Pork Schnitzel Recipe
This authentic Pork Schnitzel recipe brings the crispy and irresistible taste of a European classic comfort food straight into your kitchen. It features tender, juicy pork with a crispy golden breading. If that wasn’t tempting enough, it’s made with simple, common ingredients and is ready in under 30 minutes.
During my travels through Germany and Austria, I quickly learned that schnitzel is more than just a meal; it’s a tradition. Every restaurant, from cozy village inns to elegant city cafés, had its own version; tender meat, perfectly breaded, fried to a golden crisp, and always served with a bright wedge of lemon. One bite, and I understood why this dish has stood the test of time.
Back home, I couldn’t resist recreating that unforgettable flavor. This Pork Schnitzel recipe is my take on the classic—simple, crispy, and full of flavors. Whether you’re serving it with mashed potatoes, fries, or a crisp salad, this Schnitzel pork dish brings a taste of Europe straight to your kitchen.
Why You’ll Like This Pork Schnitzel Recipe
- Quick and Easy: It can be prepared in under 30 minutes, making it ideal for busy weeknights or last-minute dinners.
- Simple Ingredients: Uses everyday pantry staples; no complicated or fancy ingredients needed.
- Crispy and Juicy: Lightly breaded, fried to golden perfection, and irresistibly tender inside.
- Versatile: You can easily make this recipe with chicken, veal, turkey, or even round steak instead of pork.
- Crowd-Pleaser and a Family Favorite: Everyone will love the satisfying crunch and classic European flavor.
What is Pork Schnitzel?
At its core, schnitzel isn’t just a dish; it’s a method of cooking. The word refers to a thin piece of meat that’s been pounded flat, then coated in flour, egg, and breadcrumbs, and fried until golden and crispy.
Though its exact origins are debated, schnitzel is most commonly linked to Austria and Germany, where it has long been a comfort food classic. Over time, variations have appeared all across Europe, and even beyond, each having its own delicious twist on this timeless favorite.
Pork Schnitzel Ingredients
- Pork Chops: Use thin-cut boneless pork chops or cutlets, ideally no thicker than ½ inch once tenderized
- Salt
- Black Pepper
- All-Purpose Flour
- Eggs, lightly beaten
- Breadcrumbs, or panko crumbs
- Frying oil: Try to use any neutral cooking oil for frying, like canola, sunflower, avocado, or vegetable oil.
- Lemon wedges, as garnish
The Best Pork Cuts for Schnitzel
Traditionally, schnitzel is made from lean cuts of meat that stay tender when pounded thin. For pork schnitzel, boneless pork chops are the most popular and convenient option. They’re easy to find, easy to work with, and have just enough fat to stay juicy without being greasy.
If you want something a little fancier and leaner, pork tenderloin is also an excellent choice. It’s naturally tender, lean, and cooks quickly, which is perfect for achieving that classic crisp-on-the-outside, tender-on-the-inside bite. The process is mostly the same; simply slice the tenderloin into medallions and pound them into thin, even cutlets.
You can also use boneless pork loin, though it may need a bit more pounding to reach the right thinness. No matter which cut you choose, the goal is the same: a thin, evenly pounded piece of pork that cooks fast and crisps beautifully.
While this recipe uses pork chops, you can easily make schnitzel with other types of meat, such as steak, chicken, veal, or turkey cutlets.
How to Make Pork Schnitzel
- Place a porch chop in a ziplock bag, or wrap in plastic wrap, and pound with a meat mallet to tenderize and flatten into a ½-inch thick piece. Lightly season with salt and pepper. Set aside and repeat for the remaining pieces.
- Prep for the breading by placing the flour, breadcrumbs, and beaten egg into separate wide dishes or bowls.
- Dredge both sides of the pork in flour, then dip in the egg, then coat well with the bread crumbs. Repeat for the remaining pieces. Optional: Refrigerate the prepared cutlets in the fridge for 30 to 60 minutes to help set and firm up the breading. This will help it stick better during frying and create a crispier, even breading.
- In a deep pan or skillet, heat the oil to medium-high heat. The oil should be about ¼ inch deep in the pan. Once hot, carefully place the breaded pork into the oil and fry until the bottom is lightly browned and crispy, or 3 to 4 minutes.
