Pork Schnitzel Recipe

Very good! Followed the recipe as written, I bread the chops and let them rest in the refrigerator before frying. Came out crispy and tasty.

Refrigerate for 30+ minutes after preparing and before cooking — this will help the breadcrumbs to stay on the pork (solid tip for any flour/egg/panko formula), and a water rinse of the pork before the flour dip will help the flour stick. Salt and pepper on the pork is not needed if the flour sticks correctly as that is in the flour mix.

Cooked in electric skillet. So delicious. Will make rham or jäger sauce next time. Served with spatzle , purple cabbage and German potato salad.

Salt and pepper pork before dredging

I seasoned the pork chops with paprika and garlic salt before dredging in the flour, made them extra tasty.

I did flour with parmesan garlic seasoning, extra garlic powder and salt; loved the taste. Next time I'd sneak a little Italian spice blend in there too. My husband is a European, and this is a common meal there, I got 2 thumbs up and was asked to add it to our meal plan rotation

Super easy and so DELISH! The lemon is key!♡😋

This is crispy and delicious. A go to favorite!