Pork Schnitzel


A girlfriend of mine often gifts me cookbooks, and the most recent one was Half Baked Harvest. I was excited because I have followed Tieghan Gerard’s award-winning blog for years, but didn’t realize she had published not only this cookbook, in 2017, but also Super Simple, in 2019!

Honestly, I have to admit to being a bit skeptical when I first hear about cookbooks penned by young bloggers. It’s not that I don’t expect them to be talented in the kitchen, but it takes a lot to wow me. When you’ve been cooking regularly and professionally for close to 40 years, you’ve done a lot of cooking!

Plus I think traveling the world is such an important part of learning about food and cooking, and eating. Have these young folk, often moms of littles, traveled much? Out of their states? Out of their countries?

If I see quick and easy in titles, I usually pass on them. I don’t mind long ingredient lists, and even when I was busy cooking for my growing family, time wasn’t an important criteria. Creating nourishing food was, no matter how long it took.

Well, Half Baked Harvest was a wonderful surprise. The recipes are fun, not redundant, and the photos are beautiful while not being over-styled.

The recipe I chose to make is called Red’s Favorite Schnitzel, a dish named after Tieghan’s younger brother, which I think is adorable. Also, because I’ve never made schnitzel before. I ate it in Germany and Austria and never could learn to love it, so it was time to make it in my own kitchen.

Red’s Favorite Schnitzel
Printable recipe below

4 boneless pork chops, about 1/2” thick*
Kosher salt
Freshly ground pepper
2 1/2 cups panko
2 teaspoons garlic powder
1 teaspoon paprika (I used sweet)
4 tablespoons extra-virgin olive oil
3 tablespoons salted butter
1 lemon, sliced
Fresh thyme leaves
Flaky sea salt, for serving

Season the pork with salt and pepper.

In a shallow medium bowl, combine the panko, garlic powder, paprika, and a pinch each of salt and pepper.

Working with one chop at a time, press the pork into the panko, using your fist to pound the crumbs into the pork. Repeat with the remaining chops.

Heat the olive oil in a large skillet over medium-high heat. When the oil shimmers, add 2 of the pork chops and cook until deep golden brown on both sides, 3 to 4 minutes per side. Transfer the schnitzel to a paper towel-lined plate to drain, and repeat the frying process with the remaining 2 chops.

Wipe the skillet clean and add the butter and lemon slices. Sear the lemon until golden on each side, about 1 minute per side. Remove the lemon from the skillet and add to the plate with the schnitzel.

Serve each schnitzel with lemon slices, fresh thyme leaves, and a sprinkle of flaky salt.

Look at how nice and tender these are?

I used thicker pork chops and, obviously, cooked them longer. I was just worried about thin pork chops overcooking. I’m not a “cutlet” gal!

I am definitely impressed with this recipe. My only changes were to include some white pepper and onion powder in the panko mix.

* I also used slightly thicker pork chops – they were more like 3/4” thick.



62 thoughts on “Pork Schnitzel

    • I’m still happy I used thicker pork chops, cause they were nice and moist. But I know most people are good with thinner ones!

    • They are definitely nice and crispy! My husband loved these as well, and neither of us typically enjoys “breading.”

  1. Oh, I love veal schnitzel and pork is good too. Sounds like a good recipe I want to try. We ate schnitzel often when we lived in Germany, and I really miss it, hard to duplicate. Never thought of using panko, thanks for the recipe!

  2. I first had “authentic” German food when a sister was stationed in Germany many years ago (she was an air traffic controller) and there was no turning back. We ate at a few quaint restaurants (the servings were enormous). I have some German on my Mom’s side – Sauerbraten is one of our favorites and schnitzel is a close second.

      • It’s how we refer to any breadcrumb coating on meat in Australia. While schnitzel is well known, colloquially, it’s crumbed steak, crumbed lamb crumbed chicken (or chook), and crumbed pork. If we do go out for a schnitzel, it’s a schnitty.

