5 from 78 votes
My Grandma's Easy German Schnitzel Recipe
This traditional German schnitzel uses thin-cut bone-in pork chops, coated with flour, egg wash, and panko breadcrumbs, then fried to golden crispness. The pork is tenderized to achieve a thin, delicate cutlet that cooks quickly to maintain juiciness with a crunchy exterior. It's typically served with lemon wedges for a bright finish alongside noodles and sweet and sour cabbage.
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings:
4
Course:
Main Course
Cuisine:
German
Ingredients
- 8 pork chop thin-cut, bone-in
- ½ cup all-purpose flour
- ¼ cup milk
- 2 egg whisked
- ½ teaspoon kosher salt
- ½ teaspoon black pepper freshly ground
- 1 cup panko bread crumbs
- ¼ cup oil for frying, divided
- 1 lemon cut into wedges
Instructions
- With a meat tenderizer or the bottom of a heavy pan, pound out the pork chops to ¼ inch thickness.
- Add the flour to a shallow bowl. In another bowl, whisk the eggs with the milk, and season with the salt and pepper. Add the panko to another shallow bowl.
- One at a time, lightly dredge the pork chops first in the flour, then the egg mixture, and then in the panko crumbs, shaking off excess. Repeat with the remaining pork chops.
- Heat 2 tablespoons of oil in a heavy skillet over medium high heat. Fry the chops in batches, moving the chops in the pan, until golden brown and crispy, about 5 minutes on each side. Add 1 tablespoons of oil to the pan at a time and repeat with the remaining pork chops. Serve with lemon wedges, noodles, and sweet and sour cabbage.
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