German-Style Pork Schnitzel with Sauerkraut

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Crisp breaded pork cutlets served with tangy fermented cabbage, reflecting Qingdao's German colonial influence. This German-inspired grilling recipe, ready in about 32 minutes, pairs Pork tenderloin, All-purpose flour, Egg for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 485 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 12 min Serves 2 German cuisine 485 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Cookware & pots → Shop all kitchen tools →

Instructions

  1. Step 1: Place pork slices between plastic wrap and pound to 1/4-inch thickness using a meat mallet.
  2. Step 2: Set up three shallow dishes: one with 1/2 cup flour, one with 1 beaten egg, and one with 3/4 cup panko breadcrumbs.
  3. Step 3: Dredge each pork slice in flour, then egg, then breadcrumbs, pressing firmly to adhere.
  4. Step 4: Melt 2 tbsp butter in a large skillet over medium heat, add pork in a single layer, and cook for 3-4 minutes per side until golden and cooked through.
  5. Step 5: While pork cooks, sauté 1/4 cup chopped onion in the skillet for 2 minutes until soft, add 1 cup sauerkraut and 1/2 tsp dried thyme, and simmer for 5 minutes until heated through.

Frequently asked questions

How long does German-Style Pork Schnitzel with Sauerkraut take to make?

Total time is about 32 minutes (20 min prep + 12 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover German-Style Pork Schnitzel with Sauerkraut?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep pork tenderloin from drying out.

Can I substitute ingredients in German-Style Pork Schnitzel with Sauerkraut?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale German-Style Pork Schnitzel with Sauerkraut for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with German-Style Pork Schnitzel with Sauerkraut?

German grilling like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

What others are saying

Related recipes