"Leave the gun. Take the cannolis."--Clemenza, in The Godfather

German Pork Schnitzel Recipe

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German Pork Schnitzel image


This recipe for German Pork Schnitzel, by , is from Parker House Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Pam Parker


4 boneless pork chops, 1" thick (Costco's work great)
1 Tb lemon juice
1 tsp each, salt and pepper

1 C flour

3 Tb water
2 eggs

2 C bread crumbs
1 Tb dry parsley

1/2 C butter
1/2 - 3/4 C oil

1 lemon, sliced

Preheat oven to 200

Prepare cookie sheet with parchment or oil

On dinner plate, place 4 paper towels to drain meat on

Cut pork chops in half, making them 1/2" thick
Remove all outer fat, to prevent curling (may also cut 1/4" slits in several places around edges as well for insurance
In a Ziploc freezer bag, pound each chop to 1/4" thickness
In a second bag, place chops, lemon juice with salt and pepper
Seal and refrigerate up to 24 hours or cook immediately

Remove pork and allow to reach room temperature before frying

Place flour, water and egg and bread crumbs in 3 separate pie plates

Heat butter & oil to medium in Dutch oven, 1/4" deep

Dredge pork, one at a time, coating with flour, then egg and then crumbs

In med-high heat, fry the schnitzel about 3 min per side, drain on paper towels and place on cookie sheet in warm oven

Serve with sliced lemon and fresh parsley as garnish if desired

Number Of Servings:
Number Of Servings:
Personal Notes:
Personal Notes:
Serve with country style or pork gravy
Great with mushrooms
*Adjust oil, flour etc...to your personal needs, depending on pork size
*Pound chops to your individual preference, thinner filets fry more quickly




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