Perfect Pork Schnitzel Recipe

This perfect pork schnitzel recipe is a simple way to turn regular pork chops into something really special. Everyone loves breaded pork schnitzel and fries!

Originally pubished April 24th, 2013.

One of the things I enjoy most is traveling.

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Of course, how much I love traveling is directly proportional to how much I enjoy the food along the way.  I’m sure this won’t surprise you, but food is as important to me as any other aspect of the travel experience. I’m sure most of you can relate, as you don’t even have to travel far to have food impact your enjoyment of a night out, or a day trip.

My Favorite Pork Schnitzel Recipe

If I get in my car and drive to Santa Barbara and have a fabulous time at the beach, taking in the beautiful views, doing a little shopping, and then end it with a horrible meal at a restaurant (for which I had high hopes), it rather puts a damper on the day. However, if that meal is fabulous, then it’s the crowning glory that just makes for a perfect day!

Eating delicious food across the countries of Europe is like hitting the jackpot to me. When my children were younger, I loved exposing them to new tastes, sights and cultures. I came up with my own twist of herbs added to breadcrumbs to make this pork schnitzel a standard item on our menu rotation.

Twice, I have been fortunate enough to travel from Germany to Italy and back, by car (once on honeymoon, and once with our children). 

Another reason is that there is the opportunity to sample German, Austrian, Swiss and Italian cuisine all in one trip. Eating schnitzel in Germany, Austria and Switzerland, is just one of the dishes I really look forward to, just like I look forward to porchetta in Italy.

Proper Wienerschnitzel

One of the highlights of visiting Austria and Germany is having “Wienerschnitzel mit Pommes Frites”. If you’ve never had this, it is thin, breaded veal which is fried to a golden brown perfection.

It is served with pommes frites, which we know as French fries. Wienerschnitzel is such a simple meal, but so incredibly delicious. It also happens to be Austria’s national dish.

I don’t buy or eat veal because calves are not treated as humanely in the US as they are in Europe. This is also the reason why I only buy organic, grass-fed beef. So when I make my version of this meal, I like to use pork. 

PLEASE NOTE:  this is not the recipe for traditional wienerschnitzel or schweinschnitzel, and I am not claiming that this is how these dishes should be prepared; this is in fact, just my own recipe for breaded pork chops made schnitzel-style.

After you make this once, you won’t have to refer back to this recipe, it’s that easy! If you don’t eat pork, you can make this with chicken or turkey, too. In fact, I have a lovely turkey schnitzel recipe.

Breaded pork schnitzel always receives rave reviews.

Make sure to serve this dish with lemon slices, or wedges, which can be squeezed over the perfect pork schnitzel: delicious!

Christina’s Perfect Pork Schnitzel Recipe

This is my own recipe, inspired by travel to Europe.              Serves – 4

FULL PRINTABLE RECIPE BELOW

Ingredients

• 4 boneless pork cutlets/chops
• Kosher or sea salt
• 1 egg, beaten with 1 Tbsp water and a couple pinches of salt (you may need another egg if you don’t let a lot drip off before breading)
• flour, to dredge pork (keep a cup of flour nearby, no need to measure and keep adding to the tray so you don’t waste a lot)
• about 1 1/2 cups (6 oz) plain dry breadcrumbs, preferably homemade 
• dried thyme
• dried parsley
• dried herbes de Provence
• salt and pepper
• start with 3 Tbsp olive oil (you’ll need to add oil as you fry)

Prepare the Pork Chops

Pound the chops in between sheets of parchment or waxed paper until at least double in size. Original size on left/top, after pounding on right/bottom. Sprinkle a little salt on each side.

Prepare the Coatings

Take about 1/2 a cup or 2 oz of breadcrumbs and put them in a large flat bowl or tray. Add about 1/8th tsp each of thyme, parsley and herbes de provence and a little salt and pepper. Mix together.

FLOUR: Next, prepare a plate/tray with some all-purpose flour in which to dredge the meat. Just start with about 1/3 cup as whatever is leftover will have to be thrown away. I love these trays.

EGG: Put the beaten egg and water in large flat bowl/tray that will accommodate the beaten pork cutlets.

BREADCRUMBS: Now, don’t panic, but I won’t be specific with measurements on this part, but you really don’t need to measure anything, honestly! Here’s why: as you dip the pork into the breadcrumbs, the herbs tend to disappear quicker than the breadcrumbs, so you’ll have to “top-up” your herbed breadcrumbs a few times. Make your own breadcrumbs for the best results!

