Viennese Pork Schnitzel

Viennese Pork Schnitzel


Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

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Yields or Serves:  

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This is the food that I grew up on! Tender, juicy pork gets breaded for the perfect crispy meal.

  • 3 Tablespoons Olive Oil
  • 1/2 Cup Parsley (Chopped)
  • 2 Large Eggs
  • 2 Teaspoons Minced Garlic
  • 4 Thin Boneless Pork Chops
  • 1/2 Teaspoon Kosher Salt
  • 1/4 Teaspoon Freshly Ground Pepper
  • 1 Cup Breadcrumbs
  • 2/3 Cup Grated Parmesan Cheese
  1. Preheat oven to 400 degrees.
  2. Line baking sheet with parchment paper or aluminum foil. Brush parchment paper or foil with olive oil. Set aside.
  3. In large-size bowl beat eggs well. Add minced garlic and half of the parsley.
  4. Cover pork chops with plastic wrap and pound with meat mallet until about 1/4 inch thick. Season chops with kosher salt and pepper. Add chops to egg mixture and toss to coat.
  5. On dinner-size plate combine breadcrumbs and Parmesan cheese. Remove chops from egg mixture and coat with breadcrumb mixture on both sides.
  6. Place chops onto prepared baking sheet. Place in oven 15 minutes until golden brown. Turn and bake another 5 minutes.
  7. Remove from oven and transfer to serving platter. Sprinkle with remaining parsley.
  8. Serve warm.
  9. Serves 4
  10. Prep Time: 20 Minutes Cook Time: 20 Minutes Total Time: 40 Minutes
  11. "Work With What You Got!"
  12. © Victoria Hart Glavin Tiny New York Kitchen © 2017 All Rights Reserved


Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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