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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.

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Print-Friendly Pork Schnitzel Recipe:

Pork Schnitzel Recipe

4.98 from 203 votes
Author: Natasha Kravchuk
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.
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes

Ingredients 

Servings: 4 to 6 as a main course
  • 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.
Course: Main Course
Cuisine: German
Keyword: Pork Schnitzel
Skill Level: Easy
Cost to Make: $7-$10

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.

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Read comments/reviewsAdd comment/review

  • Roberta L. Peters
    September 25, 2023

    How much of this recipe can I do in advance? Hosting an Octoberfest Party and don’t want to be stuck in the kitchen.

    Reply

    • NatashasKitchen.com
      September 25, 2023

      Hi Roberta! These are best fresh but you can do all the prep work beforehand and then bread and fry right before serving.

      Reply

  • Brenda Wieler
    September 16, 2023

    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!

    Reply

    • NatashasKitchen.com
      September 16, 2023

      That’s wonderful, Brenda! Thank you for the feedback!

      Reply

  • Pork Schnitzel
    August 15, 2023

    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.

    Reply

  • Mary Paine
    July 20, 2023

    Excellent easy recipe. I made this with homemade Spaetzle. Thank you for the recipe!

    Reply

    • Natasha's Kitchen
      July 20, 2023

      You’re so welcome! I’m do glad that you liked it.

      Reply

  • Judy Given
    June 11, 2023

    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

    Reply

    • NatashasKitchen.com
      June 12, 2023

      Hi Judy! Thank you! Yes, I think those would be great with Schnitzel! I hope you love the recipe.

      Reply

  • Terry Gallant
    May 23, 2023

    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

    Reply

    • Natashas Kitchen
      May 23, 2023

      Thank you so much for sharing that with me, Terry!

      Reply

    • Sue
      June 21, 2023

      I really dislike pounding the pork flat, so I just used a pork loin roast and cut thin slices. It was good.

      Reply

  • Jeff Loughridge
    May 20, 2023

    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”.

    Reply

    • NatashasKitchen.com
      May 20, 2023

      Hi Jeff! Thank you for the tip.

      Reply

  • Danny
    April 15, 2023

    Hi Natasha! I love all your recipes ❤️ I was wondering if Can i make this recipe with pork tenderloin?

    Reply

    • Natashas Kitchen
      April 15, 2023

      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!

      Reply

  • Yan
    April 14, 2023

    Can I deep fry the meat instead of in the pan? Since i have a fryer machine, not air fryer.

    Reply

    • NatashasKitchen.com
      April 14, 2023

      Hi Yan! I think you can, but you’ll have to experiment with it.

      Reply

  • Big Bertha
    April 1, 2023

    What side dish should I serve with schnitzel???

    Reply

    • NatashasKitchen.com
      April 1, 2023

      This goes great with mashed potatoes or potato salad. We also love having a fresh green salad on the side or some veggies.

      Reply

  • Allison
    March 14, 2023

    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!

    Reply

    • NatashasKitchen.com
      March 14, 2023

      You’re very welcome! So glad you enjoy it. 🙂

      Reply

  • alan trumbly
    March 13, 2023

    I was in the Army in Germany, & learned Several different German receipes from the local Germans. Schnitzel was one, beer brats were another. Yumm!

    Reply

  • Kathy Williams
    March 7, 2023

    The pork schnitzel was so delicious!! The lemon was the perfect condiment!! I love your recipes. Thx for sharing them 😊

    Reply

    • NatashasKitchen.com
      March 7, 2023

      You’re welcome, Kathy! I’m glad you thought so. The lemon really adds a nice touch. 🙂

      Reply

  • liz distasio
    March 6, 2023

    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.

    Reply

  • Christina Koch
    February 27, 2023

    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.

    Reply

    • NatashasKitchen.com
      February 27, 2023

      Hi Christina! That’s great and what an amazing price. Thank you for sharing. I’m glad you loved the recipe.

      Reply

  • Beth
    January 5, 2023

    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!

    Reply

    • NatashasKitchen.com
      January 5, 2023

      Thank you for the feedback, Beth! 🙂

      Reply

  • Lois
    January 5, 2023

    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.

    Reply

    • Ardup
      February 3, 2023

      Put more of what you like in it then🤣👍just use the recipe for basic guidance!

      Reply

    • Marie
      February 17, 2023

      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.

      Reply

  • Mike ODay
    November 6, 2022

    Just made it and is so delicious
    Can’t wait to make it again.

    Reply

    • Natasha's Kitchen
      November 6, 2022

      We’re glad you enjoyed it!

      Reply

    • j ackerman
      January 4, 2023

      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)

      Reply

  • Alasdair
    November 1, 2022

    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!

    Reply

    • Natasha's Kitchen
      November 1, 2022

      You’re welcome! Thanks for sharing your experience trying this recipe. We appreciate it!

      Reply

  • Rose
    October 27, 2022

    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!

    Reply

    • Natasha's Kitchen
      October 28, 2022

      Thank you for your love and support. We appreciate you!

      Reply

  • Jill
    October 27, 2022

    Hi, looking forward to trying this recipe, can it be cooked in an airfryer?

