Breaded pork chops
Breaded pork chops, often prepared in the Schnitzel-style, are thin cuts of pork loin or chop that are coated in seasoned flour, beaten egg, and breadcrumbs before being pan-fried until golden and crispy. This dish is a staple in German, Austrian, and Central European cuisines, where it's known as 'Schnitzel' when made with pork (Schweineschnitzel) or veal (Wiener Schnitzel). It's typically served with lemon wedges, potato salad, or spätzle.
🍽️ Nutrition at a glance
This dish is high in protein from the pork and fat from the frying oil, with a moderate amount of carbohydrates from the breading. A typical serving (about 4-5 ounces of meat with breading) provides around 400-500 calories, along with essential nutrients like iron, zinc, and B vitamins from the pork.
Nutrition breakdown
| Calories | 450 kcal |
| Protein | 30 g |
| Carbs | 25 g |
| Fat | 28 g |
| Fiber | 1.5 g |
| Sugar | 1 g |
| Sodium | 650 mg |
| Potassium | 380 mg |
| Phosphorus | 280 mg |
| Iron | 2.5 mg |
| Zinc | 3.5 mg |
| Vitamin B1 (Thiamine) | 0.8 mg |
| Vitamin B6 | 0.6 mg |
| Vitamin B12 | 1.2 mcg |
| Niacin (B3) | 8 mg |
Per 1 piece (approx. 150 g) · estimated, varies by recipe
💡 What's interesting
Culturally, the Schnitzel-style preparation is a point of pride in Austrian and German cuisine, with strict rules in some regions (like Vienna) dictating that a true 'Wiener Schnitzel' must be made with veal. Nutritionally, the breading creates a barrier that can help retain moisture in the meat, though the frying method adds significant fat.
