Classic Pork Schnitzel
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Pork Schnitzel is perfectly tenderized pork, coated in a delicate, crunchy breadcrumb crust, and pan-fried to perfection.
Pork is one of those meats that both my husband and I eat but neither of us is crazy about. We usually try to eat it 2 or 3 times a month and we definitely have recipes we like more than others.
The pork recipe we most often eat is Sesame Crusted Pork with Sweet and Sour Sauce served over top of rice. In the summer we enjoy Instant Pot Whiskey Barbecue Pulled Pork sandwiches along with macaroni salad and cole slaw. For something a little different on Mexican night we go for BBQ Pork Tacos with slaw.
Since we only have a few recipes we really like I’m always on the look out for new pork recipes. I recently made a delicious German Potato Salad recipe and I thought that Pork Schnitzel would be the perfect entree to go with it.
What is Pork Schnitzel?
Pork schnitzel is a traditional Austrian dish that consists of pork that has been pounded thin, breaded, and then fried until it is crispy and golden brown. This dish is a variant of the more widely known Wiener Schnitzel, which is traditionally made with veal. To make the pork a boneless pork chop is tenderized by pounding it to an even thickness. Then the cutlet is seasoned and dredged in flour, dipped in beaten eggs, and coated in breadcrumbs. It is then fried in oil or butter until the coating is crisp and the pork is fully cooked.
The funny thing about this recipe is how basic it is. The main difference between this and many other pork recipes I make is simply pounding it flat. It’s then dredged in flour, dipped in eggs, then pressed in breadcrumbs which makes a very crunchy coating.
Spices can be added to the breadcrumbs or the flour. I simply used salt and pepper in the flour and then thyme in the breadcrumbs.
What Herbs can I add to the breading?
There are a variety of herbs that can be used in the breading of pork Schnitzel. Parsley and thyme are two of the most popular herbs. However, you can also add rosemary, basil, or oregano.
Since this recipe is pretty simple I had everything I needed on hand. This is one of those recipes that can easily be made when you don’t know what to make for dinner.
Ingredients:
- boneless pork chops
- kosher salt
- black pepper
- all purpose flour
- eggs
- breadcrumbs (plain or seasoned)
- dried thyme
- vegetable oil
To make the pork chops wrap each pork chop in loose plastic wrap. Using a mallet or meat tenderizer pound on the pork chop until it is 1/4 inch thick. Your pork chop will be much bigger when you are finished. Remove the plastic wrap and season the pork chops with salt and pepper.
Gather 3 shallow dishes. Place the flour in one, the beaten eggs in the second one, and the breadcrumbs and remaining salt in the third one.
Add oil to a large, deep skillet. Heat over medium high heat until the oil is shimmering.
Working with two pork chops at a time, dredge the pork through the flour, shaking off the excess. Dip the pork chop into the egg mixture letting the excess run off. Then dredge in the breadcrumb mixture, patting to help the breadcrumbs stick to the pork chops.
Fry the pork chops in the skillet for 3 minutes per side. Remove from pan and fry the remaining two pork chops. Serve hot.
The pork came out super crisp and golden brown. I really enjoyed how thin they were as did my husband. We served these with German Potato Salad which was perfect.
Can I use a different meat to make this schnitzel?
Classically schnitzel is made with veal so that would be a good choice. You can also substitute thinly sliced chicken breasts in this recipe.
How do I store Leftover Pork Schnitzel?
Store in an air tight container in the refrigerator for up to 3 days. When ready to reheat place in a 400 degree oven for 10-15 minutes. You can also put in a 375 degree air fryer for 5 to 7 minutes. I would not microwave these to reheat because it makes the breading soggy.
Once you are ready to sere the Schnitzel some people like to put a sprinkle of salt on top of the pork chops. They can also be served with a lemon wedge for a fresh citrus burst on top.
Equipment
- 1 skillet
Ingredients
- 4 6 oz boneless pork chops
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1/2 c. all purpose flour
- 2 eggs beaten
- 1 1/2 c. breadcrumbs
- 2 teaspoons dried thyme
- 3/4 c. vegetable oil
Instructions
- Place the pork chops in plastic wrap. Using a mallet or meat tenderizer pound the chops until they are at 1/4 inch thickness. Remove the plastic wrap.
- Place the flour in one shallow dish, eggs in another shallow dish, and the breadcrumbs, thyme, and 1 teaspoon of salt in a third shallow dish. Set aside.
- Heat the oil in a deep skillet over medium high heat.
- Working in batches sprinkle two pork chops with salt and pepper. Dredge them through the flour, shaking off any excess.
- Dip the pork chops into the egg mixture and let any excess fall off.
- Dredge through the breadcrumb mixture, pressing to make sure the breadcrumbs stick.
- Pan fry the pork chops for 3-4 minutes per side or until golden brown.
- Repeat with the other 2 pork chops.
- Serve hot.
Notes