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Pork Schnitzel with Paprika

Pork Schnitzel with Paprika


Schnitzel is one of my family’s favorite meals. It is tasty, juicy, easy to make, and very budget friendly. Due to its easy preparation this dish can be served as an everyday meal,  but its delicious taste lends it to special dinners just as well.

Schnitzel is a traditional Austrian dish consisting of tenderized and flattened fillet which is then breaded and fried in oil or butter. The meal is popular in both the Austrian and German kitchens. Commonly it can be found on a plate neighbored by a slice of lemon or a cranberry jam or sauce to compliment the meat. Potatoes or a potato salad are often served as a delicious side dish to the schnitzel. The well known and original Vienna schnitzel can only be made out of veal. However, today schnitzels are made from a variety of different meats, poultry and even vegetables, such as pork, chicken, turkey, cabbage or eggplant.

To this day there are debates as to the region in which the schnitzel was first made. Some people will assure you that the dish was created in Milan or northern Italy while others swear that its origins are found in 15-th century Vienna. No matter where it came from it is still absolutely delicious and a joy to make.  


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Pork Schnitzel with Paprika

4 servings


  • 4 boneless pork chops
  • Salt 
  • Freshly ground black pepper 
  • 4 tsp. paprika (sweet, hot or mixed – your choice)
  • ½ cup flour
  • 2 eggs, lightly beaten
  • 1 – 1 ½ cup bread crumbs (regular or panko for more crunchy texture)
  • Oil for frying (I always use olive oil)



Prepare three trays (or plates): one with flour, another with eggs, and the last one with bread crumbs.

Flatten each pork chop with a meat mullet (or bottom of a small sauce pan) between two pieces of plastic wrap or wax pepper.

Sprinkle each side with salt, pepper, and paprika.

Dust each chop with flour, then dip them in eggs, and finally press into breadcrumbs.

Heat the oil in a skillet (2-3 tbsp.). You need more oil then you normally use for frying meat, because breadcrumbs soak oil.

Cook schnitzels over medium heat until golden brown, turn it over, fry another side (about 5-6 minutes total).

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Cook with pleasure!



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