Pork Schnitzel


Pork Schnitzel

Pork Schnitzel
15 Min

Traditional German schnitzel is typically made with veal, but our version is made with budget-friendly and just-as-flavorful pork chops. Breaded, fried, and topped with a lemon-butter based sauce, our Pork Schnitzel makes for a sensational German-style dinner!

What You'll Need

  • 4 boneless pork loin chops
  • 1/3 cup all-purpose flour
  • 2 eggs
  • 2 tablespoons milk
  • 1 cup plain breadcrumbs
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons vegetable oil
  • 4 tablespoons butter, divided
  • 1 tablespoon lemon juice
  • 1/4 cup chicken broth
  • 1 teaspoon chopped fresh parsley

What to Do

  1. Place pork between 2 sheets of wax paper and flatten to 1/4-inch thickness with a meat mallet.
  2. In a shallow dish, place flour. In another shallow dish, beat egg and milk. In a third shallow dish, place breadcrumbs. Sprinkle salt and pepper evenly over both sides of pork.
  3. In a large skillet over medium heat, heat oil and 1 tablespoon butter.
  4. Dip pork in flour, then egg mixture, then in breadcrumbs, coating completely on both sides. Saute pork in batches, 3 to 5 minutes per side, or until no pink remains and pork is golden. Remove to a platter.
  5. Add remaining butter, the lemon juice, broth, and parsley to skillet; mix well and cook 1 to 2 minutes, or until sauce has thickened. Serve sauce over pork.


  • Did You Know? The word "schnitzel" means "cutlet" in German, so really our Pork Schnitzel is easily translated as "pork cutlet." 
  • Are you a fan of German-style recipes like this one? If so, you've got to check out our collection of Traditional German Recipes

Nutritional InformationShow More

Servings Per Recipe: 4

  • Amount Per Serving % Daily Value *
  • Calories 486
  • Calories from Fat 240
  • Total Fat 27g 41 %
  • Saturated Fat 11g 55 %
  • Trans Fat 0.6g 0 %
  • Protein 32g 63 %
  • Amount Per Serving % Daily Value *
  • Cholesterol 190mg 63 %
  • Sodium 748mg 31 %
  • Total Carbohydrates 28g 9 %
  • Dietary Fiber 1.6g 6 %
  • Sugars 2.4g 0 %

Your Recently Viewed Recipes

Leave a Comment


Cancel Reply to Comment

Thanks for your comment. Don't forget to share!

I learned to make schnitzel from an Army cook that had spent a lot of time in Germany. The only little difference is I use sour cream dill in the sauce. And Oohh its so good!!

A yummy recipe. If you need to watch costs closely, as I do, boneless pork steak pounded thin also work well for this dish. Again, delicious!

Made this dish and it is wonderful. Grand children loved it as did all the adults.

I was raised on Schnitzel but I was never taught how to properly make it. Thanks for showing me how to finally make it. My husband and I have been craving it since we found a real German restaurant in Atlantic City several years ago. Unfortunately, they closed and never reopened. Their food was just like Grandma made.

I heard on a cooking show and they had a German chef on the show and she said that "Schnitizel" means veal not cuttlet

Per WikiPedia, "schnitzel" does not mean veal. It means a thin, boneless cutlet of veal, beef, pork, chicken, turkey, or any other meat that is prepared precisely as Howard prepared this dish. Not every German chef can be trusted.



Report Inappropriate Comment

Are you sure you would like to report this comment? It will be flagged for our moderators to take action.

Thank you for taking the time to improve the content on our site.

Close Window