Pork Schnitzel
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Pork Schnitzel – crispy, golden, pan-fried perfection. The fastest way to turn a plain pork cutlet into a weeknight showstopper.
When in Doubt, Make Schnitzel
If I’m making pork schnitzel, it’s probably because Remo asked for it, again. This man could live off schnitzel and mashed potatoes like it’s a food group. And honestly? I don’t blame him. Crispy, golden pork, thin as a pancake and fried just right? Yeah, there’s a reason this dish is a regular in our house.
This is the way I’ve been making schnitzel for years now, and it just works. Simple ingredients, quick to make, and that perfect crunch every single time. No bells and whistles, just a solid, satisfying dinner that gets zero complaints.
Why You’ll Love This Pork Schnitzel
- Crispy, golden, unapologetically delicious. This is not the time for diet food. This is the time for shatteringly crisp pork that makes you feel like you’ve won dinner.
- Simple ingredients, big payoff. Flour, eggs, breadcrumbs, pork. That’s it. Just the good stuff coming together in one glorious pan fried masterpiece.
- Remo approved. This is literally his favorite food. If he had to choose between schnitzel and dessert? He’d pick schnitzel. Every. Single. Time.
- Quick, satisfying, and freezer stash friendly. Perfect for weeknights when you’re tired but still want to feel like a kitchen boss. Make extras, freeze ’em, feel smug later.
- That first bite? Crunchy outside, juicy inside. The kind of bite that makes you pause, close your eyes, and go yesss. (Yes, that’s a whole mood.)
Before You Start: Tips & Ingredient Notes
- Use pork cutlets or thin pork chops. You want them around ¼” thick, thin enough to cook quickly, thick enough to stay juicy. If your butcher gives you thicker ones, just show them who’s boss with a meat mallet.
- Breadcrumbs. I usually go with plain ol’ regular breadcrumbs, but if all you’ve got is panko, roll with it. It’ll be extra crispy, no complaints here.
- Don’t skip the flour and egg. This isn’t a “just wing it” situation. You need that classic flour–egg–breadcrumb lineup to make the coating stick and crisp up beautifully.
- Season every layer. The pork, the flour, the egg, the breadcrumbs, salt and pepper them all. No one wants a bland schnitzel.
- Oil. Use a neutral oil with a high smoke point such as canola, vegetable, sunflower, whatever’s in your pantry that doesn’t taste like coconut or olives.
- Work in batches. Don’t overcrowd the pan. Let each schnitzel have its moment in the hot oil spotlight for max crispiness.
- Wire rack > paper towels: Drain your schnitzel on a wire rack, not paper towels. That way, the bottom stays crisp and doesn’t steam into mush. Trust me, it makes a difference.
This recipe is so easy and delicious! My boyfriend went crazy over it. He lived in Germany a few years and had schnitzel a lot but he said this recipe was just as good or better. Definitely a favorite recipe now! ~Christina
Place your pork cutlets between two sheets of plastic wrap or parchment paper. Use the flat side of a meat mallet (or a heavy skillet, desperate times…) to pound them out to about ¼” thick. Season both sides generously with salt and pepper.
You need three shallow bowls. One for flour, one for beaten eggs, and one for breadcrumbs. Season each one with a bit of salt and pepper, because yes, even breadcrumbs deserve seasoning. One by one, dredge the cutlets in flour (shake off the excess), dip in egg, then press into breadcrumbs until fully coated. Don’t rush this. A good schnitzel needs a proper breadcrumb hug.
Pour about ½” of oil into a large skillet. You want it hot, about 350°F (175°C). Test it with a little breadcrumb or flick of flour. If it sizzles, you’re golden.
Carefully lay in the schnitzels and fry 2–3 minutes per side until beautifully golden brown. Don’t crowd the pan, give them space to get crispy. Drain on a wire rack, not paper towels, to keep them crisp.
Serving Suggestions
This pork schnitzel doesn’t need much, just a squeeze of lemon, a little bit of mustard and you’re already winning. But here’s how I like to round it out:
Brown Butter Mashed Potatoes
Homemade Spaetzle
German Potato Salad
Pretzel Bites
Frequently Asked Questions
What’s the difference between pork schnitzel and other schnitzels?
It’s all in the cut! Pork schnitzel is made with pork cutlets (surprise!), typically pounded thin, breaded, and fried. It’s the same concept as chicken schnitzel or veal schnitzel, just a different protein. Pork is a bit juicier and more forgiving than veal, and easier on the wallet too.
Can I use pork chops instead of cutlets?
Absolutely. Just trim the bone off if needed and pound them thin. If you start with a thick chop, make sure to slice it in half horizontally before pounding or you’ll be tenderizing until next Tuesday.
Can I bake it or air fry it?
Yep! Bake at 425°F (220°C) for 15–18 minutes or air fry at 400°F (200°C) for 8–10 minutes, flipping halfway through. Just don’t expect quite the same level of crunch as pan-fried.
How do I keep the breading from falling off?
The trick is a solid dredging technique and giving the cutlets a quick rest after breading, 5 to 10 minutes does the trick. Also, don’t fiddle with them too much while frying. Let them sit and get crispy before flipping.
What’s the best oil for frying schnitzel?
Use a neutral oil with a high smoke point like vegetable, canola, sunflower, peanut, all good. Don’t use olive oil here; save that for your salad dressing.
Wunderbar! I grew up in the Schwabien Region of Germany-where every Hausefrau is proud to serve the “BEST SCHNITZEL” ! and just reading your Recipe-Perfect !Just the way i have been taught and made it on my own for 53 Years now. ~Anna
Storage & Reheating Tips
- Fridge: Store leftover schnitzel in an airtight container in the fridge for up to 3 to 4 days. Just make sure they’ve cooled completely before sealing them up so the steam doesn’t mess with that crisp coating.
- Freezer: Yes, you can freeze schnitzel! Lay them flat on a baking sheet, freeze until solid, then transfer to a freezer-safe bag or container. Keeps well for up to 3 months. Pro tip: Flash freezing first stops them from clumping together in one sad schnitzel blob.
- To Reheat (and keep that crisp!): Oven: Best method. Reheat at 400°F for 10–15 minutes, flipping halfway through. Air fryer: Yes please. 350°F for about 5–7 minutes should do the trick. Avoid the microwave unless you enjoy soggy schnitzel. (No judgment… just side-eye.)
I’ve made this recipe several times. It is part of the rotation. My husband and son love it. Never have leftovers. 🙂 I make the recipe as is. Thank you! ~Sharon
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Originally shared November 2014. Updated with new photos, and clearer steps.
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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
- Pork Cutlets vs. Pork Chops: Cutlets are just chops that have been trimmed and pounded thin. Same meat, just prepped for max crisp and fast cooking.
- Breadcrumbs: Regular or Panko, use what you’ve got. Panko gives it extra crunch if you’re into that (we are).
- Oil Temp: Aim for 350°F. Too cold and your schnitzel will soak up oil like a sponge. Too hot and it’ll burn before it cooks through.
- Freezer Friendly: Freeze cooked schnitzel flat on a tray first, then stash in a bag. Bake straight from frozen at 400°F for 25 minutes, flipping halfway.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
