Pork Schnitzel Recipe
User Reviews
5
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Prep Time
20 mins
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Cook Time
15 mins
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Total Time
35 mins
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Servings
4 to 6 as a main course
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Course
Main Course
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Cuisine
German
Pork Schnitzel Recipe
Description
The Pork Schnitzel recipe starts with boneless pork chops trimmed and sliced into cutlets, then pounded thin between plastic wrap to achieve an even, thin thickness. This ensures quick and even cooking. The breading process involves dredging in a seasoned flour mixture containing garlic salt, paprika, and black pepper, followed by dipping in beaten eggs, and then coating thoroughly in panko bread crumbs.
Cutlets are sautéed in a hot pan with enough oil to cover the bottom until golden brown on each side, usually about 3 to 4 minutes per side. The result is a crispy, flavorful exterior with a tender, well-cooked pork interior. Lemon wedges served alongside add a bright finish that complements the savory coating.
This method keeps hands clean by using a fork during dipping and prevents oil splatter by covering the cutlets while pounding.
Ingredients
- 2 lbs pork chops trimmed and sliced into 1/2" thick cutlets, boneless
- 1/3 cup all-purpose flour
- 1 Tbsp garlic salt or sub with equal parts salt and garlic powder
- 1/2 tsp paprika
- 1/2 tsp black pepper freshly ground
- 3 egg large
- 2 cups panko bread crumbs
- olive oil canola oil or any high heat cooking oil to sauté
- lemon don't skip the lemons!, wedges to serve
Instructions
- Line a cutting board with plastic wrap, place cutlets in a single layer on cutting board and cover with plastic wrap (this prevents splatter). Pound cutlets with a meat mallet or the back of a heavy saucepan, until 1/4" to 1/8" thick.
- Set up three bowls. In the first combine 1/3 cup flour, 1 Tbsp garlic salt, 1/2 tsp paprika and 1/2 tsp pepper. In the second, use a fork to beat 3 eggs. In the third bowl, add 2 cups panko crumbs.
- Dredge both sides of each pounded cutlet in flour then dip in beaten egg letting excess egg drip back into the bowl before breading in panko crumbs. It helps to use a fork for the dipping process to keep your hands clean. Repeat with remaining cutlets.
- Once all cutlets are breaded, heat a large non-stick pan over medium heat and add enough oil to cover the bottom of the pan. Once oil is hot, add breaded cutlets a few at a time and sauté 3-4 min per side or until cooked through. Reduce heat if browning too quickly. Remove to paper towel lined plate. Cut into one to check doneness - juices should run clear. Serve with lemon wedges, or ranch for children.
User Reviews
Overall Rating
5
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