Recipe: Quick Weekday Dinner – Pork Schnitzel

PORK schnitzel recipe

Quick and easy pork dinner

 Cooking during the week needn’t be all about pasta, you can put together a quick dinner using one of the easiest cuts of meat to get, pork chops.

Growing up, I hated pork chops – all that cutting for very little meat.  However, I think this Schnitzel recipe will go down a treat.  It’s easy to make, no fuss to eat and tasty.

Your local butcher can supply the chops de-boned or you can do this yourself.

Place each chop between two sheets of plastic an using the flat side of a tenderiser, flatten to about 1/4 inch thick.

PORK schnitzel recipe

Once you have done this.  Line up three bowls, one with seasoned flour, one with beaten egg and one with breadcrumbs (I used Panko as I had some in the cupboard).

PORK schnitzel recipe

Dip each side of the chop into each bowl, starting with flour, then egg, then breadcrumbs.

Add your Schnitzel to a medium hot pan.

Cook for 2-3 mins each side until golden brown then serve.

Serve with salad, chips or just some lemon squeezed over.

PORK schnitzel recipe












Receipe: Quick Weekday Dinner – Pork Schnitzel


  • 4 boneless pork chops
  • 60 g flour seasoned with salt and pepper
  • 2 large eggs lightly beaten
  • 170 g breadcrumbs


  • Place the pork chops between two sheets of plastic wrap.
  • Pound until just ¼ inch thick.
  • Place the flour mixture, egg, and breadcrumbs in 3 separate bowls.
  • Dip the chops in the flour, then beaten egg and then the breadcrumbs.
  • Make sure the Schnitzel are coated.
  • Fry the Schnitzel for about 2-3 minutes on both sides until golden brown.
  • Drain excess oil off Schnitzel by using paper towels.
  • Eat!

PORK schnitzel recipe












Find out out more about Pork at QMS and their site

This post is sponsored by QMS.




I am Emma and with my husband Mark write Foodie Explorers, which is a food and travel website.

I am a member of the Guild of Food Writers and British Guild of Travel Writers.

We have a wide range of judging experience covering products, hotels and have judged, for example, for Great Taste Awards and Scottish Baker of the Year.

Along the way Mark gained WSET Level 2 in Wine and I have WSET Level 2 in Spirits as well as picking up an award with The Scotsman Food and Drink Awards.    

Usually I can be found sleeping beside a cat.

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