Oma's German Breaded Pork Chops (Paniertes Schweinekoteletts)

by: Gerhild Fulson  / Oma Gerhild shares German recipes rooted in family tradition.

Updated February 6, 2026

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Breaded Pork Chops Recipe, German-style, and made just like Oma! Among one of the tastiest and quickest meal ideas!

This pan-fried breaded pork chops recipe, aka Schweinekotelett, is among the tastiest and quickest dinner meal ideas you can have.

Made with a small handful of ingredients, this is a simple pork chop recipe that always turns out amazingly delicious! Crispy on the outside and tender, juicy meat on the inside. Yum!

Served with mashed potatoes and red cabbage, this is the perfect comfort food combo we Germans love so much!

I will often make one or two extras of these tender pork chops, because they taste SO good cold and sliced in a sandwich for lunch the next day. Wunderbar!

Pork Schnitzel Versus Pork Chops

The most common pork dish in Germany is the schnitzel, which is really just a thin cut of boneless pork loin chops that has been gently pounded thin with a meat tenderizer, then breaded, and fried.

These breaded chops are very similar to Pork Schnitzel, except that they are a thick cut of pork tenderloin, and are often served as an alternative since pork chops are much more economical than Schnitzel.

And unless you can find Schnitzel ready to go at your local butcher or grocery store, this breaded pork chops recipe is a lot less work.

Breaded Schnitzel are just thin breaded pork chops and here served with a Jägersosse.

Also, schnitzel are quite large and difficult to cook many at once. Using thicker cut pork chops means I can put more of them in the pan. Which means I can get these juicy chops to the dinner table in a lot less time!

I love using thick pork chops; they always turn out so juicy and delectable!

So if you're short on time or need a more budget-friendly option, then this just might be the best pork chops recipe for you.

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How to Make This Breaded Pork Chops Recipe

• In one of two separate shallow bowls, make an egg wash by mixing together one large egg with one tablespoon water. In the other bowl, combine 1½ cups plain bread crumbs with ¾ teaspoon seasoning salt.
• Take four 1-inch thick bone-in or boneless pork chops and trim them of fat. If you choose bone-in chops, you may need to cook them a little longer.
• You can also use thicker or thinner chops, according to your taste or what you can find at the store, and adjust the cooking time accordingly.
• Heat oil, enough to cover the bottom of a large skillet, over high heat.
• Coat chops with bread crumbs, then dip them in the beaten egg mixture, then coat them again with more bread crumbs.
• Carefully place chops in the skillet and cook, turning them over when nicely browned on one side. Then cover the skillet and lower heat to continue browning and cooking the pork chops until they're done. One-inch chops will take about 20 minutes to cook.
• To make sure they are fully cooked, use a meat thermometer to make sure they have an internal temperature of at least 145 degrees F.

What to Serve With Breaded Pork Chops

As mentioned above, these are delicious served with mashed potatoes and red cabbage. They are also fantastic served with the following:

• Oma's mushroom gravy 
• Pan-roasted baby carrots
• Oma’s green beans 
• Roasted Brussels sprouts
• Oma's German recipe for sauerkraut 
• Oma's German fried potatoes

More Delicious German Pork Chop Recipes

• Oma's baked pork chops with sauerkraut 

• Oma's German pork chops, Düsseldorfer-style 

• Oma's potatoes, pork chops, and sauerkraut slow cooker recipe 

• Oma's kasseler chops with sauerkraut 

Ready to make this delicious recipe?

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Oma’s German Breaded Pork Chops (Paniertes Schweinekoteletts)

These breaded pork chops are simply delicious, and one that always turns out crispy on the outside and tender juicy on the inside! Yum!!

Prep Time:

10 minutes

Cook Time:

25 minutes

Total Time:

35 minutes

Servings:

Makes 4 servings

Ingredients:

• 4 pork chops, with or without bone, 1-inch thick
• 1 large egg
• 1 tablespoon (15 milliliters) water
• 1½ cups (225 grams) breadcrumbs
• ¾ teaspoon (3 grams) seasoning salt (see Oma’s Ecke)
• 2 tablespoons (30 milliliters) olive oil or (28 grams) butter for frying

Instructions:

1. If the pork chops have fat along the edge, remove the excess. Then cut into any remaining fat (slash from the other edge of the chop through the fat, but not the meat) to prevent the meat from curling when cooking.
2. Combine the egg and water in a shallow bowl.
3. Mix the breadcrumbs and seasoning salt in another shallow bowl.
4. Heat the olive oil or butter in a large flat-bottomed frying pan (enough just to cover the bottom) over high heat.
5. Take the first pork chop and coat it with the breadcrumb mixture, then dip it in the egg mixture, then re-coat it with more breadcrumbs. Carefully place the chop into the frying pan so that it doesn’t splatter. Repeat with the remaining chops. Add extra butter or oil if needed.
6. Turn the chops when they’re nicely browned on one side.
7. Cover the frying pan and lower the heat to gently continue browning and cooking the chops until done (internal temperature of 145ºF or 63ºC). Turn once or twice during cooking. One-inch thick chops will take about 20 minutes.
8. Transfer the fried pork chops to a plate lined with a paper towel before serving.

Notes/Hints:

• I usually use an oil/butter mixture. Pure butter tastes great, but adding the olive oil makes it a bit healthier. If you prefer, just use oil. If you are using pure butter, be careful that the chops don't burn.
• The seasoning salt I like is a no-name brand. Use any that you like, or just use salt, fresh ground black pepper, and perhaps some garlic powder to season.
• Add Parmesan cheese and Italian seasoning to some Italian bread crumbs or any other herbs of your choice to vary the recipe.
• To bake pork chops instead, preheat oven to 375 degrees F and cover a baking sheet with parchment paper. Place breaded chops on baking sheet. You can drizzle a little olive oil if you like. Bake in hot oven for about 20 minutes. Let rest for 5 minutes before serving.
• To make sure they are fully cooked, use a meat thermometer to make sure they have an internal temperature of at least 145 degrees F.
• Store any leftovers in an airtight container in the fridge for up to 4 to 5 days.

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Unless otherwise noted recipe, images and content © Just like Oma | www.quick-german-recipes.com

Updated February 6, 2026

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Hi, I'm Oma Gerhild! As a food writer and cookbook author, I'm always looking to find ways to pass on my German heritage using local ingredients. Quick and easy. That's my goal. Wunderbar food. That's the result.