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Pork Schnitzel Recipe

German pork schnitzel is an easy recipe and it’s perfect for busy weeknights. The pork chops are pounded into thin, tender cutlets which are breaded and sautéed, resulting in a crispy crust and juicy center.

German pork schnitzel is an easy recipe, kid friendly and perfect for busy weeknights! Pork schnitzels are pork chops with a crispy crust and juicy center.

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You must, must, must serve these with lemon wedges. A squeeze of lemon juice adds a freshness and tang that is lip-smacking good!

Pork schnitzel is known to the Slavic world as “otbivni” (meaning: pounded). We also have a chicken version posted here. Good news! This is a kid-friendly food. The children in our family love them and call them “giant chicken nuggets.” Enjoy!

Ingredients for Pork Schnitzel:

2 lbs boneless pork chops
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 large eggs
2 cups panko bread crumbs
Olive oil, canola oil or any high heat cooking oil to saute
Lemon wedges to serve (don’t skip the lemons!)

German pork schnitzel is an easy recipe, kid friendly and perfect for busy weeknights! Pork schnitzels are pork chops with a crispy crust and juicy center.

How to Make Pork Schnitzel:

1. Trim pork chops of fat and slice into 1/2″-thick cutlets (I used 3 large Costco-sized pork chops and after slicing ended up with 9 pieces). 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.

German pork schnitzel is an easy recipe, kid friendly and perfect for busy weeknights! Pork schnitzels are pork chops with a crispy crust and juicy center.

German pork schnitzel is an easy recipe, kid friendly and perfect for busy weeknights! Pork schnitzels are pork chops with a crispy crust and juicy center.

2. 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.

German pork schnitzel is an easy recipe, kid friendly and perfect for busy weeknights! Pork schnitzels are pork chops with a crispy crust and juicy center.

3. 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.

German pork schnitzel is an easy recipe, kid friendly and perfect for busy weeknights! Pork schnitzels are pork chops with a crispy crust and juicy center.

4. 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 minutes per side or until cooked through. Reduce heat if cutlets are browning too quickly. Remove to a paper towel lined plate. Cut into one to double check doneness – juices should run clear. Serve right away with lemon wedges, or ranch for the children ;).

German pork schnitzel is an easy recipe, kid friendly and perfect for busy weeknights! Pork schnitzels are pork chops with a crispy crust and juicy center.

German pork schnitzel is an easy recipe, kid friendly and perfect for busy weeknights! Pork schnitzels are pork chops with a crispy crust and juicy center.

If you are a Meat Lover, don’t miss these reader favorites:

Print-Friendly Pork Schnitzel Recipe:

Pork Schnitzel Recipe

4.95 from 52 votes
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
The pork chops are pounded into thin, tender cutlets which are breaded and sautéed, resulting in a crispy crust and juicy center. Definitely serve with lemon wedges.
Author: Natasha Kravchuk
Skill Level: Easy
Cost to Make: $7-$10
Keyword: Pork Schnitzel
Cuisine: German
Course: Main Course
Servings: 4 to 6 as a main course

Ingredients

  • 2 lbs boneless pork chops trimmed and sliced into 1/2" thick cutlets
  • 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 large eggs
  • 2 cups panko bread crumbs
  • Olive oil canola oil or any high heat cooking oil to sauté
  • Lemon wedges to serve don't skip the lemons!

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.

If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen

Pork Schnitzel has been around for a long time for good reason. It’s so simple, flavorful and delicious. I hope this becomes a new favorite for you as well!

German pork schnitzel is an easy recipe, kid friendly and perfect for busy weeknights! Pork schnitzels are pork chops with a crispy crust and juicy center.

German pork schnitzel is an easy recipe, kid friendly and perfect for busy weeknights! Pork schnitzels are pork chops with a crispy crust and juicy center.

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Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.

Read more posts by Natasha

Read comments/reviewsAdd comment/review

  • Gena (crazyhorst)
    July 8, 2021

    I made this for the first time, and my husband declared it is one of his favorite meals ever. I served it with mashed potatoes and Sauerkraut.

    Thank you Natasha!

    Reply

    • Natasha's Kitchen
      July 8, 2021

      Hello Gena, that is such an awesome comment. Thanks to you both for your good review!

      Reply

  • Helen Deane
    June 24, 2021

    Hi Natasha
    Yet another delicious dish of yours, a lovely way to cook pork.
    Thank you

    Reply

    • Natashas Kitchen
      June 24, 2021

      I’m so glad you enjoyed it, Helen!

      Reply

  • Linda Reid
    June 18, 2021

    As a Swiss/Deutch, we always had homemade mayo or hollandaise as a side with our schnitzel.

    Reply

    • Natashas Kitchen
      June 19, 2021

      Thank you so much for sharing that with me.

      Reply

  • Marina
    May 21, 2021

    These are sooo good!
    I also deglaze the pan with chicken stock then mix a little dill in sour cream and whisk it into the pan. Yummy sauce drizzled over the chops.

    Reply

    • Natashas Kitchen
      May 21, 2021

      Yummy! I’m so glad you enjoyed it, Marina!

      Reply

  • Marika
    May 12, 2021

    Great recipe, was delicious and super easy!

    Reply

    • Natashas Kitchen
      May 12, 2021

      Isn’t it so tasty! I’m so glad you enjoyed it!

      Reply

  • Erika
    May 2, 2021

    Just a quick question. Should I salt the meat b4 dredging it in the flour?

    Reply

    • Natasha
      May 3, 2021

      Since the flour is seasoned and has salt in it, there’s no need to separately season the meat. You can if you wish to. Also, make sure to sprinkle the fried schnitzel with a little salt as it comes out of the oil. It’s so good!

      Reply

  • Amber
    April 28, 2021

    AMAZING! The panko makes it. Don’t skip this important ingredient. Made the recipe exactly as is and even my kids couldn’t get enough of it.

    Reply

    • Natasha's Kitchen
      April 28, 2021

      Totally agree, thanks for your suggestion and great review, Amber!

      Reply

  • Laura
    April 22, 2021

    Natasha you inspire me! I’ve made breaded chops before but they never tasted like this! My family loved them. I didn’t have panko so I used seasoned bread crumbs instead. Next time I have to try panko.

