Classic Pork Schnitzel
Crispy, golden, and irresistibly flavorful, this Classic Pork Schnitzel recipe brings the delicious taste of a German favorite right to your kitchen. Tender boneless pork chops are pounded thin, seasoned to perfection, and coated in a perfectly spiced breadcrumb mixture with a hint of paprika. Pan-fried until golden brown, each bite offers a satisfying crunch complemented by the juicy pork inside. Ready in just 30 minutes, it's a quick yet elegant meal that's perfect for busy weeknights or special occasions. Serve your schnitzels hot with fresh lemon wedges for a zesty finish and pair them with traditional sides like potato salad, spaetzle, or a crisp green salad. This recipe is a must-try for lovers of European comfort food and is sure to become a family favorite!
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Recipe Information
Ingredients
- 4 boneless pork chops
- 0.5 cup all-purpose flour
- 2 eggs
- 2 tablespoons milk
- 1 cup breadcrumbs
- 1 teaspoon paprika
- 1.5 teaspoons salt
- 1 teaspoon black pepper
- 1 cup vegetable oil
- 4 lemon wedges
Instructions
Place each pork chop between two sheets of plastic wrap or parchment paper. Use a meat mallet or rolling pin to pound them to about 1/4-inch thickness.
Set up a breading station with three shallow dishes. In the first dish, place the flour. In the second dish, whisk together the eggs and milk. In the third dish, combine the breadcrumbs, paprika, 1 teaspoon of salt, and black pepper.
Season the pounded pork chops with the remaining 1/2 teaspoon of salt on both sides.
Coat each pork chop in the flour, shaking off excess. Next, dip it into the egg mixture, ensuring it is fully coated. Finally, dredge it in the breadcrumb mixture, pressing lightly to adhere the crumbs. Set the breaded chops on a plate.
Heat the vegetable oil in a large skillet over medium heat. The oil should be hot but not smoking; test by dropping in a breadcrumb—it should sizzle if ready.
Fry the schnitzels one or two at a time (depending on skillet size), ensuring they have plenty of space in the pan. Cook for 2-3 minutes per side, or until golden brown and cooked through. Transfer to a plate lined with paper towels to drain excess oil.
Repeat with the remaining schnitzels, adding more oil to the skillet if needed and allowing the oil to reheat before frying.
Serve the schnitzels immediately with lemon wedges on the side.
Nutrition Facts
Calories |
3526 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 277.8 g | 356% | |
| Saturated Fat | 52.7 g | 264% | |
| Polyunsaturated Fat | 134.4 g | ||
| Cholesterol | 675 mg | 225% | |
| Sodium | 5625 mg | 245% | |
| Total Carbohydrate | 135.3 g | 49% | |
| Dietary Fiber | 7.4 g | 26% | |
| Total Sugars | 10.3 g | ||
| Protein | 139.3 g | 279% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 220 mg | 17% | |
| Iron | 13.8 mg | 77% | |
| Potassium | 2048 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
