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.
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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!)
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.
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 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 ;).
If you are a Meat Lover, don’t miss these reader favorites:
- Roasted Pork Tenderloin – one of our most popular recipes of all time
- Garlic Butter Stuffed Chicken – crisp on the outside with a surprise inside
- Easy Chicken Strips – a.k.a. Giant Chicken Nuggets
Print-Friendly Pork Schnitzel Recipe:
Pork Schnitzel Recipe
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
- 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.
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!
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
How much of this recipe can I do in advance? Hosting an Octoberfest Party and don’t want to be stuck in the kitchen.
Hi Roberta! These are best fresh but you can do all the prep work beforehand and then bread and fry right before serving.
These were delicious. I baked mine in the oven. Lightly brushed oil on my parchment paper put the cutlets on top and then lightly brushed oil on top of the cutlets and baked them at 350 degrees 4 minutes on one side flipped them over and baked another 4 minutes. Great served with either a creamy horseradish sauce or creamy honey mustard sauce. It’s gone into my recipe box to make again and again.Thank you so much!
That’s wonderful, Brenda! Thank you for the feedback!
Delicious recipe! Brings back good memories from Germany… Took some tips from this recipe as well: https://healthy-protein.com/pork-tenderloin-schnitzel-recipe/
Your recipe is awesome and easy to follow.
Excellent easy recipe. I made this with homemade Spaetzle. Thank you for the recipe!
You’re so welcome! I’m do glad that you liked it.
Hi Natasha! First of all I want to say how very much I enjoy your funny, enthusiastic cooking demos!! So… today I’m making the pork schnitzel…. I’d like to know if red cabbage and baby roasted potatoes are a good accompaniment… also serving applesauce….. Thank you for your response!!!
Sincerely,
Judy
Hi Judy! Thank you! Yes, I think those would be great with Schnitzel! I hope you love the recipe.
I didn’t use plastic wrap,I used parchment, holds up to the hammer better, and I used on sale pork tenderloin . Less work and more tender, cut 2 inch thick
Thank you so much for sharing that with me, Terry!
I really dislike pounding the pork flat, so I just used a pork loin roast and cut thin slices. It was good.
This one of our German family favorites! Just a suggestion: take a freezer size ziplock bang and slice with knife or scissors one edge. You now should have a “bag” with only two sides intact. Use this as your “pounding” bag. It’s heavy duty enough to withstand heavy ponding and easy to “reload”.
Hi Jeff! Thank you for the tip.
Hi Natasha! I love all your recipes ❤️ I was wondering if Can i make this recipe with pork tenderloin?
Hi Danny, yes, that will work. Here’s what one of my readers wrote: “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 recipes!” I hope that helps!
Can I deep fry the meat instead of in the pan? Since i have a fryer machine, not air fryer.
Hi Yan! I think you can, but you’ll have to experiment with it.
What side dish should I serve with schnitzel???
This goes great with mashed potatoes or potato salad. We also love having a fresh green salad on the side or some veggies.
As an American living in Germany with a German husband, this recipe is top notch! Flavors, timing, procedure, all went smoothly and everyone loved them! Thanks so much!
You’re very welcome! So glad you enjoy it. 🙂
I was in the Army in Germany, & learned Several different German receipes from the local Germans. Schnitzel was one, beer brats were another. Yumm!
The pork schnitzel was so delicious!! The lemon was the perfect condiment!! I love your recipes. Thx for sharing them 😊
You’re welcome, Kathy! I’m glad you thought so. The lemon really adds a nice touch. 🙂
Who knew I made pork schnitzel all these years.
I called them breaded pork cutlets or I make pork Parm. 😱. p.s., they are pretty great and so darn cheap.
Found some center cut pork chops on sale at the grocery store the other day bought two packs for $3 each brought them home and made this recipe. Served alongside roasted potatoes and they were wonderful! The lemon is a definite must. Only change I made was at the same amount of spices to both the flour and the panko crumbs.
Hi Christina! That’s great and what an amazing price. Thank you for sharing. I’m glad you loved the recipe.
I appreciate it when you include the measurement for the ingredients in the directions. Makes it soo much easier for people with short memory like me!
