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Pork Schnitzel Recipe

Pork Schnitzel recipe


This is a yummy dish made with thin pork chops. They are covered in breadcrumbs and cooked until they are golden. You eat them with a squeeze of lemon.


4 x 5 ounce boneless pork loin chops, trimmed
3/4 teaspoon table salt, divided
1/2 teaspoon black pepper, divided
1/4 cup all-purpose flour
1/2 teaspoon paprika
1/2 teaspoon dried thyme
2 large eggs
1/4 cup whole milk
1 1/2 cups panko breadcrumbs
4 tablespoons olive oil, divided
2 tablespoons unsalted butter, divided
Chopped fresh parsley for garnish
Lemon wedges for serving


Place each pork chop between two sheets of plastic wrap and pound with a meat mallet until 1/4-inch thick. Season both sides with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
Combine flour, paprika, dried thyme, 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper in a shallow dish. In another dish, whisk together eggs and milk. Place panko breadcrumbs in a third dish.
Dredge each pork chop in the flour mixture, shaking off excess. Dip into the egg mixture, then coat with breadcrumbs, pressing to adhere.
Chill the breaded pork chops in the refrigerator, uncovered, for 5 to 10 minutes.
Heat 2 tablespoons olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Cook 2 pork chops at a time until golden brown and cooked through, about 2 to 3 minutes per side.
Transfer cooked pork chops to a plate, sprinkle with a bit of salt, and garnish with chopped parsley. Wipe the skillet clean and repeat with the remaining oil, butter, and pork chops.
Serve the pork schnitzel with lemon wedges on the side.

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