Munich Pork Cutlets

Prep Time
Cook Time
Ready In

Recipe: #40531

April 22, 2023

Categories: German,

"This is the Munich answer to Wiener Schnitzel. Prep. and cook time are guesses. This goes very well with a mixed salad"

Original is 4 servings


  • Serving Size: 1 (335.3 g)
  • Calories 410.3
  • Total Fat - 18.8 g
  • Saturated Fat - 6 g
  • Cholesterol - 468.5 mg
  • Sodium - 491.9 mg
  • Total Carbohydrate - 36.8 g
  • Dietary Fiber - 6.1 g
  • Sugars - 4.5 g
  • Protein - 26.4 g
  • Calcium - 147 mg
  • Iron - 4.9 mg
  • Vitamin C - 51 mg
  • Thiamin - 0.5 mg

Step by Step Method

Step 1

Lightly flatten the cutlets

Step 2

Season with salt and pepper, then thickly coat with horseradish

Step 3

Dip the coated cutlets in flour and briefly let them dry

Step 4

Then quickly dip them first in the beaten eggs and then in the bread crumbs

Step 5

In a large frying pan, heat enough cooking oil to cover the bottom of the pan

Step 6

Fry the cutlets on both sides until crisp

Step 7

Serve with a garnish of parsley, tomato and lemon slices


No special items needed.

4 Reviews


Ohhh these were so good. We loved that horseradish flavor shining through. So good, so good. I'll definitely be making these again. I didn't bother making my pork loin chops thinner as stated in the directions but wish I had. Next time I will follow the directions exactly!


review by:
(3 Mar 2024)


I made these based on prior reviews - and wow - are these good or what? I used grated horseradish slathered on rather thickly. We LOVED the crust these developed and the nice hint of horseradish. Originally, the lemon was there for garnish, but I found that squeezing a bit of juice on the chop elevated the flavors even more! This recipe is definitely going into my Best of 2024 file - thanks so much for sharing!!!


review by:
(4 Feb 2024)


This was good. The crust was good. We could faintly taste the horseradish. I wish I would have used a hotter kind. We would like to make this again.


(26 Aug 2023)


We loved this recipe! The horseradish was a great base coating for the chops. The pan seared chops had a nice tangy bit of "heat" to them (I used a medium-hot horseradish). They were quite delicious. I served them with lemon slices as recommended, but I forgot to slice the lemon. Oh well, I'll remember the lemon slices next time. Thank you, Mia.


review by:
(30 Apr 2023)

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