Pork Schnitzel

A restaurant favorite! Pair it with a nice beer!

Photo by Allison of Culinary Cupcake

Wiener Schnitzel means “Viennese cutlet” in German. This popular dish derives from Vienna, Austria and is one of the country’s national foods. It first came into print in the 19th century in a 1831 German cookbook by Katharina Prato. Traditionally Wiener Schnitzel is made from a veal cutlet that is pounded flat, dredged in flour, eggs, and bread crumbs, and fried in butter or lard. It was originally garnished with anchovies and capers, but in modern times it is garnished with lemon and parsley. A highly admired variation of schnitzel is made with pork. Pork is less expensive, but is not officially Wiener Schnitzel. It is called Wiener Schnitzel vom Schwein or “Viennese schnitzel from pork”.

Whenever I have gone to German restaurants the schnitzel is always recommended. I love the crispy texture of the cutlet and how it compliments well with braised red cabbage. I also enjoy how schnitzel pairs with beer. My husband is part German and I thought it would be nice to try to make more German style food for us at home. Please enjoy this pork schnitzel recipe!

Pork Schnitzel Recipe

Yields 2 servings

Prep Time 10 minutes

Cook Time 10 minutes

Specialty Tools: Meat Tenderizer

Beer Pairing Suggestion: Pilsner

Wine Pairing Suggestion: Riesling


10 ounces boneless pork chops

1/4 cup all purpose flour

1/8 teaspoon black pepper

1/4 teaspoon paprika

1/4 teaspoon salt

1/4 teaspoon garlic powder

1 egg, lightly beaten

2 tablespoons water

1/4 cup Panko bread crumbs

Vegetable oil for frying

To Serve: Lemon wedges and chopped parsley.


Using a sharp knife, make slits on the sides of the pork chops. This will prevent the meat from curling when it is cooked.

Pound the meat with a meat tenderizer until the pork chop is about 1/2 inch thick.

Dry the pork chops with a paper towel. Set aside.

On a plate, mix together flour, black pepper, paprika, salt, and garlic powder.

On a different plate, mix the egg and water together.

Dredge the pork chops in flour mixture.

Dip the pork chops in the egg and water mixture.

Dredge the pork chops in Panko bread crumbs.

Heat oil in a wok or pot until it reaches 350 F.

Gently place the pork chops in the oil and fry each side for 4-5 minutes at a time, until golden.

Remove from oil and place on paper towels to remove excess oil.

Serve hot with lemon wedges and garnish with parsley. Eat with braised red cabbage and potatoes.

If you do not have a meat tenderizer use a rolling pin or cover a can in plastic wrap and pound the meat.

A fun variation on this dish can be made with turkey or chicken cutlets.


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