This recipe makes an easy weeknight dinner that is so tender and crispy, even your Oma and Opa would approve!
German pork schnitzel is a staple in both German restaurants and homes. I know this firsthand because my grandparents, Omi and Opa, immigrated to New York from Germany in the 1950s. I grew up enjoying all the delicious German cuisine—especially having butter with everything. To this day, whenever my Omi visits from Florida, I go all out to prepare a traditional German meal, including this pork schnitzel recipe, red cabbage, and cheese dumplings.
Don’t be intimidated by making German pork schnitzel—it’s simpler than you think. The ingredients are similar to those used for pork chops, chicken cutlets, or Milanese-style Italian cutlets. Pounding the pork to a uniform thickness is key. First, place each pork chop between two pieces of parchment paper or plastic wrap on a sturdy surface, like a kitchen countertop. Then, use a meat mallet—or a rolling pin or the bottom of a small saucepan—to gently pound the pork, working from the center outward, until it’s an even quarter-inch thick. Avoid forceful hammering! Steady, even pressure is best to prevent tearing the meat or making holes.
With that process out of the way, you’re ready to dredge, dip, and bake your schnitzel! After your first successful attempt, I’m certain you’ll come back to this quick and easy recipe again and again. It’s perfect for everyone, including beloved grandparents and picky little kids.
Tasty schnitzel variations
Once you master this German pork schnitzel recipe, you’ll discover that you can easily swap and add ingredients to create a variety of delicious dishes.
The simplest substitution is replacing the pork with chicken. You can also use veal for a dish that’s commonly known as Wiener schnitzel. For a healthier option, consider skipping the breading and egg to make natur schnitzel. This version, which you can enjoy with a squeeze of lemon, is just as tasty and a great choice if you’re watching your calories.
In addition to these options, you can elevate your German pork schnitzel by preparing jäger schnitzel, another popular dish found in German restaurants and homes. Just follow the recipe for pork schnitzel as directed, and then create a creamy mushroom sauce using mushrooms, onions, broth, and sour cream. My dad always served it with wide egg noodles or spaetzle to soak up the delicious sauce, making it an unforgettable meal.
How do I store leftovers?
Store leftover German pork schnitzel in an airtight container in the fridge for up to 3 days. You can also freeze leftovers for up to 2 months. For best results when reheating, place the schnitzel on a wire rack over a baking sheet and warm in a 400°F oven for about 5–7 minutes, until the coating is crisp and the meat is heated through. If you’re reheating straight from the freezer, add a few minutes to the bake time. Always check that leftovers reach a safe internal temp of 145°F before serving.
Serving suggestions
Growing up in a German family, I have a fondness for enjoying German pork schnitzel with traditional sides. My absolute favorite side dish is Braised Red Cabbage. For a starch, I recommend Homemade Egg Noodles. Another option my Omi often made was Potato Dumplings.
If you’re serving German pork schnitzel for lunch, consider pairing it with traditional German Potato Salad or German Cucumber Salad. And of course, you must have cake! I love this sweet and tangy Lemon Pound Cake Recipe for dessert.
Ingredients
- 4 thin-cut boneless pork chops pounded to 1/4-inch thickness
- Salt and freshly ground black pepper
- 2/3 cup all-purpose flour
- 1 large egg
- 3 tablespoons milk
- 3/4 cup seasoned breadcrumbs
- 2 tablespoons vegetable oil divided
- 2 tablespoons butter divided
- 1 lemon cut into wedges
- Fresh parsley chopped (for serving)
Instructions
- Season both sides of the pork chops with salt and pepper.
- Set up a dredging station with three bowls: Flour in the first, egg mixed with milk in the second, and breadcrumbs in the third. Dredge each pork chop in flour, dip it in the egg mixture, and lightly coat it with breadcrumbs. Shake off the excess before proceeding with the next chop.
- Place the breaded pork chops in the refrigerator for 10 minutes to let the coating set.
- Heat a large skillet over medium-high heat, then add 1 tablespoon of vegetable oil along with 1 tablespoon of butter.
- Fry two chops until they become golden brown and reach an internal temperature of 145°F, about 2-4 minutes on each side. Transfer them to a paper towel-lined plate. Add the remaining oil and butter to the skillet and fry the other chops in the same manner.
- Arrange the schnitzel on a serving plate and garnish with lemon wedges and fresh parsley. Squeeze fresh lemon juice over the top before serving, if desired.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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