Pork Schnitzel
Crispy, golden, and bursting with flavor, this Pork Schnitzel recipe elevates tender, boneless pork chops into a mouthwatering masterpiece that's perfect for any occasion. Pounded thin and coated in a seasoned breadcrumb crust with hints of paprika, these schnitzels are pan-fried to a perfectly crunchy finish. Easy to prepare with just a few simple ingredients, including flour, eggs, and milk, this classic German dish is ready in under 40 minutes, making it ideal for weeknight dinners or casual gatherings. Serve your schnitzels hot with fresh lemon wedges for a tangy twist that balances the rich flavors beautifully. Whether you're a schnitzel enthusiast or a curious first-timer, this recipe delivers authentic results with every bite! Keywords: Pork Schnitzel, crispy pork recipe, German schnitzel, breaded pork chops, quick dinner ideas.
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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 paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup vegetable oil
- 1 cut into wedges lemon
Instructions
Place each pork chop between two sheets of plastic wrap or parchment paper. Using a meat mallet or rolling pin, pound the pork chops until they are about 1/4 inch thick.
Prepare three shallow dishes. In the first dish, place the flour. In the second dish, beat the eggs and milk together. In the third dish, combine the breadcrumbs, paprika, salt, and black pepper.
Dip each pork chop into the flour, shaking off any excess. Then dip it into the egg mixture, allowing any excess to drip off. Finally, coat it with the breadcrumb mixture, pressing down to ensure the breadcrumbs adhere well. Repeat with all pork chops.
Heat the vegetable oil in a large skillet over medium-high heat. The oil should be hot enough that a breadcrumb sizzles when dropped into it.
Carefully place the breaded pork chops into the hot oil, cooking in batches if necessary to avoid overcrowding the pan. Fry each schnitzel for about 3-4 minutes on each side, or until golden brown and cooked through.
Transfer cooked schnitzels to a paper towel-lined plate to drain any excess oil.
Serve the pork schnitzels hot, with lemon wedges on the side for squeezing over the top.
Nutrition Facts
Calories |
4150 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 284.0 g | 364% | |
| Saturated Fat | 53.9 g | 270% | |
| Polyunsaturated Fat | 134.4 g | ||
| Cholesterol | 675 mg | 225% | |
| Sodium | 6137 mg | 267% | |
| Total Carbohydrate | 261.6 g | 95% | |
| Dietary Fiber | 12.0 g | 43% | |
| Total Sugars | 17.5 g | ||
| Protein | 160.5 g | 321% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 270 mg | 21% | |
| Iron | 21.2 mg | 118% | |
| Potassium | 2079 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.