    I want to share what I like to do with the left over egg, flour and crumbs. I add a little splash of milk to the eggs – a couple of tablespoons at most -to lighten it up. Then I add 2 to 4 tbsp. of the seasoned flour and whisked until it was ever so slightly thickened. Then add enough of the breadcrumbs until the batter is thick but still sticky. Let it sit for about 5 minutes or until the breadcrumbs have absorbed the liquid and the batter is very soft and pliable but not super sticky on your hands. You can add more breadcrumbs if needed. Form them into round or oval cookies (I usually do 2 per person) and then coat with the remaining breadcrumbs. Fry them in the same oil as the schnitzels until a deep golden brown and they feel firm when pressed. Voila! My family has been known to fight over these cookies if I don’t make enough.

    Reply

    • Natashas Kitchen
      April 22, 2021

      Thank you so much for sharing that with me, Laura! I’m happy you’re enjoying my blog.

      Reply

  • Louise
    March 27, 2021

    Tried the recipe. Very good. Will make it again.

    Reply

    • Natashas Kitchen
      March 27, 2021

      I’m so glad you enjoyed it!

      Reply

  • stclairbear
    March 15, 2021

    Absolutely Delicious! Thank You for sharing!!! 🙂

    Reply

    • Natasha's Kitchen
      March 15, 2021

      You are very welcome! Thank you for trying out this recipe.

      Reply

  • Mahya
    March 9, 2021

    Supper lovely

    Reply

  • Shawna
    March 7, 2021

    Besides cabbage, what else would you serve for side dishes?

    Reply

    • Natasha's Kitchen
      March 7, 2021

      Hello Shawna, I think it’s also good with boiled or mashed potatoes. A salad would also be good!

      Reply

    • Lisa Worgan
      March 14, 2021

      I serve my schnitzel with homemade fettuccini Alfredo and steamed broccoli with a crisp green salad

      Reply

    • Tom
      May 13, 2021

      Red cabbage and Homemade spaetzle. There’s some easy recipes online.

      Reply

  • Pat Scott
    February 25, 2021

    Hello interested in the nutritional values and calories on your pork schnitzel. Looks so good thankyou

    Reply

    • Natasha's Kitchen
      February 25, 2021

      I don’t typically include nutritional benefits because of the time constraint that I have. I really need to hire some help to do that for me! When I need a quick answer though; I have used Calorie Count (their recipe analyzer is free).

      Reply

    • Agnes F
      March 16, 2021

      Tried this for supper tonight. Very good will definitely make it again. I cannot eat the pinko crumbs so I used my own homemade rye bread crumbs. Can you tell me how the flour sticks mine always comes off could that be because I use gluten free flour.

      Reply

      • Natashas Kitchen
        March 16, 2021

        Hi Agnes, definitely make sure to use a non-stick pan so the breading sticks to the meat rather than the pan.

        Reply

  • Connie
    February 23, 2021

    Please update this post with the nutrition info for this recipe. This is the first time I couldn’t find the nutrition info. All other recipes I tried you have them posted

    Love your recipes! They’re so good and I can follow it. Before I found your site I didn’t even know how to boil eggs

    Thank you Natasha! Keep up the good work!

    Reply

    • Natashas Kitchen
      February 23, 2021

      Hi Connie, we are slowly working through all of our recipes to add nutrition info, but it is a time-consuming process as they have to be added one at a time. Thank you for being patient! 🙂

      Reply

  • dawn johnston
    February 23, 2021

    can you do this in air fryer

    Reply

    • Natashas Kitchen
      February 23, 2021

      Hi Dawn, that’s a great question! I haven’t tried this in an Air Fryer to advise. If you happen to experiment please let me know how it goes.

      Reply

  • Amber
    February 19, 2021

    This recipe has been in my rotation for a year now! Always a hit with my daughter’s!

    Reply

    • Natashas Kitchen
      February 19, 2021

      That’s just awesome! Don’t you love it when you find a good family favorite?

      Reply

  • Laura M.
    February 9, 2021

    What side dishes are recommended?

    Reply

    • Natasha's Kitchen
      February 9, 2021

      Hi Laura, there are a lot of options like fried potatoes, french fries, mashed potatoes, peas, and carrots and so much more.

      Reply

  • Rock1
    February 2, 2021

    Try a German potato hot with a good red wine vinegar as a side dish with the pork very good

    Reply

    • Natasha
      February 2, 2021

      That sounds great! Do you have a recipe you wish to share? I’d love to try it.

      Reply

  • Becca Ru
    January 27, 2021

    My guys love this recipe! I am no longer allowed to make pork chops in other ways!

    Reply

    • Natashas Kitchen
      January 27, 2021

      That’s so great! It sounds like you have a new favorite!

      Reply

  • Betty Anne
    January 22, 2021

    Hi Natasha. My husband and I loved this pork schitzel receipe as well as other receipes I have tried.
    I was wondering if I could cook up a batch of these and then freeze them. Thank you Betty Anne

    Reply

    • Natasha
      January 22, 2021

      Hi Betty Anne, I haven’t tried freezing them but it should work fine. I found this advice on freezing online. Once schnitzels are cooked, lay them in a single layer on a baking sheet and freeze 1 hour before transferring to a freezer-safe bag (this helps prevent sticking). To reheat from frozen, bake in a single layer at 400˚F for 20-30 minutes or until heated through, turning halfway.

      Reply

      • Betty Anne
        January 22, 2021

        Thanks again Natasha, I appreciate your help.
        Take care and stay safe. Betty Anne 😷

        Reply

  • Crystal P.
    January 20, 2021

    Use this recipe every time we make schnitzel, my family loves it. Never thought of using lemons before this but now I won’t eat schnitzel without it.

    Reply

    • Natashas Kitchen
      January 20, 2021

      I’m so happy to hear that! Thank you for sharing your great review, Crystal!

      Reply

  • Becka
    January 18, 2021

    This sounds so yummy. Can’t wait to try it. What side dishes go well with this.

    Reply

    • Natashas Kitchen
      January 18, 2021

      Hi Becka, one of our readers left a great comment saying schnitzel is always “served with spaetzle and red cabbage, lemons too of course, so when I make your wonderful recipe, that’s what I serve with it!” I hope this helps.

