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5.0 from 9 votes

Pork Schnitzel

Tender, juicy pork chops with a crispy breading. This German Pork Schnitzel recipe is the perfect easy weeknight dinner recipe.

Prep Time
15 mins
Cook Time
15 mins
Total Time
25 mins
Servings: 6
Calories: 555 kcal
Course: Dinner
Cuisine: German , American

Ingredients

  • 8 thin cut pork chops
  • ¾ cup all-purpose flour
  • 1 ½ Tablespoons garlic and herb seasoning
  • ½ Tablespoon sea salt
  • 2 large eggs
  • 1 Tablespoon water
  • 1 ½ cups Italian style breadcrumbs
  • ¼ - ½ cup canola oil divided
  • lemon slices optional garnish
  • chopped parsley optional garnish

Instructions

    Cup of Yum
  1. Pound the pork chops with a meat mallet until they are an even thickness, about ½ inch thick.
  2. Whisk to combine the all-purpose flour, garlic and herb seasoning and sea salt in a small mixing bowl.
  3. Pour the flour mixture into a large, shallow dish.
  4. In another small bowl, beat together the eggs and water until smooth and combined and then transfer into a second shallow dish.
  5. In a third, shallow dish place the Italian style breadcrumbs and then place a clean plate to the side.
  6. Dip each pork cutlet in the flour mixture and coat completely.
  7. Then, using the wet hand, dry hand method, use one hand to dip the cutlet into the egg mixture and the other, dry hand to press it into the breadcrumbs until completely breaded.
  8. Place the breaded pork on the plate to the side and repeat until all the pork cutlets are completely breaded.
  9. Once the pork is breaded, pour 2-4 Tablespoons of the canola oil into a large skillet and heat over medium high heat until it shimmers. You want enough oil to cover the bottom of the pan completely so that the schnitzel can fry and crisp up.
  10. Once the oil is hot, use tongs to carefully place the pork into the pan and fry for 2-3 minutes per side or until golden brown and the pork has reached at least 145 degrees Fahrenheit internally.
  11. Remove the pork to a clean plate covered with a clean paper towel and allow it to rest for 2-3 minutes.
  12. You may need to cook the pork in batches, depending on the size of your pan. Be sure not to overcrowd the pan and, if you do need to do multiple batches, you can add the remaining oil to keep the bottom of the pan well covered. Wait until the oil has heated again before cooking more pork in it.
  13. Once the pork has all been cooked and rested, serve hot with sliced lemons and chopped parsley, optional.

Notes

  • FRIDGE: Store leftovers in an airtight container in the fridge for up to 3 days.
  • FREEZE: You can also freeze this dish! Allow the pork to cool completely, then place it on a baking sheet that is lined with parchment paper. Freeze the pork chops until solid. Once frozen, transfer each of the frozen breaded pork chops into an airtight container or freezer bag.
  • To reheat it, place in a skillet and cook on each side until heated through. Or you can reheat in the microwave for about a minute. If you need to reheat it from frozen, place them onto a baking sheet and bake for 15-20 minutes.

Nutrition Information

Calories 555kcal (28%) Carbohydrates 34g (11%) Protein 46g (92%) Fat 25g (38%) Saturated Fat 6g (30%) Polyunsaturated Fat 5g Monounsaturated Fat 12g Trans Fat 0.2g Cholesterol 174mg (58%) Sodium 887mg (37%) Potassium 782mg (22%) Fiber 2g (8%) Sugar 2g (4%) Vitamin A 184IU (4%) Vitamin C 0.4mg (0%) Calcium 110mg (11%) Iron 4mg (22%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 555

% Daily Value*

Calories 555kcal 28%
Carbohydrates 34g 11%
Protein 46g 92%
Fat 25g 38%
Saturated Fat 6g 30%
Polyunsaturated Fat 5g 29%
Monounsaturated Fat 12g 60%
Trans Fat 0.2g 10%
Cholesterol 174mg 58%
Sodium 887mg 37%
Potassium 782mg 17%
Fiber 2g 8%
Sugar 2g 4%
Vitamin A 184IU 4%
Vitamin C 0.4mg 0%
Calcium 110mg 11%
Iron 4mg 22%

* Percent Daily Values are based on a 2,000 calorie diet.