Thank you for the feedback, Beth! 🙂
I just made this recipe and found it lacked taste. There were not enough of the spices in it. The recipe is easy to make just really needs more taste then crunchy pablo bread crumbs. I will make it again and just increase the spices.
Put more of what you like in it then🤣👍just use the recipe for basic guidance!
I use progreso bread crumbs, a little garlic powder, no flour, eggs and a little olive oil on bottom of pan and drizzle over top of chop. Use bone in or out. Bake or fry.
Just made it and is so delicious
Can’t wait to make it again.
We’re glad you enjoyed it!
Served with roasted red potatoes, dark rye bread and unsalted butter, and a cucumber salad (I prefer the oil/vinegar based, with slivered red onions, garlic and parsley)
Tried this yesterday. Delicious! I liked the tip of using a fork to move the schnitzel from flour to egg to breadcrumbs to pan. I used two forks and avoided getting breadcrumbs up to my elbows as had happened with previous efforts.
I also wrapped the pork in film and used my mother’s rolling pin (from 1943) to beat it flat. As well as making the pork thin, this made me feel better all round! Tenderloin of pork cut diagonally is less expensive and easy to deal with.
So many thanks!
You’re welcome! Thanks for sharing your experience trying this recipe. We appreciate it!
Hello Natasha, sister in Christ! I just want you to know that I love the way you share recipes with your audiance! Your silly personality makes cooking fun and easy to follow! I have learned alot from watching you. God bless you and your family Natasha!
Thank you for your love and support. We appreciate you!
Hi, looking forward to trying this recipe, can it be cooked in an airfryer?
Hi Jill, 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.
This was amazing!!!!
I can make pretty much all proteins, but pork chops have always evaded me and tasted like saw dust. Not this recipe!
Delicious, tender and juicy. Told my toddler it was a nugget and she even ate it with some honey mustard “dip dip”
Thank you for your great comments and feedback, Jillian!
Thank you for putting up this recipe I used to make it but then lost the recipe well i guess i better start cooking
You’re welcome! I hope you’ll love all the recipes that you will try.
Really enjoyed this recipe! I think the highly seasoned flour layer made for a very flavorful finished schnitzel. Thank you for sharing it!
You’re welcome! I’m glad you loved this recipe.
So very much like eating in Germany! This recipe is wonderful! Thanks, Natasha! Yours is one of my favorite recipe sites!
You are welcome, so glad you enjoyed it!
Anyone tried cooking Schnitzel on a Blackstone griddle? Or does Schnitzel need more of an oil bath from a skillet to get the right browning and tenderness correct? I’m still experimenting with the right temperature and time per side. Good news is I’m getting to eat a lot of Schnitzel!
I think my pork loin might be too thick as well so I will pound harder. Nice stress relief with a glass of wine. 🙂
Tastes great, but the tenderness is not spot on yet. I think I’ll try a lower temperature tonight.
I’ve always found that when I try and get away with using a small amount of oil, the schnitzel breading end up slightly burned. I think using a more of an oil “bath” as you mentioned is key for a well cooked schnitzel with a nice light brown crispy coating.
Can this be cooked the day before its going to be served. I want to make it for a party
Hi Carol, we always prefer it fresh, but it will work to reheat also.
add a pinch of nutmeg to the flour for authentic German flavor. Also stale sourdough makes great crumb coating its our Family recipe.
Thanks for sharing!
So I made this for the family tonight. WOW!!! It was paired with my mother in laws German potato salad and sweet and sour red cabbage. What a meal! Will do again soon.
Thanks
Pug
Great to hear that it was a huge hit!
Or, just hear me out, before frying the pork cutlets, fry 8 oz of sliced mushrooms in 2 Tbsp. butter for about 8 minutes or until golden and all the liquid from mushrooms has evaporated. Once done, follow your recipe to fry the cutlets. When cutlets are done, remove to a low temp oven to keep warm. Now make a roux with the leftover pan dripping. Depending on how much oil is left in the pan (you’ll want about 2 Tbsp.), if needed, add another 1-2 Tbsp. butter and melt. Add 2 Tbsp. of flour and stir until the flour and butter are completely combined and has a nutty smell, about 1-2 minutes. Slowly add 2 cups of beef stock and stir till it thicken. Add mushrooms, stir and continue cooking for until mushrooms are heated through, about 4-5 minutes. Serve over Pork cutlets. Some will say it’s Jägerschnitzel (Hunter’s Cutlet). Some will say it’s Schweineschnitzel mit Jägersoße (Pork Cutlet with Hunters Sauce). Both will say it’s DELICIOUS!!!
