Crispy, golden, and bursting with flavor, this Marinated and Crumbed Pork Schnitzel is the ultimate comfort food with a gourmet twist! Tender pork loin chops are pounded thin and infused with flavor from a zesty buttermilk marinade spiked with garlic, smoked paprika, and black pepper. A crunchy breadcrumb coating, enhanced with Parmesan cheese, delivers the perfect crispy texture, while shallow frying locks in juiciness without being overly heavy. This easy-to-follow recipe finishes in just 45 minutes (with a bit of marinating downtime) and serves four, making it a crowd-pleasing dinner option. Pair with a squeeze of lemon and your favorite sides—think creamy mashed potatoes, a crisp salad, or roasted veggies—for a meal that’s satisfying and utterly delicious. Perfect for weeknights or casual entertaining, this schnitzel recipe is sure to become a family favorite. Keywords: pork schnitzel recipe, marinated pork schnitzel, crispy schnitzel, Parmesan breaded pork, quick dinner ideas.
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Place each pork loin chop between two sheets of plastic wrap or parchment paper. Pound them gently with a meat mallet or rolling pin until they are about 1/4 inch thick.
In a large bowl, combine buttermilk, minced garlic, smoked paprika, salt, and black pepper. Mix well to create the marinade.
Add the pounded pork chops to the marinade, ensuring they are fully submerged. Cover and refrigerate for at least 1 hour, or up to 4 hours for maximum flavor.
Set up a breading station with three shallow bowls. In the first bowl, place the plain flour. In the second bowl, beat the eggs. In the third bowl, combine the breadcrumbs and grated Parmesan cheese.
Remove the marinated pork chops from the refrigerator and let them rest at room temperature for about 15 minutes.
Coat each pork chop in flour, ensuring a thin, even layer. Dip into the beaten eggs, allowing any excess to drip off. Finally, press into the breadcrumb mixture, coating both sides thoroughly. Set aside on a plate.
Heat the vegetable oil in a large, heavy-bottomed skillet over medium-high heat. The oil should be about 1/4 inch deep.
Once the oil is hot, carefully place the breaded pork chops into the skillet, cooking them in batches to avoid overcrowding. Cook for 3-4 minutes on each side, or until golden brown and cooked through.
Transfer the cooked schnitzels to a paper towel-lined plate to drain any excess oil. Repeat with the remaining pork chops.
Serve the schnitzels hot with lemon wedges on the side and any desired accompaniments such as mashed potatoes, salad, or steamed vegetables.
Serving size | (1387.0g) |
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Amount per serving | % Daily Value* |
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Calories | 3674.0 |
Total Fat 224.0g | 0% |
Saturated Fat 55.6g | 0% |
Polyunsaturated Fat 85.7g | |
Cholesterol 719.2mg | 0% |
Sodium 5082.2mg | 0% |
Total Carbohydrate 256.1g | 0% |
Dietary Fiber 13.6g | 0% |
Total Sugars 29.5g | |
Protein 165.3g | 0% |
Vitamin D 238.7IU | 0% |
Calcium 1135.1mg | 0% |
Iron 19.7mg | 0% |
Potassium 2417.4mg | 0% |
Source of Calories