- Carefully rotate the pork and fry for 3 to 4 minutes more, or until the center reaches an internal temperature of at least 145 °F.
- Place the pork on a rack or paper towel-lined plate to drain, and let it rest for 3 to 5 minutes.
- Serve with lemon wedges and desired sides.
A Note On Pan Frying
For perfectly golden schnitzels, use a stainless steel or cast-iron skillet. Both can handle high heat and retain it evenly, helping your schnitzels cook beautifully, crisp and uniform.
It’s better to avoid non-stick pans for this recipe, since schnitzel needs hot oil to achieve that signature crust, and non-stick coatings don’t perform well at such high temperatures.
What to Serve With Pork Schnitzel
Traditionally, pork schnitzel is served with simple yet satisfying sides that complement its crispy, golden crust. In Germany and Austria, you’ll often find it paired with potato salad, spaetzle (soft egg noodles), or buttered boiled potatoes.
It’s often paired with mashed potatoes, crispy fries, or golden potato wedges. A cool, tangy side like coleslaw or pickled vegetables also works beautifully to cut through the richness.
For a delicious homemade touch, try serving it with my easy refrigerator pickled beets or pickled radishes (no canning required). They add the perfect pop of color and flavor to your schnitzel plate.
You absolutely have to serve schnitzel with lemon wedges! A quick squeeze of fresh lemon juice cuts through the richness and adds a bright, zesty tang that makes every bite irresistible.
You can also turn this German Pork Schnitzel recipe into a delicious Pork Schnitzel sandwich by adding a crispy cutlet into a crusty roll with lettuce, tomato, and mustard or mayo for an irresistible twist on a classic favorite. This is how it’s served as a sandwich in Germany and Austria. I noticed they cut into a bun, but don’t cut it in half, then stuff everything inside.
Tips for this Recipe
- You can also add extra flavor additions to the breading, such as paprika, garlic powder, Italian herbs, etc.
- Be sure to tenderize the meat. This makes it thinner and helps the center to cook evenly while perfectly browning the outside. The process of tenderizing also breaks down the meat proteins, making it more juicy and tender.
- Using a ziplock bag or plastic wrap makes this process cleaner and more sanitary, preventing splashing of the pork juices in the process.
- Follow the steps exactly. Sprinkling salt and pepper directly on the meat will enhance the flavors. Then dip in flour, egg, and oil. This helps the breading stick and creates a perfect breaded crust.
- For extra crispy Pork Schnitzel, you can do an extra dip into the egg and breadcrumbs. Or you can use panko crumbs instead of bread crumbs.
- Add the meat to the heated oil. This will prevent the breading from soaking up too much oil, which will make it soggy and too oily.
- Adjust the pan heat as necessary. If it’s browning too fast, reduce the heat. If it’s not browning enough, you can increase the heat.
- To help prevent oil from splashing during frying, I like to use a metal frying screen over the pan.
- Use about ¼ inch of oil in the pan. Depending on the pan size, this will be between ½ and 1 cup. You want enough to submerge the bottoms, but you don’t need to deep fry the pork pieces.
- Don’t overcrowd the pan. Depending on the pan size and pieces of meat, you may need to fry in two batches.
FAQs
What Country is Pork Schnitzel From?
Schnitzel is often said to have originated in Germany, though some sources trace its roots back to Austria, where the famous Wiener Schnitzel became iconic. Regardless of where it first appeared, this deliciously crispy dish has become a beloved staple across many European countries—and for good reason!
How Do You Keep The Breading From Falling Off the Schnitzel?
To make sure your schnitzel keeps its crispy coating, let the breaded pork rest in the refrigerator before frying. After coating the cutlets, place them in a single layer on a wire rack and refrigerate (uncovered) for about an hour. This helps the breading set and dry slightly so it sticks firmly during cooking. When it hits hot oil, the coating seals instantly—giving you that golden, crunchy crust that stays put instead of slipping off.
How to Get Perfectly Crispy Pork Schnitzel?
Make sure the oil is heated properly over medium-high heat and avoid overcrowding the pan. Each piece should lie flat with a little space between so it fries evenly and crisps up perfectly. You’ll likely need to cook the schnitzel in batches for the best results.
