Breaded Pork Schnitzel

Breaded Pork Schnitzel is a lovely flexible German dish that can be served with a wide range of side dishes. They can be served with seasonal vegetables, chips and fries, salad, rice and even in a sandwich. Serve as a main dish for a filling, tasty and totally addictive dish. I like to add a little paprika to the breadcrumbs for an extra warmth. The pork remains lovely and moist being protected by the breadcrumbs.

Breaded Pork Schnitzel

This simple recipe makes a single pork chop go a lot further and makes this lovely and moist.

4.87 from 79 votes

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Course: Main Dish

Cuisine: German

Keyword: Breadcrumbs, Eggs, Fry, Pork, Schnitzel, Spice

Prep Time: 20 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 40 minutes minutes

Servings: 4 People

Calories: 660kcal

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Ingredients

 

MetricImperial

• 4 large pork loin chops boneless
• 32 g all purpose flour
• ½ tsp onion powder
• ½ tsp garlic powder
• 1 tsp paprika
• 1 tsp salt divided in two
• ½ tsp ground black pepper divided in two
• 2 large eggs free range
• 60 ml milk full fat
• 160 g breadcrumbs
• 6 tbsp oil Divided in 2
• 30 g unsalted butter Divided in 2
• 1/3 bunch thyme chop
• 1 large lemon sliced
• 4 tsp cranberry jelly heaped

Instructions

• Lay a piece of clingfilm/plastic wrap on a flat surface and place one of the pork loin in the centre. Fold the clingfilm over the top of the pork.
  4 large pork loin chops
• Using a mallet or rolling pin flatten the pork evenly until its about ¼ inch in thickness.
• Remove the pork from the plastic and put to one side for now. Repeat the flattenening with the remaining pork loins.
• When they are all done, season with half of the salt and half of the ground black pepper.
  1 tsp salt, ½ tsp ground black pepper
• You need three dishes for the next part.
• In the first dish, add the flour, onion powder, garlic powder, paprika and the other half of the salt and ground pepper and stir to combine.
  32 g all purpose flour, ½ tsp onion powder, ½ tsp garlic powder, 1 tsp paprika, 1 tsp salt, ½ tsp ground black pepper
• In the second dish, add the eggs and the full fat milk and whisk to combine.
  2 large eggs, 60 ml milk
• Finally in the third dish, add the breadcrumbs.
  160 g breadcrumbs
• Doing one pork loin at a time, place it into the flour mixture making sure both sides are coated lightly, tapping off any excess.
• Dip it into the egg and milk mixture again ensuring both sides are coated. Lift to drain any excess.
• Finally add it to the breadcrumbs an coat tapping lightly to make sure they stick and place it onto a large plate.
• Repeat with the remaining pork loin chops until they are all coated. Pop the chops into the fridge for 10 minutes prior to cooking.
• Add half of the oil and half of the butter to a large frying pan over a medium high heat. When the oil has heated up and the butter has melted, add two of the chops and fry until a lovely golden brown in colour and then flip over only once. Fry on the second side until also golden brown. They normally take about 3 minutes per side.
  6 tbsp oil, 30 g unsalted butter
• Remove the cooked schnitzels from the pan and place on a warmed plate with a tin foil lid. Wipe the oil from the pan and repeat the process with the other two pork loins.
  6 tbsp oil, 30 g unsalted butter
• Serve with a sprinkle of chopped thyme, sliced lemon and a heaped spoonful of cranberry jelly/sauce.
  1/3 bunch thyme, 1 large lemon, 4 tsp cranberry jelly

Nutrition

Calories: 660kcal | Carbohydrates: 33g | Protein: 38g | Fat: 41g | Saturated Fat: 10g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 20g | Trans Fat: 0.4g | Cholesterol: 200mg | Sodium: 983mg | Potassium: 693mg | Fiber: 3g | Sugar: 4g | Vitamin A: 611IU | Vitamin C: 15mg | Calcium: 127mg | Iron: 3mg