Main Dishes Pork Pork Chop Recipes Pan Fried Pork Schnitzel 4.9 (19) 16 Reviews 3 Photos To make German-style pork schnitzel, pork loin chops are pounded thin, breaded, and quickly pan fried until crisp and delicious. By Adam Dolge Adam Dolge Adam Dolge is a recipe developer and test cook for many leading national food and lifestyle magazines and digital platforms. He is an award-winning journalist with nearly 20 years experience writing for newspapers, magazines, and websites. When not in the test kitchen at work, he's cooking with his 2 young daughters in their Vermont home. Allrecipes' editorial guidelines Updated on October 31, 2023 Tested by Allrecipes Test Kitchen Tested by Allrecipes Test Kitchen The Allrecipes Test Kitchen staff are a team of culinary pros who make and vet recipes using only equipment you'd find in a home kitchen. Staff credentials vary but include training at the Culinary Institute of America; kitchen stints in fine dining restaurants; and countless hours in the test kitchen itself. Meet the Allrecipes Test Kitchen Save Rate Print Share 3 3 3 Cook Time: 10 mins Active Time: 15 mins Refrigerate Time: 5 mins Total Time: 30 mins Servings: 4 Yield: 4 pork schnitzel Jump to Nutrition Facts Ingredients 4 (5 ounce) boneless pork loin chops, trimmed 1 teaspoon table salt, divided ½ teaspoon black pepper, divided ¼ cup all-purpose flour ½ teaspoon garlic powder ½ teaspoon onion powder 2 large eggs ¼ cup whole milk 1 ½ cups panko breadcrumbs 6 tablespoons canola oil, divided 2 tablespoons unsalted butter, divided chopped fresh thyme for garnish lemon wedges for serving Directions Place 1 pork chop between 2 sheets of plastic wrap on a clean work surface or cutting board. Pound pork chop using a meat mallet until 1/4-inch thick. Transfer to a clean plate. Repeat with remaining pork chops. Evenly sprinkle pork chops with 1/2 teaspoon of the salt and 1/4 teaspoon black pepper. Dotdash Meredith Food Studios Mix together flour, garlic powder, onion powder, 1/4 teaspoon salt and remaining 1/4 teaspoon pepper in a shallow dish. Place eggs and milk in a separate shallow dish and whisk to combine. Place breadcrumbs in a separate shallow dish. Dip a pork chop in flour, dusting off excess flour; dip in egg mixture, allowing excess to drip off. Place into breadcrumbs; flip and press pork into breadcrumbs until well covered. Repeat with remaining pork chops. Dotdash Meredith Food Studios Place prepared pork chops on a plate or sheet tray and transfer to the refrigerator, uncovered, for 5 to 10 minutes. Dotdash Meredith Food Studios Heat 3 tablespoons of the oil and 1 tablespoon of the butter in a large skillet over medium-high. Add 2 pork chops and cook, flipping once, until golden brown on each side and no longer pink in the center, 2 to 3 minutes per side. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Adjust heat to prevent burning. Transfer to a clean plate or sheet tray. Pour off and discard oil from pan; wipe skillet clean and place back on stovetop over medium-high. Add remaining 3 tablespoons oil and 1 tablespoon butter and repeat with remaining 2 pork chops. Sprinkle cooked pork chops with remaining 1/4 teaspoon salt and thyme. Serve chops with lemon wedges. Dotdash Meredith Food Studios I Made It Print Nutrition Facts (per serving) 599 Calories 39g Fat 35g Carbs 36g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 599 % Daily Value * Total Fat 39g 49% Saturated Fat 9g 47% Cholesterol 112mg 37% Sodium 760mg 33% Total Carbohydrate 35g 13% Dietary Fiber 0g 1% Protein 36g 72% Potassium 570mg 12% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved