Pork Schnitzels

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My German girlfriend taught me how to prepare these forty years ago. This dish is always requested whenever family visits. I do use Italian bread crumbs instead of Panko or regular. I also serve it with fresh lemon slices, french fries and a cold pickled veggie. It depends what I have in the kitchen whether its green beans, corn, carrots, or beats. The veggies are requested just as often as the pork. I now have an air fryer that I cook them in instead of the oil. Delicious any way you cook them.


  • 10 boneless pork chops
  • 2 large eggs
  • 1 cup flour
  • 1 cup bread crumbs, I used Panko
  • salt and pepper to taste
  • vegetable oil for frying

Direction :

  • Pound each pork chop until just ΒΌ inch thick with the flat side of a meat tenderizer. Lightly season both sides with salt and freshly ground black pepper.
  • Heat the oil in a large skillet on medium high heat. You need enough oil so that the schnitzels swim in it, about 1/2 inch.
  • Place the flour mixture, egg, and breadcrumbs in 3 separate shallow bowls. Dip the chops in the flour, the egg, and then bread crumbs, coating both sides.
  • Make sure the cooking oil is hot enough at this point.
  • Fry the schnitzels for about 2-3 minutes on both sides until a deep golden brown. Transfer briefly to a plate lined with paper towels.
  • Serve immediately over mashed potatoes.

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