Pork Schnitzel

4 from 1 vote

Pork Schnitzel

A dish that embodies the perfect balance of simplicity, flavor, and irresistible crunch. Originating from the charming kitchens of Germany and Austria, Pork Schnitzel is a culinary masterpiece that transforms humble pork cutlets into crispy, golden perfection, making every bite a delightful experience.
Imagine tender pork slices, meticulously seasoned, coated in a crispy breadcrumb crust, and fried to a golden brown. Each bite delivers a satisfying crunch, revealing juicy, flavorful meat beneath. Served with a wedge of lemon, Pork Schnitzel is not just a dish; it's an invitation to savor the art of perfectly executed comfort food, where every element harmonizes to create a symphony of taste and texture.
Course Main Course
Cuisine German
Servings 8
Calories 102 kcal


  • 2 lbs boneless pork chops
  • cup flour all-purpose
  • 1 tablespoon garlic salt
  • ½ teaspoon paprika
  • ½ teaspoon black pepper freshly ground
  • 3 large eggs
  • 2 cups panko bread crumbs
  • Olive oil or canola oil or any high quality cooking oil to saute
  • Lemon wedges to serve


  • Trim pork chops of fat and slice into 1/2″-thick cutlets. I used 3 large-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. 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 to 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

Nutrition Disclaimer

Paulson Pursuits is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.


Calories: 102kcalCarbohydrates: 15gProtein: 5gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 61mgSodium: 1005mgPotassium: 62mgFiber: 1gSugar: 1gVitamin A: 151IUVitamin C: 0.001mgCalcium: 39mgIron: 1mg
Tried this recipe?Click here to comment & Let us know how it was!
Spread the joy

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating

Scroll to Top