top of page

Pork Schnitzel

Saffron's Table: Pork Schnitzel

One of the favorite foods that I have added to my weekly meal plans since moving to Luxembourg is schnitzel. Traditionally it is made with veal, but I prefer pork. We serve it with a wedge of lemon and buttered egg noodles or french fries.



4 servings

4 Pork Chops, flattened

1 cup Flour

4 Eggs, beaten

2 cup Bread Crumbs

Salt & Pepper, to taste

Unsalted Butter - ~1 stick or enough to fry the pork chops

Beat the pork chops until they are even and about 1/4" thick. I like to place one chop at a time in a large ziplock bag and use a rolling pin.

Set up 3 dishes (I prefer to use pie plates) one with flour, one with beaten eggs, one with bread crumbs. Divide the salt and pepper between the flour and bread crumbs.

Coat the pork in flour, then egg, then bread crumbs.

Heat butter in a heavy bottom skillet on a medium high heat until bubbling and then fry up the pork chops one or two at a time - be sure to not over crowd the pan. Cook until the bread crumbs are golden brown and form a crust, keep adding butter as needed. Golden/browned butter is good, but burned butter is not. If the butter starts to burn, empty out the pan and add fresh butter. Drizzle some lemon over the finished pork and serve with buttered egg noodles or french fries.

Saffron's Table: Pork Schnitzel

Saffron's Table: Pork Schnitzel

Search By Tags
bottom of page