Remove pork chops from the fridge about 10 to 15 minutes before cooking them.
Place a wire rack over a baking sheet or over paper towels to catch drippings. Set aside.
In the meantime, crack the eggs into a medium-sized bowl. Add the water and mustard, and whisk until you get a smooth mixture.
Mix the breadcrumbs, garlic powder, paprika, onion powder, and red pepper flakes in a large shallow plate.
Add the vegetable oil to a large pan set over medium-high heat and let it reach 340˚F.
Meanwhile, season the pork chops on all sides with salt and pepper to taste. Dredge the pork chops in all-purpose flour until they're completely coated.
Place the pork chops in the egg mixture and make sure they're well coated. Transfer them to the seasoned breadcrumbs and press down on them so the breadcrumbs stick. Flip the pork chops over and press down again. They should be covered with breadcrumbs on all sides.
Carefully lower the corner of a breaded pork chop into the oil. It should sizzle right away, but if it doesn't, remove the pork and let the oil heat for a minute or two. Once hot, lower 1 pork chop into the oil at a time. Let it fry for 2 minutes on each side or until golden brown. Repeat for every pork chop.
Remove the pork chops from the oil and place them on the wire rack to cool for 3 to 4 minutes.
Taste the pork chops and season with more salt and pepper if needed. Serve warm, and enjoy.
This recipe uses 1/3-inch thick boneless pork chops. Bone in pork chops will also work, but they'll have to cook longer. Also, if the pork chops (boneless or not) are thicker than the suggested thickness, they will need to cook for a little longer than the recommended time. Use an Instant Read Meat Thermometer to check for doneness- pork is cooked through when the internal temperature registers at 145˚F.
For the egg mixture, you can combine the eggs with water or milk.
The yellow mustard isn't an absolute must, but I love the flavor that it adds to the overall recipe. You can also use Dijon mustard.
Breadcrumbs or Panko Crumbs are both safe bets. Use whichever one you prefer.
Red Pepper Flakes: Leave these out, or use less if you don't like spicy foods.
To fry the pork schnitzel, I used Vegetable Oil, but I have also used Peanut Oil, Canola Oil, and Corn Oil. Any oil with a high smoke point will work.
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
Course: Dinner, Lunch, Lunch/Dinner, Main, Main Course
Cuisine: German
Keyword: easy pork recipes, german pork schnitzel, german schnitzel