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German Pork Schnitzel

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Crispy pork schnitzel is an easy and delicious weeknight meal the kids will love! Boneless pork chops pounded thin and breaded before frying to ultra crispiness.

Crispy pork schnitzel is an easy and delicious weeknight meal the kids will love! Boneless pork chops pounded thin and breaded before frying to ultra crispiness.
closeup of pork schnitzel showing crispy breading, with more and lemon slices behind
five pieces of Pork schnitzel on a white platter with parsley and lemon slices

Looking for an easy, crispy dinner that the whole family will love? This German pork schnitzel is a perfect pick! It’s a quick, kid-friendly meal that transforms simple pork into a golden, crunchy masterpiece with just a few ingredients.

Whether you’re feeding picky eaters or cooking for a busy weeknight, schnitzel is always a winner. Pair it some simple sides, and you’ve got a delicious meal that’s bound to be a new family favorite.

Schnitzel is a classic German recipe that can be made with different kinds of meat – chicken, pork, or veal that is pounded thin, breaded and pan fried until golden and crispy. It can be served by itself or with a gravy. No matter how you prepare it, its delicious and well loved!

closeup of pork schnitzel showing crispy breading, with more and lemon slices behind

Ingredients Needed:

Here is a brief overview of what ingredients you need for this recipe. To get the full recipe with ingredients and directions, please scroll down to the recipe card below:

  • Boneless Pork Chops
  • Breadcrumbs – Use unseasoned plain breadcrumbs.
  • Flour – Plain all purpose flour is perfect here
  • Seasoning – Just a pinch of salt is all you need!
  • Eggs – to help create the binding to keep your crust on
  • Oil – Any kind of oil you want to fry in. I used vegetable oil, but you can use whatever kind you want as long as it has a smoke point high enough to handle frying. Do not use olive oil.
ingredients for pork schnitzel on marble counter with text overlay

How to make schnitzel

Here is a brief overview of how to make this recipe to help you get the basics down before you decide to make it. For hte full recipe, please scroll down to the recipe card below.

  1. Prepare the pork chops – Trim off any fat, and then pound thing – you want about 1/4″ thick.
  2. Bread the pork chops – Dip in the seasoned flour, then in the egg, and then in the breadcrumbs. Don’t press the breadcrumbs on or you risk them getting soggy, you want them just laying on top.
  3. Fry – Fry the pork chops in the heated oil for about 2-3 minutes per side, making sure there is plenty of space between the pork chops so they are swimming in hot oil. The pork chops need to reach an internal temperature of 145 F to be done.
  4. Serve – After draining on a paper towel, serve with a slice of lemon and any sides you desire.

How to serve Schnitzel

Schnitzel makes a great kid friendly meal because it is so mild and crispy. If you kid likes chicken nuggets, they are going to love this meal!

Serve these crispy breaded pork chops with a slice of lemon, and with some easy homemade spaetzel and a side of German cucumber salad for a truly German inspired meal your family will love!

pork schnitzel on plate with spaetzel and german cucumber salad and platters in the background

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closeup of pork schnitzel showing crispy breading, with more and lemon slices behind

German Pork Schnitzel

Crispy pork schnitzel is an easy and delicious weeknight meal the kids will love! Boneless pork chops pounded thin and breaded before frying to ultra crispiness.
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Course: Family Friendly Dinner Recipes
Cuisine: German
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 6 people
Calories: 406kcal
Author: Jenni

Ingredients

  • 6 boneless pork chops
  • ½ cup all purpose flour
  • ¾ teaspoon salt
  • 2 eggs
  • ¾ cup breadcrumbs plain
  • 1 cup vegetable oil for frying
  • 1 lemon sliced
  • 2 Tablespoons parsley chopped

Instructions

  • Trim any fat off the pork chops.
  • Place the pork chops between two layers of plastic wrap and pound to 1/4″ thickness.
  • Set up three flat bottomed containers – in one whisk the flour and salt, in the second whisk the eggs, and in the third place the breadcrumbs.
  • Dredge each pork chops in the flour mixture until coated, and then dip in the eggs before placing in the breadcrumbs. Don’t smash the breadcrumbs onto the pork chops, just place them and make sure the egg coating is covered. This will help ensure the breadcrumbs don’t become too soggy and crisp up nicely.
  • Heat a large skillet with enough oil over medium heat so that the oil is 1/4″ deep in the skillet. The oil needs to read 350 on a thermometer. It will take about 8 minutes.
  • Working with two pork chops at a time, fry for 2-3 minutes per side until golden brown. Do not crowd the pan, let each pork chop “swim” in the oil so that it cooks evenly. The pork chops need to reach an internal temperature of 145 F.
  • Place the pork chops on a wire rack coated with paper towels to drain while you repeat with the remaining pork chops.
  • Serve with lemon slices and chopped parsley.

Notes

Leftover pork can be stored in an airtight container in the fridge for 3-5 days. Reheat until warmed through. 

Nutrition

Serving: 1g | Calories: 406kcal | Carbohydrates: 20g | Protein: 34g | Fat: 21g | Saturated Fat: 5g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 144mg | Sodium: 476mg | Potassium: 590mg | Fiber: 1g | Sugar: 1g | Vitamin A: 201IU | Vitamin C: 11mg | Calcium: 51mg | Iron: 2mg

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