Pork Schnitzel

Pork schnitzel is a classic German schnitzel made with thin pork cutlets pounded flat, dredged, and pan-fried until shatteringly crisp in a golden breadcrumb crust. The result is tender meat with a crunchy exterior—finished with lemon wedges and parsley.

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Prep Time 15

Cook Time 15

Total Time 30

Servings: 4 servings

Course: Main Dish

Cuisine: German

Calories: 650

Ingredients Equipment Method Notes

Ingredients

Pork Schnitzel

4 pork loin chops (boneless) Pounded to about 1/4 inch thick.
salt and pepper to taste Use generously for seasoning each cutlet.
0.5 cup all-purpose flour
2 eggs Beaten.
2 tbsp milk Mixed into beaten eggs.
1.5 cup fine breadcrumbs Plain or panko.
1 tsp garlic powder
oil for shallow frying Use vegetable or canola; heat to shimmering for frying.
lemon wedges For serving.
fresh parsley For serving.

Equipment

1 cast iron skillet

Method

Season and set up dredging station

Season the pounded pork cutlets generously with salt and pepper.
Set up three shallow dishes: all-purpose flour, beaten egg mixed with milk, and breadcrumbs seasoned with garlic powder and salt.

Dredge the cutlets

Dredge each cutlet in flour, then dip it in egg, then coat with breadcrumbs, pressing firmly for even coverage.

Pan-fry until golden and crisp

Heat 1/4 inch of oil in a large skillet over medium-high heat until shimmering.
Fry the schnitzels for 2–3 minutes per side until deep golden brown, working in batches and not crowding the pan.

Serve

Drain briefly on paper towels, then serve immediately with lemon wedges and fresh parsley.

Notes

Pro tip: press the breadcrumbs firmly onto the cutlets so the crust stays intact while frying. Store leftovers covered in the refrigerator up to 2 days; reheat in a hot skillet for a few minutes to re-crisp. Freezing isn’t recommended because the breadcrumb crust softens. For a gluten-free option, swap the flour and breadcrumbs for certified gluten-free equivalents.