Pork Schnitzel (Polish-Style)


This post may contain automatically and manually added affiliate links to products. I may receive a small commission for purchases made through these links at no additional cost to you.

AuthorEwaCategory, , DifficultyIntermediate

Crunchy, golden, and juicy Polish Pork Schnitzel! Served with potatoes and cucumber salad - a classic dish that everybody loves. Learn Polish secrets on how to prepare the best pork schnitzel with this recipe! So delicious!

Polish Pork Schnitzel

Yields4 Servings
Prep Time10 minsCook Time10 minsTotal Time20 mins

Click on the servings to scale the recipe to your needs.

Click a timer link in the recipe to start a countdown clock. 

In all my recipes 1 teaspoon equals 5 ml, 1 tablespoon equals 15 ml, 1 cup equals 250 ml. Spoons and cups are lightly packed.

Polish Pork Schnitzel
 4 Boneless pork chops
 1 Onion
 1 cup Milk
 2 Eggs
 ¾ cup Flour
 ¾ cup Breadcrumbs
 Salt and pepper
 1 tsp Mustard
 ½ tsp Oregano
 Lard or oil

Polish Pork Schnitzel
1

Place pork chops on a work surface and cover with a sheet of baking paper or foil. Use a meat mallet (or rolling pin) to pound the meat. Don't pound too thin - it will tear.

2

Cut the onion. In a big bowl mix together onions with pork chops and cover with milk. Let it marinade for at least 2 hours.

3

Remove pork chops from marinade and dry with a paper towel. Season with salt and pepper.

4

Place flour in one dish, breadcrumbs in another, and whisked eggs in a bowl (with mustard and oregano if desired).

5

Coat a pork chop in flour shaking off excess. Dip into egg shaking off excess. Coat in breadcrumbs. Transfer to a plate. Repeat with every pork chop.

6

Heat lard in a big pan over medium heat. Fry the schnitzel on medium heat for around 5 minutes, each side. Pork chops should be deep golden.

7

Serve!

Ingredients

Polish Pork Schnitzel
 4 Boneless pork chops
 1 Onion
 1 cup Milk
 2 Eggs
 ¾ cup Flour
 ¾ cup Breadcrumbs
 Salt and pepper
 1 tsp Mustard
 ½ tsp Oregano
 Lard or oil

Directions

Polish Pork Schnitzel
1

Place pork chops on a work surface and cover with a sheet of baking paper or foil. Use a meat mallet (or rolling pin) to pound the meat. Don't pound too thin - it will tear.

2

Cut the onion. In a big bowl mix together onions with pork chops and cover with milk. Let it marinade for at least 2 hours.

3

Remove pork chops from marinade and dry with a paper towel. Season with salt and pepper.

4

Place flour in one dish, breadcrumbs in another, and whisked eggs in a bowl (with mustard and oregano if desired).

5

Coat a pork chop in flour shaking off excess. Dip into egg shaking off excess. Coat in breadcrumbs. Transfer to a plate. Repeat with every pork chop.

6

Heat lard in a big pan over medium heat. Fry the schnitzel on medium heat for around 5 minutes, each side. Pork chops should be deep golden.

7

Serve!

Pork Schnitzel (Polish-Style)

(Visited 30 times, 1 visits today)