Thanks for sharing taht with us, John!
Thanks for sharing that with us, John!
I have found that after frying , [ any meat] instead of making a roux, I put mushroom soup and warm it up with the drippings from the fried meat…if it’s chicken then I use cream of chicken soup….it comes out very delicious !!
I was just going to say, John, that’s “Hunter’s Style” schnitzel. My all time favorite schnitzel is veal, alpine style, with ham and Swiss cheese between two pieces of schnitzel. YUM!
I made it today, gloomy Sunday afternoon at my girlfriends house. It turned out really good. The recipe is clear and smart and the lemon was the pinnacle. Thank you for sharing it.
Thank you for your good comments and feedback, Harold. We appreciate you sharing that with us!
made this tonight, with butterflied pork chop my husband pounded out very thin. I kept ingredients the same, garlic powder and salt, quick sub of half panko half regular bread crumbs. about 1/2 cup veg oil to fry in. 3 mins total per piece. My husband is a schintzel afficiado and said this was the way he expects schinzel to be made, and one of the best he has tried. I think it was the best I have ever made and will make it again and again. Only concern is that it will be hard for a restaurant to make it as good as this one is. Lemon wedge is perfect to go with this. YUMMM!
That’s awesome feedback! Thank you for your good comments and review, this makes me so happy and inspired!
We made this last night and was soo good! We ended up going with lime instead. New family favorite! Trying your recipes each week.
That’s wonderful! I’m glad you found a favorite. 🙂
I was wondering how it would be to use cubed pork..? Seems like it would be very tender, especially if I pounded it out pretty thin.
Hi Patti, I’m sure that will be good! Please share with us how it goes if you try that!
I made it tonight using the cubed pork that I mentioned. It was amazing! I had made it once before using a cutlet and though it was tasty, mine was very tough. These were so tender; we could cut them with a fork! I took a picture, but I don’t see away to upload it. Thanks for the recipe!
You’re welcome, I’m glad you liked it! Feel free to share some photos of your creation on our Facebook page or group so others can see them too and be inspired.
You’re very welcome. So glad you enjoyed this recipe.
Made this tonight for the first time. My teenage son was remarking how incredible it smelled and couldn’t wait to eat. It was a huge hit with whole family. We ate too much because it was so good. Served with a sheet pan of roasted veggies including red pepper and mashed potatoes. Will definitely make again and again!
Hello Melissa, that makes me really happy! Thank you for sharing that with us, great to know that your family enjoyed this recipe a lot.
Pork schnitzel was scrumptious. I served it with sliced orange bellpepper on mashed potatoes. The lemon brought it all together so beautifully. Thank you for this terrific recipe.
You’re very welcome, Monica!
Delicious! Just made these, was surprised how flavorful they were, I usually don’t like pork!
So glad to hear that, Diana! Thank you for the review.
I have been following a lot of your recipes because they are so good. The pork schnitzel can also be known as pork piccata. I deglazed the pan with wine, added the garlic, 2 pats of butter and then the juice of 1/2 lemon. Delicious…absolutely delicious when you have a really good pork cutlet. Tender and moist.
Thank you for trusting in my recipes, Debra. I’m glad you’re loving them!
I am German and LOVE pork schnitzel! That said I’ve learned a trick from Chef Thomas Keller that makes the crust really airy and crisp. Lightly spritz the schnitzel on all sides with water BEFORE dredging it in flour, egg etc. Also if you scoop the hot oil over the schnitzel it will fry on both sides, gets done faster and hence prevents burning. Thought you would love to know these simple tricks 🙂 Thank you for all the great recipes. I always incorporate them in my meal planning.
Hi Diana! Thank you for the tips.
This was amazing! Seriously a winner tonight 👏👏👏 thank you!
That’s just awesome! Thank you for sharing your wonderful review, Jill!
Absolutely ADORE Schnitzel…..and yours is the best lol!! Picked up some thin pork loin slices this evening, got home …..and no panko. Broke out the food processor, pulsed about six slices of light rye bread and toasted the crumbs til golden. Worked perfectly. NOM NOM!!!!!!
