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Dinner Tonight: August 9, 2016 Pork Schnitzel

Pork Schnitzel


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Imagine you were creating a new, non-athletic Olympics. What would you award medals for?

Pork schnitzel is sort of the equivalent of the old Shake n Bake pork chops – and it’s not much harder to make. Browning the lightly breaded pork in butter gives it a crispy crust before it finishes cooking through in the oven.


4 boneless pork chops
1 cup whole wheat breadcrumbs
1 tsp. garlic powder
3/4 tsp. salt
1/2 tsp. paprika
1/2 tsp. black pepper
2 eggs, beaten
4 tablespoons unsalted butter
Lemon wedges, for serving


1. Preheat your oven to 375 degrees.
2. Combine the bread crumbs, paprika, garlic powder, salt, and pepper in a large, shallow dish. Set aside.
3. Place each pork chop inside a zip-top bag or between two sheets of plastic wrap. Pound the pork chops with a mallet until they are about 1/4 inch thick.
4. Dip each pork chop into the beaten egg, making sure to coat evenly. Transfer to the breadcrumb mixture and coat thoroughly.
5. Melt 2 tablespoons of the butter in a large, heavy skillet over medium-high heat. Add two of the coated pork chops, making sure not to crowd the pan. Cook the pork chops for 4-6 minutes, turning once, until golden brown on both sides. Transfer the pork chops to a baking sheet and repeat with the remaining butter and pork.
6. Bake the pork chops at 375 degrees for 15 minutes, until lightly crisp and cooked through. Serve with lemon wedges.

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