New recipes

Cheese pork schnitzel recipe

Cheese pork schnitzel recipe

  • Recipes
  • Ingredients
  • Meat and poultry
  • Pork

An easy recipe for a classic German pork schnitzel with grated cheese mixed into the coating. Serve with mashed potatoes and green beans.

3 people made this

IngredientsServes: 4

  • 600g boneless pork cutlets
  • salt and pepper, to taste
  • paprika, to taste
  • plain flour, for coating
  • 150g cheese, grated
  • 2 large eggs
  • oil for frying

MethodPrep:10min ›Cook:10min ›Ready in:20min

  1. Tenderise the pork with a meat hammer and flatten. Season with salt, pepper, paprika and lightly coat with flour.
  2. Mix the grated cheese with the eggs and dip the cutlets into the cheese mixture and press the coating firmly on to the cutlet.
  3. In a large frying pan, heat the oil over a medium heat and fry schnitzel until the pork is coked through, white in colour and the coating is golden brown.

Recently viewed

Reviews & ratingsAverage global rating:(2)

It’s All About the Pork Schnitzel Sauce!

You see, making the schnitzel is one thing it’s pretty straight forward. Measure, cut, pound, fry, and serve, but the magic happens when you start developing the schnitzel toppings or better yet, fillings, for these amazing pork dishes. We’ve come up with 12 ways to serve schnitzel and 4 schnitzel sauces that you will absolutely love!

What you do with your schnitzel after it is cooked is also up to you. That traditional Wiener Schnitzel is served on the plate with a slice or two of lemon, a sprig of parsley, and serving of potato (usually potato salad or french fries) on the side.

Other schnitzel options include a variety of sauces, most cream based and featuring some kind of mushroom. There’s Jaegerschnitzel (Hunter Schnitzel), covered in a brown, gravy-like mushroom sauce Zigeunerschnitzel (Pepper Schnitzel), with its sauce of tomatoes, bell peppers, and onion Rahmschnitzel (Cream Schnitzel), a rich cream sauce, usually with mushrooms Mexikanschnitzel, covered in jalapenos and cheese baked on top (uberbaecken) Hawaiischnitzel, add a slice of ham, pineapple, and cheese on top and baked in the oven and so on, and so on…the possibilities are limitless!

Recipes you might like

SuperFan badge holders consistently post smart, timely comments about Washington area sports and teams.

Culture Connoisseur Badge

Culture Connoisseurs consistently offer thought-provoking, timely comments on the arts, lifestyle and entertainment.

Fact Checkers contribute questions, information and facts to The Fact Checker.

Washingtologists consistently post thought-provoking, timely comments on events, communities, and trends in the Washington area.

This commenter is a Washington Post editor, reporter or producer.

Post Forum members consistently offer thought-provoking, timely comments on politics, national and international affairs.

Weather Watchers consistently offer thought-provoking, timely comments on climates and forecasts.

World Watchers consistently offer thought-provoking, timely comments on international affairs.

This commenter is a Washington Post contributor. Post contributors aren’t staff, but may write articles or columns. In some cases, contributors are sources or experts quoted in a story.

Washington Post reporters or editors recommend this comment or reader post.

You must be logged in to report a comment.

You must be logged in to recommend a comment.

Comments our editors find particularly useful or relevant are displayed in Top Comments, as are comments by users with these badges: . Replies to those posts appear here, as well as posts by staff writers.

All comments are posted in the All Comments tab.

To pause and restart automatic updates, click "Live" or "Paused". If paused, you'll be notified of the number of additional comments that have come in.

How to make German schnitzel

Schnitzel, while it looks like an impressive dish is incredibly easy to make.

  1. Start with thin cuts of meat
  2. Pound them even thinner
  3. Coat in breadcrumbs
  4. Fry them

What looks like a fancy meal comes together in about 30 minutes.

The thinner the cuts of meat you start out with, the less pounding they need.

The goal of pounding them thin is to tenderize the meat and get them to an even thickness that will cook all the way through in the time it takes to turn the breading to a nice golden brown.

