Do you love Southern fried pork chop sandwiches like I do? Southern Fried Pork Chops are a close second only to fried chicken when it comes to some of my favorite Southern foods to eat. Well, I’m here to tell you that Southern Fried Pork Chops may just have to take a back seat to this German Pork Schnitzel. The flavors from the caraway and fennel seeds make this pork schnitzel so tasty it’s ridiculous!
I had a friend over for lunch. She called these pork schnitzel sandwiches, “TheBomb.com” which has to be good, right? These have my mouth watering just thinking about them. I used bone-in pork chops which we deboned and pounded out thin prior to dredging. You can use cutlets, boneless chops or any type you prefer. The bone-in are just what I had on hand at the time.
I picked up a small container of German-style mustard. It comes in a barrel-shaped glass with a handle and a plastic lid. It’s quite good and goes great with these Fried Pork Schnitzel. I served this with a helping of warm sauerkraut and warm German Potato Salad. Who doesn’t just love that warm bacon vinaigrette? MMMMmmmmmmm! So, so good.
Check out some of my other Pork recipes:
- Sheet Pan Roasted Pork Tenderloin
- Roasted Pork Tenderloin with Creamy Mushroom Gravy
- Smoked Sausage with Braised Cabbage and Potatoes
- Pan Seared Rosemary Pork Chops
- 2.5 pounds pork chops , pounded thin or 8 pork cutlets
- 1 cup all-purpose flour
- 2 eggs
- 1/2 cup milk
- 2 cups plain breadcrumbs
- 1 teaspoon caraway seeds
- 1 teaspoon fennel seeds
- 2/3 cup olive or vegetable oil , for frying
- 2 tablespoons butter , for frying
- 2 tablespoons chopped fresh Italian parsley
- salt and ground pepper Optional Garnishes
- 2 slice Marbled Rye Bread
- sliced bread and butter pickles
- thinly sliced red onions
- German-style mustard
- Serving Suggestions
- Pair sandwiches with warm sauerkraut and warm German Potato salad.
- Place the flour in a shallow dish and season liberally with salt and pepper.
- In a second shallow dish place the breadcrumbs, fennel, caraway and season with salt and pepper.
- Stir to combine and distribute the seasonings.
- In a third shallow dish, place the eggs and milk and lightly beat. Season with salt and pepper.
- In a large nonstick skillet over medium high heat, melt the butter into the oil.
- Lightly dredge the cutlets in the flour mixture, shaking off the excess. Then dip the cutlet in the egg wash and finally into the breadcrumb mixture turning and pressing lightly to coat both sides.
- Remove and set into the frying pan.
- Repeat this process with all 8 cutlets.
- Working in two batches, fry the cutlets until they are golden brown and crispy, about 3-5 minutes per side. Sprinkle each cutlet with parsley once you turn it over to the second side. Once cooked through, remove from the pan and drain on a plate or tray lined with paper towels to absorb any excess oil. While the cutlets are still hot from the pan, re-season, if necessary, with salt and pepper, to taste.
- For sandwiches, serve with marbled rye bread, bread and butter pickles, thinly sliced red onions, lettuce and German style mustard. For the sides, try warm sauerkraut and warm German Potato salad. Pair with a German style beer.
Nutritional information is provided as a courtesy, and is sourced from the USDA Food Database.