Pork Schnitzel served with sauerkraut and boiled potatoes

Pork Schnitzel

Our recipe makes learning how to cook Pork Schnitzel easy. This delicious, traditional dish from Germany has a yummy breadcrumb coating and is lightly pan fried. It's so good with a side of sauerkraut or with some spaetzel.
Course Main Course
Cuisine German
Keyword Pork Schnitzel
Prep Time 10 minutes
Cook Time 10 minutes
Servings 5
Calories 331kcal
Author Jennifer Quisenberry



Ingredients for Pork Schnitzel

  • 2 cups Bread Crumbs
  • 1 cup Flour
  • 2 Eggs
  • 5 Pork Chops boneless, thinly cut
  • 1 tsp Salt
  • 1 tsp Pepper
  • Vegetable Oil For Frying


Instructions for Pork Schnitzel

  • Set out three bowls.
  • Put flour, salt, and pepper in the first bowl. Mix well.
  • Whisk together two eggs in the second bowl.
  • Place bread crumbs in the third bowl. 
  • Using a kitchen mallet, beat both sides of each pork chop.
  • Dip the pork into flour, followed by the whisked egg, and last, dip chop into bread crumbs, making sure to cover each chop well. Place chops on a plate.
  • Heat oil to a medium-low heat in a cast iron skillet, if possible. (If using an electric skillet, turn the dial to 4.) 
  • Once the oil is hot, place two pork schnitzels into the pan. Fry for a few minutes, flipping occasionally - until each steak is golden brown on both sides. Once golden brown and cooked through, remove to a plate.
  • Serve with boiled potatoes and sauerkraut.

NOTE: If you're making a large batch of Pork Schnitzels, keep them warm by placing them in a casserole dish in the oven on the lowest temperature. This will not only keep them warm, it will also help dry up a bit of the excess oil.


    Please note that nutrition facts are subject to change based on your choice of ingredients.