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German Schnitzel Bites



Prep Time

15 min

Cook Time

2 min


Indulge in crispy and flavorful pork schnitzel bites, perfectly seasoned and fried to golden perfection, served with zesty lemon wedges for a delightful burst of freshness.


Prepare the flour with a pinch of salt and pepper in a bowl for coating.
Scramble eggs in a separate bowl to create an egg wash.
Add breadcrumbs in a third bowl.
Cut pork chops into 1" cubes for bite-sized portions.
Place kitchen wrap over pork cubes and flatten with kitchen mallet.
Ensure the pork is thin but has an an even thickness to achieve a crunchy exterior and even cooking.
Dip the thin pork cutlet into the seasoned flour, coating both sides evenly. Shake off the excess.
Submerge the floured pork in the beaten eggs, ensuring full coverage. Shake off the excess.
Roll the egg-coated pork in breadcrumbs for added crunch. Shake off the excess.
Heat oil in a high-rimmed pot over medium heat for frying.
Carefully place the coated pork chop in the hot oil for frying.
Fry each side for about 1 minute until golden brown and crispy.
Remove the schnitzel from the oil and place it on a rack to drain excess oil.
Season the schnitzel generously with salt for enhanced flavor.
Serve hot with lemon wedges and garnish with parsley for a refreshing touch.

Variations, Hints & Storage For This Recipe


Herb-Crusted Schnitzel: Add chopped fresh herbs like parsley, thyme, and rosemary to the breadcrumb mixture for an extra burst of flavor.

Parmesan Schnitzel: Mix grated Parmesan cheese into the breadcrumb mixture to create a cheesy crust that adds depth to the schnitzel.

Spicy Schnitzel: Sprinkle chili powder, paprika, or cayenne pepper into the flour or breadcrumb mixture to give the schnitzel a spicy kick.

Panko-Crusted Schnitzel: Use panko breadcrumbs instead of regular breadcrumbs for a lighter and crispier coating.

Lemon-Pepper Schnitzel: Add lemon zest and cracked black pepper to the breadcrumb mixture to infuse the schnitzel with bright citrus flavors and a peppery bite.


For extra crispy schnitzel, ensure the oil is hot enough before frying by testing it with a small piece of bread – it should sizzle immediately. Also, consider using a splatter screen to minimize mess and maintain a clean stovetop during frying.



After preparing the schnitzel, you have a few storage options:

  • Refrigeration: Allow the schnitzel to cool completely, then store it in an airtight container in the refrigerator for up to 2-3 days. To reheat, place the schnitzel on a baking sheet and bake in a preheated oven at 350°F (175°C) for about 10-15 minutes until heated through.
  • Freezing: If you want to freeze the schnitzel, let it cool completely, then wrap each piece individually in plastic wrap or aluminum foil. Place the wrapped schnitzel in a freezer bag or airtight container, and freeze for up to 1-2 months. To reheat, thaw the schnitzel overnight in the refrigerator, then reheat in the oven or skillet until warmed through.
  • Meal Prep: You can also prepare the schnitzel ahead of time and store the breaded but uncooked pieces in the refrigerator for up to 1 day before frying. This can save time on busy days while still allowing you to enjoy freshly cooked schnitzel.

Remember to label your containers with the date to keep track of storage times.

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