Coat the Pork 

Dredge the pounded pork pieces into the flour. Make sure to cover every spot.

 Then dip the pork into the beaten egg until completely coated.

Next, dip the meat into the herbed breadcrumbs, and set aside on parchment/waxed paper, or a tray.

As you use the flour and/or herbed breadcrumbs, refill the plates with more of each as needed until you coat all the pieces and they are ready to cook.

Fry the Pork Schnitzel

Using a stainless steel or non-stick frying pan, heat some olive oil over medium high heat until hot, then add a few pieces of pork. The pork will cook quickly as it is so thin. Check that the other side is nicely colored as you only want to turn them once.

Fry until golden brown on each side, adding more oil as needed.

Remove the breaded pork chops from the pan and place on a paper towel lined plate. Keep warm in the oven while frying the rest of the pork.

Serve the Breaded Pork Chops (Schnitzel)

Place the breaded pork chops on serving platter and garnish with parsley and lemon slices. Serve with your choice of potato, such a french fries, mashed potatoes or baked potato, and a green vegetable. Applesauce is very good as an accompaniment, as is a fresh green salad. The Austrian way is just schnitzel and fries, but as I said, this isn’t authentic Austrian schnitzel so feel free to break the rules. :) The little slanted cup is from REVOL.

And to prove to you how simple this is to make. This is the dinner, including perfect pork schnitzel that my 14 and 17 year old made for themselves when I went out one evening. Looks pretty delicious, doesn’t it?

Want another European inspired recipe for pork? Try this French Pork with Apples (Porc ala Normande). 

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Christina's Breaded Pork Schnitzel

Yield: 4

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

My version of a pork schnitzel that my family and friends have come to love.

Print

Ingredients

• 4 boneless pork cutlets/chops
• Kosher or sea salt
• 1 egg, beaten with 1 Tbsp water and a couple pinches of salt (you may need another egg if you don't let a lot drip off before breading)
• flour, to dredge pork (keep a cup of flour nearby, no need to measure and keep adding to the tray so you don't waste a lot)
• about 1 1/2 cups (6 oz) plain dry breadcrumbs, preferably homemade 
• dried thyme
• dried parsley
• dried herbes de Provence
• salt and pepper
• start with 3 Tbsp olive oil (you'll need to add oil as you fry)

Instructions

Prepare the Pork Chops

1. Pound the chops in between sheets of parchment or waxed paper until at least double in size. Original size on left/top, after pounding on right/bottom. Sprinkle a little salt on each side.

Prepare the Coatings

1. Take about 1/2 a cup or 2 oz of breadcrumbs and put them in a large flat bowl or tray. Add about 1/8th tsp each of thyme, parsley and herbes de provence and a little salt and pepper. Mix together.
2. FLOUR: Next, prepare a plate/tray with some all-purpose flour in which to dredge the meat. Just start with about 1/3 cup as whatever is leftover will have to be thrown away. I love these trays.
3. EGG: Put the beaten egg and water in large flat bowl/tray that will accommodate the beaten pork cutlets.
4. BREADCRUMBS: Now, don't panic, but I won't be specific with measurements on this part, but you really don't need to measure anything, honestly! Here's why: as you dip the pork into the breadcrumbs, the herbs tend to disappear quicker than the breadcrumbs, so you'll have to "top-up" your herbed breadcrumbs a few times.

Coat the Pork 

1. Dredge the pounded pork chops into the flour. Make sure to cover every spot.
2. Then dip into the beaten egg until completely coated.
3. Now dip into the herbed breadcrumbs and set aside on parchment/waxed paper, or a tray.
4. As you use the flour and/or herbed breadcrumbs, refill the plates with more of each as needed until you coat all the pieces and they are ready to cook.

Fry the Breaded Pork Chops

1. Using a stainless steel or non-stick frying pan, heat some olive oil over medium high heat until hot, then add a few pieces of pork. The pork will cook quickly as it is so thin. Check that the other side is nicely colored as you only want to turn them once.
2. Fry until golden brown on each side, adding more oil as needed.
3. Remove the breaded pork chops from the pan and place on a paper towel lined plate. Keep warm in the oven while frying the rest of the pork.
4. Serve with lemon wedges, potatoes of your choice and a green salad.

Notes

This is not the authentic wiener schnitzel recipe which uses veal and doesn't have herbs in the breading.

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving:Calories: 613Total Fat: 31gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 21gCholesterol: 140mgSodium: 531mgCarbohydrates: 44gFiber: 2gSugar: 2gProtein: 37g

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