      Reply

      • Cheryl Ann
        January 22, 2021

        We always ate schnitzel with french fries. I also like to make a mushroom sauce to serve with mine so we get the choice of the sauce or lemon.

        Reply

  • Chris-27
    January 17, 2021

    I have yet to try this, so will come back and add the stars, later. I shop at Costco, too, and am wondering if it isn’t easier to simply buy their pork loin, and cut it into thin slices … instead of messing around with chops. (I’m pretty sure it’s all the same cut of meat.)

    Reply

  • Laura
    January 6, 2021

    This is a great recipe! Have to have the lemon. Definitely a keeper.

    Reply

    • Natashas Kitchen
      January 6, 2021

      I’m so glad you enjoyed it!

      Reply

  • Bierwookie
    December 30, 2020

    Great and easy recipe. Suggest more seasoning in the flour mixture and/or experiment with type of frying oil. Reminded me of my days in Austria….

    Reply

    • Natashas Kitchen
      December 31, 2020

      Thank you for sharing that with us! I’m happy you enjoyed it.

      Reply

  • Mona Theisen
    December 30, 2020

    I have alot of lamb chops. Would this recipe work with that? Do you have any specific recipes for lamb? Love your recioes!!!

    Reply

    • Natashas Kitchen
      December 30, 2020

      Hi Mona, I haven’t tested this with lamb chops, but you can find our lamb recipes HERE.

      Reply

  • Jodi Blackburn
    December 26, 2020

    I made the pork schnitzel today and it was really yummy!
    The 3 part breading worked well – it stuck to the pork and it crisped up wonderfully!
    I too cut my Costco chops into 3 cutlets – very good idea.
    Thank you Natasha!

    Reply

    • Natashas Kitchen
      December 26, 2020

      You’re welcome! Thank you for sharing your great review, Jodi!

      Reply

  • Linda
    December 20, 2020

    You only forgot the nutmeg😉

    Reply

    • Paula
      February 23, 2021

      And anchov!

      Reply

  • Craig
    December 3, 2020

    That was delicious! Crispy outside and incredible moist inside. Just yummm!

    Reply

    • Natashas Kitchen
      December 3, 2020

      I’m so glad you enjoyed it, Craig! Thank you for the wonderful review!

      Reply

  • Diane
    November 23, 2020

    I have never made this before but have had it in a German restaurant on vacation. I surprised my husband tonight and made it. He absolutely loved it and so did I. I can’t wait to make it for my German mother-in-law!

    Reply

    • Natashas Kitchen
      November 23, 2020

      She’s going to LOVE it! I’m so glad you and your husband enjoyed this recipe!

      Reply

  • Stephanie Boivin
    November 10, 2020

    I used to live in Germany and Schnitzel was one of my favorite dishes. I’ve tried many different recipes and this was its by far the best and most authentic. I made this for my siblings while visiting them and they absolutely loved it.

    Reply

    • Natasha's Kitchen
      November 10, 2020

      Love it! Thanks for your amazing review and feedback.

      Reply

  • Donna
    November 6, 2020

    Made this tonight for the first time. We put a cast iron frying pan outside on the grill and had no grease smell in the house. Worked perfectly and they were absolutely delicious. Love many of your recipes.

    Reply

    • Natasha's Kitchen
      November 6, 2020

      Thank you so much, Donna. I appreciate your good comments and feedback!

      Reply

  • Tom W.
    October 27, 2020

    I had a mini October fest for my parents tonight and made this schnitzel. It came out so well!

    I used a 2.5 lb pork loin cut into 1/3 inch slices pounded flat, each easily doubling in size after pounding (yield: 14 cutlets).

    I used Tony Chachere’s creole seasoning instead of paprika for a little extra kick.

    I will be making this again… Often.

    Reply

    • Natasha's Kitchen
      October 28, 2020

      Yay, that is excellent! Sounds like you found a new favorite! Thank you for your wonderful review and feedack.

      Reply

      • marlie
        November 16, 2020

        peeled four apples – added brown sugar – cinnamon and nutmeg simmered until moist and just tad water to pot at start – fruit thickened as simmered splash of fresh lemon juice and whipped spuds and honey ginger butter lime carrots WONDERFUL MEAL THANK YOU apple sauce served on side and no left overs for next day

        Reply

        • Natasha
          November 16, 2020

          That sounds so yummy! Thanks for sharing.

          Reply

          • Ruth
            December 22, 2020

            I remember being served a sauce over the schnitzel when I lived in Germany. Do you have a sauce for it

          • Natashas Kitchen
            December 22, 2020

            Hi Ruth, I haven’t but here is what one of our readers wrote: “. So delicious!! I also sautéed some mushrooms and added them to a sauce I made using butter, cream, lemon juice, and the leftover beaten egg whisked in to thicken it. Spooned the sauce over the pork and served with noodles and cauliflower. Everyone raved about it!!! Thanks for such a yummy recipe.” I hope this is helpfuL.

  • Daniele
    October 10, 2020

    The schnitzel with gravy is called Jagger schnitzel. The one without gravy is called Vienner schnitzel!

    Reply

    • Natasha's Kitchen
      October 11, 2020

      Thanks for sharing!

      Reply

  • Nancy
    September 27, 2020

    Delicious !!! The only thing I changed was that I used 1/2 panko & 1/2 breadcrumbs….just because that’s how I like my breading. Recipe is definitely a keeper…husband loved it too.

    Reply

    • Natasha's Kitchen
      September 27, 2020

      Super! Thank you for your great review, Nancy. So happy that you both enjoyed it!

      Reply

  • Deb C
    August 31, 2020

    I use pork tenderloin for this, very easy to pound and very tender! My husband loves these cutlets leftover the next day in a sandwich with spicy mustard for lunch. Thank you for all of your great recipies!

    Reply

    • Natashas Kitchen
      August 31, 2020

      You’re welcome! I’m so happy you enjoyed this recipe Deb!

      Reply

  • patricia
    August 31, 2020

    When I lived in Germany, their schnitzel always had a bit of nutmeg in the mix…it was very subtle, but distinctive, and I do it that way also.

    Reply

    • Natashas Kitchen
      August 31, 2020

      Thank you so much for sharing that with me Patricia!

      Reply

  • Tammy
    August 26, 2020

    Made this for dinner tonight and like all your recipes, this was a huge success. The lemon was a nice surprise!

