Knock-ya-socks-off-good, this Pork Schnitzel recipe requires minimal prep and takes minutes to cook. Pounded out pork loin chops are coated with panko bread crumbs and fried in a cast iron pan until golden brown. Serve with a fresh lemon wedge and you have one delicious dinner!
I was elated (#FiveDollarWordOfTheDay) when friends and fellow bloggers, Milena and Chris, from Craft Beering asked me if I wanted to partake in an Oktoberfest round up they were hosting. Of course I said yes! There are 12 of us participating, which means 12 delicious recipes!
Oktoberfest is a traditional festival held in Germany around this time of year with lots of beer and good times; this year it runs from September 16th – October 3rd so there’s lots of time to celebrate! My contribution is this delicious Pork Schnitzel. I was originally thinking that I would make a sandwich with the pork schnitzel. However, honestly, when I saw how yummy these looked ‘naked’ I just had to leave as is. Why mess with a good thing??
How to Make Pork Schnitzel
This recipe goes super fast! I would suggest getting all your prep work done, laid out and ready to go.
I have to admit, it was quite therapeutic using that mallet on those pork loin chops. When I’ve flattened protein in the past, I’ve used a rolling pin (which does work too), but that mallet did the trick so much better.
Other than getting those frustrations out (so much better than yoga, may I add 😀 ), get your dredging station ready and it’s no more to it than that.
Don’t care for pork? No worries! Chicken would work great here too. You do you!
Basically, all you do is –
- Get your dredging station ready (i.e. flour, panko and eggs)
- Cover pork with plastic and flatten
- Dredge pork in flour, egg and panko
Obviously, I just had to use my cast iron pan for this one. Don’t have the heat too high. Medium low is the way to go. You want to crisp up those panko bread crumbs and make ’em buttery and golden, but not burn ’em, which can easily happen if your pan is too hot.
How to Garnish Pork Schnitzel
I roughly chopped some parsley for colour and freshness and sprinkled on. There’s absolutely nothing fancy here, folks – just good, comfort food eats.
I recommend serving these pork schnitzel immediately but, honestly, why would you wait?
Lemon drizzled over pork schnitzel is traditional so, of course, I went there. And how could I have a German recipe with without sauerkraut…oh, and beer – when in Rome (or, er, Germany), right??
P.S.—> that’s hubby there right before he grabbed a piece, lol 😀
Cheers, my friends…..or as they say in German—>Prost
Other Recipes for Oktoberfest
Don’t forget to check out these other delicious Oktoberfest recipes; your belly will be happy you did 😉 All the delicious links are below and there’s everything from savoury to sweet recipes!
Craft Beering – Schweinshaxe (Bavarian Roasted Pork Knuckle)
Itsy Bisty Kitchen – Bee Sting Cake
Girl Heart Food – Pork Schnitzel
Tasty Ever After – (Kartoffelsuppe) German Potato Soup
Beer Girl Cooks – Beer Mustard Crusted Pork Loin
Sugar Love Spices – Porchetta Panini
Seasons & Suppers – German Beef Rouladen
The Bearded Hiker – Sauerbraten
Kelly Lynn’s Sweets & Treats – German Chocolate Cake Cookies
Leeks and High Heels – Beef with Beet Puree and Purple Cauliflower
The Home Cook’s Kitchen – Cheese and Cherry Strudel
What Should I Make For – Bavarian Soft Pretzels
Until next time, take care and chit chat again soon 🙂
P.S. If you missed my last post, you can check it out here.
P.P.S. If you think this pork schnitzel recipe will make your belly happy too, please be sure to hit that little Pin button. Many thanks, you guys! XO
- 4 pork loin chops -approximately 4 oz each
- 1/3 cup all purpose flour -approximatly
- 1 cup panko bread crumbs
- 1 egg -approximately. I used large
- 1.25 tsp salt -divided
- 1.25 tsp black pepper -divided
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp paprika
- 1/4 tsp cayenne pepper
- 4 tbsp grapeseed oil -divided or veg oil
- 1 lemon -cut int wedges (4)
- 2 tbsp fresh parsley -roughly chopped
- Place two pork chops at a time, side to side, on top of a heavy duty board covered with plastic wrap. Place two layers of plastic wrap on top. Using a mallet, pound chops to roughly 1/4 inch thickness. Sprinkle 1/4 tsp each of salt and pepper among the 4 pork chops.
- Crack egg in a bowl and whisk to mix up. On a plate add flour, 1/2 tsp of salt and 1/4 tsp of black pepper. Stir to combine. On another plate add panko bread crumbs, 1/2 tsp of salt, 1/4 tsp of black pepper, onion powder, garlic powder, paprika, and cayenne pepper. Stir to combine.
- Dip each pork chop in flour, shaking excess. Then, dip in egg, shaking excess. Then dip in panko, pressing down to coat both sides.
- In a 12 inch cast iron pan on medium low heat, heat 2 tbsp. of oil. Add two pork chops and cook 3 minutes per side. Remove and lay to one side and continue with remaining 2 pork chops (add remaining 2 tbsp. of oil before placing last two chops in pan).
- Garnish with parley and fresh lemon. Enjoy!