Wednesday, January 7, 2009

Pork Schnitzel

Boneless pork chops, pounded thin, dredged in an egg wash and crushed saltines, pan fried and finished with a lemon and butter garlic sauce.

Pork Schnitzel

A schnitzel is basically a thin slice of meat - like a cutlet - that is breaded and sauteed or fried. The origins are based on the German Wiener Schnitzel, meaning Viennese cutlet, traditionally a thin piece of veal that is coated in breadcrumbs and fried. Nowadays a schnitzel might be made of some other meat, chicken, or like here, pork.

Here's how to make a pork schnitzel with a nice lemon butter and garlic sauce to drizzle on top.

Lay a sheet of plastic wrap across the counter and place chop on top. Cover with another sheet of plastic wrap and turn up all of the edges.

Coat each chop, one at a time with the egg; allow to drain.

Dredge in the cracker crumbs and coat both sides. Set aside on a plate and season with freshly ground black pepper.

Cook chops on both sides until golden brown and keep warm in the oven.

Recipe: Pork Schnitzel

©From the Kitchen of Deep South Dish
Prep time: 10 min |Cook time: 10 min | Yield: 2 to 4 servings

  • 4 (4 ounce) lean boneless pork chops, about 1/4 inch thick
  • 20 saltine crackers, crushed fine
  • 1 large egg, lightly beaten
  • Fresh cracked black pepper, to taste
  • 1 tablespoon olive oil, divided
  • Juice of one lemon
  • 1/4 cup chicken stock or broth
  • 2 teaspoons butter
  • 2 garlic cloves, chopped

Preheat oven to 200 degrees F and place an ovenproof platter in the oven to keep finished chops warm. Trim fat from pork chops. Lay a sheet of plastic wrap across the counter and place chop on top. Cover with another sheet of plastic wrap and turn up all of the edges. Pound with a heavy pan or the smooth side of a meat mallet until very thin.

Put the beaten eggs in a pie plate and the cracker crumbs in another pie plate. Coat each chop, one at a time with the egg. Shake of excess and dredge in the cracker crumbs coating both sides. Set aside on a plate and season with freshly ground black pepper.

Add one half of a tablespoon of oil to a large skillet and heat over medium high. Cook chops on both sides until golden brown about 1 to 2 minutes per side. Transfer the chops to the warm platter in the oven as they finish cooking to keep them warm.

Remove skillet from heat and add the butter, lemon juice, chicken broth and garlic, scraping the bottom of the pan well. Return to the burner and bring to a boil, stirring constantly until sauce has reduced by half. Pour sauce over meat and serve.

Variation: Try this method and coating on boneless chicken breasts or strips.


Requires Adobe Reader - download it free!
©Deep South Dish
Are you on Facebook? If you haven't already, come and join the party! We have a lot of fun & there's always room for one more at the table.
Check These Recipes Out Too Y'all!

Easy Pork Chop and Onion Bake
Spicy Maple Balsamic Glazed Pork Chops
Smothered Pork Chops with Cream Gravy

Posted by on January 7, 2009
Images and Full Post Content including Recipe ©Deep South Dish. Pinning and sharing links is welcomed and encouraged, but please do not repost or republish elsewhere such as other blogs, websites, or forums without explicit prior permission. All rights reserved.

Material Disclosure: Unless otherwise noted, you should assume that post links to the providers of goods and services mentioned, establish an affiliate relationship and/or other material connection and that I may be compensated when you purchase from a provider. You are never under any obligation to purchase anything when using my recipes and you should always perform due diligence before buying goods or services from anyone via the Internet or offline.

Bookmark and Share


  1. My husband loves Schnitzel. His moms best friend was from Germany so he grew up eatin' real German food and he loves it.
    This is a good recipe, thanks.

  2. I made this for dinner tonight after visiting your blog for the first time last week. They turned out really good! I look forward to trying more of your wonderful looking recipes.

  3. Thanks so much Cyndy for taking the time to come back and let me know!

  4. My husband is 100% German and he LOVED this.

  5. Now THAT is one compliment. Thanks Melanie!

  6. Thank you so much for your fabulous recipes! I made this for dinner tonight (I get home at 7pm, so sometimes I struggle with dinner ideas but coming to your website gives me so much inspiration!), and this was easy and delicious: two things that make it a winner in my book. I even got to take out my Monday frustrations while beating my pork chops with a saucepan and cleaver. Fun!

  7. LOL Katie, it is good for that when you can pound on something that turns into a good meal! Glad y'all enjoyed it and thanks so much for stopping back by to let me know!

  8. Mary, Thank you for your recipes, Mother made this and several of you other items.
    Thank you for giving me a go to web site.

  9. You are so welcome - thanks for taking the time to come back and comment. I appreciate that!

  10. Made this tonight. I've never had this before. It was a nice change and perfect since I had some boneless chops I needed to use. I didn't crush my crackers enough but they still cooked up nice. The lemon/butter/garlic combo was refreshing. Next time I'm gonna use my chopper to crush the crackers. I love your recipes Mary. I can trust anything you have posted...unless I KNOW I hate that ingredient haha like Liver. Thank your for making me a better cook!

    1. LOL no liver here so far! :) I'll eat it if it's prepared right, but it's not a regular part of my diet. Glad you enjoyed the schnitzel - thanks for letting me know Kathryn!

  11. I made this recipe the other week and it was fantastic! I was feeling adventurous and tried it again but replaced the saltines with ginger snaps and used honey apple butter as a sauce. It was amazing!

  12. Mary,
    This was so amazing!! Thanks for all you do :)

  13. Hey, Mary I want to make these chops but don't have any lemons(can you believe our grocery store ACTUALLY ran out if them?!?). Have you or anyone else tried them with a pan gravy? Appreciate any ideas! Thanks again for the reccipes! Marie M.


Thanks for taking the time to comment - I love hearing from readers and I read every single comment and try to respond to them right here on the site, so stop back by!

From time to time, anonymous restrictions and/or comment moderation may be activated due to comment spam. I also reserve the right to edit, delete or otherwise exercise total editorial discretion over any comments left on this blog. If your comment serves only to be snarky, mean-spirited or argumentative, it will be deleted. Please mind your manners.

Related Posts with Thumbnails