  3. Mimi-
    From a point of view from Germany (or Austria), there are several things that make this recipe not a Schnitzel. A pork chop that has been breaded is a breaded pork chop. A Schnitzel, when the meat is pork, should come from the top side, top round, gammon slipper. It should be sliced thin, it should be thinned with a tenderizing mallet until about 5 mm thin, about 1/5 of an inch. The breading process is a follows: Salt and pepper the meat first, flour it on both sides, shaking off the extra flour, beat one egg in a second plate and pull the Schnitzel through the egg, then drag it through Panko in a third plate. Use 1 inch of Ghee or clarified butter to fry the Schnitzel, moving the pan around (making small waves all the time). The reason for this is that the breading will develop a wave pattern that looks and tastes great. Don’t worry about the thinness of the Schnitzel, just take it out and let it drip dry as soon as it has a pleasing brown color – it will be done.
    The classic way of serving a (veal) Schnitzel (Wiener Schnitzel) is with a lemon slice with an anchovy and a caper on top and a serving of lukewarm swabian potato salad made with warm potatoes cooked in their jackets and freshly peeled and sliced, some chopped shallots cooked for a minute in a cup of beef broth, vinegar, some neutral oil, salt and pepper. No mayo. Just combine the ingredients, let it sit for 20 minutes and serve.
    Just sayin’ :-)

    • Thanks for this! I just wanted to honor this young woman’s book and recipe. As I mentioned, I never liked schnitzel when I had them in Europe, and it was because they were all dry. Which is why I specifically used a pork chop, but I also didn’t know about the gammon slipper. And I have no way to figure out what that is! It took me about 2 weeks to figure out a gammon! I love the way you traditionally serve your schnitzel. It sounds marvelous!

  4. Happy New Year!! Your recipe looks delicious! My husband and I just went ( just the other night) to a little German Bistro here in Charleston for the first time, and we absolutely love their menu and their authentic cuisine. We enjoyed it so much, we will be going back for sure. Great recipe Mimi!

    • How fun! We haven’t ventured out to dinner yet… and I miss it! We never went out often, mostly because ALL i do is cook!!! But sometimes it’s nice to get out of the house. Hopefully this pandemic will end quickly. the recipe is really nice.

  5. Hey Chef Mimi, I’ve had lots of deep-fried, breaded meats in my time, but I have to admit I’ve never tried schnitzel. Thank you very much for sharing this recipe, we will try it and I’m already sure we will love it. It looks delicious!

  6. I’m lucky my cousin married an Austrian man so I too have eaten schnitzel when its been made properly and it was with sauerkraut too. Yum! This pork schnitzel looks amazing and actually makes me want to get over my fear of making a less than superior version. You know how it is when you’ve had the best before and don’t want to ruin it.

    • I’d love to know how he makes it, because as I mentioned, throughout Austria and Germany, I didn’t enjoy their schnitzel. But I did like this one, but I also used a thicker pork chop! So, maybe I’m just not a schnitzel gal…

    • I’ve been told this isn’t traditional, but it’s a great recipe. And I don’t think it was meant to be traditional.

  7. I totally agree with you about cookbooks by bloggers – not that they aren’t fantastic, but they are a dime a dozen. I do agree that traveling the world is a requirement for understanding flavors and how they all play together in a dish. I remember enjoying schnitzel in Germany (maybe we got luckier than you??), but I’ve never made it at home. This sounds like a fabulous recipe!

    • There’s so much more to cooking than following a recipe, so yes, I’m glad we agree on that! Learning about different ingredients, going to markets for them, it’s all important. As far as schnitzel goes, I just think I’m not a schnitzel person. I don’t love cutlets either, unless they’re lightly braised and moist. But, this is a good recipe. I still would recommend a thicker pork chop!

    • Well, I have wonderful memories of the freshwater trout I ate, and the white asparagus with bechamel and ham… I think I’ve figured out I just don’t like cutlets, so I was happy with the recipe, but did use a thicker pork chop.

    • That is such a smart idea. I’ve never done that because we’re never in one place for long, but that’s what was so spectacular visiting Stephane in Bordeaux. We went to a different market every day,and cooked every day. Well, he cooked, but I was right there drinking wine! From My French Heaven, if you’re not familiar. I just assume everyone knows who he is!

