Classic Pork Schnitzel

    10 Mins
    20 Mins
    6 People

Fresh outwardly, delicious within. Classic Pork Schnitzel is a supper time most loved you'll need to remember for the week by week turn! All you need are some boneless pork slashes and a small bunch of wash room staple fixings. This recipe is so natural, truth be told, you can even get the children into the kitchen to assist!



01 Step

Place a pork chop between two sheets of plastic wrap or into a freezer bag. Use a meat mallet or a rolling pin to flatten the pork chop until it's about 1/4" thick. Use sweeping motions, working from the middle to the edges of the chop, for even thickness throughout. Repeat with the remaining chops.

02 Step

Prepare three shallow plates. Whisk the flour and seasoning salt in one, beat the eggs in the second, and add the breadcrumbs to the third. Take a pork chop and dredge it through the flour, coating it completely. Shake off any excess flour.

03 Step

Then, coat the pork chop in the beaten egg. Let the excess drip off before coating it completely in the panko breadcrumbs. Dredge the remaining chops in the flour, egg, and breadcrumbs.

04 Step

Heat a large skillet over medium heat. Add enough vegetable oil to completely coat the bottom of the pan. Once shimmering and hot, add the pork chops, working in batches. Fry for 3-4 minutes per side, until golden brown. Set the finished chops on a paper towel-lined plate. Optional: Sprinkle flaked sea salt and freshly cracked pepper over the schnitzels before serving.

Blog Author

Christy Cooks

Written by

I started cooking as a child. My parents both worked full time and we always had a houskeeper who cleaned and looked after me and my brother. When I was 12 years old, I asked my mother if I could cook supper every night instead of the housekeeper. She agreed. She even let me make the grocery list and do the shopping - she just signed the check! Never a chore, that was the start of a hobby I am passionate about. Now, I am very confident in the kitchen and love to entertain



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