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Pounding pork chops before breading and pan-frying is the signature method to getting crisp yet tender German schnitzel. Using an air fryer works well too and cuts back on calories.

EatingWell Magazine, December 2021


Credit: Jacob Fox

Recipe Summary

20 mins
20 mins


Ingredient Checklist


Instructions Checklist
  • Combine sour cream, relish and dill in a small bowl. Set aside.

  • Using a meat mallet or a small heavy saucepan, pound each pork chop between pieces of plastic wrap to an even 1/4-inch thickness. Sprinkle the pork with garlic powder and salt.

  • Place flour in a shallow dish. Lightly beat egg in another shallow dish. Add panko to a third shallow dish. Dredge the pork in the flour, shaking off any excess. Dip in the egg, then dredge in the panko, pressing to adhere.

  • Heat oil in a large skillet over medium heat. Working in batches if necessary, cook the pork, flipping once, until golden and crispy and an instant-read thermometer inserted in the thickest part registers 145°F, 4 to 6 minutes. (Alternatively, use an air fryer: Coat the basket with cooking spray. Place the pork in a single layer in the basket. Cook, in batches if necessary, at 360°F until an instant-read thermometer inserted in the center registers 145°, about 10 minutes. If preparing in batches, cooking time for the second batch may be shorter.)

  • Sprinkle the pork with pepper. Garnish with additional chopped dill, if desired, and serve with the reserved sauce and lemon wedges.

Nutrition Facts

1 pork chop & 1 1/2 Tbsp. sauce
363 calories; fat 23g; cholesterol 114mg; sodium 387mg; carbohydrates 15g; dietary fiber 1g; protein 23g; sugars 1g; niacin equivalents 6mg; saturated fat 5g; vitamin a iu 190IU; vitamin b6 1mg; potassium 283mg.