    Reply

    • Natashas Kitchen
      October 27, 2022

      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.

      Reply

  • Jillian
    October 24, 2022

    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”

    Reply

    • Natasha's Kitchen
      October 24, 2022

      Thank you for your great comments and feedback, Jillian!

      Reply

  • Tonya I
    October 16, 2022

    Thank you for putting up this recipe I used to make it but then lost the recipe well i guess i better start cooking

    Reply

    • Natasha's Kitchen
      October 16, 2022

      You’re welcome! I hope you’ll love all the recipes that you will try.

      Reply

  • Chris from Illinois
    October 14, 2022

    Really enjoyed this recipe! I think the highly seasoned flour layer made for a very flavorful finished schnitzel. Thank you for sharing it!

    Reply

    • NatashasKitchen.com
      October 14, 2022

      You’re welcome! I’m glad you loved this recipe.

      Reply

  • Roxi
    October 9, 2022

    So very much like eating in Germany! This recipe is wonderful! Thanks, Natasha! Yours is one of my favorite recipe sites!

    Reply

    • Natasha's Kitchen
      October 9, 2022

      You are welcome, so glad you enjoyed it!

      Reply

  • Gustav, die wissen nicht
    October 6, 2022

    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.

    Reply

    • Ryan
      November 3, 2022

      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.

      Reply

  • carol
    October 3, 2022

    Can this be cooked the day before its going to be served. I want to make it for a party

    Reply

    • Natashas Kitchen
      October 3, 2022

      Hi Carol, we always prefer it fresh, but it will work to reheat also.

      Reply

  • Esther
    September 10, 2022

    add a pinch of nutmeg to the flour for authentic German flavor. Also stale sourdough makes great crumb coating its our Family recipe.

    Reply

    • Natasha's Kitchen
      September 11, 2022

      Thanks for sharing!

      Reply

  • Pug
    September 6, 2022

    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

    Reply

    • Natasha's Kitchen
      September 6, 2022

      Great to hear that it was a huge hit!

      Reply

  • John
    August 7, 2022

    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!!!

    Reply

    • Natasha's Kitchen
      August 8, 2022

      Thanks for sharing taht with us, John!

      Reply

    • Natasha's Kitchen
      August 8, 2022

      Thanks for sharing that with us, John!

      Reply

    • Lorrie Shantz
      September 10, 2022

      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 !!

      Reply

    • SweetSue
      September 23, 2023

      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!

      Reply

  • Harold Rail
    August 7, 2022

    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.

    Reply

    • Natasha's Kitchen
      August 7, 2022

      Thank you for your good comments and feedback, Harold. We appreciate you sharing that with us!

      Reply

  • Peggy Rose
    August 4, 2022

    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!

    Reply

    • Natasha's Kitchen
      August 4, 2022

      That’s awesome feedback! Thank you for your good comments and review, this makes me so happy and inspired!

      Reply

  • Kayla
    August 2, 2022

    We made this last night and was soo good! We ended up going with lime instead. New family favorite! Trying your recipes each week.

    Reply

    • NatashasKitchen.com
      August 2, 2022

      That’s wonderful! I’m glad you found a favorite. 🙂

      Reply

  • Patti Goodman
    July 20, 2022

    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.

    Reply

    • Natasha's Kitchen
      July 20, 2022

      Hi Patti, I’m sure that will be good! Please share with us how it goes if you try that!

      Reply

      • Patti Goodman
        July 24, 2022

        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!

        Reply

        • Natasha's Kitchen
          July 25, 2022

          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.

          Reply

        • NatashasKitchen.com
          July 25, 2022

          You’re very welcome. So glad you enjoyed this recipe.

          Reply

  • Melissa
    June 7, 2022

    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!

    Reply

    • Natasha's Kitchen
      June 7, 2022

      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.

      Reply

  • Monica Martinez
    June 1, 2022

    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.

    Reply

    • NatashasKitchen.com
      June 1, 2022

      You’re very welcome, Monica!

      Reply

  • Diana
    May 27, 2022

    Delicious! Just made these, was surprised how flavorful they were, I usually don’t like pork!

    Reply

    • NatashasKitchen.com
      May 27, 2022

      So glad to hear that, Diana! Thank you for the review.

      Reply

  • Debra Bryda
    May 24, 2022

    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.

    Reply

    • Natasha's Kitchen
      May 24, 2022

      Thank you for trusting in my recipes, Debra. I’m glad you’re loving them!

      Reply

  • Diana
    May 20, 2022

    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.

    Reply

    • NatashasKitchen.com
      May 20, 2022

      Hi Diana! Thank you for the tips.

      Reply

  • Jill turner
    May 12, 2022

    This was amazing! Seriously a winner tonight 👏👏👏 thank you!

    Reply

    • Natashas Kitchen
      May 12, 2022

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

      Reply

  • TONI L BACCHITTA
    May 9, 2022

    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!!!!!

    Reply

    • Natasha's Kitchen
      May 10, 2022

      You’re so welcome, Toni! Happy to know that you love this recipe!

      Reply

  • Leslie Bryant
    April 9, 2022

    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.