Lay the pork cutlets out and season on both sides to your taste with salt and pepper.

Put the flour in a shallow bowl or dish, whisk the eggs and milk together and put into a separate container, and put the bread crumbs in a third container. Lightly season the breadcrumbs with salt and pepper.

Dredge each cutlet through the flour, then in the egg and milk mixture and finally into the bread crumbs. Press the crumbs into the meat so there is an even coating. Place the breaded cutlets on a lined baking sheet and let sit for 10 minutes.

While the breaded cutlets are sitting, add 1/4″ of oil to a large, nonstick skillet and heat to medium high heat. Once the oil is hot, cook each cutlet for 3-4 minutes per side until golden brown and crispy. Remove from the pan, place on paper towels and drain excess oil from the cutlets.

Serve with roasted potatoes and lemon wedges. Squeeze the lemon wedges on the breading for more flavor. Enjoy!

Ingredients German Cordon Bleu

(serves 3-4)

6 slices pork schnitzel (alternatively you also can use chicken breast)
about 4-5 tbsp bread crumbs (natural, no spices)
2 medium size eggs
3 tbsp flour
6 slices cooked ham and 6 slices cheese such as Swiss Cheese, Gruyere
spices to taste: paprika powder (mild or sweet and hot), white and black pepper – optional German spice Fondor –
2 tbsp olive oil or clarified butter for frying

Paprika Powder is an essential spice in the German cuisine. The best is to use the “sweet and mild” paprika powder.

Seasoning for Schnitzel, Pork Chops or French Fries from EDORA
Simply the Best Spice!

Preheat oven to 200°C/400°F/gas 6. Top the pork steaks and place on chopping board. Cover with a clear plastic bag and hit with a rolling pin until about 0.5cm (1/4in) thick.

Cut each steak into 4 small bite sized pieces and top with a mozzarella slice.

Squeeze 30ml (2tbsp) tomato ketchup onto a plate and dip each bite into the sauce. Place the breadcrumbs or crisps onto another plate and season. If you want to make the crumb cheesy add parmesan cheese, grated to the breadcrumbs.

Lightly dip both sides of the bite into the sauce and then dip into the crumbs or crisps until well covered.

Place on a non-stick baking tray and bake for about 20 mins until crisp and golden.

Pork Schnitzel

A schnitzel is basically a thin slice of meat - like a cutlet - that is breaded and sauteed or fried. The origins are based on the German Wiener Schnitzel, meaning Viennese cutlet, traditionally a thin piece of veal that is coated in breadcrumbs and fried. Nowadays a schnitzel might be made of some other meat, chicken, or like here, pork.

Here's how to make a pork schnitzel with a nice lemon butter and garlic sauce to drizzle on top.

Lay a sheet of plastic wrap across the counter and place chop on top. Cover with another sheet of plastic wrap and turn up all of the edges.

Coat each chop, one at a time with the egg allow to drain.

Dredge in the cracker crumbs and coat both sides. Set aside on a plate and season with freshly ground black pepper.

Cook chops on both sides until golden brown and keep warm in the oven.

Remove skillet from heat and add the butter, lemon juice, chicken broth and garlic, scraping the bottom of the pan well. Return to the burner and bring to a boil, stirring constantly until sauce has reduced by half. Pour sauce over meat and serve.

Recipe: Pork Schnitzel

  • 4 (4 ounce) lean boneless pork chops , about 1/4 inch thick
  • 20 saltine crackers , crushed fine
  • 1 large egg , lightly beaten
  • Fresh cracked black pepper , to taste
  • 1 tablespoon olive oil , divided
  • Juice of one lemon
  • 1/4 cup chicken stock or broth
  • 2 teaspoons butter
  • 2 garlic cloves , chopped

Preheat oven to 200 degrees F and place an ovenproof platter in the oven to keep finished chops warm. Trim fat from pork chops. Lay a sheet of plastic wrap across the counter and place chop on top. Cover with another sheet of plastic wrap and turn up all of the edges. Pound with a heavy pan or the smooth side of a meat mallet until very thin.

