Pork Schnitzel

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes


6-8 Boneless Pork Loin sub with boneless pork chop

Salt and Ground Black Pepper

2 tbsp. Flour

3 large eggs

1-1 1/2 cup Breadcrumbs

1/4 cup Oil more if needed

Serve with Lemon slices and any side dish.


  1. Place the pork chops between two sheets of film/plastic wrap (resealable freezer bags work well) on a solid, level surface. Pound the pork with the smooth side of a meat mallet to a thickness of 1/8-inch or you can use your hand or do not have a mallet. Trim any fat from the edges.
  2. Whisk the eggs another bowl until well blended, pour Italian breadcrumbs or panko breadcrumbs, whatever you prefer, on the plate.
  3. Add a pinch of salt, and black pepper on each pork slice, then dredge the pork in the flour mixture one at a time, then dip them into egg mixture to the breadcrumbs. You can use seasoned breadcrumbs or unseasoned, read labels! If it is unseasoned than just add a bit of salt to season it. Some Panko breadcrumbs are untoasted and unseasoned so just be aware of that. 
  4. Heat the vegetable oil in a large skillet over medium-high heat. Arrange no more than two pork slices or three if it is smaller in the skillet at a time, cooking until the meat is golden brown no longer pink in the center, 3 to 4 minutes on each side. When you are frying this make sure you have enough space around it so it can fry properly. I use about 1/4 cup of oil, give or take. 
  5. Each cooked schnitzel place on the kitchen paper towel to soak all the unnecessary fat/oil.
  6. Serve immediately with some lemon. It taste fantastic if you squeeze just a bit of fresh lemon. You can even add lemon with melted butter and pour over it. You would be surprised at how delicious it tastes. Leftovers place in the glass container or any that are using with fitted cover. Eat it within 5 days.