    Reply

    • Natasha's Kitchen
      August 26, 2020

      Hello Tammy, so great to hear that you enjoyed this recipe for dinner. Thank you for sharing your great experience with us!

      Reply

  • Jane Finch
    July 9, 2020

    Do you make a gravy to put over the schnitzel?

    Reply

    • Natashas Kitchen
      July 10, 2020

      Hi Jane, I have not but that is a great idea! Thank you for that wonderful suggestion!

      Reply

    • Ron
      October 11, 2020

      If you want to keep it traditional, use a cream gravy with mushrooms. Natasha has one in her kitchen. https://natashaskitchen.com/easy-mushroom-gravy-recipe/

      If you’re not worried about weight, substitute heavy cream for the milk.

      Reply

    • Linda
      January 24, 2021

      I have been making this delicious recipe for about a year now. I decided to make a honey mustard sauce, usually with about equal parts Dijon mustard and honey. Since it is a little too strong, I add some heavy cream to it, heat it and serve it in small bowls so each person can drizzle as much as they want over their meat. Everyone loves it. Thanks Natasha for the great recipe.

      Reply

  • Doreen
    July 3, 2020

    Can you prepare these earlier in the day, refrigerate, so that they are ready to be fried later in the day.

    Reply

    • Natasha
      July 4, 2020

      Hi Doreen, yes that should work fine to bread, place on a platter in a single layer and refrigerate until ready to fry.

      Reply

  • Ann
    June 30, 2020

    Wow! I think that the secret ingredients are the garlic salt and paprika. Made this tonight and it was a HUGE hit.

    Reply

    • Natashas Kitchen
      June 30, 2020

      That’s just awesome Ann! Thank you for sharing that with me!

      Reply

    • Margaret
      September 30, 2020

      Can these be made, cooled and frozen for later meals?

      Reply

      • Natasha
        September 30, 2020

        Hi Margaret, I haven’t tested that but I think that would work. Pork reheats well. I would thaw in the fridge overnight then reheat until crispy and hot. An airfryer would work great to get them really crispy again. You could also reheat on a skillet.

        Reply

  • Tanie
    June 29, 2020

    This was AMAZING! I made it to the letter, it was a huge hit with ooos, ahhhs and YUMS all around! Served with lightly buttered noodles and roasted asparagus. It’s now in our monthly dinner menu line-up! Thanks so much for a perfect recipe!

    Reply

    • Natashas Kitchen
      June 29, 2020

      That’s just awesome Tanie! It sounds like you found a new favorite!

      Reply

  • Alexandra
    June 22, 2020

    My gosh, so easy and delicious. A new dimension with the fresh lemon. Mine looked exactly like yours. We ate them too quickly to take photos!

    Reply

    • Natashas Kitchen
      June 22, 2020

      Sounds like you found a new favorite! I’m so glad you enjoyed that!

      Reply

  • Heather Maves
    June 8, 2020

    Can you make/prepare Schnitzel the night before?

    Reply

    • Natashas Kitchen
      June 8, 2020

      Hi Heather! That is a great question, thank you for reaching out! Yes, I would store in the refrigerator and reheat them on the skillet to get the exterior crispy again.

      Reply

  • Meg
    June 3, 2020

    This recipe turned out beautifully – I did substitute homemade ones made from 14 grain bread, but otherwise followed your recipe to the letter. My husband commented on how delicious it was (believe me, that’s unusual!) and the schnitzel turned out light, crispy and delicious.
    It’s been ages since I’ve had such good schnitzel. This also brought back beautiful memories of going to my friend’s home for supper when I was in public school.
    Thank you, Natasha, for this great recipe!

    Reply

    • Natasha's Kitchen
      June 3, 2020

      I love it! Thanks for sharing your feedback with us, Meg. It makes me happy to know that you really enjoyed this recipe and you loved the result.

      Reply

  • Miguel Santos
    May 31, 2020

    What would be a good substitute for paprika? I have cayenne, but I’m pretty sure the amount should change, otherwise it won’t taste as good.

    Reply

    • Natasha
      June 1, 2020

      Hi Miguel, cayenne pepper is quite a bit hotter so I would reduce it down unless you want a spicier shnitzel recipe.

      Reply

  • Christina
    May 27, 2020

    I had to substitute the Panko breadcrumbs for plain ones, but this recipe was so delicious! The half salt/half garlic mix was flavorful and perfect with the pork. My husband had two helpings and he never does that. Thank you for posting!

    Reply

    • Natashas Kitchen
      May 27, 2020

      You’re welcome! I’m so glad you enjoyed that!

      Reply

  • Holly Crawford
    May 21, 2020

    I made this tonight. So delicious!! I also sautéed some mushrooms and added them to a sauce I made using butter, cream, lemon juice and the leftover beaten egg whisked in to thicken it. Spooned the sauce over the pork and served with noodles and cauliflower. Everyone raved about it!!! Thanks for such a yummy recipe.

    Reply

    • Natasha's Kitchen
      May 21, 2020

      That is so awesome to hear! I love hearing positive feedback and comments is definitely inspiring. Thanks for sharing!

      Reply

  • Wendi
    May 19, 2020

    This recipe looks great, but I can’t have eggs or milk. Do you have a recommendation for a substitute for the eggs during the dredging process? Would coconut or almond milk work?

    Reply

    • Natasha
      May 20, 2020

      Hi Wendi, I haven’t tested those but maybe coconut would work better since it’s thicker.

      Reply

  • Barbara
    May 10, 2020

    Exactly how I make mine! It’s a family favorite! Lots of lemon! Mmmmm!!

    Reply

    • Natasha's Kitchen
      May 10, 2020

      Nice to know that, Barbara!

      Reply

  • Brian
    April 30, 2020

    Easy and delicious. I used to work in Austria, and this brought back good dining memories. I found some thinly-cut pork chops so making them even thinner was a breeze. In my case, they only needed a couple minutes on each side over medium heat in an iron skillet. And, like Natasha says, don’t forget the lemon!

    Reply

    • Natashas Kitchen
      April 30, 2020

      Thank you so much for sharing that with us Brian! I’m so happy you enjoyed that.

