Schweineschnitzel or German Pork Schnitzel made with center cut boneless pork chops that have been pounded, breaded and fried.

My stepfather was German, born and bred until he came to the United States as a young man. He was full of life, laughter,LOVED his food and watched the Food Network every day.

In fact, even after his passing, cooking magazines are still being delivered! Whenever we would go visit their home in Florida, schnitzel (and pasta nonna) were sure to be on the menu!

Being that Schnitzel was one of his favorites - along with head cheese, wursts, potato salad and of course, rye bread- I decided to share this simple recipe that's been a staple in our home for many years.

Though we've American-ized the name and simply call them pork cutlets, they're delicious and so easy to make. You can eat them as is or squeeze some fresh lemon on top before serving. ~ Enjoy!

What is Schnitzel?

Schnitzel is a term used to describe any meat that is pounded thin; then breaded and fried.

There are different German names depending on the type of meat you choose. For example:

Pork is called Schweineschnitzel
Chicken is called Hänchen-Schnitzel
Veal is called Wiener Schnitzel
Beef is called Rinderschnitzel or Rindsschnitzel

Suggested Equipment

Ingredients Needed

To make Schweineschnitzel, you're going to need the following ingredients:

Boneless, Center Cut Pork Chops: You can purchase thin cut pork chops to make it easier, but if they're not available, cut a thicker pork chop in half horizontally so that they're uniform in size.

All Purpose Flour

Whisked Eggs

Panko Breadcrumbs

Parsley

Salt

Pepper

Canola Oil: Or other light oil that doesn't have a high smokepoint.

Lemons (optional)

Pound the Pork Chops

Trim any fat from the pork chops; then using a meat mallet, pound the pork chops so that they are approximately ¼ to ½-inch thick. Repeat for all; then set aside.

Bread the Pork Cutlets

Prepare three bowls for breading: one for flour, one for eggs; the third for the bread crumbs and seasonings. First dip the pork into flour, then into the eggs and finally into the breading to coat on both sides.

Repeat for all; then set aside until you're ready to fry. You can prepare the pork schnitzel up to one day before; then cover and refrigerate until you're ready to cook and eat.

Fry the Schnitzel

When you're ready to fry the schnitzel, add the oil to a large nonstick skillet and heat over medium-high heat. When the oil is hot enough, add the cutlets to the pan and cook 3-5 minutes per side until they are golden brown on both sides.

If you add a small drop of water in the oil and it "pops" it's hot enough to fry. Remove the pork from the pan and drain on a paper towel lined plate or sheet pan to absorb any excess oil.

Transfer the pork schnitzel to a serving platter, top with slices of lemon and serve.

Serving Suggestions

Schweineschnitzel can be served with a variety of vegetables and side dishes as they're very mild in flavor.

Some of our favorites include Butter and Parsley Smashed Potatoes, Sour Cream and Chive Yukon Gold Mashed Potatoes, Green Beans with Bacon or Candied Carrots.

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