Pork Schnitzel with Cranberry Sauce on the Side

Schnitzel, Potato, Lemon and Cranberry Sauce

Schnitzel, Potato, Lemon and Cranberry Sauce

It’s a good combination.

A schnitzel is meat that is cut thin. It’s generally tenderized, breaded and then fried. It’s usually made using veal, pork, chicken and beef.

German Schnitzel (the traditional schnitzel) is made with pork, while Wienerschnitzel is made with veal. The technique of breading and frying meat came from Rome a long time ago.


Most Schnitzels are served with a sauce. Either a rich mushroom gravy, a zesty bell pepper sauce or a rich cream sauce.

But some of us cranberry fanatics prefer it with cranberry sauce. At a recent Cranberries Anonymous meeting, we admitted that we like cranberry sauce with just about everything. So take our advice with a grain of salt (the first step is admitting you have a problem.)

So how do you make schnitzel?


– 4 boneless pork chops
– Salt and freshly ground black pepper
– 1/2 cup all-purpose flour
– 2 large eggs, lightly beaten
– 3/4 cup plain breadcrumbs


– Wrap pork chops between 2 sheets of plastic wrap and pound until they are 1/4 inch.
– Place the flour, egg, and breadcrumbs in 3 separate bowls
– Dip the chops in each, coating both sides
– Place a frying pan on the stove with some cooking oil inside. Heat to a high temp.
– Once the oil is hot, cook the schnitzel for a couple of minutes each side until golden.
– Remove and dry with paper towels

Serve with lemon, potatoes (or rice) and of course, cranberry sauce.


Dried Cranberry Powder

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