      Reply

  • Barbs
    April 26, 2020

    Yummmeee! I mixed seasoned bread crumbs and Pablo… Crispy and tasty. I forgot the lemon, but added a fresh, homemade tomato/onion/jalapeno relish…topped it off wonderfully. Thanks for this delightful recipe.

    Reply

    • Natasha's Kitchen
      April 26, 2020

      You’re so welcome, Barbs. Great to hear that you enjoyed this recipe!

      Reply

  • Linda Bonner
    April 26, 2020

    This is a fantastic recipe!! I made it today for dinner and we loved it. My husband it is now his favourite..
    Thanks Natasha..

    Reply

    • Natasha's Kitchen
      April 26, 2020

      Love it! Thanks for your wonderful review.

      Reply

  • Terri McCullers
    April 25, 2020

    I have made this twice now. The second time I used Italian seasoned panko bread crumbs which added some more flavor. I also used cubed pork found at Publix, which saved time and clean up! I love this recipe!

    Reply

    • Natashas Kitchen
      April 25, 2020

      I’m so happy you enjoyed that. Thank you for sharing that with us!

      Reply

  • Danielle Weiler
    April 23, 2020

    My mother-in-law and and her sister are first generation from Austria and this is exactly how they make schnitzel. It is amazing! I have had them teach me to make it several times! Serving with plenty of lemon wedges is a must. Thank you!

    Reply

    • Natashas Kitchen
      April 23, 2020

      That’s just awesome!! Thank you for sharing your wonderful review!

      Reply

  • Jessica
    April 17, 2020

    My family LOVED it! So easy to make and sooooo good. Definitely do not skimp on the lemon. Takes it over the top!

    Reply

    • Natashas Kitchen
      April 17, 2020

      That’s just awesome!! Thank you for sharing your wonderful review, Jessica!

      Reply

  • cindy R Hoeffel
    April 17, 2020

    Can I use the thin pork chops ? They sell those in Cincinnati. Should I pound them?

    Reply

    • Natashas Kitchen
      April 17, 2020

      Hi Cindy, that should still work great in this recipe.

      Reply

  • Phyllis
    April 16, 2020

    In the Midwest we call this “pork tenderloin”. Most often it is Served in a bun sandwich.

    Reply

    • Natashas Kitchen
      April 16, 2020

      Thank you for sharing that with me, Phyllis!

      Reply

  • Pat Denney
    April 16, 2020

    I freeze the pork for about 20 min to firm it up. Makes slicing much easier. Great recipe by the way…

    Reply

    • Natashas Kitchen
      April 16, 2020

      Thank you for sharing that wonderful tip with us Pat!

      Reply

  • Al
    April 9, 2020

    Thank you for sharing your cooking talents. I love Schnitzel, unfortunately over the years good German restaurants are hard to find. So finding German cuisine in Michigan is a challenge.
    Al

    Reply

    • Natashas Kitchen
      April 9, 2020

      You’re welcome A! I’m so glad you found this recipe!

      Reply

  • Janice
    April 8, 2020

    Delicious recipe Natasha! Thank you for sharing! The lemon addition is wonderful!

    Reply

    • Natashas Kitchen
      April 8, 2020

      I’m so happy you enjoyed that. Thank you for sharing that with us!

      Reply

  • Teresa Dinnadge
    March 29, 2020

    Can I use Shake n bake for this recipe. I have no panko on hand

    Reply

    • Natasha's Kitchen
      March 29, 2020

      Hi Teresa, I haven’t tried that yet to advise. Please share with us how it goes if you give it a try!

      Reply

    • Judy J
      April 16, 2020

      I use breadcrumbs (store bought or homemade), that’s how Germans make it.

      Reply

  • Joanne
    March 20, 2020

    I used the exact pork loin chops from Costco but I butterflied them and then used my meat tenderizer to poke little holes throughout. I then placed between plastic wrap and pounded them out. I added all of your spices, flour, dipped in egg and then Panko. I let them rest on a rack for 30 minutes prior to frying which is important for the coating to adhere. They were seriously the size of our dinner plate so I had to put our salad in a separate bowl. Delicious, crunchy and lemon is a must.

    Reply

    • Natasha's Kitchen
      March 20, 2020

      Thank you for sharing that with us, Joanne and for your great review. This is really helpful and I am so glad that you enjoyed this recipe!

      Reply

  • Bridgette
    March 20, 2020

    Hi Natasha Kitchen, Can I use bone-in porkchops? If so how long should I fry the chops on each side? Thank you

    Reply

    • Natashas Kitchen
      March 21, 2020

      Hi Bridgette, I have only tested this with boneless so I’m unable to advise. If you experiment, let me know how you liked the recipe.

      Reply

    • Judy J
      April 16, 2020

      I would definitely debone them, otherwise the meat close to the bone may not be cooked through.

      Reply

  • cindy Hoeffel
    March 19, 2020

    Can I use Chicken with this recipe? I have chicken.

    Reply

    • Natasha
      March 19, 2020

      Hi Cindy, yes chicken will also work in this recipe.

      Reply

    • Judy J
      April 16, 2020

      My grandkids prefer chicken, it’s just as good as pork so I always make both.

      Reply

      • Natashas Kitchen
        April 16, 2020

        Thank you for sharing that Judy!

        Reply

  • Mike
    March 9, 2020

    Can the stuffed chicken be made ahead and frozen. Then thawed and put in oven. Just to save time. Thanks

    Reply

    • Natasha
      March 9, 2020

      Hi Mike, can you post your question on the correct recipe. I’m not sure which recipe you are referring to. Thank you!

      Reply

  • Michael LaChiana
    February 18, 2020

    I love about 95% of the recipes you do for the public and you do it in such a way with your beautiful lipsticked lips and makeup and just the way you present the food. The other 5% is just me because I don’t care about some foods. As far as the Schnitzel, isn’t the authentic way to make this food is with Veal?

    Reply

    • Natashas Kitchen
      February 18, 2020

      Hi Michael, thank you for that feedback. A couple of my readers have reported making it with veal. I hope you like our take on it.

      Reply

    • Ani
      February 29, 2020

      I lived in Germany for several years and traveled to Austria many times schweineschnitzel (pork schnitzel) was available in more gasthauses and smaller restaurants than vienerschnitzel
      Maybe because of cost and availability. I think Natasha offers a very authentic recipe. There are also many people who won’t eat veal. But they can enjoy pork schnitzel.

