Pork Schnitzel Recipe (step-by-step instructions)

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A fresh take on an old favorite, this Pork Schnitzel uses a secret ingredient guaranteed to make your family drool!

 

Schnitzel is a LONG time favorite of mine, as a kid – I’d take this any way I could get it – chicken, beef or pork! This recipe is a departure from the traditional Austrian dish, in that I use a SECRET INGREDIENT! I add freshly shredded parmesan to the pork chops before dunking them in egg and breadcrumbs and frying them til golden and crispy.

The result is a deliciously flavored pork schnitzel that has my family wheeling and dealing and negotiating as to who gets the last one. Hot tip: hide a pork chop from them so you can eat it later!

What is the secret ingredient?
PARMESAN CHEESE! Typical schnitzel doesn’t involve parmesan cheese, but it’s so darn good!!

This Pork Schnitzel can be pan-fried or oven-baked, and is best served as soon as it’s finished cooking! You can serve with a couple of lemon wedges, or some extra parmesan and parsley. It  can also be served with a dill/sour cream sauce (but we like em plain!)

What is Schnitzel?

I’m so glad you asked!! It’s a traditional Austrian recipe made from any boneless cut of meat. Obviously, Pork Schnitzel is made with boneless pork chops, Chicken Schnitzel is made with chicken breast and Wiener Schnitzel is made from… Wieners.

Just kidding!! Wienerschnitzel is made from veal!

What to serve with Pork Schnitzel

Personally, I love my recipe for Garlic Parmesan Risotto, but I’ve been known to spring for potatoes – like Mashed Potatoes, or my FAVORITE (and easy!!) Scalloped Potatoes. Don’t forget the veggies!! A vegetable side like Skillet Roasted Asparagus with Lemon & Garlic or these KILLER Pan Roasted Brussels Sprouts with Shallots and Bacon will really elevate your dinner!

• Pork Cutlets – you can buy these already sliced thinly, or simply take a thick pork loin chop, and butterfly it.
• Panko Breadcrumbs – Japanese breadcrumbs, known for their crispy crunchy texture when cooked!
• Eggs – you’ll need these to dip your pork schnitzel in before the breadcrumbs, to make the crumbs stick!
• Parmesan Cheese – freshly shredded, the parmesan adds another dimension of flavor to the Pork Schnitzel.

How to make Pork Schnitzel

(full printable recipe below – just scroll down!)

1. Depending on the thickness of your chops, you may or may not need to do this step). Between two pieces of plastic wrap, pound out your pork chops until they are about ¼-1/2 inch thickness (just make them all the same), using a meat mallet.
2. Set out 2 shallow dishes – in one, beat the eggs with 1 Tbs water, and pour the panko into the other.
3. Season the pork chops on both sides with salt and pepper.
4. Sprinkle the parmesan onto the chops, and pat to adhere to the chop.
5. Dip first in the egg, then in the panko.
6. Heat the vegetable oil in a large skillet over medium-high. You’ll need about a ¼ inch. When hot, fry the chops in the vegetable oil for about 3 minutes each side, until golden brown, working in batches so you don’t crowd the pan.
7. Remove the pork chops from the oil, and test the temperature – we need a minimum of 145°F.
8. Keep warm (tent with foil) while you cook the remaining chops.
9. Grate fresh parmesan over the top, and sprinkle with parsley if using.
10. Devour.

Want some more Pork recipes? Here are a few of our favorites!

• Blue Cheese Crusted Pork Chops. Easy prep with tasty results. This one will delight your taste buds, and bring a bit of “fancy” to a weeknight!
• Smothered Pork Chops. Smothered pork chops are tender & juicy, covered in a flavorful onion gravy. Slow-cooked while you do other things. This recipe is great for family dinners!
• Pan Roasted Pork Tenderloin. A 30-minute dinner, all cooked in the same pan, this Pan Roasted Pork Tenderloin packs flavor, color AND convenience into your dinner-time routine!
• Italian Style Pork Chops. Fresh mozzarella, peppery arugula, tomatoes and balsamic vinegar come together to amp up your weeknight pork chop dinner.
• Crockpot Pork Loin. Comfort food that cooks all day, ready to eat when you get home!

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Pork Schnitzel Recipe

5 from 9 votes

A fresh take on an old favorite, this Pork Schnitzel combines a secret ingredient guaranteed to make your family drool!

Author: Kylee Ayotte

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Prep Time: 10 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 25 minutes minutes

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Yield: 4

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Ingredients

• 4 boneless pork loin chops
• Salt & pepper
• 1 cup parmesan cheese (shredded )
• 2 eggs
• 1 Tbs water
• 2 cups panko breadcrumbs
• Cooking oil (canola, vegetable (you pick!))

For Garnish

• Extra parmesan
• Parsley

Directions

• (Depending on the thickness of your chops, you may or may not need to do this step). 
  
  Between two pieces of plastic wrap, pound out your pork chops until they are about ¼-1/2 inch thick (just make them all the same)
• Set out 2 shallow dishes – in one, beat the eggs with 1 Tbs water, and pour the panko into the other.
• Season the pork chops on both sides with salt and pepper.
• Sprinkle the parmesan onto the chops, and pat to adhere to the chop.
• Dip first in the egg, then in the panko.
• Heat oil in a heavy bottomed skillet over medium high. You’ll need about ¼ inch. When hot (needs to be around 325F), fry the chops in the oil for about 3 minutes each side, working in batches so you don’t crowd the pan.
• Remove the pork chops from the oil, and test the temperature – we need a minimum of 145°F.
• Keep warm (tent with foil) while you cook the remaining chops.
• Grate fresh parmesan over the top, and sprinkle with parsley if using.
• Devour.

Tried this recipe? Tag me!Mention @kyleecooks or tag #kyleecooks!

Notes

• Can I make this with chicken?
  Yes! Just be sure to pound each chicken cutlet out to the same thickness for even cooking.
• Can I make Pork Schnitzel in the oven?
  Yes! Just bake at 450F on a rack so the air flows underneath, and cook til internal temperature is 145F.
• What oil should I cook schnitzel in?
  Any cooking oil will do – you’ll need about a 1/4 inch in the skillet you’re using, and it will need to be about 325F before you start. Use a thermometer to test!
• Easy idea for making it go further:
  After cooking cut into slices, and serve on top of pasta.

Nutrition Facts

Calories: 418kcal | Carbohydrates: 22g | Protein: 45g | Fat: 14g | Saturated Fat: 6g | Cholesterol: 187mg | Sodium: 717mg | Potassium: 630mg | Fiber: 1g | Sugar: 2g | Vitamin A: 315IU | Calcium: 370mg | Iron: 2.7mg

Disclaimer

Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.