  8. I had the same sentiments too regarding those young bloggers but when I watched the Junior Masterchef, I was surprised. Kids 10 to 14 years old, OMG, they even surprise seasoned chefs. BTW that Schnitzel looks great.

    • I think some of them are 8 years old!!! 😳 They’re so impressive and so sweet. That’s the only reason I finally made a beef Wellington, after I watched a bunch of children make it! But still, I wouldn’t buy a cookbook written by a 10 year old! I can’t wait for the next season. My favorite cooking show! And even my husband watches it, and he doesn’t cook!

  9. Looks absolutely delicious! I’ll have to check this book out! I completely agree with you Mimi, travel and experience are such important elements to being an impressive chef and creating good recipes. Young chefs like Tieghan are truly remarkable and so inspiring!

    • She continues to impress me, but without overdoing it all. I like that. And I know you’re a vegetarian so you’re sweet to comment on a pork post 🤣🤣🤣

    • You’ve still not told the story of how you went from San Francisco to Paris! I’m just curious. The great thing about living in Europe is the ease at which you can get to so many different countries. At least, when one can travel.

  10. Once again, I’m right on the same page with you. I would never turn down an opportunity to have scnitzel in Bavaria, but it would be simply an excuse to be in a German beer garden. I think of scnitzel and bar food or something you serve at a Sound of Music viewing. However, I trust you when you say this recipe is worthwhile! The lemon slices are intriguing!

    • Hahaha! There’s nothing quite like a Bavarian Biergarten! So I know what you mean! This is a good recipe, but I was happy i bought thicker pork chops.

  11. I have eaten many Schnitzels and to tell you the truth I am not a fan of the Austrian schnitzel, I prefer the German version. I have been a follower of Teagan for years. I was so impressed because she was so young and loved cooking. She is a creative cook.

  12. Funny – I loved schnitzel in Austria and Germany, and make it at home often – but must admit I had some bad versions while there. It was interesting to read Alex’s response – and I totally understand his take. I am glad you were true ot the book – but agree that the flour/egg/breading is what makes it a schnitzel. The lemon is key – and I love that the recipe calls for frying them.

    • It’s a great recipe, and it’s actually called Red’s Favorite Schnitzel, because her brother loves it, which I thought was adorable. She never claimed it’s authentic, but some people really get fired up over such things – especially Italians! Alex, a girl, has her own blog, which is fabulous, in both German and English. Interesting you had both bad and good experiences in Austria and Germany. We ate in nice restaurants, too. Oh well. I’m allowed to not love thin breaded meat!

  13. This does look easy and quite delicious! I’m the opposite of you in that I’m always looking for quick & easy, but I guess that comes with getting old. :) Easy, but lots and lots of flavors. Thanks for sharing and for the review of the cookbook.

  14. I had to laugh a long with you on this. I too often secretly roll my eyes when cooks harp on the phrase “it’s so easy!” Like some sort of mantra.

    Like being easy all by itself is the only information I need to rush right home and start using cherry jell‑o in a perfectly silly recipe for chocolate mousse.

    My usual retort is: “it’s so easy because you are such a good cook”. I smile when I say it, so people usually let it go with a chuckle. Yikes! Why did I let that secret out of the bag? GREG

    • Ew. What an awful example!!! I’m not being braggadocios, but I really did cook for my children on a daily basis for their whole lives at home, my husband, who for many years was a vegetarian and had specific wants, and for another family on a daily basis. I loved that job because I could do it when my daughters were in school, but they were horrible people for whom to cook. But I made everything from scratch, never used mixes or even seasoning mixtures (I’ve loosened up on that one!) and never considered how challenging a recipe might be. It’s all about the food. Of course some cooking is easy and some are fast. Like you, that’s just not the most important criteria. I used to get so annoyed when other parents told me that they don’t have time to cook. Aaaarrrggghhhhhh! Of course you do! It’s obviously not a priority! Oh goodness, I’m on a rant. Sorry. Hope all is well! Are you still a caretaker?

  15. I haven’t looked through these 2 cookbooks, but I should! This recipe looks and sounds super tasty. My dad’s favorite meal will always include pork, so this might just be up next for him. :-) ~Valentina

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