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German Pork Schnitzel

  • Prep Time: 15 Min
  • Cook Time: 30 Min
  • Servings: 6
  • Recipe Views: 970 Views

The key to this authentic German dish is the thinness of the pork. You can purchase thin cut pork chops from your local grocery store or butcher, but feel free to place your pork between two pieces of plastic wrap. You will then use a meat tenderizer to pound out the pork until it’s at its desired thickness.

With a crispy and savory crust of flour, eggs and breadcrumbs, this German pork schnitzel recipe is perfect for a weeknight dinner, it works well as leftovers and it’s fancy enough that you can serve it for a holiday gathering. Pair it with mashed potatoes, spaetzle or a sauerkraut-based dish.



Warm your skillet to medium heat with the oil in the pan. Then, begin assembling the pork chops.

Step 1

Pork chops: Dry the pork chops with a paper towel, and then lightly dredge them in the flour. You will then coat them with the egg mixture and place them into the breadcrumbs. Once coated, fry each pork chop in the olive oil. If you’re using thicker chops, you can brown them and place them in a baking dish to cook in the oven the rest of the way. Otherwise, you should be able to cook the thinner chops in the pan all the way through.

Step 2

Flour: Place the flour in a shallow bowl that is wide enough for the pork chops to lay flat in. Dredge each chop in the flour.

Step 3

Breadcrumbs: After dipping the pork into the egg, coat the chops in the breadcrumbs before placing in the frying pan.

Step 4

Eggs: Lightly beat two eggs in a shallow bowl that will fit the pork.

Step 5

Salt and pepper: The salt and pepper should be sprinkled onto the pork once it’s ready to come off the heat.

Step 6

Olive oil: Heat the olive oil in your pan to brown and cook the schnitzel.

Serving Suggestions

You should serve the pork schnitzel warm, and with a slice of lemon on the side. The lemon can be squeezed onto the pork when you’re eating it. Pair this dish with your favorite German beer!

I have been a chef for over 16 years. I cook in New York, NY where chefs need to be 100% on their game because the competitive nature and amazing cuisine in New York is off the charts. My specialty types of cuisine are Italian, German, Greek, Mexican, and Southern.

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