Easy Delicious Pork Schnitzel
We went on a little German feast! First off we made Kaesespaetzle, which is spaetzle (a homemade noodle) with cheese and caramelized onions. Now we moved on to Easy Delicious Pork Schnitzel. German food for the most part is rich and wonderful. I was amazed at the price of boneless, small pork chops, they are so inexpensive. You can change this up to Weinerschnitzel and use veal but it will be much more pricey!!
A quick pound out of the pork chops and they were ready to roll. The whole process really took no time at all. Your family will go nuts for these. Such a simple meal and very inexpensive. Being fried it is not something you want to be doing all the time but add in a gorgeous big salad and be conservative and you can enjoy this dinner! If you want other amazing pork dinners try our Pork Tenderloin Wrapped in Puff Pastry or Bacon-Wrapped Pork Tenderloin.
The birth place of schnitzel is Austria and many dishes overlap and are fused between the two countries of Germany and Austria. Other countries all influence their cuisine, such as France, Italy, Hungary and more.
Crispy and delicious on the outside and tender and juicy on the inside. A fresh squeeze of lemon and parsley is all you need to give this schnitzel even more flavor! One thing I always suggest is when you take something out of hot oil, then you need to immediately salt again. This will give you the flavor you are looking for.
Up close you can see how crispy and delightful this is. A real treat that you usually only find in a German restaurant but now you can easily make at home and your family will love you for it. Even the pickiest of kids are going to love to dive into this schnitzel.
The Recipe
Easy Delicious Pork Schnitzel
Ingredients
- 6 boneless pork chops
- 1 tsp. salt and more for seasoning pork
- Freshly ground pepper to taste
- 1/2 cup flour
- 3 large eggs lightly beaten
- 1 cup plain breadcrumbs
- Canola Oil
- Lemon wedges
- Parsley
Instructions
- With a meat mallet pound the pork chops between two pieces of wax paper until they are 1/4" thick. Lightly season with salt and pepper on both sides.
- Prepare a large saute pan with a generous amount of oil, enough so that the schnitzel will float slightly. Heat to about 350-375F but not smoking.
- Meanwhile, place the flour, with 1 tsp. salt, the eggs and the bread crumbs into 3 bowls. Dip the pork into the flour, then the egg and then the bread crumbs and immediately fry. Do three at a time and then repeat. Turning to brown on both sides, about 3-4 min per side. Drain on a paper towel lined plate and salt. Serve immediately with lemon wedges and parsley.
Comments & Reviews
Cindy R says
I have made the Schnitzel and Kaesespaetzle several times. It is absolutely delicious. My family loves it. I have changed how I make it, just a little. I don’t fry the Schnitzel, I cook it in an air fryer. The Kaesespaetzle I just mix with the buttered onions, my family prefers it without the cheese. This is such a great meal with a side of any type of cabbage dish.
Tara Noland says
I am so glad you have made it your own, that is what it is all about!! Enjoy!!
Cindy R says
I made the Schnitzel and Kaesespaetzle for dinner and was surprised how easy it was to make. I did make some changes. I used pork scallopini nstead of pork chops, no pounding needed. I made the Schnitzel in the air fryer instead of frying in oil. I didn’t have cheese for the Kaesespaetzle, so I carmalized the onions added extra butter at the end and tossed the noodles in it. I served it with a green cabbage cucumber salad. My husband who does not eat pork chops said how good everything was and would definitely eat this meal again. This is absolutely a winner.
Tara Noland says
That is awesome, sounds like you made a great meal. Thank you for sharing with us.
Susan says
This is how to make pork or chicken schnitzel! Use thin cut pork chops or thin cut chicken breasts and they don’t have to be pounded-just tenderized. My husband uses a similar recipe. Schnitzel makes a nice weekend dinner
Dee Williams says
Tara….. will make this for company with Spaetzle…. how best to make ahead and warm in oven?????
Tara Noland says
This is something that really needs to be made a served right away to keep that delicious crispiness!! If you are making batches you can keep them warm in the oven though.
Ronda says
I made this for supper it was great my husband went for seconds I will be making this again
Tara Noland says
So glad you liked this!! Thanks for taking the time to tell me.
Jane Mills says
Hi Tara, Growing up in Indiana we had a sandwich called a ” breaded tenderloin “. We now live in Colorado and had never seen it on a menue. We ate at a Irish pub a while back. We forgot how much we missed them. I just made your recipe and they were “AMAZING “. We always put sliced onion and dill pickles with ketchup. My husband raved about them…..Thank you so very much
Jane
Tara Noland says
So happy to hear you liked them. Thanks for letting me know. Happy Tuesday!!
Pamela says
I just made this for hubby last night. Wow. Well received. Thank you.
Tara Noland says
So glad you liked it Pamela, thanks for telling me!!
Katie Diamond says
How long did you fry the chops on each side?
Tara Noland says
I would say about 3-4 min per side as long as the pork chops are nice and thin. You want thin pork chops for schnitzel anyway.
marion reischman says
Found you on Pinterest, made for dinner, was super easy and excellent!
Thanks will be making again☺
Tara Noland says
Great, so glad you liked it!
Tatanisha W says
Oh my, I’ve never heard of this type of pork recipe, but this looks AMAZING!!! Now I want to have my husband make this for me!
Mama To 6 blessings says
This looks amazing! You could even turn this o to a sandwich.
Kathy says
This looks really good. I have to say that I haven’t heard of this before. I can’t wait to try it though. I do love pork.
Amy says
My husband requested that I make this. I was not even sure where to start but this is awesome.
Tara Noland says
It is very easy Amy, just follow the instructions and you will have success!
Erin says
I am SO craving this right now! Your recipe reminds me of something my grandmother used to make us for Sunday supper. Sometimes she’d use pork and other times she’d use chicken (probably whatever was on sale that week!). I love that you served it with lemon wedges and parsley, what a great way to liven it up!
Toni | Boulder Locavore says
This looks like a perfect dinner! I would love to try this one soon! Yum!
Ann Bacciaglia says
I was looking for something different to make for dinner this weekend. I have not made schnitzel for a while. This looks so delicious I can not wait to try it.
Jocelyn @Hip Mama's Place says
You know, I have actually never had schnitzel before, I cannot wait to try this! It looks really good.
Patricia June says
I’ve made these for years & just called them chicken fried pork chops, my family loves them sometimes i use garlic & cheese croutons or Ritz crackers crushed up fine all are so good , i do pork chops, chicken, & round steak this way
Tara Noland says
That would be the Southern name for them for sure. Anyway you slice it they are delicious!
Cheryl Voelk says
Your Schnitzel looks amazing Tara, I know what I’m making soon. 🙂
Tara Noland says
Thank you so much Cheryl, I hope you enjoy it!!