Pork Schnitzel

This crispy Pork Schnitzel is one of my all time favorite German dishes.  Just drizzle a little fresh lemon juice on it right before eating and it is pure heaven. I love to serve this with Bourbon Glazed Carrots and mashed potatoes.

Why this recipe works!

• The simple three step breading (flour, egg, and panko bread crumbs) make for a super easy yet crispy pork patty every time.
• This recipe is made with simple wholesome ingredients most of which you may already have on hand.
• It is simply delicious and enjoyed by many generations.  Even picky eaters like this tasty dish.
• This recipe works with so many sides like Fried Potatoes and Green Beans, buttered egg noodles, steamed broccoli, potato salad, butter bean mash, Roasted Cauliflower, or Creamed Corn.

How to make Pork Schnitzel

Start by trimming and pounding your pork chops to about 1/4 inch thick as you want them to cook all the way through at the same time as they are browned.  Then combine the flour, pepper, salt, garlic powder and onion powder on a deep plate. Next add the panko bread crumbs to another deep plate. Now in a shallow wide bowl whisk together the eggs.

In a large skillet heat a couple tablespoons of oil.  Now dredge each pounded pork chop in the flour, then in the egg, and then into the panko bread crumbs.  Place into the skillet and cook until golden brown on the bottom, then flip and brown the other side.  If cooking a lot of schnitzel than simply plate it and place in an oven at 250 degrees uncovered until you finish cooking all the pork.  This dish is best served promptly.

Recipe Notes and Helpful Tips

• It is best to start with boneless pork chops that are about 1/2 inch thick.
• Cut all visible fat from the edges of the pork chops before pounding.
• Place the pork chops on a plastic (or meat appropriate) cutting board and cover with plastic wrap. Pound the pork to about 1/4 inch thick.
• Use canola or vegetable oil for this recipe as they have a high smoking point and a neutral taste.
• You don’t have to deep fry but do add enough oil to cover the bottom of the pan.  Get it fairly hot so that the oil browns and crisps the breaded pork fairly quickly.
• It takes no time at all to fry up a batch of this but if you are cooking for a crowd plate the patties that are done and hold them in a low temp oven (250 degrees) uncovered while you cook the others.  This will help keep that original out of the frying pan crispiness.

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