


Schnitzel is not complicated… It’s typically pork, pounded thin, breaded, and then fried. Easy Peasy.

Pounded breaded, and fried meat was a trick of the Romans, and adapted by the Germans.

While traditionally served with Spaetzle, we’re going to serve it up with some garlic mash potatoes, and my awesome sauce… but more on that later.

So, you ready… Let’s get into the kitchen.

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15 Min
15 Min
Stove Top



2 medium
pork chops, boneless (brined, if possible)
salt, kosher variety, to taste
black pepper, freshly ground, to taste
1/2 c
flour, all-purpose variety
2 large
1 c
peanut oil, or grapeseed oil for frying


2Gather your ingredients.
3Pound the chops until they are about 1/4-inch (.6cm) thick.
4Chef’s Note: You actually have a choice here. You can take out your frustrations by pounding the chops, or you can slice them with a sharp knife.
Two reasons to pound them:
1. It’s the traditional way to do it.
2. It’s really fun… especially, if you’re frustrated over something.
5Add a bit of salt and pepper to both sides of the pork chops.
6Add the oil to a skillet to a depth of about 3/4-inch (2cm), and heat up to 330f (165c).
7Beat the eggs and add them to a small pan… like a pie tin.
8Add the flour to another pan.
9Add the breadcrumbs to another pan.
10Chef’s Note: These are not panko breadcrumbs, just regular old breadcrumbs from some old bread.
11Start by coating the pork chop in the flour.
12Then dip into the egg mixture.
13Finally, coat with the breadcrumbs.
14Add immediately to the hot oil, for 2 to 3 minutes.
15Flip and cook an additional 2 to 3 minutes.
16Chef’s Tip: Cooking them immediately, helps to make the crust nice and crispy.
17Remove from the oil, and allow the Schnitzel to drain for 2 minutes.
19Chef’s Note: Traditionally, Schnitzel is served with some Spaetzle, and a few lemon slices.
20In this example, I’m serving the Schnitzel with a nice side of garlic mash potatoes. Enjoy
21Keep the faith, and keep cooking.

About this Recipe

Course/Dish: Pork
Main Ingredient: Pork
Regional Style: American