      Reply

      • Natashas Kitchen
        February 29, 2020

        Thank you for sharing that with me Ani.

        Reply

  • elizabeth
    December 25, 2019

    wonderful recipe good and simple la rouse gastroumice. bad spelling

    Reply

    • Natasha
      December 25, 2019

      Thank you Elizabeth! I’m so glad you enjoyed the recipe.

      Reply

  • Linda Bonner
    December 20, 2019

    Mine also slides off and I do use a non stick pan… I do my work on the pork early in the day and then put it in the fridge .. all covered up. I was told that doing this helped all breading stay on.

    Reply

  • Sladja
    December 19, 2019

    Hi Natasha,

    I’ve always made these, like your recipe but any time I bread pork or chicken the breading seems to slide off after I fry it. Any advice to keep it stuck to the meat?

    Thanks!

    Reply

    • Natasha
      December 19, 2019

      Hi Sladja, definitely make sure to use a non-stick pan so the breading sticks to the meat rather than the pan.

      Reply

  • Lynn Kragenbrink
    November 24, 2019

    Made this tonight and it was a big hit. I will definitely make this one again soon. It turned out perfect!

    Reply

    • Natashas Kitchen
      November 25, 2019

      I’m so glad you enjoyed it, Lynn! Thank you for the wonderful review!

      Reply

  • Oliva
    November 21, 2019

    Wish I could give it 10 stars.
    I live in Colombia part of the year and the rest in United States.
    This is one of those recipes that the ingredients are easy to get, and most likely have on hand.
    I was lucky enough to have spend a couple of weeks in Budapest (beautiful City) and got some Hungarian paprika and used it on this recipe.
    Definitely is a 10.
    Love your recipes!
    Thank you.

    Reply

    • Natashas Kitchen
      November 21, 2019

      You’re so nice! Thank you for that amazing review!

      Reply

    • Mary
      October 11, 2020

      No salt?

      Reply

  • Mary H
    November 3, 2019

    These sound wonderful but can you oven bake these? If so at what temp and how long ?

    Reply

    • Natashas Kitchen
      November 4, 2019

      Hi Mary, I haven’ tried it that way so I can’t say for sure if it would work without drying out the pork. I would definitely spray or drizzle the schnitzels with oil before baking and bake at a higher temp (like 400 for roughly 15 minutes or so), but again, I haven’t tested it this way so it’s just a rough estimate

      Reply

  • Sharon J
    October 30, 2019

    Made this for dinner last night. It was GREAT! Will definitely be making it again and again and again…..

    Reply

    • Natashas Kitchen
      October 31, 2019

      I’m so glad you enjoyed it, Sharon! Thank you for the wonderful review!

      Reply

  • Linda
    September 21, 2019

    Hi… I’m just trying this recipe. I have been told that if you refrigerate the breaded pork, the breading will adhere to the pork much better. Is that true?
    Thanks..

    Reply

    • Natashas Kitchen
      September 21, 2019

      Hi Linda, I haven’t tested that to advise, I imagine that would be due to the moisture building up on it? If you experiment, let me know how that worked out for you.

      Reply

      • Linda Bonner
        September 21, 2019

        I will… I used Pork Tenderloin, cut it up and flattened it and it is all breaded and in the fridge. I’m going to cook it tomorrow. Thanks so much.

        Reply

        • Natashas Kitchen
          September 21, 2019

          You’re welcome! I hope you love it.

          Reply

          • Emilie
            November 27, 2019

            can these be frozen before frying?
            I am making for a friend who loves schnitzel but doesnt hv the time to make them I make it all the time but have never tried freezing

          • Natasha
            November 27, 2019

            Hi Emilie, I honestly haven’t tried freezing them but it should work fine. I found this advice on freezing online. Once schnitzels are cooked, lay them in a single layer on a baking sheet and freeze 1 hour before transferring to a freezer-safe bag (this helps prevent sticking). To reheat from frozen, bake in a single layer at 400˚F for 20-30 minutes or until heated through, turning halfway.

  • Jude
    August 31, 2019

    This are really good Natasha. I’m being addicted to your recipes now.

    Reply

    • Natashas Kitchen
      September 2, 2019

      Thank you so much for sharing that with me Jude!

      Reply

  • Suzanne Parker
    August 12, 2019

    I make my schnitzel exactly this way. I lived in Germany for five years and this is how schnitzel is made there too, except the meat typically used is veal and the cooking fat is generally lard. In my German-settled hometown in Illinois these are commonly served in “taverns” as sandwiches with dill pickles.

    Reply

    • Natashas Kitchen
      August 12, 2019

      That’s so great, Suzanne! Thank you for sharing that awesome review with me!

      Reply

  • Joshua
    August 2, 2019

    It’s much better to add the oil to the hot pan rather than heating the oil with the pan, but other than that, thanks for the recipe!

    Reply

    • Natashas Kitchen
      August 2, 2019

      Thank you so much for sharing that with me.

      Reply

  • Sharon Clover
    June 16, 2019

    At every German restaurant I’ve been in, schnitzel is always served with spaetzle and red cabbage, lemons too of course, so when I make your wonderful recipe, that’s what I serve with it!

    Reply

    • Natashas Kitchen
      June 17, 2019

      Thank you so much for sharing that with us, Sharon!

      Reply

  • Denise A Piatt
    June 7, 2019

    You need ten stars, delicious! Get everything ready and there you Go!
    Brined my thawed pork loin and made your luscious recipe! Thank you so much😍

    Reply

    • Natashas Kitchen
      June 8, 2019

      You’re so welcome! I’m happy you enjoyed that!

      Reply

  • James
    May 19, 2019

    I’m not a great cook, my wife does most of the cooking in our household.
    She was having a bad week though so I wanted to surprise her with a nice dinner on the weekend. This was incredibly easy, though it took me longer to prep then instructions say, and it tasting great.
    Kids loved it, wife loved it, I’ll be saving this for future meals!

    Reply

    • Natashas Kitchen
      May 19, 2019

      Hi James! I love that you cooked this o brighten her day! That’s so sweet & I’m’ so happy you all enjoyed this recipe.

