German Pork Schnitzel has a light lemony flavor and a crispy outside coating. When you want a memorable meal that can be made in minutes, this is the recipe to reach for.
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There are so many great things about this German pork schnitzel that you’re going to love, but the flavor and tenderness is always the biggest standout!
**Please Note – The printable recipe card with detailed instructions, complete ingredient measurements, and nutritional information for making German pork schnitzel is available at the end of this post. OR you can hit the “jump to recipe” button (found above) to be taken directly to the recipe.
Enjoy the delicious TASTE OF GERMANY delivered straight to your home!
The ingredient list:
**Note – The following lists of ingredients plus kitchen tools and equipment contain affiliate links (highlighted in blue) for your consideration and shopping convenience. #CommissionsEarned
- 4 boneless pork chops, sliced in half lengthwise
- salt and pepper
- bread crumbs
- garlic powder
- lemon zest
- grapeseed oil or other light neutral-flavored oil
Kitchen tools and equipment needed:
- plastic wrap
- meat mallet, or rolling pin
- chef’s knife
- cutting board
- dredging station or shallow pans
- measuring cups and spoons
- large skillet
- baking sheet with rack
- slotted spatula
- parchment paper (optional)
How long does German pork schnitzel take to make:
Not long at all. Approximately 30 minutes.
Because the pork is pounded thin the cooking time isn’t very long once the schnitzel hits the hot skillet.
How to keep the schnitzel hot and crispy:
What I like to do (since you can really only fry two schnitzels in a skillet at one time) is to place the finished schnitzel on a baking sheet fitted with a rack, in a single layer, and keep them in a low oven until the remaining schnitzels are finished.
What the rack does is allow the air to circulate around the schnitzels as they’re kept warm. This prevents the schnitzels from getting soggy on the bottom.
Why is this a budget-friendly meal?
Easy. Because it stretches 4 boneless pork chops into 8 servings.
It’s like magic, and you can’t get more budget-friendly than that.
Tips and for slicing pork chops in half length-wise:
- Make sure your chef’s knife is sharp.
- Place a hand flat on top of the chop.
- Eyeball the pork chop in half and evenly slice (using a sawing motion), and using your flat hand as a guide to gently slice the chop in half, opening it up from time to time, as you cut. (see images below)
What are the best tools to use for pounding schnitzel?
I like using the flat side of a heavy meat mallet.
However, if you don’t have a meat mallet you can use a rolling pin, or even an empty bottle (without excessive pressure, of course) to pound the schnitzel to the desired thickness.
I also like to pound schnitzel between two pieces of plastic wrap (which I highly recommend).
The plastic wrap helps guard the schnitzel against tearing and will also help keep your work surface and your pounding tool clean.
What’s the proper thickness for pounded pork schnitzel?
I like to pound each schnitzel to approximately ¼” thickness, making sure each one is of uniform thickness.
Don’t pound too aggressively or you risk tearing the schnitzel. Don’t pound too gently or it will take your forever to achieve the proper thickness.
Once you find your “schnitzel groove” you’ll know it and the process will move along rather quickly.
What is the best way to bread schnitzel?
I find it easiest to use three large shallow pans to make a “breading station.”
One pan for the flour, one pan for the eggs, and pan one for the breading. In that order.
It’s also smart to use one hand for coating the schnitzel with dry ingredients (the flour and the breadcrumbs), and one hand for dipping the schnitzel into the wet ingredients (the beaten eggs) so you don’t end up with “club fingers.” But, unfortunately I don’t always take my own advice. See the photos below. LOL
- First, dredge the pounded schnitzel on both sides into the seasoned (salt and pepper) all-purpose flour, making sure to shake off the excess flour.
- Next, dip the schnitzel (both sides) into seasoned beaten eggs (mixed with a touch of water).
- And lastly, dip each schnitzel into the seasoned breadcrumbs (seasoned with lemon zest, salt, and pepper), making sure to press the crumbs firmly onto each side of the schnitzels.
- After breading, place the schnitzels onto a baking sheet fitted with a rack and allow the schnitzels to rest for 10-15 minutes before pan frying. This will ensure that the crumb coating doesn’t fall off the schnitzels during frying.
