Prep 10 mins
Cook 5 mins
This is a low cost version of Wiener Schnitzel. It is made with pork and very popular in Germany.
- 4 pork chops, boneless, sliced very thin
- 2 eggs
- 29.58 ml milk
- 4 lemon slices
- with a meat mallet pound each pork chop until they are roughly twice the original size an very very thin. Pound firm but don't smash the meat.
- Season meat with salt, pepper and paprika powder. Set aside.
- Mix the two eggs with the milk in a bowl.
- Coat each Pork Schnitzel first in flour, than in egg mix and at last in the bread crumbs.
- Heat one or two table spoons of butter in a large pan over medium heat. You can ad a drop of oil to prevent the butter from burning.
- Once the butter is melted and the pan is hot ad the breaded Schnitzel. Take care not to crowd the pan, rather fry the Schnitzel in portions than overcrowd the pan.
- Fry quickly until the breading turns golden brown. If necessary, add some more butter, this will help to achieve the right color. Frying will only take a couple of minutes on each side since the meat is so thin.
- After approximately 4 minutes total frying time, remove Schnitzel from pan and pat dry in a piece of kitchen towel. This will help to remove excess fat and safe you some calories.
- Garnish each Schnitzel with a lemon slice (the lemon juice ads a great flavor to the Schnitzel).
- Serve traditionally with French Fries and ketchup or with Roast Potatoes and a light gravy or with a German Potato Salad.
I make these with pork cube steaks. They are already tenderized. Cube steaks are usually cheaper than chops.
This was very easy to make. I didn't have enough bread to make bread crumbs so I substituted Italian Seasoned Croutons. It gave a little extra flavor and crunch.<br/><br/>I would make this again.
We love German Schnitzel with pork chops, chicken or turkey breasts and this recipe is just perfect every time i make them. I use 1/2 cup flour and 1/2 cup bread crumbs for the breading. I have serve them with roasted red potatoes and steamed broccoli and baby carrots for a complete meal and love it. Thanks for posting it, Chef #1166907.