Pork Schnitzel
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By Alyssa Rivers
on Jan 11, 2024, Updated Feb 05, 2024 |
Pork Schnitzels are breaded and fried to perfection for an easy and delicious meal the whole family will love. Total cozy comfort food!
If you love German recipes, check out this Spaetzle, Stollen Bread, or the Best Ever German Oven Pancake. They’re all so hearty and satisfying! Plus recreating dishes from around the world is so much fun.
Pork Schnitzel Recipe
Get ready to enjoy some crispy, golden deliciousness. It doesn’t get much better than tender pork battered and pan-fried to perfection. This German pork schnitzel recipe is SO good and will always be a hit at the dinner table. (The texture is too good to resist!)
Today’s Schnitzels (typically made with pork or veal) are breaded and fried until golden-brown, and they’re a staple in eastern/central European cuisine (like Germany and the Czech Republic). They’re easy to make, and this blog post is full of tips so you will soon be enjoying them too!
Don’t Worry!
This recipe is Picky Eater Approved!
Ingredient List
Simple ingredients and seasonings combine to create the most crispy and delicious pork cutlet you’ll ever have! Check out the recipe card at the end of the post for exact measurements.
- Boneless Pork Chops: Pounded thin so they’re tender and cook fast.
- Salt & Pepper: Basic seasonings add your first layer of flavor.
- Garlic Powder: Adds a touch of savory flavor to the breading mixture.
- Flour: Part 1 of the dredging mixture to help the egg stick.
- Eggs: Part 2 of the dredging mixture to help the breadcrumbs adhere.
- Breadcrumbs: Part 3 of the dredging mixture (I prefer panko for extra crunch, but you can use regular breadcrumbs if you want!)
- Olive Oil: For frying your pork schnitzel in! (Or try another neutral-tasting oil with a high smoke point e.g. vegetable oil)
- Lemon Wedges: For serving your schnitzel with.
What Cut of Meat to Use for Pork Schnitzels?
Use boneless pork steaks or chops (sometimes they’re called “boneless loin chops”). You could even use veal if you prefer!
How to Make Pork Schnitzels
Here’s how to get restaurant-quality pork schnitzel in just 35 minutes from start to finish! The perfect dinner switch-up that the whole family will love.
- Tenderize and Season: Using the flat end of a meat tenderizer, pound the cutlets until they are ½ inch thick. Then season the flattened cutlets with the salt, pepper, and garlic.
- Coat in Breading: In 3 separate shallow dishes place the flour, eggs, and bread crumbs. Dredge the cutlets in the flour, coating evenly. Next coat them in the eggs, allowing any excess egg to drip off the cutlets back into the bowl. Lastly, coat them completely in the panko bread crumbs.
- Pan-Fry Until Golden Brown: Heat the oil in a large skillet over medium high heat. When the oil is hot, place two of the coated cutlets in the oil and fry for about 3 minutes on each side. The pork should be golden brown and cooked completely through.
- Add to Paper Towel-Lined Plate: Remove the cooked schnitzel from the oil and place them on a paper towel lined plate to allow any excess oil to drain off. Repeat this process with the remaining two breaded cutlets.
- Enjoy: Serve the schnitzel fresh with lemon wedges and fresh parsley if desired.
Tips for Success
- Keep it Thin: Pound the pork as thin as you can. It tends to shrink back up a bit, and when you fry it, it also contracts.
- Use Tongs: Use tongs to easily flip the pork while you’re frying it.
- Work in Batches: Use the largest skillet you own and fry the pork in batches. You don’t want to crowd the pan or the breading may come off and it won’t be as crispy.
- Get That Skillet Hot! Ensure the skillet gets nice and hot. I let it heat up for a few minutes prior to adding the schnitzels to the pan. If the skillet gets too hot (starts to smoke or the breading starts to burn), feel free to turn the heat down a bit as needed.
- Add Extra Seasonings: You can definitely play with the flavorings of the schnitzels. This is a simple, classic recipe, but you can definitely change it up a bit by adding some garlic powder, paprika, or dried herbs (try Italian seasoning) to the flour or breadcrumbs.
- Add a Garnish: Don’t forget the lemon wedges and fresh parsley! These two ingredients really up the flavor in this otherwise simple recipe.
Storing Leftovers
- In the Refrigerator: Store leftovers in the fridge in an airtight container for up to 3 days.
- To Reheat: I like to use an air fryer to reheat the schnitzel to keep it crispy. About 5 minutes at 375 degrees Fahrenheit should do the trick! Flip halfway so both sides get nice and toasty.
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Using the flat end of a meat tenderizer, pound the cutlets until they are ½ inch thick. Season the flattened cutlets with the salt, pepper, and garlic.
In 3 separate shallow dishes place the flour, eggs, and bread crumbs. Dredge the cutlets in the flour, coating evenly. Next coat them in the eggs, allowing any excess egg to drip off the cutlets back into the bowl. Lastly, coat them completely in the panko bread crumbs.
Heat the oil in a large skillet over medium high heat. When the oil is hot, place two of the coated cutlets in the oil and fry for about 3 minutes on each side. The pork should be golden brown and cooked completely through.
Remove the cooked schnitzel from the oil and place them on a paper towel lined plate to allow any excess oil to drain off. Repeat this process with the remaining two breaded cutlets.
Serve the schnitzel fresh with lemon wedges and fresh parsley.
Originally Posted on October 5, 2020
Updated on January 11, 2024
Calories: 468kcalCarbohydrates: 30gProtein: 37gFat: 21gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 13gTrans Fat: 0.04gCholesterol: 170mgSodium: 790mgPotassium: 650mgFiber: 2gSugar: 2gVitamin A: 125IUVitamin C: 10mgCalcium: 58mgIron: 3mg
Nutrition information is automatically calculated, so should only be used as an approximation.