Quick Recipe Version (TL;DR)

Yield: 4 generous servings
Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 1 hour 15 minutes

Quick Ingredients

4 boneless pork loin chops (about 150–180 g each), pounded thin
Salt, pepper, garlic powder, sweet paprika
1 cup (130 g) flour + 1.5 cups (90 g) dry breadcrumbs
2 large eggs + 2 tbsp milk (for breading)
Neutral oil for frying + 4 tbsp butter (divided)
2 large yellow onions + 2 cloves garlic
2 cups (480 ml) beef broth, 2 tbsp flour, Dijon mustard, Worcestershire, thyme
2 cups (260 g) flour, 3 eggs, 3/4 cup (180 ml) milk, nutmeg, salt (for spaetzle)
3 tbsp butter + chopped fresh parsley for finishing

Do This

1. Pound pork chops to 0.5 cm thickness, season with salt, pepper, and garlic powder.
2. Start onion gravy: slowly cook sliced onions in butter until golden, add garlic, flour, broth, mustard, Worcestershire, and thyme; simmer until thick and glossy.
3. Mix spaetzle batter: whisk flour, salt, nutmeg, eggs, and milk into a thick, sticky batter; let rest 10 minutes.
4. Boil spaetzle in salted water using a spaetzle maker or by scraping off a board; drain, then toss in butter until lightly golden and glossy.
5. Bread pork: dredge in flour, dip in beaten eggs with milk, coat in seasoned breadcrumbs and paprika; press gently so crumbs adhere.
6. Pan-fry schnitzels in 0.5–1 cm hot oil with a knob of butter until deep golden and cooked through; drain on a rack and keep warm.
7. Serve a pile of buttery spaetzle topped with crisp pork schnitzel and ladle over warm onion gravy; garnish with parsley.

Why You’ll Love This Recipe

Classic pork schnitzel with shatteringly crisp crust and juicy, tender meat.
Buttery, comforting spaetzle that soaks up every drop of rich onion gravy.
Everything cooks in under 90 minutes with simple, easy-to-find ingredients.
Perfect cold-weather, stick-to-your-ribs plate that feels like a cozy winter lodge dinner.

Grocery List

Produce: 2 large yellow onions, 2 cloves garlic, fresh parsley, optional lemon (for serving).
Dairy: Unsalted butter, whole milk, eggs.
Pantry: Boneless pork loin chops, all-purpose flour, dry breadcrumbs, beef broth, neutral frying oil, Dijon mustard, Worcestershire sauce, dried thyme, nutmeg, sweet paprika, garlic powder, salt, black pepper.

Full Ingredients

Pork Schnitzel

4 boneless pork loin chops, about 150–180 g each and 1.5 cm thick
1 tsp kosher salt (plus more to taste)
1/2 tsp freshly ground black pepper
1 tsp garlic powder (optional but tasty)
1 cup (130 g) all-purpose flour
2 large eggs
2 tbsp milk
1 1/2 cups (90 g) plain dry breadcrumbs (or 3/4 cup regular + 3/4 cup panko)
1 tsp sweet paprika
Neutral oil for frying (about 240 ml; you will not use it all)
2 tbsp unsalted butter (for the pan, optional but adds flavor)

Buttery Spaetzle

2 cups (260 g) all-purpose flour
1 tsp kosher salt
1/4 tsp ground nutmeg
3 large eggs
3/4 cup (180 ml) whole milk
3 tbsp unsalted butter (for finishing and lightly browning the spaetzle)
2 tbsp chopped fresh parsley (plus more for garnish, if you like)

Warm Onion Gravy

3 tbsp unsalted butter
2 large yellow onions (about 600 g), halved and thinly sliced
2 cloves garlic, minced
2 tbsp all-purpose flour
2 cups (480 ml) beef broth (preferably low-sodium)
1 tsp Dijon mustard
1 tsp Worcestershire sauce
1/4 tsp dried thyme (or 1/2 tsp fresh thyme leaves)
Salt and freshly ground black pepper, to taste
Optional: 1/4 cup (60 ml) dry white wine or beer to deglaze the pan

For Serving (Optional but Recommended)

Extra chopped fresh parsley
Lemon wedges to squeeze over the schnitzel

Pork Schnitzel with Buttery Spaetzle and Onion Gravy – Closeup

Step-by-Step Instructions

Step 1: Prep and Pound the Pork

Place the pork loin chops on a cutting board. If they have a thick fat cap, trim most of it off, leaving a thin strip for flavor if you like. Working one chop at a time, place it between two sheets of plastic wrap or inside a large zip-top bag.