- Important – You’ll notice for the breading process that each step requires seasoning. This is imperative for making sure the pork schnitzels aren’t bland tasting, and full of flavor.
How to pan-fry German Pork Schnitzel:
Once the schnitzels have rested for about 10 minutes after breading, it’s now time for pan-frying.
- Heat a large skillet with approximately 3 tablespoons of a light-colored, neutral-flavored oil over medium-high heat. (I like to use grapeseed oil).
- Gently place two breaded schnitzels side by side into the skillet, and fry for 3-4 minutes on the first side until golden brown.
- Gently flip the schnitzels and fry for an additional 2 minutes on the second side until golden.
- Remove the schnitzels to a baking sheet lined with a rack and keep in a low oven (250-degrees) to keep warm while pan-frying the additional schnitzels, adding additional oil as needed.
Additional German recipes:
*Knockwurst Sausage Sandwich (pictured below)
This copycat German knockwurst sandwich is my version of a terrific sausage sandwich I’d had while on vacation in Northern Wisconsin.
*German Onion Soup with Beer and Bratwurst (pictured below)
German Onion Soup has plenty of caramelized onions, beer, bratwurst, and pretzel roll croutons. This delicious and hearty caramelized onion soup with a German flair will soon become a family favorite!
*Slow Cooker German Pork Ribs and Sauerkraut (pictured below)
Nothing speaks to the flavors of a German dinner more than pork and sauerkraut. This easy recipe for German Pork Ribs with Sauerkraut for the slow cooker brings the family to the dinner table with a minimum of effort.
*German Pork Schnitzel with Lemon (pictured below) THIS IS THE PLACE!!
Below is the printable recipe card along with the exact ingredient measurements and nutritional information for making today’s German main course of Pork Schnitzel with Lemon.
If you’ve made this recipe, or are excited to make this recipe, I’d appreciate it if you’d take a moment to leave it a star rating in the recipe card, along with a comment if you’re so inclined. I thank you most sincerely! 🙂
German Pork Schnitzel
- 4 boneless pork chops sliced in half length-wise.
- 2 cups all-purpose flour
- 2 eggs
- 2 cups bread crumbs
- 1 teaspoon garlic powder
- 1 teaspoon fresh lemon zest
- 3/4 teaspoon salt divided
- 3/4 teaspoon pepper divided
- grapeseed oil or other light neutral flavored oil
- Placing a hand flat on top of each pork chop, use a sharp chef's knife to carefully slice each chop in half lengthwise.
- Place each sliced chop between 2 pieces of plastic wrap, and carefully pound each piece of pork to ¼" thickness. Set aside.
- In three shallow dishes mix the following, per dish. 1. Add the flour and a ¼ teaspoon salt, and ¼ pepper. 2. Beaten eggs, ¼ teaspoon salt, and ¼ teaspoon pepper. 3. Breadcrumbs and ¼ teaspoon salt, ¼ teaspoon pepper, 1 teaspoon garlic powder, and 1 teaspoon lemon zest.
- Add each chop to the flour mixture (on both sides), gently shaking off the excess flour.
- Add each chop to the egg mixture (on both sides) until coated.
- Add each chop to the breadcrumb mixture (both sides) and press the crumb coating onto the surface of the schnitzel.
- Set the coated schnitzels aside and allow them to rest for 10-15 minutes so the coating will stick to the schnitzel while frying.
- In a large skillet, heat 3 tablespoons of grapeseed oil over medium-high heat.
- Once the oil shimmers, add two schnitzels to the skillet and cook for approximately 3 minutes on the first side until golden brown.
- Carefully flip the schnitzels and continue to cook on the second side for an additional 2 minutes.
- Remove the cooked schnitzels to a baking sheet fitted with a rack and immediately sprinkle lightly with salt.
- Keep the schnitzels warm and crispy in a single layer in a low 250-degree oven while pan-frying the remaining schnitzles, adding more oil as needed.
- Serve the schnitzels hot with lemon wedges and fresh herb garnish, if desired.
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I sincerely hope you’ve enjoyed today’s German main course for Pork Schnitzel as much as I’ve enjoyed bringing it to you.
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Until we eat again, I hope you have a delicious day!
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