      Reply

  • Judy
    February 5, 2019

    Great recipes. Thank you. A helpful idea: save the bags inside cereal boxes. Slip meat to be pounded into them and pound away. You will never do it another way again.

    Reply

    • Natashas Kitchen
      February 5, 2019

      Hi Judy! I’m so happy you enjoyed this recipe! Thank you for sharing that with us! That is brilliant!

      Reply

    • Donna
      September 16, 2019

      Wonderful suggestion!

      Reply

  • Melsisa
    January 8, 2019

    Came out great!

    Reply

    • Natashas Kitchen
      January 8, 2019

      Thank you for that great review, Melsisa!

      Reply

  • Dennis
    September 9, 2018

    Can you make them in advance then store in refridgerator for later?

    Reply

    • Natashas Kitchen
      September 9, 2018

      Hi Dennis! That is a great question, thank you for reaching out! Yes, I would store in the refrigerator and reheat them on the skillet to get the exterior crispy again.

      Reply

  • Judith Kaiser
    May 17, 2018

    Dear Natasha! I am going to try the pork schnitzels tonight, they look amazing. Bought thin cut very thin pork chops. I just realized that I only have Italian style Panko, is this ok to use? Thank you!

    Reply

    • Natasha
      natashaskitchen
      May 17, 2018

      HI Judith, Italian style will have some more seasonings in it but should still work great in this recipe.

      Reply

  • Ernie
    March 18, 2018

    The schnitzel turned out scrumptious! We cooked enough for 6 & between 4 of us we ate everything except the 2 smallest schnitzels. Another gold star recipe. Thanks so much.

    Reply

    • Natasha's Kitchen
      March 19, 2018

      You’re welcome Ernie! I’m glad you enjoy the recipe as much as I do. Thanks for sharing your great review!

      Reply

  • Ernie
    March 17, 2018

    ***we have all the ingredients measured out & ready to go. Having a friend over for supper, I know he likes schnitzels, hopefully these will be as tasty as they look in the picture. Roasting red potatoes, carrots, mushrooms & Brussel sprouts to go with them.

    Reply

    • Natasha's Kitchen
      March 17, 2018

      Yum, that sounds like a delicious dinner Ernie! Please let me know what everyone thinks of the schnitzel!

      Reply

  • jenn echea
    March 5, 2018

    Hi Natasha,
    Your recipes are so easy and quick to make. Love the videos too. Quick question…is there a sauce that you would recommend with the pork schnitzel? And what sides do you prepare with this?
    Thanks, Jenn

    Reply

    • Natasha
      natashaskitchen
      March 5, 2018

      Hi Jenn, anytime I serve a meat that is fried, I try to stick with a fresh salad like a green salad or any of the cucumber salads that we have. These go well with mashed potatoes also 🙂

      Reply

    • Ashly Greer
      March 15, 2018

      This came out excellent! My husband was a huge fan as well as myself. I did up the spices in the flour mixture and was super happy with the result. Cannot believe how yummy it was with the fresh lemon squeezed over it! I served it with asparagus and rice but I can see this going really well with a whole lot of other options.

      Reply

      • Natasha's Kitchen
        March 15, 2018

        I’m glad you and your husband love the recipe! Thanks for sharing your excellent review Ashly!

        Reply

  • Christina Seward
    January 7, 2018

    Beautiful Schnitzel. I just made my own recipe of pork schnitzel tonight, and was going to put it on my brand new blog (it will be my 4th recipe) but I didn’t remember to measure my Panko and flour! I always just use “more than enough.” So here I am looking at similar recipes online to try to make a guess. Yours looks fantastic! I can’t wait to start following and checking out your other recipes!

    Reply

    • Natasha's Kitchen
      January 7, 2018

      Thank you Christina! This recipe is very popular for good reason. Thanks for following and please let me know what you think of the recipes!

      Reply

  • Audra Carpini
    August 17, 2017

    Hello, I recently discovered your web page. while trying to look for new things to make. I have a house full of boys and they are tired of the same boring things. I have tried a few of your recipes and they have been a hit at my house. You have been a life saver lately. I have a house full of happy guys!! your recipes are simple and flavorful.
    Thank you so very much,
    Kind Regards,
    Audra

    Reply

    • Natasha's Kitchen
      August 17, 2017

      Hello Audra! I’m so happy to hear how much you and your family of boys love the recipes! Thanks for following and sharing your thoughtful, encouraging comments!

      Reply

  • Andrea
    April 25, 2017

    Would trying this with regular bread crumbs work? or does the panko bread crumbs make a difference?

    Reply

    • Natasha
      natashaskitchen
      April 25, 2017

      Hi Andrea, I think the panko bread crumbs give these the most crunch because they are larger flakes, but you could definitely substitute with regular bread crumbs if that is what you have on hand.

      Reply

  • Olga
    April 19, 2017

    Hi,Natasha.
    Can I reheat them?

    Reply

    • Natasha
      natashaskitchen
      April 19, 2017

      Olga, yes I would reheat them on the skillet to get the exterior crispy again.

      Reply

  • Teresa
    February 20, 2017

    My son had pulled out pork chops, and I wasn’t real thrilled about making them for dinner (I don’t really care for them). However, I remembered printing out this recipe, so he made dinner while I did dishes. The schnitzel was amazing! We have tried a few of your recipes and they always end up in the “make these again” recipe book. I love the fact that we usually have most ingredients on hand (although, I did go out and buy the lemon for this one).

    Reply

    • Natasha's Kitchen
      February 20, 2017

      That’s fantastic! I’m so happy to hear you enjoy the recipe Teresa! 🙂

      Reply

  • Alena
    February 18, 2017

    I made it last night and it was very good! When I bought the pork chops at the local butcher shop, they put the chops through a meat tenderizer. They came out so tender!

    Reply

    • Natasha's Kitchen
      February 18, 2017

      Awesome! I’m glad they turned out so good Alena!

      Reply

  • Lisa
    January 16, 2017

    I made these last night, they were such a hit!. We are a young family and I’m just learning to cook. Since following your recipes my family has loooooved my cooking, they don’t want to dine out and eat. This is a definite keeper recipe amongst others :))

    Reply

    • Natasha's Kitchen
      January 16, 2017

      This is so nice to hear Lisa! Thank you for sharing!! 🙂

      Reply

  • Sue
    December 1, 2016

    Thanks for the recipe! It was so delicious!

