Pork Schnitzel
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This is the best recipe for Pork Schnitzel! Made with pork cutlets and a handful of simple ingredients, you’ll be set with a super easy and delicious dinner perfect for any night of the week.
Easy Pork Schnitzel
We finally come across to a dish that I probably make the most at my house, since it’s my husband’s favorite. Pork schnitzel or chicken schnitzel is such a classic and if you’ve never had one before, I promise you will love it.
This is an easy recipe that the whole family will enjoy! Crispy breaded pork cutlets, fried to a crisp perfection, you can’t go wrong!
- Easy To Make
- Simple Ingredient List
- Delicious Comfort Food
Although pork schnitzel is a popular German dish, it is also a dish that was often on our dinner table growing up. This was a common dinner on a weeknight, or sometimes they were perfect for a Sunday night family dinner. This recipe has been a favorite to this day!
Ingredient Notes
- Pork cutlets – You’re going to be pounding your pork out to be nice and thin so it’ll be a lot easier if you start out with some cutlets that are already thin.
- Vegetable oil – You need an oil with a high smoke point to fry the schnitzel. Peanut, safflower, sunflower, or canola oil will work as well.
- Eggs – I used large eggs for this recipe. Since we’re using them to dredge the pork, you can use any size or type that you have handy.
- All-purpose flour – Flour is a must for this recipe. With the egg, it will bind those breadcrumbs to your pork for a nice crispy schnitzel. You can use gluten-free flour if you want.
- Breadcrumbs – Traditionally these are done with regular breadcrumbs which is my favorite, but I have made these with Panko as well, so use what you have on hand.
- Salt and pepper – You can season to your own preference.
How To Make Pork Schnitzel
- Tenderize the pork: Using the flat end of a meat tenderizer, pound the pork working from the center out until the cutlets are 1/4″ thick. Season each pork cutlet with salt and pepper.
- Bread the pork: Prepare 3 shallow dishes. One will have the flour, one will have the eggs (beaten), and the last one will have the breadcrumbs. Season each dish with salt and pepper. Dredge each cutlet through flour on both sides, next through the beaten egg and finally through the breadcrumbs. Place them on a large plate and repeat with remaining cutlets.
- Fry the pork: Fill a large skillet with about 1/2″ of oil over medium-high heat. Fry the cutlets for about 2-3 minutes on each side or until they’re a nice deep golden brown. Transfer to a paper towel lined plate and repeat with remaining schnitzel. You might have to change the oil halfway through if it gets too dirty.
Frequently Asked Questions
What Is A Schnitzel?
Schnitzel is meat that has been tenderized and pounded to a thin piece, then fried in oil. We usually see schnitzel breaded, but it doesn’t necessarily have to be! I’ve tried some fantastic schnitzel without breading. My recipe here is for a classic pork schnitzel with a super easy breadcrumb coating.
What Other Types Of Meat Can I Use?
Pretty much anything can be schnitzel-fied. Check out my recipe for Chicken Schnitzel to switch it up! You can also try this with thin tenderized steaks, but keep in mind that beef when it’s that thin can only be cooked well done and may turn out tough as a result. At most German restaurants schnitzel is usually always made from veal, because it’s nice and tender.
How To Serve
My favorite way to serve pork schnitzel is with fresh lemon wedges and mustard! Add a big heap of creamy mashed potatoes, and you’ve got the perfect meal.
Can I Make Schnitzel In Advance?
Absolutely! You can prepare your schnitzel and freeze them for later meals! Scroll down to Freezingu section for full instructions.
Tips
- I used pork cutlets because they are boneless and I find they are easier to work with and pound, but pork chops work as well, though I would remove the bones first.
- Work slow and deliberately when tenderizing the pork so you don’t tear holes in the cutlets. Get them nice and thin!
- Test your oil by placing a small piece of bread to make sure it’s hot enough to add your pork. If it’s too cold, it’ll absorb too much oil and become greasy.
- Keep a close eye on your cutlets as they’re frying. Adjust the heat as needed to make sure you get the perfect color.
Leftovers
Store your schnitzel in an airtight container in the fridge, and it will last 3-4 days. To reheat, place it on a baking sheet and bake at 400°F for 10-15 minutes, and turn halfway through. This isn’t a great one to reheat in the microwave because the breading will get soggy.
Freezing
You can also freeze your schnitzel if you’d like! They will store well in either a large freezer bag, or an airtight container. Lay them all flat on a baking sheet, cover with plastic wrap, and freeze for an hour before putting them in a container. This will prevent them from sticking and freezing into a lump.
To reheat, bake the frozen pieces at 400°F for 25 minutes, turning halfway through.
More Great Recipes To Try
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Pork Schnitzel
Video
Ingredients
- 10 pork cutlets
- 1 teaspoon salt (or to taste)
- 1 teaspoon pepper (or to taste)
- 1 cup all-purpose flour
- 2 large eggs (or more if needed)
- 2 cups breadcrumbs (regular or Panko)
- vegetable oil (for frying)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Tenderize the pork: Using the flat end of a meat tenderizer, pound the pork working from the center out until the cutlets are ¼" thick. Season each pork cutlet with salt and pepper.
- Bread the pork: Prepare 3 shallow dishes. One will have the flour, one will have the eggs (beaten), and the last one will have the breadcrumbs. Season each dish with salt and pepper. Dredge each cutlet through flour on both sides, next through the beaten egg and finally through the breadcrumbs. Place them on a large plate and repeat with remaining cutlets.
- Fry the pork: Fill a large skillet with about ½" of oil over medium-high heat and heat it until it's 350°F. Fry the cutlets for about 2-3 minutes on each side or until they're a nice deep golden brown. Transfer to a paper towel lined plate and repeat with remaining schnitzel. You might have to change the oil halfway through if it gets too dirty.
- Serve: Serve with lemon wedges and mustard over mashed potatoes.
Equipment
Notes
- I used pork cutlets because they are boneless and I find they are easier to work with and pound, but pork chops work as well, though I would remove the bones first.
- Work slow and deliberately when tenderizing the pork so you don’t tear holes in the cutlets. Get them nice and thin!
- Test your oil by placing a small piece of bread to make sure it’s hot enough to add your pork. If it’s too cold, it’ll absorb too much oil and become greasy.
- Keep a close eye on your cutlets as they’re frying. Adjust the heat as needed to make sure you get the perfect color.
- Leftovers: Store your schnitzel in an airtight container in the fridge, and it will last 3-4 days. To reheat, place it on a baking sheet and bake at 400°F for 10-15 minutes, and turn halfway through. This isn’t a great one to reheat in the microwave because the breading will get soggy.
- Freezing: You can also freeze your schnitzel if you’d like! They will store well in either a large freezer bag, or an airtight container. Lay them all flat on a baking sheet, cover with plastic wrap, and freeze for an hour before putting them in a container. This will prevent them from sticking and freezing into a lump.
- Reheating: To reheat, bake the frozen pieces at 400°F for 25 minutes, turning halfway through.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
