Pork Schnitzel Recipe
A delicious pork schnitzel recipe is just the thing you need to jazz up dinner! Bathed in a delicious brown gravy, pork schnitzel is not another boring pork chop cutlet. Making this delicious dinner is a snap and results in a simple meal your whole family will love!
I kind of feel bad for pork.
Sure, advertising has billed it as the other white meat, but most people tend to think of pork as boring and dry. If that’s you, then chances are you aren’t cooking it right!
Give pork another chance and make delicious recipes like these pork chops with gravy or this amazing pork schnitzel.
What is pork schnitzel?
Schnitzel isn’t just a line from that Christmas song.
No, schnitzel translates to cutlet because basically it is just a thin pounded out piece of meat that’s been breaded and fried in fat.
In this case it’s pork, but it can be made with chicken, beef, turkey, or even lamb.
The important thing is to use a lean version of whichever meat you choose and you will wind up with a delectably crunchy outer shell around thin tender juicy slices of meat.
Schnitzel is popular all around the world, but especially in Germany.
Ingredients
To make this you’ll need:
- Pork chops– Boneless pork chops pounded out with a meat mallet or tenderizer to be between 1/2 inch and 1/4 inch thick
- Flour– For dredging
- Egg and milk– To beat together to dredge the floured meat through
- Bread crumbs– Seasoned, fine bread crumbs.
- Seasoning– Salt, pepper, and smoked paprika
- Olive oil– To fry the schnitzel in
How to Make
This pork schnitzel recipe is pretty easy and similar to making any other breaded meat cutlet.
To make it, cut a couple tiny slits around the edges of the pork cutlets with a paring knife to prevent them from curling when cooked.
Then set up your dredging station by prepping three bowls or plates.
In the first plate, whisk the flour together with the salt and pepper.
Beat the egg and milk together in the second plate.
And finally whisk the bread crumbs and smoked paprika together.
In a large skillet over medium high heat, let the oil heat up.
While the oil’s heating, dredge one prepared cutlet in the flour.
Shake off any excess flour before dipping it into the egg mixture, followed by the breading.
Repeat this with each cutlet.
Then working in batches, saute the cutlets in hot oil for 3-4 minutes per side.
Remove the cooked cutlets to a waiting plate, tenting them with foil to keep them warm while you cook the rest of the cutlets.
When the cutlets are cooked through you can serve them as is, or with gravy.
Enjoy!
How to Make Gravy for Pork Schnitzel
Delicious brown gravy makes a yummy addition to this pork schnitzel.
You can use your favorite recipe or even the gravy on these smothered pork chops.
Or you can deglaze your pan to get the yummy brown bits off the bottom by pouring in a bit of chicken broth and scraping the bottom.
Then stir in about a tablespoon of butter and a tablespoon of flour to thicken it, stirring constantly to get out all the lumps.
Don’t want them with brown gravy?
You can serve this with a Dijon mustard cream sauce, or even a creamy dill sauce.
Serving Suggestions
As the song suggests, schnitzel is often served with noodles, and I’d recommend egg noodles here.
It’s also delicious with fluffy mashed potatoes or even a baked potato or rice.
In addition to serving these crispy pork cutlets on plates with sauce or gravy, they also make delicious sandwiches!
Storing Leftovers
Store leftovers in an airtight container in the fridge for up to 4 days.
Reheat on the stove top until warmed through.
While you could microwave it, the meat could toughen up and get a little rubbery in the microwave.
Tips and Tricks
- When you are ready to flip the schnitzel in the hot oil, try not to move it in the pan before you flip it. Keeping the pan still helps the breading stay on.
- Don’t skip cutting the slits in the sides of the pork or your pork will curl.
- Make sure to season each part of this dish to get all the layers of flavor.
Other Pork Recipes You Might Enjoy
This pork schnitzel tastes just like the dish served in your favorite German restaurants.
Try it the next time you are looking for a new way to serve pork and enjoy!
Looking for other ways to serve pork?
Try these:
- Crockpot Pork And Rice
- Baked Pork Chops With Potatoes
- Rosemary Pork Loin With Sauerkraut
- Ranch Pork Chop Sheet Pan Supper
- Crockpot Pork Carnitas
- Pulled Pork Chili
- Pork Chop And Peaches Skillet
If you’ve tried this PORK SCHNITZEL RECIPE, or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Homemade Pork Schnitzel Recipe
Ingredients
- 4 boneless pork chops pounded out to 1/2-1/4 inch thick
- 1/4 cup flour
- salt & pepper to taste
- 1 egg beaten
- 2 tbsp milk
- 3/4 cup seasoned fine bread crumbs
- 1 tsp smoked paprika
- 3 tbsp extra virgin olive oil
Instructions
- Using a small paring knife, cut a couple tiny slits around the edges of the cutlets to prevent them from curling when cooked.4 boneless pork chops
- Prep three bowls/plates, whichever works for you- the first with a mixture of flour tossed with salt & pepper. The second with the egg & milk beaten together. And finally the third, with the breading & paprika mixed together.1/4 cup flour, salt & pepper, 1 egg, 2 tbsp milk, 3/4 cup seasoned fine bread crumbs, 1 tsp smoked paprika
- In a large skillet over medium high heat, let the oil heat up.3 tbsp extra virgin olive oil
- While the oil's heating, dip the prepared cutlets in the flour. Shake off excess, and then dip in the egg mixture, followed by the breading to coat. You're going to have to work in batches.
- Working in batches, saute the cutlets in hot oil for 3-4 minutes per side. Remove the cooked cutlets to a waiting plate and tent with foil. Cook the rest of the cutlets.
- When the cutlets are cooked through you can serve them as is, or with a gravy.
Notes
- When you are ready to flip the schnitzel in the hot oil, try not to move it in the pan before you flip it. Keeping the pan still helps the breading stay on.
- Don’t skip cutting the slits in the sides of the pork or your pork will curl.
- Make sure to season each part of this dish to get all the layers of flavor.
Schnitzel is not made from just any boneless porkchop. The meat is lean
You’re right, thanks for clarifying that Larry!
Can you use pork gravy mix to make the gravy?
Absolutely!
What do use the chicken broth for?
I was wondering the same thing.
I made this and it was delicious as well as easy to make!