    Reply

    • Natasha
      natashaskitchen
      December 1, 2016

      I’m so glad you enjoyed it! 🙂

      Reply

  • Natasha
    natashaskitchen
    November 8, 2016

    It really adds wonderful flavor and brightens/freshens up the schnitzel. I think it’s wonderful and a must try if you haven’t :), but to each his own I guess 😉

    Reply

  • Tzivia
    November 8, 2016

    Tried this recipe tonight Natasha except with veal since I cannot eat pork for religious reasons only thing was in had only 1 veal chop so I got very creative and divided it into pieces and it came out really yummm and super delish my mom left me one that’s how good they were skipped the lemon part next time when we shop for a stack of veal chops will use the lemon thanx so much for really great yummy recipe props and cheers

    Reply

    • Natasha
      natashaskitchen
      November 8, 2016

      Tzivia, great job improvising the recipe and thank you for another great review 😄.

      Reply

  • Ashley
    September 5, 2016

    Could you bake this instead of frying it?

    Reply

    • Natasha
      natashaskitchen
      September 5, 2016

      Hi Ashley, I haven’ tried it that way so I can’t say for sure if it would work without drying out the pork. I would definitely spray or drizzle the schnitzels with oil before baking and bake at a higher temp (like 400 for roughly 15 minutes or so), but again, I haven’t tested it this way so it’s just a rough estimate.

      Reply

      • Marylee Tilla
        November 4, 2016

        They do not dry out and if you cook them in the oven you loss all the tradition of real Weiner Schnitzel ….if your goal is a “healthier’ meal fix something else…these need to be quick pan fried…. Try it you’ll like it !!!

        Reply

        • Natasha
          natashaskitchen
          November 4, 2016

          I sure do love them pan fried as well. Thanks for your input! 🙂

          Reply

  • Veronica
    August 24, 2016

    Speaking of German foods. I fell in love with spaetzle! I’m sure you have a great recipe or at least some tips? Thank you, I am a new fan of your recipes!

    Reply

    • Natasha
      natashaskitchen
      August 24, 2016

      Hi Veronica, I actually haven’t tried that before but now I’m so curious! 🙂

      Reply

  • irina
    April 11, 2016

    Natasha, thank you for the great simple recipe that made several bellies very happy today! I’m also thinking to try with chicken next time.

    Reply

  • Julia@Vikalinka
    March 2, 2016

    I really want to try your recipe, Natasha. I was never a huge schnitzel fan but on our last trip to Berlin I fell in love. We were recommended a restaurant by a food blogger who lives there and our schintzels came with a side of potato salad…all of these things sound quite plain but there were far from it. One of the most memorable meals of our lives. I am on a hunt for a recipe to bring back the memories. Gotta gives yours a go!

    Reply

    • Natasha
      natashaskitchen
      March 2, 2016

      Thanks Julia! I hope it brings back sweet memories for you. 🙂

      Reply

    • Natalia
      April 15, 2016

      Could you please tell me the name of that restaurant? Greetings 🙂

      Reply

  • Cindy M.
    February 24, 2016

    Oh Mama…er….Natasha…😁 Made this tonight for dinner and it is a definite keeper! I agree, the fresh lemon is a must! I have a goal for the year, that I got from Mavis Butterfield ($100 A Month blog) and am trying to make 52 new recipes this year. I am journaling the recipes and recording ‘yay’ or ‘nay’-you guessed it, this recipe is a resounding YAY!!!

    Reply

    • Natasha
      natashaskitchen
      February 24, 2016

      Awww that’s the best Cindy! Thank you so much for sharing that with me. I hope you’ll find more “yay” recipes here 😀

      Reply

  • vivian
    February 23, 2016

    I made this tonight for my son and husband and they both really liked it. I hardly ever make the same recipe twice – there are so many to try and so little time – but my son said he wanted this again. I started talking about doing it with chicken next time, or adding some herbs, and he said “No, I mean just like this again.” I’ve been told! Thank you for a wonderful recipe!

    Reply

    • Natasha
      natashaskitchen
      February 23, 2016

      That is the best when kids love what we Mom’s make. That’s so great!

      Reply

  • Tzivia
    February 21, 2016

    Wow mmmmm these look way good love how u always keep up to date with all your food recipes however I’m wondering what can be a really good substitute in place of the pork unfortunately @ a Jew I cannot eat pork btw gotta try ur poppy seed cake sometime

    Reply

    • Natasha
      natashaskitchen
      February 21, 2016

      Hi Tzivia, I have a type of chicken schnitzel posted here. I think it’s just as good! 🙂 https://natashaskitchen.com/2015/10/02/easy-chicken-strips-recipe-giant-chicken-nuggets/ You can use chicken using this same recipe as well. I hope you love it! 🙂 And the poppy seed cake is so good. I hope you do try it!

      Reply

      • Tzivia
        February 22, 2016

        Oh really cool gotta check it out video how tos bet ur super cool on camera poppy seed stuff is yummm so sometime that cake will be one of my to do projects

        Reply

  • Tania @ COOKTORIA
    February 20, 2016

    That’s the best looking Pork Schnitzel I’ve ever seen! I am definitely adding it to my recipe arsenal.
    Have a super Sunday, Natasha!

    Reply

    • Natasha
      natashaskitchen
      February 20, 2016

      Thank you! That is a huge compliment coming from a fellow food blogger. 🙂

      Reply

  • Amy
    February 20, 2016

    Thank you for sharing! I lived in Germany for a while and thinking of schnitzel brings back such good memories.

    Reply

    • Natasha
      natashaskitchen
      February 20, 2016

      You’re so welcome! We grew up eating this too, we just called it something different 🙂 I love how food brings back so many sweet memories 🙂

      Reply

      • ed minturn
        February 21, 2016

        Wow this looks it would please just about anyone. I just discovered your web site and so far your dishes are all winners,
        I love iyour videos too. Your blooper ones
        really tickle my funny bone.Please keep it up. Thanks agaiin, Ed ps the Kale recipe
        is dong wonders for my health. : )

        Reply

        • Natasha
          natashaskitchen
          February 21, 2016

          Thank you Ed and I hope you’ll find many more new favorites here 😀.

          Reply

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