Using a meat mallet, rolling pin, or the bottom of a heavy skillet, gently pound the pork outward from the center until it is about 0.5 cm thick. Try to keep the thickness as even as possible so the schnitzel cooks uniformly. Repeat with all chops.

Season both sides of the pounded pork with the salt, pepper, and garlic powder. Set aside at room temperature while you start the onion gravy. This brief rest helps the seasoning penetrate slightly and takes the chill off the meat so it cooks more evenly.

Step 2: Make the Onion Gravy Base

In a large, heavy skillet or wide saucepan, melt the 3 tbsp butter over medium heat. Add the sliced onions and a pinch of salt. Cook, stirring occasionally, for 10–15 minutes, until the onions turn soft, translucent, and light golden. If they start to brown too quickly, reduce the heat to medium-low.

Once the onions are lightly caramelized and smell sweet, add the minced garlic and cook for 30 seconds, just until fragrant. If using, pour in the white wine or beer and stir, scraping up any browned bits from the bottom of the pan. Let it simmer for 1–2 minutes to reduce slightly.

Sprinkle the 2 tbsp flour over the onions and stir well to coat. Cook for 1–2 minutes to remove the raw flour taste, stirring frequently so it does not burn.

Step 3: Finish the Onion Gravy

Gradually pour in the beef broth while whisking or stirring constantly so the flour blends smoothly with the liquid. Add the Dijon mustard, Worcestershire sauce, and thyme. Bring the mixture up to a gentle simmer.

Reduce the heat to low and simmer for 10–15 minutes, stirring occasionally, until the gravy thickens to a silky, spoon-coating consistency. If it becomes too thick, add a splash of water or extra broth. If it is too thin, let it simmer a bit longer.

Taste and season with salt and plenty of black pepper. Turn the heat down to the lowest setting to keep the gravy warm while you prepare the spaetzle and schnitzel. If it thickens too much as it sits, thin it with a bit of hot water or broth just before serving.

Step 4: Mix the Spaetzle Batter

While the onions are cooking or the gravy is simmering, make the spaetzle batter. In a large bowl, whisk together the flour, salt, and nutmeg. In a separate bowl or large measuring jug, whisk the eggs and milk until well combined.

Pour the egg mixture into the flour mixture and stir with a sturdy wooden spoon or spatula. The batter will be thick, sticky, and a bit elastic. Keep stirring or beating for 1–2 minutes until it looks smooth and slightly stretchy. This develops a bit of gluten and gives the spaetzle a pleasantly chewy bite.

Let the batter rest at room temperature for about 10 minutes. Meanwhile, bring a large pot of well-salted water to a gentle boil. Have a colander ready, plus a slotted spoon or spider strainer. If you have a spaetzle maker or large-holed colander, get it ready too.

Step 5: Cook and Butter the Spaetzle

Once the water is gently boiling, reduce it to a simmer. Working in batches, press the spaetzle batter through a spaetzle maker, potato ricer with large holes, or a large-holed colander directly into the simmering water. Alternatively, you can place some batter on a small cutting board and quickly scrape thin strips into the water with a knife or bench scraper.

The spaetzle will sink at first, then float to the surface as they cook. Let them simmer for about 2–3 minutes after they rise. Use a slotted spoon or spider to transfer the cooked spaetzle to a colander to drain, then to a bowl. Repeat with remaining batter.

In a large skillet, melt the 3 tbsp butter over medium heat. Add the drained spaetzle and cook, tossing occasionally, for 3–5 minutes until lightly golden in spots and coated with butter. Season with a pinch of salt if needed and stir in the chopped parsley. Turn the heat to low to keep warm, or rewarm briefly just before serving.