    Reply

    • Natashas Kitchen
      April 9, 2022

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

      Reply

  • Lewis
    March 21, 2022

    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.

    Reply

    • NatashasKitchen.com
      March 21, 2022

      Great tips and suggestions, Lewis. Thank you for sharing that with us!

      Reply

  • DeAnna
    February 15, 2022

    Hey Natasha can I use Crushed Cracker Crumbs instead of Bread Crumbs???

    Reply

    • Natasha
      February 15, 2022

      Hi DeAnna, I haven’t tested that so I can’t say for sure, but it may be worth experimenting.

      Reply

  • Patti
    February 3, 2022

    These were delicious. Served them with smashed potatoes and brussels sprout slaw with a mustardy dressing.

    Reply

    • Natashas Kitchen
      February 3, 2022

      Yum! That sounds like an amazing dinner! I’m so glad you enjoyed it!

      Reply

  • Chuck
    January 30, 2022

    Taste great, easy to make and requires only simple ingredients. A+

    Reply

    • Natasha's Kitchen
      January 30, 2022

      Thanks for the wonderful review, Chuck! I’m glad you enjoyed it.

      Reply

  • Krista Hilbert
    January 28, 2022

    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!!

    Reply

    • Natashas Kitchen
      January 28, 2022

      That’s so great! I’m happy to hear your family loves this!

      Reply

  • Adam R Garcia
    January 20, 2022

    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.

    Reply

    • Natasha
      January 20, 2022

      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.

      Reply

  • Ella
    January 5, 2022

    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.

    Reply

    • Natasha's Kitchen
      January 5, 2022

      Great to hear that, Ella. Thank you for the great comments and feedback!

      Reply

  • Ruth
    November 7, 2021

    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.

    Reply

    • Natashas Kitchen
      November 8, 2021

      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.

      Reply

      • Diane
        February 24, 2022

        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…

        Reply

        • Barb
          June 5, 2022

          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😘

          Reply

  • Mark Tovey
    October 29, 2021

    This was my first time making this dish, it turned out excellent. The lemon sounds kinda funny, but actually makes the dish better.

    Reply

    • Natashas Kitchen
      October 29, 2021

      I’m so glad you enjoyed it, Mark! Thank you so much for sharing that with me.

      Reply

  • Valerie
    October 28, 2021

    Simply delicious!! So juicy and tender. And the lemon!!!
    I love all of your recipes !!

    Reply

    • Natashas Kitchen
      October 28, 2021

      Aww, thank you so much for sharing that with me, Valerie! I’m glad to hear you love our recipes!

      Reply

  • Jen
    October 26, 2021

    I use a REAL hammer (clean and designated for this use only!) to pound out the cutlets and it takes about half the time!

    Reply

    • Natashas Kitchen
      October 26, 2021

      Thank you so much for sharing that with me, Jen!

      Reply

  • barry
    September 10, 2021

    Natasha
    i’ve made many of your delicious recipes you should look into gettin an app

    Reply

    • Natashas Kitchen
      September 10, 2021

      Thank you for that suggestion, Barry!! I’m happy to hear you’re loving my recipes!

      Reply

  • Kimberley
    August 28, 2021

    My mum who is a Berliner always adds the egg to the pan to fry an omelet to serve with the schnitzel

    Reply

    • Natashas Kitchen
      August 28, 2021

      I bet that combination is so good! Thank you so much for sharing that with me, Kimberley!

      Reply

  • Ed Hedleston
    August 5, 2021

    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.

    Reply

    • Natasha's Kitchen
      August 5, 2021

      Thanks for your good comments and feedback, Ed. Good to know that you enjoyed this recipe!

      Reply

  • Janet Carfaro Heinzer
    August 5, 2021

    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

    Reply

    • Natashas Kitchen
      August 5, 2021

      Thank you so much for sharing that with me.

      Reply

  • Cathy
    August 5, 2021

    Haven’t tried this recipe yet, but the chops look delicious. Can I use thin sliced chops instead of pounding them?

    Reply

    • Natashas Kitchen
      August 5, 2021

      Hi Cathy! Be sure they are as thin as possible.

      Reply

  • 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

    • JERRI A VELTRI
      August 4, 2021

      Spaetzle.

      Reply

    • Jackie Crandall Walsh
      September 17, 2021

      If you have kids I’d make it with pork and beans or baked beans and mac & cheese or beans and tater tots.

      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

        • Krista Hilbert
          November 19, 2021

          I love these!! I just ran out of panko, could I use breadcrumbs instead?

          Reply

          • Natashas Kitchen
            November 20, 2021

            Hi Krista, a few of our readers have reported excellent results using breadcrumb!

  • 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

      • Lynda Rebaud
        February 28, 2022

        In Bavaria, Germany, schnitzels are served with lemon, potato salad and lettuce.

        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

      • Megan
        January 1, 2022

        This was amazing! Tasted authentic to my Oma’s cooking. Kids and husband really approved! Served with egg noodles, mushroom gravy and steamed cauliflower.

        Reply

        • Natashas Kitchen
          January 1, 2022

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

          Reply

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