Pork Schnitzel

Pork Schnitzel

Pan-fried pork schnitzel, in the style of Germany, can be made quickly and easily on a weeknight. The pork chop is incredibly delicious after being marinated in salt and plenty of lemon juice and then shallow fried in oil and butter till browned.

With a side of mashed potatoes and a salad with some delicious pickled bits? Heaven.


In the end, the term “schnitzel” refers to any dish in which a piece of meat is pounded thin, then breaded with flour, egg, and breadcrumbs before being deep-fried. There is some disagreement on where the dish actually came from, although most sources agree that it was developed in Austria.

This dish is not the same as the veal-based Viennese or wiener schnitzel. Personally, I cannot stand the taste of veal and hence rarely consume it. Instead of using ground pork, bone-in center-cut pork chops are used in this schnitzel dish for a flavorful combination of pig “white meat” and “black meat.”

In Germany, pig chops are frequently used, and personally, I find that they taste extremely similar to veal.

Vienna schnitzel, on the other hand, is known for its distinctively airy breading. This recipe satisfies my craving for a crispy coating, although I like mine to have a bit more substance than air.


Schnitzel is actually great for a meal by oneself, even though it might not seem like it at first. Only one pork chop needs to be pounded out and then cooked before it’s ready to eat.

There is no need to multitask when frying a large number of pork chops or to keep the other pork chops warm and crispy.

However, I did end up making this for the family, so if you’re planning on serving more than one person, here are some pointers for getting all the pork chops on the table hot and crispy.

This dish, which I have adapted from Just Like Oma, is the newest staple in my regular repertoire as a woman living alone. Only recipes with low to moderate effort but significant rewards are accepted.

A schnitzel dinner is in order!


  • 4 bone-in center-cut pork loin chops (1/2 inch thick)
  • 2 1/2 cups of unseasoned dried breadcrumbs (ground very finely and completely dried)
  • 1/2 cup of flour
  • 1/2 cup of frying oil
  • 2 large of beaten eggs
  • 6 tablespoons of butter
  • 2 lemons
  • 1 teaspoon of salt


  1. To begin, remove the little bone from each pork chop.
  2. With a meat mallet or rolling pin and a sheet of parchment paper between the chops, roll or pound them until they are very thin (at least 12 by 12 inches or 30 by 30 centimeters).
  3. You’ll need three large, shallow bowls for the dredging mixture: flour, egg, and breadcrumbs.
  4. Next, generously coat the pork chops on both sides with lemon juice (one-half a lemon should be enough for two chops). Using an even hand, sprinkle the salt.
  5. Put your pan on the stove and turn the heat to medium. To guarantee that dinner is served hot, you can either fry in batches using a single pan or use two pans at once. Due to their size, the pork chops will need to be cooked individually when frying.
  6. Coat the pork chops thoroughly in flour, making sure to get all the crevices. Remove any surplus, and then dip it into the egg. The final step is to dredge the pork chop in breadcrumbs and press them into the meat using your fingertips.
  7. Put some fat into the skillet. The first two pork chops need only 3 tablespoons of butter and 4 tablespoons (1/4 cup) of oil if you’re frying in batches. The remaining amount will be used to fry the remaining two pork chops. If you’re using two pans, divide the butter and oil in half so that each skillet has plenty to cook without adding more.
  8. It’s important to watch the heat of the pan, so the butter doesn’t burn too quickly. When a crumb of eggy bread sizzles on contact, it’s ready.
  9. Pork chops should be fried for 2.5-3 minutes per side. It’s better to go shorter on time if your chops are thinner. Chops with darker meat require the entire three minutes on each side.

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