Schnitzels with Bran Flake Coat

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Before I begin talking to you about this recipe, I would like to dedicate this post to my father-in-law. You all know that one year now he was giving a very hard fight with cancer. He was a very strong person, but unfortunately this decease was proved stronger than him. We lost him on Saturday afternoon and we will all miss him terribly.

He was a ship captain and lived the biggest part of his life traveling around the globe. He always had many stories to tell about different situations he faced during his journeys. He was a good man and worked throughout his life to support his family. Although, I feel sad, I keep thinking that he was lucky enough to see his children creating their own families and also he had the opportunity to watch his grandchildren grow up. Loosing a family person is always hard, but it is a relief to know that he/she has left this world having completed a life cycle.
I made this recipe several times while we were having our summer vacations with my in-laws and he liked these schnitzels very much.


The bran flake coat makes them very crispy on the outside and juicy on the inside. It is an easy weekday meal, which I am sure it would please all family members from the smallest to the oldest. I served them with baked potatoes aromatized with Herbs de Provence. I know I haven’t been much of a follower lately, but I hope that in the next days I will catch up with you all and your beautiful creations.

Schnitzels with Bran Flake Coat

19 small pork steaks
1 cup bran flakes
1 cup parmigiano
½ tsp Italian herbs
½ tsp onion powder
½ tsp garlic powder
½ tsp salt
2 eggs



Mix all the ingredients except the eggs and the flour in a bowl.
In another bowl place the eggs slightly beaten and in another bowl the flour.


Take the pork chops one by one and place them first in the flour, secondly in the eggs and finally coat them with the flake mix.


Let them stand for at least half hour and up to one (this is a very important step and don’t skip it) and then fry them in a skillet with ½ cup of olive oil in batches.