Step 6: Bread the Pork Schnitzel

Set up a breading station: place the 1 cup flour on a plate or shallow dish. In a second shallow dish, whisk together the eggs and 2 tbsp milk. In a third dish, combine the breadcrumbs and paprika, plus a pinch of salt and pepper.

Working with one piece of pork at a time, dredge it in the flour, shaking off excess. Dip it into the egg mixture, letting extra drip back. Then lay it in the breadcrumb mixture and press gently so the crumbs adhere in an even layer on both sides.

Transfer the breaded schnitzel to a baking sheet or large plate. Repeat with all pieces. Let the coated pork rest for 5–10 minutes; this helps the coating set so it stays on during frying.

Step 7: Fry the Schnitzel and Serve

In a large, wide skillet, pour in enough neutral oil to reach about 0.5–1 cm up the sides. Heat over medium to medium-high until the oil reaches about 175–185°C (you can test by dropping in a breadcrumb; it should sizzle and brown in about 30–40 seconds). Add 1 tbsp of the butter to the hot oil for extra flavor.

Fry the schnitzels in batches without crowding the pan. Cook for about 3–4 minutes per side, until deep golden brown and crisp, and the pork is cooked through (an instant-read thermometer should read at least 63°C in the thickest part). Adjust the heat as needed to maintain a steady sizzle without burning the crumbs.

Transfer cooked schnitzel to a wire rack set over a baking sheet, or a paper towel–lined plate. Sprinkle with a little salt while hot. Add the remaining 1 tbsp butter to the pan between batches if you like. Keep the schnitzel warm in a low oven (about 90–100°C) while you finish.

To serve, place a generous scoop of buttery spaetzle on each plate, top with a golden pork schnitzel, and ladle warm onion gravy over part of the schnitzel and spaetzle. Garnish with extra parsley and a wedge of lemon for squeezing over the pork.

Pro Tips

Keep the pork thin: Pounding to about 0.5 cm ensures quick cooking and a tender, juicy result with a super-crisp crust.
Do not rush the onions: Letting the onions slowly turn golden and sweet is what gives the gravy its deep, rich flavor.
Mind the oil temperature: If the oil is too cool, the schnitzel will be greasy; too hot and the crumbs burn. A steady 175–185°C is ideal.
Rest the breaded pork: A short rest after breading helps the coating adhere better, so you keep that beautiful crust on the meat, not in the pan.
Cook spaetzle in batches: Overcrowding the pot can make the spaetzle stick together. Small batches cook quickly and stay light and separate.

Variations

Mushroom “Jägerschnitzel” style: Add 200–250 g sliced mushrooms to the onions once they soften and cook until browned before adding flour and broth.
Chicken schnitzel: Swap pork for thinly pounded chicken breasts. Cook time is similar; just ensure the internal temperature reaches 74°C.
Cheesy spaetzle: After browning the spaetzle in butter, toss with 1–1 1/2 cups grated Swiss, Emmental, or Gruyère until melted and gooey, thinning with a splash of pasta cooking water if needed.

Storage & Make-Ahead

The components of this dish store and reheat better separately. The onion gravy can be made up to 3 days ahead; cool, then refrigerate in an airtight container. Reheat gently on the stove, thinning with a bit of water or broth as needed.

The spaetzle can be cooked, drained, and cooled up to 2 days in advance. Toss with a little oil or butter to prevent sticking and refrigerate. Just before serving, sauté in butter until hot and lightly browned.

Schnitzel is at its best fresh from the pan, but leftovers can be cooled, refrigerated in an airtight container, and reheated on a wire rack in a 180°C oven for 10–12 minutes until hot and crisp. Leftovers keep for up to 2 days. Freeze is not recommended for the breaded pork, as the coating can soften and separate.

Nutrition (per serving)

Approximate values per serving (1 schnitzel with a generous portion of spaetzle and gravy): about 1100–1300 calories; 55–65 g protein; 80–90 g carbohydrates; 60–75 g fat. Sodium and exact values will vary based on broth, salt, and oil absorption. This is a hearty, indulgent winter plate meant for an occasional comforting treat rather than an everyday light meal.

Pork Schnitzel with Buttery Spaetzle and Onion Gravy