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. 
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.
Yay, that is excellent! Sounds like you found a new favorite! Thank you for your wonderful review and feedack.
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
That sounds so yummy! Thanks for sharing.
I remember being served a sauce over the schnitzel when I lived in Germany. Do you have a sauce for it
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.
The schnitzel with gravy is called Jagger schnitzel. The one without gravy is called Vienner schnitzel!
Thanks for sharing!
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.
Super! Thank you for your great review, Nancy. So happy that you both enjoyed it!
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!
You’re welcome! I’m so happy you enjoyed this recipe Deb!
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.
Thank you so much for sharing that with me Patricia!
Made this for dinner tonight and like all your recipes, this was a huge success. The lemon was a nice surprise!
Hello Tammy, so great to hear that you enjoyed this recipe for dinner. Thank you for sharing your great experience with us!
Do you make a gravy to put over the schnitzel?
Hi Jane, I have not but that is a great idea! Thank you for that wonderful suggestion!
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.
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.
Can you prepare these earlier in the day, refrigerate, so that they are ready to be fried later in the day.
Hi Doreen, yes that should work fine to bread, place on a platter in a single layer and refrigerate until ready to fry.
Wow! I think that the secret ingredients are the garlic salt and paprika. Made this tonight and it was a HUGE hit.
That’s just awesome Ann! Thank you for sharing that with me!
Can these be made, cooled and frozen for later meals?
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.
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!
That’s just awesome Tanie! It sounds like you found a new favorite!
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!
Sounds like you found a new favorite! I’m so glad you enjoyed that!
Can you make/prepare Schnitzel the night before?
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.
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!
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.
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.
Hi Miguel, cayenne pepper is quite a bit hotter so I would reduce it down unless you want a spicier shnitzel recipe.
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!
You’re welcome! I’m so glad you enjoyed that!
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.
That is so awesome to hear! I love hearing positive feedback and comments is definitely inspiring. Thanks for sharing!
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?
Hi Wendi, I haven’t tested those but maybe coconut would work better since it’s thicker.
coconut & almond milk will change the taste of this dish
I would use Egg Substitute and
Water
Exactly how I make mine! It’s a family favorite! Lots of lemon! Mmmmm!!
Nice to know that, Barbara!
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!
Thank you so much for sharing that with us Brian! I’m so happy you enjoyed that.
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.
You’re so welcome, Barbs. Great to hear that you enjoyed this recipe!
This is a fantastic recipe!! I made it today for dinner and we loved it. My husband it is now his favourite..
Thanks Natasha..
Love it! Thanks for your wonderful review.
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!
I’m so happy you enjoyed that. Thank you for sharing that with us!
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!
That’s just awesome!! Thank you for sharing your wonderful review!
My family LOVED it! So easy to make and sooooo good. Definitely do not skimp on the lemon. Takes it over the top!
That’s just awesome!! Thank you for sharing your wonderful review, Jessica!
Can I use the thin pork chops ? They sell those in Cincinnati. Should I pound them?
Hi Cindy, that should still work great in this recipe.
In the Midwest we call this “pork tenderloin”. Most often it is Served in a bun sandwich.
Thank you for sharing that with me, Phyllis!
I freeze the pork for about 20 min to firm it up. Makes slicing much easier. Great recipe by the way…
Thank you for sharing that wonderful tip with us Pat!
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
You’re welcome A! I’m so glad you found this recipe!
Delicious recipe Natasha! Thank you for sharing! The lemon addition is wonderful!
I’m so happy you enjoyed that. Thank you for sharing that with us!
Can I use Shake n bake for this recipe. I have no panko on hand
Hi Teresa, I haven’t tried that yet to advise. Please share with us how it goes if you give it a try!
I use breadcrumbs (store bought or homemade), that’s how Germans make it.
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.
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!
Hi Natasha Kitchen, Can I use bone-in porkchops? If so how long should I fry the chops on each side? Thank you
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.
I would definitely debone them, otherwise the meat close to the bone may not be cooked through.
Can I use Chicken with this recipe? I have chicken.
Hi Cindy, yes chicken will also work in this recipe.