Thank you for all your wonderful recipes!!!!!
You’re so welcome, Toni! Happy to know that you love this recipe!
Been making these for years using pork tenderloin, sliced 1/2” and pounded. I do use waverly wafer crackers for crumb coating. A family favorite for my gkids. Served w mashed potatoes and baby peas.
That’s just awesome! Thank you for sharing your wonderful review, Leslie!
Making them for dinner. With maple glazed carrots and everything bagel seasoned potatoes. I always vacuum seal my meats, prior to storage. When the cutlets defrosted, I kept them in the sealed bags and pounded them to 1/3 inches. There is zero mess or potential cross contamination from the pork.
If you haven’t tried Everything Bagel Seasoning…you need to. It gives oven fried potatoes a s great taste.
Great tips and suggestions, Lewis. Thank you for sharing that with us!
Hey Natasha can I use Crushed Cracker Crumbs instead of Bread Crumbs???
Hi DeAnna, I haven’t tested that so I can’t say for sure, but it may be worth experimenting.
These were delicious. Served them with smashed potatoes and brussels sprout slaw with a mustardy dressing.
Yum! That sounds like an amazing dinner! I’m so glad you enjoyed it!
Taste great, easy to make and requires only simple ingredients. A+
Thanks for the wonderful review, Chuck! I’m glad you enjoyed it.
This has become one of my family’s favorite meals! I love that it’s easy and so so yummy! And you’re right…don’t skip the lemon!!
That’s so great! I’m happy to hear your family loves this!
Hi Natasha,
Iwas wondering what you thought of using Rye Flour and day-old Rye breadcrumbs instead of regular flour and panko breadcrumbs? The idea came to me when I remembered that Germany is famous for its rye breads.
Hi Adam, I haven’t tested that but I think it’s worth a try if you prefer rye. It will be darker and change the flavor profile a bit.
First time making schnitzel. It was easy and delicious, my family loved it. My husband said “definitely make this again!”. The lemon is perfect for it. Thanks Nathasha.
Great to hear that, Ella. Thank you for the great comments and feedback!
I’ve been following your recipes and made the schnitzel. It was great for my husband and myself.
Now, I’ve got 2 guests coming. Help!! Can I prep to do the breading ahead of time? Only two or three fit in my frying pan. At what temperature can I keep them warm in the oven as I finish frying them? Thanks for your help.
I Ruth, I haven’t tried to keep them warm in the oven that way, I worry they will dry out. But making them ahead does work. I would store them in the refrigerator and reheat them on the skillet to get the exterior crispy again. If using the oven, I would set your oven to the keep warm setting.
I have fried the breaded pork till brown and not fully cooked through . Placed in a pan layered with parchment paper for the next row. When ready Bake for 15 minutes till done Especially great way to cook for a larger number of people. Still stays crisp and hot. Less stress in the kitchen…
We love schnitzel too!! Thx for sharing recipe and all the ideas! I fry mine and then quickly crisp them up in the airfryer and serve👍 Bon apetit😘
This was my first time making this dish, it turned out excellent. The lemon sounds kinda funny, but actually makes the dish better.
I’m so glad you enjoyed it, Mark! Thank you so much for sharing that with me.
Simply delicious!! So juicy and tender. And the lemon!!!
I love all of your recipes !!
Aww, thank you so much for sharing that with me, Valerie! I’m glad to hear you love our recipes!
I use a REAL hammer (clean and designated for this use only!) to pound out the cutlets and it takes about half the time!
Thank you so much for sharing that with me, Jen!
Natasha
i’ve made many of your delicious recipes you should look into gettin an app
Thank you for that suggestion, Barry!! I’m happy to hear you’re loving my recipes!
My mum who is a Berliner always adds the egg to the pan to fry an omelet to serve with the schnitzel
I bet that combination is so good! Thank you so much for sharing that with me, Kimberley!
I made these last week and they’re great. I do add a little onion powder to the flour and 2tab water to the eggs. Great and very German with some mashed potatoes and braised red cabbage.
Thanks for your good comments and feedback, Ed. Good to know that you enjoyed this recipe!
