Go Back

Pork Schnitzel

Pork schnitzel is a German breaded pork cutlet fried until shatteringly crispy, with a golden breadcrumb crust. Thin pork cutlets are pounded flat, dredged in flour and egg, then coated in seasoned breadcrumbs for a pan-fried crunch.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: German
Calories: 780
Ingredients Equipment Method Notes

Ingredients
  

Pork schnitzel
  • 4 pork loin chops (boneless) Pounded to about 1/4 inch thick
  • salt to taste
  • pepper to taste
  • 0.5 cup all-purpose flour
  • 2 eggs beaten
  • 2 tbsp milk
  • 1.5 cup fine breadcrumbs plain or panko
  • 1 tsp garlic powder
  • oil for shallow frying vegetable or canola
  • lemon wedges for serving
  • fresh parsley for serving

Equipment

  • 1 cast iron skillet

Method
 

Season and set up dredging stations
  1. Season the pounded pork cutlets generously with salt and pepper.
  2. Set out three shallow dishes: flour; beaten eggs mixed with milk; and breadcrumbs seasoned with garlic powder and salt.
Bread the pork
  1. Dredge each cutlet in flour, coating the surface evenly.
  2. Dip the floured cutlet into the egg mixture, letting excess drip off briefly.
  3. Press the cutlet firmly into the breadcrumbs until fully coated.
Pan-fry until golden
  1. Heat 1/4 inch of oil in a large skillet over medium-high heat until shimmering.
  2. Fry schnitzels 2–3 minutes per side, until deep golden brown, working in batches and not crowding the pan.
Serve
  1. Drain briefly on paper towels.
  2. Serve immediately with lemon wedges and fresh parsley.

Notes

For the crispiest crust, press breadcrumbs firmly so they adhere, and fry in batches so the oil stays hot. Store leftovers in the refrigerator up to 2 days; reheat in a hot skillet for best crisping (freezing not recommended). For a lighter option, use pork tenderloin cutlets and shallow-fry rather than deepening the oil layer, keeping the same breading steps.