Low Cost German Pork Schnitzel
Experience the rich flavors of traditional German cuisine without breaking the bank with this Low Cost German Pork Schnitzel recipe! Tender boneless pork chops are pounded thin, coated in a perfectly seasoned breadcrumb crust, and pan-fried to golden perfection for a crispy, flavorful bite. With just a handful of pantry staples like flour, eggs, milk, and breadcrumbs, this recipe is as affordable as it is delicious. Ready in only 30 minutes, it’s an ideal choice for weeknight dinners or when you’re craving a hearty, comforting meal. Serve these schnitzels hot with a squeeze of fresh lemon for a zesty finish, alongside classic sides like potato salad or a crisp green salad. Perfect for feeding a family of four, this budget-friendly dish delivers authentic taste and satisfying crunch in every bite!
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Recipe Information
Ingredients
- 4 pieces Boneless pork chops
- 1 cup All-purpose flour
- 2 large Eggs
- 2 tablespoons Milk
- 2 cups Breadcrumbs
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 cup Vegetable oil
- 4 pieces Lemon wedges
Instructions
Place each pork chop between two sheets of plastic wrap or parchment paper. Use a meat tenderizer or a rolling pin to pound the pork chops to about 1/4-inch thickness.
Set up a breading station with three shallow bowls: one for flour, one for eggs and milk whisked together, and one for breadcrumbs mixed with salt and pepper.
Dredge each pork chop in the flour, ensuring an even coating. Shake off any excess flour.
Next, dip the floured pork chop into the egg mixture, making sure it is fully coated.
Finally, press the pork chop into the breadcrumbs, ensuring it is thoroughly coated on all sides. Repeat this process for all pork chops.
Heat the vegetable oil in a large frying pan over medium-high heat until shimmering but not smoking. You may need to work in batches depending on the size of your pan.
Carefully place the breaded pork chops into the hot oil, cooking for 2-3 minutes per side or until golden brown and fully cooked. The internal temperature should reach 145°F (63°C).
Transfer the cooked schnitzels to a plate lined with paper towels to drain any excess oil.
Serve immediately with lemon wedges on the side for squeezing over the schnitzels.
Nutrition Facts
Calories |
3252 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 179.2 g | 230% | |
| Saturated Fat | 38.9 g | 194% | |
| Polyunsaturated Fat | 67.2 g | ||
| Cholesterol | 675 mg | 225% | |
| Sodium | 6135 mg | 267% | |
| Total Carbohydrate | 261.8 g | 95% | |
| Dietary Fiber | 11.7 g | 42% | |
| Total Sugars | 17.7 g | ||
| Protein | 160.1 g | 320% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 270 mg | 21% | |
| Iron | 20.6 mg | 114% | |
| Potassium | 2045 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.
