Classic German Pork Schnitzel Recipe

Ingredients

4 boneless pork chops
1/2 cup all-purpose flour
2 large eggs
1 cup bread crumbs
1 teaspoon garlic powder
1 teaspoon paprika
Salt and pepper to taste
1/2 cup vegetable oil for frying
2 lemons, cut into wedges (for serving)
2 tablespoons fresh parsley, chopped (for garnish)

Steps and instructions

Place each pork chop between two pieces of plastic wrap. Using a meat mallet, pound the pork chops until they're about 1/4-inch thick.
Season both sides of each pork chop with salt and pepper.
In three separate shallow bowls, place the flour, beaten eggs, and bread crumbs. Season the bread crumbs with paprika and garlic powder.
Dredge each pork chop first in the flour, shaking off any excess. Then dip it into the eggs, and finally coat it in the bread crumbs. Press the crumbs onto the pork chops to make sure they stick.
Heat the vegetable oil in a large skillet over medium-high heat. Once the oil is hot, add the pork chops. Cook for about 3 to 4 minutes per side, or until golden brown and crispy.
Once cooked, remove the pork chops from the skillet and drain them on a plate lined with paper towels.
Serve the pork schnitzel with lemon wedges and garnish with fresh chopped parsley.

Tools for making

Meat mallet - Used to pound the pork chops to an even thickness.
Plastic wrap - Used to wrap the pork chops before pounding them.
Shallow bowls - Used to hold the flour, beaten eggs, and bread crumbs for coating the pork chops.
Large skillet - Used to fry the pork schnitzel.
Tongs - Used to flip and remove the pork chops from the skillet.
Paper towels - Used to drain the cooked pork schnitzel.

Recipe variations

Use chicken breasts instead of pork chops for a chicken schnitzel.
Try using panko bread crumbs instead of regular bread crumbs for a lighter and crispier crust.
Add grated Parmesan cheese to the bread crumbs for extra flavor.
Replace the all-purpose flour with almond flour or gluten-free flour for a gluten-free option.
For a spicier version, add chili powder or cayenne pepper to the bread crumbs.
Experiment with different seasonings such as Italian herbs, smoked paprika, or dried thyme.
Instead of frying, you can also bake the schnitzel in the oven for a healthier alternative.
Try serving the schnitzel with a side of creamy mushroom sauce or lemon butter sauce.
For a vegetarian option, substitute the pork chops with thick slices of eggplant or tofu.

Recipe overview

Get ready to bring a taste of Central Europe to your kitchen with this classic Pork Schnitzel recipe. Originating from Austria, schnitzel is a popular dish that consists of thin, boneless meat coated with flour, beaten eggs, and bread crumbs, then fried to golden perfection. Our version uses tender pork chops and a sprinkle of paprika and garlic for a flavorful twist. While traditionally served with potato salad in Austria, you can pair it with your favorite sides, or simply with a few lemon wedges for a tangy contrast. This recipe is straightforward and quick to prepare, perfect for a weeknight dinner or impressing guests with your international culinary skills. Enjoy!

Common questions

How thin should I pound the pork chops? - Pound the pork chops until they are about 1/4-inch thick.
What type of oil should I use for frying? - Use vegetable oil for frying.
How long should I cook the pork chops? - Cook the pork chops for about 3 to 4 minutes per side, or until they are golden brown and crispy.
Can I use bone-in pork chops instead? - Yes, you can use bone-in pork chops, but make sure to adjust the cooking time accordingly as they may take slightly longer to cook.
Can I use a different type of meat? - Yes, you can use chicken or veal instead of pork to make schnitzel.
Are there any vegetarian alternatives for this recipe? - You can try using firm tofu slices or eggplant slices as a substitute for pork.
What can I serve with pork schnitzel? - Pork schnitzel pairs well with mashed potatoes, roasted vegetables, or a fresh salad.
Can I make the bread crumbs from scratch? - Yes, you can make bread crumbs by processing stale bread in a food processor until fine and using them in the recipe.

Serving dishes and utensils

Meat mallet - Used for pounding the pork chops to desired thickness.
Shallow bowls - For holding the flour, beaten eggs, and bread crumbs during the breading process.
Large skillet - Used for frying the pork chops.
Paper towels - To drain the cooked pork chops and remove excess oil.
Plastic wrap - Used to wrap the pork chops before pounding them.
Lemon wedges - Served alongside the pork schnitzel for added flavor.
Fresh parsley - Chopped and used as a garnish for the finished dish.

Origin stories

Originating from Austria, the Schnitzel is a beloved comfort food that has been adopted and adapted by various cuisines around the world. Pork Schnitzel, much like its close cousin the Wiener Schnitzel (made from veal), is a simple dish that pretty much follows the same preparation process. It is essentially a breaded and fried meat cutlet served traditionally with a wedge of lemon. One interesting fact is that the name "Schnitzel" actually comes from the word "schnitz", which means a slice or a cut in German. So while the Viennese might claim it as their own, the term Schnitzel actually refers to the method of preparation, rather than a specific dish. So, the next time you sit down to savor a juicy piece of Pork Schnitzel, remember, it's not just a dish, it's a culinary technique that has stood the test of time.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.