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5.0 from 78 votes

My Grandma's Easy German Schnitzel Recipe

Cook these thinly sliced pork chops over medium-high heat and move them around in the pan to keep them frying evenly. Add more oil as needed for a crispy pork chop that stays juicy on the inside. 

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 4
Course: Main Course
Cuisine: German

Ingredients

  • 8 thin-cut, bone-in pork chops
  • ½ cup all-purpose flour
  • ¼ cup milk
  • 2 eggs, whisked
  • ½ teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 1 cup Panko bread crumbs
  • ¼ cup oil for frying, divided
  • 1 lemon, cut into wedges

Instructions

    Cup of Yum
  1. With a meat tenderizer or the bottom of a heavy pan, pound out the pork chops to ¼ inch thickness.
  2. 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. 
  3. 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.
  4. 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.