My family and I love visiting our favorite local German restaurant for fondue, pork schnitzel, braised red cabbage, sausages, sauerkraut, and traditional German potato salad. I decided to recreate the pork schnitzel at home along with braised red cabbage for an easy weeknight dinner. The recipe was quick to prepare, fun to make, and the results were delicious: crisp, tender pork with a bright squeeze of lemon. We thought the schnitzel paired perfectly with braised red cabbage and roasted German potato salad.
Pork Schnitzel
Ingredients:
- 4 thin-cut boneless pork chops, excess fat trimmed
- Sea salt and freshly cracked pepper, to taste
- Paprika, to taste
- Garlic powder, to taste
- ¼ cup flour
- 1 egg, beaten
- ½ cup plain panko crumbs
- 4 tbsp olive oil, divided
- Lemon slices, for serving
How to Make Pork Schnitzel
Prepare the pork chops. Place each chop between two sheets of plastic wrap. Using a meat mallet or rolling pin, pound the meat until it is about 1/8 inch (3 mm) thick. This creates an even, tender piece that cooks quickly.
Season both sides of each flattened chop with sea salt, freshly cracked pepper, paprika, and garlic powder to taste.
Set up a dredging station. Put the flour in a shallow bowl and season it with a pinch of sea salt, pepper, paprika, and garlic powder. In a second shallow bowl, beat the egg and season lightly with salt and pepper. In a third bowl, place the panko crumbs and season them with salt, pepper, paprika, and garlic powder.
Dredge the chops. Coat each pork chop first in the seasoned flour, shaking off excess. Dip both sides into the beaten egg, then press the pork into the seasoned panko so it is evenly coated. Transfer the coated chops to the refrigerator and chill for 20–30 minutes; this helps the panko adhere during cooking and improves the final crust.
Cook the schnitzel. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. When the oil is hot, add the coated chops and cook until the underside is golden brown, about 3–4 minutes. Flip the chops, add the remaining 2 tablespoons of oil, and swirl to coat the pan. Cook another 3–4 minutes, or until the schnitzel is golden and the pork is cooked through.
Transfer the schnitzel to a plate lined with paper towels to absorb excess oil. Serve immediately with lemon slices for squeezing over the hot cutlets.
Enjoy this simple, classic pork schnitzel with sides like braised red cabbage and a warm German potato salad. The lemon brightens the rich, crispy crust, and the lightly seasoned panko provides a satisfyingly crunchy texture. This method is easy to scale and works well with veal or chicken cutlets, too.
Pork Schnitzel
Equipment
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Large skillet
Ingredients
- 4 thin-cut boneless pork chops
- Sea salt and freshly cracked pepper to taste
- Paprika to taste
- Garlic powder to taste
- ¼ cup flour
- 1 egg beaten
- ½ cup plain panko crumbs
- 4 tbsp olive oil divided
- Lemon slices
Instructions
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Prepare the pork chops by placing them between two sheets of plastic wrap. Pound each piece to 1/8-inch thick with a mallet or rolling pin.
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Season both sides with sea salt, freshly cracked pepper, paprika, and garlic powder to taste.
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Make a dredging station by placing seasoned flour in one shallow bowl, beaten egg in another, and seasoned panko in a third.
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Dredge each chop in flour, dip in the egg, then press into the panko until evenly coated.
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Refrigerate the coated chops for 20–30 minutes to help the coating adhere.
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Cook the pork schnitzel by heating 2 tablespoons of olive oil in a large skillet over medium-high heat. When hot, cook the chops 3–4 minutes per side, adding the remaining oil after the first flip, until golden and cooked through.
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Drain briefly on paper towels to remove excess oil.
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Serve immediately with lemon slices. Enjoy.