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Pork Schnitzel
(5 Votes)
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- SERVES
- 4
- COOK TIME
- 15 Min
Traditional German schnitzel is typically made with veal, but our version is made with budget-friendly and just-as-flavorful pork chops. Breaded, fried, and topped with a lemon-butter based sauce, our Pork Schnitzel makes for a sensational German-style dinner!
What You'll Need
- 4 boneless pork loin chops
- 1/3 cup all-purpose flour
- 2 eggs
- 2 tablespoons milk
- 1 cup plain breadcrumbs
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons vegetable oil
- 4 tablespoons butter, divided
- 1 tablespoon lemon juice
- 1/4 cup chicken broth
- 1 teaspoon chopped fresh parsley
What to Do
- Place pork between 2 sheets of wax paper and flatten to 1/4-inch thickness with a meat mallet.
- In a shallow dish, place flour. In another shallow dish, beat egg and milk. In a third shallow dish, place breadcrumbs. Sprinkle salt and pepper evenly over both sides of pork.
- In a large skillet over medium heat, heat oil and 1 tablespoon butter.
- Dip pork in flour, then egg mixture, then in breadcrumbs, coating completely on both sides. Saute pork in batches, 3 to 5 minutes per side, or until no pink remains and pork is golden. Remove to a platter.
- Add remaining butter, the lemon juice, broth, and parsley to skillet; mix well and cook 1 to 2 minutes, or until sauce has thickened. Serve sauce over pork.
Notes
- Did You Know? The word "schnitzel" means "cutlet" in German, so really our Pork Schnitzel is easily translated as "pork cutlet."
- Are you a fan of German-style recipes like this one? If so, you've got to check out our collection of Traditional German Recipes.
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Nutritional InformationShow More
Servings Per Recipe: 4
- Amount Per Serving % Daily Value *
- Calories 486
- Calories from Fat 240
- Total Fat 27g 41 %
- Saturated Fat 11g 55 %
- Trans Fat 0.6g 0 %
- Protein 32g 63 %
- Amount Per Serving % Daily Value *
- Cholesterol 190mg 63 %
- Sodium 748mg 31 %
- Total Carbohydrates 28g 9 %
- Dietary Fiber 1.6g 6 %
- Sugars 2.4g 0 %
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lynannemoon 0617243
Jun 07, 2018
I learned to make schnitzel from an Army cook that had spent a lot of time in Germany. The only little difference is I use sour cream dill in the sauce. And Oohh its so good!!
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cindywilsey 8277665
Sep 28, 2017
A yummy recipe. If you need to watch costs closely, as I do, boneless pork steak pounded thin also work well for this dish. Again, delicious!
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lbrandt
Oct 17, 2015
Made this dish and it is wonderful. Grand children loved it as did all the adults.
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Sherry in PA
Oct 03, 2015
I was raised on Schnitzel but I was never taught how to properly make it. Thanks for showing me how to finally make it. My husband and I have been craving it since we found a real German restaurant in Atlantic City several years ago. Unfortunately, they closed and never reopened. Their food was just like Grandma made.
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Gerald5001 3391531
Sep 29, 2015
I heard on a cooking show and they had a German chef on the show and she said that "Schnitizel" means veal not cuttlet
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Bellerophon
Sep 30, 2015
Per WikiPedia, "schnitzel" does not mean veal. It means a thin, boneless cutlet of veal, beef, pork, chicken, turkey, or any other meat that is prepared precisely as Howard prepared this dish. Not every German chef can be trusted.
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