32 Reviews

I used a boneless tenderized pork Schnitzel, lots of onions and it was great - Plain easy ingredients that anyone can whip together. When the schnizel is getting just the right golden color slip the onions under them turn to low and let those onions get that carmelized look - Loved the recipe I may throw in a little chili flake or worchestershire next time but I loves it as is Thanks Kree

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Bergy April 14, 2004

Lovely simple recipe and it worked a treat, once again recipezaar members come up trumps. I confess I cooked in butter not margarine (not keen on margarine), and secondly was worried the salt and pepper would fall off when dipped in egg (was using cracked pepper and maldon salt) so I lightly hammered the cracked pepper and flake salt into each fillet - it really worked a treat, am going to do that again. Recipe was superb, thank you so much for sharing this recipe.

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maplecottage January 07, 2009

I can't believe I haven't rated this, 'cause I cook it all the time! It is one of my son's frequently requested recipes. The only changes I made were to use Panko crumbs; and, since I have to cook the pork chops in batches (as I must make more than 4!), I cook the pork first, and then cook and carmelize the onions. Yummy!

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Belinda in Austin, TX November 23, 2008

Outstanding! Only change was I dredged the chops in flour before dipping in the egg. Helps to keep the breading from falling off during frying! Oh, and I did add a little lemon zest to the breadcrumbs. Served with lemon wedges. Thanks for sharing!

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Galley Wench October 02, 2007

I used "Golden Breadcrumbs" because that's what I had at home from when DH made Chicken Corden Bleu! :P And I used butter instead of margarine (didn't have margarine at home). Very quick and easy. I also added seasoned pepper and garlic powder to the chops and let it sit for a short while as I got the other parts of dinner ready. Really delicious and extremely easy! Will be making this one regularly! Thanks for a great recipe Kree!

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patsypatpat March 05, 2007

I too used Italian bread crumbs. I pounded the already thin pork chops. Because the chops are so thin, you don't have to cook them very long on either side. Cook them until brown on each side. Also, I cooked them in olive oil and butter because I was short on butter. Definately a favorite in our house.

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Scrivener1 November 01, 2006

This is now my favorite way to prepare pork chops! Easy and quick to make, with excellent results - what more can you ask for? (Well, my DH said make even more onions next time - I used Vidalia and they were like icing on the cake!)

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Catherine Rome June 06, 2005

LOVE THIS RECIPE!! i made it today and it turned out pefect. My oma makes schnitzel all the time (she's from Austria) and i had phoned her today to find out how she makes it but she was'nt home, so i thought i'd try to find a similiar recipe on 'zaar(i remembered sort of how she made hers). I was pleased with the results. my husband loved it. I phoned my oma and told her and she said the only thing different was she uses flour and not breadcrumbs. I had no breadcrumbs in house, so following the wisdom of another zaar chef i used croutons crumbed. the croutons were three bread seasoned and the result SUCCESS!!thanks so much for posting this recipe.

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hotmomma Temple December 06, 2004

Boy was this good! I used pork cutlets, diced my onion, and this fried up quickly. It looked pretty on the plate, too. Start to finish I was done in 15 minutes. (That time may include eating time too!) I finished off by deglazing pan with white wine for a great sauce to accompany the schnitzel. This recipe is ideal for singles or couples because you can make only one or two at a time. Thanks for something that will be a regular at our house!

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Linda B July 15, 2004

Simple and delicious....that's my kind of meal. I used very thin pork cutlets and they browned up perfectly, with a nice little crispiness to them. I used two onions and they also carmelized just right, making this a very delightful meal. Thanks Kree

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Boca Pat June 17, 2004
Pork Schnitzel