Pork Schnitzel with Imported Swiss
A German comfort food classic gets a fun and delicious twist with the addition of nutty, buttery, imported Swiss cheese. Never tried shnitzel? Breadcrumb coated pork (or chicken) is pan-fried until crispy. We love this dish paired with grainy mustard and your favorite Pilsner.Print
- 1 lb thin sliced boneless pork chops
- 8 thin slices imported Swiss cheese
- 1/3 cup flour
- 2 eggs beaten
- 2/3 cup seasoned breadcrumbs
- Vegetable oil for frying
- Optional grainy mustard for serving
Trim any excess fat from the pork chops and pound to an even 1/4” thickness. Top each piece of pork with one slice of Swiss cheese, folded as necessary.
Place flour in a shallow dish, eggs in a 2nd shallow dish, and seasoned breadcrumbs in a 3rd shallow dish. Dredge cheese-topped pork in flour, dunk evenly in egg, and coat thoroughly with breadcrumbs.
Heat oil in a heavy bottom skillet over medium-high heat. Cook cutlets on each side for 3-4 minutes or until well browned, flipping carefully and working in batches to avoid crowding.
Place schnitzel on a rack over a cookie sheet and top with remaining 4 slices of imported Swiss cheese. Place under the broiler for 1-2 minutes to melt cheese and serve immediately.