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Pork Schnitzel

(5 Votes)
Pork Schnitzel
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

  1. Place pork between 2 sheets of wax paper and flatten to 1/4-inch thickness with a meat mallet.
  2. 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.
  3. In a large skillet over medium heat, heat oil and 1 tablespoon butter.
  4. 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.
  5. 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.


  • 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

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 %

Ratings & Comments

My Rating:  

I have not made this yet so I cannot rate it.

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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!!

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!

Made this dish and it is wonderful. Grand children loved it as did all the adults.

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.

I heard on a cooking show and they had a German chef on the show and she said that "Schnitizel" means veal not cuttlet

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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