Instead of pork cutlets( which tend to be tough) I love pork tenderloins but angled to get. Larger surface, pound them, sooo so tender. Just saying
Thank you so much for sharing that with me.
Haven’t tried this recipe yet, but the chops look delicious. Can I use thin sliced chops instead of pounding them?
Hi Cathy! Be sure they are as thin as possible.
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!
Hello Gena, that is such an awesome comment. Thanks to you both for your good review!
Hi Natasha
Yet another delicious dish of yours, a lovely way to cook pork.
Thank you
I’m so glad you enjoyed it, Helen!
As a Swiss/Deutch, we always had homemade mayo or hollandaise as a side with our schnitzel.
Thank you so much for sharing that with me.
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.
Yummy! I’m so glad you enjoyed it, Marina!
Great recipe, was delicious and super easy!
Isn’t it so tasty! I’m so glad you enjoyed it!
Just a quick question. Should I salt the meat b4 dredging it in the flour?
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!
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.
Totally agree, thanks for your suggestion and great review, Amber!
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.
Thank you so much for sharing that with me, Laura! I’m happy you’re enjoying my blog.
Tried the recipe. Very good. Will make it again.
I’m so glad you enjoyed it!
Absolutely Delicious! Thank You for sharing!!! 🙂
You are very welcome! Thank you for trying out this recipe.
Supper lovely
Besides cabbage, what else would you serve for side dishes?
Hello Shawna, I think it’s also good with boiled or mashed potatoes. A salad would also be good!
I serve my schnitzel with homemade fettuccini Alfredo and steamed broccoli with a crisp green salad
Red cabbage and Homemade spaetzle. There’s some easy recipes online.
Spaetzle.
If you have kids I’d make it with pork and beans or baked beans and mac & cheese or beans and tater tots.
Hello interested in the nutritional values and calories on your pork schnitzel. Looks so good thankyou
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).
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.
Hi Agnes, definitely make sure to use a non-stick pan so the breading sticks to the meat rather than the pan.
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!
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! 🙂
can you do this in air fryer
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.
This recipe has been in my rotation for a year now! Always a hit with my daughter’s!
That’s just awesome! Don’t you love it when you find a good family favorite?
What side dishes are recommended?
Hi Laura, there are a lot of options like fried potatoes, french fries, mashed potatoes, peas, and carrots and so much more.
Try a German potato hot with a good red wine vinegar as a side dish with the pork very good
That sounds great! Do you have a recipe you wish to share? I’d love to try it.
My guys love this recipe! I am no longer allowed to make pork chops in other ways!
That’s so great! It sounds like you have a new favorite!
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
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.
Thanks again Natasha, I appreciate your help.
Take care and stay safe. Betty Anne 😷
I love these!! I just ran out of panko, could I use breadcrumbs instead?
Hi Krista, a few of our readers have reported excellent results using breadcrumb!
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.
I’m so happy to hear that! Thank you for sharing your great review, Crystal!
This sounds so yummy. Can’t wait to try it. What side dishes go well with this.
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.
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.
In Bavaria, Germany, schnitzels are served with lemon, potato salad and lettuce.
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.)
Great tip and thank you for sharing!
This is a great recipe! Have to have the lemon. Definitely a keeper.
I’m so glad you enjoyed it!
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….
Thank you for sharing that with us! I’m happy you enjoyed it.
I have alot of lamb chops. Would this recipe work with that? Do you have any specific recipes for lamb? Love your recioes!!!
Hi Mona, I haven’t tested this with lamb chops, but you can find our lamb recipes HERE.
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!
You’re welcome! Thank you for sharing your great review, Jodi!
You only forgot the nutmeg😉
And anchov!
That was delicious! Crispy outside and incredible moist inside. Just yummm!
I’m so glad you enjoyed it, Craig! Thank you for the wonderful review!
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!
She’s going to LOVE it! I’m so glad you and your husband enjoyed this recipe!
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.
Love it! Thanks for your amazing review and feedback.
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.
Thank you so much, Donna. I appreciate your good comments and feedback!
This was amazing! Tasted authentic to my Oma’s cooking. Kids and husband really approved! Served with egg noodles, mushroom gravy and steamed cauliflower.
That’s just awesome! Thank you for sharing your wonderful review, Megan!