Pork Schnitzel recipe

I just love pork German Schnitzel, well yes it is not the healthiest option to have fo the dinner, but oh boy it tastes delicious.



  1. Arrange the pork chops between two sheets of wax paper or plastic wrap and using a heavy rolling pin or the flat side of a meat tenderizer, pound out the pork chops to about 0,6 cm or ¼-in thickness.
  2. Season both sides with lemon juice, salt, and pepper.
  3. Place three separate shallow bowls on the counter. Fill the first one with a combination of flour and pinch of salt. A mixture of lightly beaten egg and water should be in the second one. Third one must be filled with breadcrumbs. (Secret: to reduce the mess, use only one hand in the third bowl). Do this with all pork chops.
  4. In a large cast-iron skillet or stainless steel frying pan (or something like those two). Fill it with oil for about 0,6 cm or ¼-in and heat it until it reaches about 165ºC or 330ºF.
  5. Work in batches, frying the schnitzel for about 2-3 minutes on each side, until golden brown, transfer cooked schnitzels to a paper towel-lined plate. While frying, try to keep maintain the same oil temperature.
  6. Serve immediately, topping with slices of lemon and chopped parsley.


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