My grandkids prefer chicken, it’s just as good as pork so I always make both.
Thank you for sharing that Judy!
Can the stuffed chicken be made ahead and frozen. Then thawed and put in oven. Just to save time. Thanks
Hi Mike, can you post your question on the correct recipe. I’m not sure which recipe you are referring to. Thank you!
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?
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.
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.
Thank you for sharing that with me Ani.
wonderful recipe good and simple la rouse gastroumice. bad spelling
Thank you Elizabeth! I’m so glad you enjoyed the recipe.
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.
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!
Hi Sladja, definitely make sure to use a non-stick pan so the breading sticks to the meat rather than the pan.
Made this tonight and it was a big hit. I will definitely make this one again soon. It turned out perfect!
I’m so glad you enjoyed it, Lynn! Thank you for the wonderful review!
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.
You’re so nice! Thank you for that amazing review!
No salt?
These sound wonderful but can you oven bake these? If so at what temp and how long ?
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
Made this for dinner last night. It was GREAT! Will definitely be making it again and again and again…..
I’m so glad you enjoyed it, Sharon! Thank you for the wonderful review!
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..
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.
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.
You’re welcome! I hope you love it.
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
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.
This are really good Natasha. I’m being addicted to your recipes now.
Thank you so much for sharing that with me Jude!
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.
That’s so great, Suzanne! Thank you for sharing that awesome review with me!
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!
Thank you so much for sharing that with me.
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!
Thank you so much for sharing that with us, Sharon!
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😍
You’re so welcome! I’m happy you enjoyed that!
Why did you put 4 stars, if this meal needs 10 stars? This recipe is definitely 10 stars, not 4…
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!
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.
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.
Hi Judy! I’m so happy you enjoyed this recipe! Thank you for sharing that with us! That is brilliant!
Wonderful suggestion!
Came out great!
Thank you for that great review, Melsisa!
Can you make them in advance then store in refridgerator for later?
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.
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!
HI Judith, Italian style will have some more seasonings in it but should still work great in this recipe.
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.
You’re welcome Ernie! I’m glad you enjoy the recipe as much as I do. Thanks for sharing your great review!
***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.
Yum, that sounds like a delicious dinner Ernie! Please let me know what everyone thinks of the schnitzel!
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
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 🙂
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.
I’m glad you and your husband love the recipe! Thanks for sharing your excellent review Ashly!
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!
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!
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
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!
Would trying this with regular bread crumbs work? or does the panko bread crumbs make a difference?
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.
Hi,Natasha.
Can I reheat them?
Olga, yes I would reheat them on the skillet to get the exterior crispy again.
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).
That’s fantastic! I’m so happy to hear you enjoy the recipe Teresa! 🙂
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!
Awesome! I’m glad they turned out so good Alena!
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 :))
This is so nice to hear Lisa! Thank you for sharing!! 🙂
Thanks for the recipe! It was so delicious!
I’m so glad you enjoyed it! 🙂
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 😉
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
Tzivia, great job improvising the recipe and thank you for another great review 😄.
Could you bake this instead of frying it?
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.
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 !!!
I sure do love them pan fried as well. Thanks for your input! 🙂
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!
Hi Veronica, I actually haven’t tried that before but now I’m so curious! 🙂
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.
I’m so happy to hear that! Thank you for the wonderful review :). I do have a chicken version – yay!! https://natashaskitchen.com/2015/10/02/easy-chicken-strips-recipe-giant-chicken-nuggets/
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!
Thanks Julia! I hope it brings back sweet memories for you. 🙂
Could you please tell me the name of that restaurant? Greetings 🙂
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!!!
Awww that’s the best Cindy! Thank you so much for sharing that with me. I hope you’ll find more “yay” recipes here 😀
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!
That is the best when kids love what we Mom’s make. That’s so great!
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
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!
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
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!
Thank you! That is a huge compliment coming from a fellow food blogger. 🙂
Thank you for sharing! I lived in Germany for a while and thinking of schnitzel brings back such good memories.
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 🙂
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. : )
Thank you Ed and I hope you’ll find many more new favorites here 😀.