Use tongs to gently lift and check the underside as it cooks. If it’s browning too quickly, lower the heat slightly; if it’s taking too long, turn it up just a bit. Once golden and crisp, transfer each piece to a wire rack set over paper towels to let any excess oil drain away.
If you’re frying the cutlets in batches, set a metal rack over a baking sheet and keep the cooked pieces warm in a preheated 180°F (80°C) oven. This allows air to circulate around the schnitzels, keeping them crisp. Avoid placing them directly on the baking sheet, as that can trap steam and make the breading soggy.
How to Make Pork Schnitzel Keto?
For keto, you can use coconut flour and almond flour instead of flour and breadcrumbs, but the texture and flavor will be different.
More Breaded Recipes to Try
- Chicken Fried Chicken
- Keto Chicken Fried Steak
- Keto Baked Breaded Chicken Breast
- Chicken Katsu Recipe
- Keto Chicken Parmesan
- Beer Battered Fish Tacos
- Roasted Eggplant Parmesan Pizza Slices
Pork Schnitzel Recipe
Equipment
Ingredients
- 4 medium pork chops about 2 pounds
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup all-purpose flour
- 3 large eggs lightly beaten
- 1 ½ cups breadcrumbs or panko crumbs
- Frying oil such as avocado or vegetable oil about ¼ inch in the frying pan
- Lemon wedges as garnish
Instructions
- Place a porch chop in a ziplock bag, or wrap in plastic wrap, and pound with a meat mallet to tenderize and flatten into a ½-inch thick piece. Lightly season with salt and pepper. Set aside and repeat for the remaining pieces.
- Prep for the breading by placing the flour, breadcrumbs, and beaten egg into separate wide dishes or bowls.
- Dredge both sides of the pork in flour, then dip in the egg, then coat well with the breadcrumbs. Repeat for the remaining pieces. Optional: Refrigerate the prepared cutlets in the fridge for 30 to 60 minutes to help set and firm up the breading. This will help it stick better during frying and create a crispier, even breading.
- In a deep pan or skillet, heat the oil to medium-high heat. The oil should be about ¼ inch deep in the pan. Once hot, carefully place the breaded pork into the oil and fry until the bottom is lightly browned and crispy, or 3 to 4 minutes.
- Carefully rotate the pork and fry for 3 to 4 minutes more, or until the center reaches an internal temperature of at least 145 °F.
- Place the pork on a rack or paper towel-lined plate to drain, and let it rest for 3 to 5 minutes.
- Serve with lemon wedges and desired sides, such as mashed potatoes, fries, or coleslaw.
Notes
- Try adding extra flavor additions to the breading, such as paprika, garlic powder, Italian herbs, etc.
- Be sure to tenderize the meat. This creates the right thickness and helps break down the meat proteins, making it more juicy and tender.
- Using a ziplock bag or plastic wrap makes this process cleaner and more sanitary, preventing splashing of the pork juices in the process.
- Follow the steps exactly. Sprinkling salt and pepper directly on the meat will enhance the flavors. Then dip in flour, egg, and oil. This helps the breading stick and creates a perfect breaded crust.
- For extra crispy Pork Schnitzel, you can do an extra dip into the egg and breadcrumbs. Or you can use panko crumbs instead of bread crumbs.
- Add the meat to the heated oil. This will prevent the breading from soaking up too much oil, which will make it soggy and too oily.
- Adjust the pan heat as necessary. If it’s browning too fast, reduce the heat. If it’s not browning enough, you can increase the heat.
- To help prevent oil from splashing during frying, use a metal frying screen over the pan.
- Don’t overcrowd the pan. Depending on the pan size and pieces of meat, you may need to fry in two batches.
Pork schnitzel reminds me of my childhood growing up! My mom would always make this family favorite. This look delicious!
Just made this Pork Schnitzel Recipe — crispy, tender, and so easy to put together! 🥩🍋
This pork schnitzel recipe delivers a beautifully crisp, golden crust with tender, juicy pork underneath — quick, classic, and satisfying.
These pork schnitzels really reminded me of my moms cooking (though she always burned them.) So delicious and easy to make!
These were delicious!
Like you suggested I added some Italian herbs to my panko and my family demolished the whole plate! They are usually chicken lovers so it was great to see them trying pork!
Definitely be making this again!
I’ve pinned it so I don’t lose the recipe 🙂