Schnitzel with a Twist Recipe - Allrecipes.com
Schnitzel with a Twist Recipe
  • READY IN 45 mins

Schnitzel with a Twist

Recipe by  

"My husband spent part of his childhood in Germany and craves traditional German fare. I found a simple recipe for pork schnitzel that was really delicious. Unfortunately one of the times that I went to make for my husband I was missing some of the ingredients so I experimented and came up with this version. My family enjoys this so much I no longer make traditional schnitzel for them. This recipe is definitely rich and is not for anyone worried about dieting....I hope any who try this will enjoy this recipe."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    25 mins
  • COOK

    20 mins
  • READY IN

    45 mins

Directions

  1. Place the pork chops between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the pork with the smooth side of a meat mallet to a thickness of 1/2-inch.
  2. Combine crackers, Greek seasoning, and pepper in a large mixing bowl. Place the flour in a shallow bowl. Dredge the pork chops in the flour, then dip them into the egg. Toss the pork chops one at a time in the cracker mixture to coat.
  3. Melt the butter in a large skillet over medium heat. Fry the pork chops in the butter until golden brown, reducing heat to medium-low if the pork browns too quickly, 10 to 15 minutes. Flip the pork chops, continue cooking until the pork is no longer pink in the center, 10 to 15 more minutes. Serve with lemon wedges.
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Footnotes

  • Editor's Note
  • The nutrition data for this recipe includes the full amount of the breading ingredients and butter. The actual amount consumed will vary.
  • Cook's Note
  • I have found that leaving them a little thicker than the normal schnitzel makes them juicier. Tossing in the crumbs in large bowl gives the most even coverage on the chops. The coating should be only a light even coating of crumbs. You can use Saltine crackers for this recipe but the buttery richer tasting crackers crumb consistency is more moist like the traditional bread crumbs used for schnitzel. Also if you don't use a thick nonstick skillet you may need to start on medium-low and stay on medium-low throughout the cooking process, but the schnitzel browns much better and comes out with a better crust. The key to these is not to cook too fast or too high. I have also played with the amount of butter used in this recipe and this amount does yield the best results, this is definitely not a recipe if you are worried about the butter content of it. Adding salt instead of a seasoning mix due to the crackers makes the coating too salty, and a seasoning mix in the end adds more
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Reviews More Reviews

Jun 29, 2010

This was delicious! I didn't know what greek seasoning consisted of so I kept it simple with salt, pepper, and some garlic powder directly on the pork. The buttery crackers work wonderfully as a coating which I did as directed with pepper and not as directed with a little garlic powder. The only issue...they cook quickly and burn before allowing the pork to cook fully even with the instructions followed. My recommendation, is to either use the traditionally thin schnitzel (I did a non-traditional 1/2") or saute the schnitzel till golden brown on both sides and pop in a preheated oven for 10 to 15 minutes. A definite must try!!!

 
Dec 17, 2010

Just a note about the seasoning....It can really be what is to your taste but if you want to stick to the recipe as I do it can be any Greek type seasoning as long as it is ground ....little chunks of seasoning might not cook right. The seasoning I use has pepper garlic powder onion powder and a few others that just say herbs for them , down side for some on the Cavender's if they do use, it does have msg in it. I personally don't mind using msg but I know there are those out there that don't like using it. So best bet is to go with a simple seasoning that u like and use that if you don't want the msg or if you can't find Cavender's. On the browning too fast this is cooked in butter so the browning time is shorter than with oil, so these must be cooked low and slow they will crisp but they should take time also when I originally submitted this recipe I said thicker than normal but did not specify thickness ( sorry that was my goof) that was added when they kitchen certified the recipe. 1/2 in is too thick I tend toward 1/4. Schnitzel is usually pretty thin ...1/8 or thinner. Hope this helps.

 

13 Ratings

Mar 25, 2011

These are excellent but felt they were just a different twist on fried pork chops. The greek seasoning that you mentioned is awesome. I only fried them for 3 minutes each side and they were perfectly done. Also used 1/2 c. butter and 1/2 c. olive oil for frying them in....gotta watch the waistline somewhere along the way. Served with smashed, parsley red potatoes and green beans. Great meal.

 
Mar 18, 2011

Great, easy recipe! I didn't have Greek seasoning so I went for it and found some mixed seasonings and used those instead and it all worked out perfectly!

 
Mar 10, 2011

My whole family loved this so much! I did not tell my husband what the ingredients are (he is German) and he said "Wow that is authentic German cooking!"

 
Jan 25, 2011

My husband loved this so much I think he would have licked the frying pan! Thanks so much!

 
Jul 27, 2010

A great dinner, QUICK and EASY. Just wonderful!!!

 
Nov 01, 2011

Made these tonight for dinner. Fantastic recipe..

 

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Nutrition

  • Calories
  • 834 kcal
  • 42%
  • Carbohydrates
  • 43.7 g
  • 14%
  • Cholesterol
  • 266 mg
  • 89%
  • Fat
  • 64.1 g
  • 99%
  • Fiber
  • 2.7 g
  • 11%
  • Protein
  • 23.2 g
  • 46%
  • Sodium
  • 706 mg
  • 28%

* Percent Daily Values are based on a 2,000 calorie diet.

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