Put the beaten eggs in a pie plate and the cracker crumbs in another pie plate. Coat each chop, one at a time with the egg. Shake of excess and dredge in the cracker crumbs coating both sides. Set aside on a plate and season with freshly ground black pepper.

Add one half of a tablespoon of oil to a large skillet and heat over medium high. Cook chops on both sides until golden brown about 1 to 2 minutes per side. Transfer the chops to the warm platter in the oven as they finish cooking to keep them warm.

Remove skillet from heat and add the butter, lemon juice, chicken broth and garlic, scraping the bottom of the pan well. Return to the burner and bring to a boil, stirring constantly until sauce has reduced by half. Pour sauce over meat and serve.

Variation: Try this method and coating on boneless chicken breasts or strips.

Check These Recipes Out Too Y'all!

Images and Full Post Content including Recipe ©Deep South Dish. Pinning and sharing links is welcomed and encouraged, but please do not repost or republish elsewhere such as other blogs, websites, or forums without explicit prior permission. All rights reserved.

As an Amazon Associate, Deep South Dish earns from qualifying purchases. See full disclosure for details.

Hey Y’all! Welcome to some good ole, down home southern cooking. Pull up a chair, grab some iced tea, and 'sit a bit' as we say down south. If this is your first time visiting Deep South Dish, you can sign up for FREE updates via EMAIL or RSS feed, or you can catch up with us on Facebook and Twitter too!

© Copyright 2008-2021 – Mary Foreman – Deep South Dish LLC - All Rights Reserved

Material Disclosure: This site is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Unless otherwise noted, you should assume that post links to the providers of goods and services mentioned, establish an affiliate relationship and/or other material connection and that I may be compensated when you purchase from the provider. You are never under any obligation to purchase anything when using my recipes and you should always perform due diligence before buying goods or services from anyone via the Internet or offline.

DISCLAIMER: This is a recipe site intended for entertainment. By using this site and these recipes you agree that you do so at your own risk, that you are completely responsible for any liability associated with the use of any recipes obtained from this site, and that you fully and completely release Mary Foreman and Deep South Dish LLC and all parties associated with either entity, from any liability whatsoever from your use of this site and these recipes.

ALL CONTENT PROTECTED UNDER THE DIGITAL MILLENNIUM COPYRIGHT ACT. CONTENT THEFT, EITHER PRINT OR ELECTRONIC, IS A FEDERAL OFFENSE. Recipes may be printed ONLY for personal use and may not be transmitted, distributed, reposted, or published elsewhere, in print or by any electronic means. Seek explicit permission before using any content on this site, including partial excerpts, all of which require attribution linking back to specific posts on this site. I have, and will continue to act, on all violations.

Easy Delicious Pork Schnitzel

We went on a little German feast! First off we made Kaesespaetzle, which is spaetzle (a homemade noodle) with cheese and caramelized onions. Now we moved onto Easy Delicious Pork Schnitzel. German food for the most part is rich and wonderful. I was amazed at the price of boneless, small pork chops, they are so inexpensive. You can change this up to Weinerschnitzel and use veal but it will be much more pricey!!

A quick pound out of the pork chops and they were ready to roll. The whole process really took no time at all. Your family will go nuts for these. Such a simple meal and very inexpensive. Being fried it is not something you want to be doing all the time but add in a gorgeous big salad and be conservative and you can enjoy this dinner!

The birth place of schnitzel is Austria and many dishes overlap and are fused between the two countries of Germany and Austria. Other countries all influence their cuisine, such as France, Italy, Hungary and more.

Crispy and delicious on the outside and tender and juicy on the inside. A fresh squeeze of lemon and parsley is all you need to give this schnitzel even more flavor! One thing I always suggest is when you take something out of hot oil, then you need to immediately salt again. This will give you the flavor you are looking for.

Up close you can see how crispy and delightful this is. A real treat that you usually only find in a German restaurant but now you can easily make at home and your family will love you for it. Even the pickiest of kids are going to love to dive into this schnitzel.