Last updated on April 26th, 2019 at 01:07 pm
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.
Pork Schnitzel
I promise promise promise you will love this pork schnitzel. I for one, love pork, I mean come on we’re talking bacon. However, settle down now, we are not exactly talking bacon here, we are talking schnitzel. I just love saying schnitzel, come on say it out loud, schnitzel. SCHNITZEL. Well if you’ve never had a schnitzel, you must have one, so let’s talk schnitzel.
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! My husband is always requesting schnitzel for dinner. Pork rules, my friends.
What Is Pork 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. Today I have a classic recipe for pork schnitzel with a super easy breadcrumb coating. Let’s get into it!
Ingredients in Pork Schnitzel
This recipe is the definition of simplicity. The sum is greater than its parts! Keep scrolling for the full recipe and ingredient amounts.
- 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 your 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 – Panko is always my go-to breadcrumb for the best and crispiest schnitzel. You can use regular or Italian breadcrumbs as well.
- Salt & pepper – You can season to your own preference.
What Other Meat Can I Use to Make Schnitzel?
Pretty much anything can be schnitze-ified. 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 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.
- 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.
- 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.
Tips for Making the Best Schnitzel
- Work slow and deliberately when tenderizing the pork so you don’t tear holes in the cutlets. Get them nice and thin!
- Use Panko breadcrumbs if you can find them. They’re larger than regular breadcrumbs and will give you the best and crispiest schnitzel.
- 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 cook, 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.
- Serve your pork schnitzel with fresh lemon wedges and mustard.
How to Store Pork Schnitzel
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 400F for 15 minutes, and turn halfway through. This isn’t a great one to reheat in the microwave because the breading will get soggy.
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 400F for 25 minutes, turning halfway through.
What to Serve With Pork Schnitzel
- Mashed Potatoes
- Deviled Egg Macaroni Salad
- Creamy Sausage Mushroom Pasta
- Italian Roasted Mushrooms and Veggies
- Italian Parmesan Roasted Potatoes
Love This Pork Schnitzel? Try These for Something Different:
- Chicken Schnitzel
- Korean Style Pork Chops
- Ranch Pork Chops and Potatoes Sheet Pan Dinner
- Pork Chops with Pistachio Salmuera
- Grilled Pork Chops with Quinoa, Asparagus and Mushrooms
- Mustard Balsamic Pork Chops with Rosemary
- Apple Bacon and Blue Cheese Stuffed Pork Chops
Pork Schnitzel
Ingredients
- 10 pork cutlets
- vegetable oil for frying
- 2 large eggs
- 1 cup all-purpose flour
- 1 cup breadcrumbs I used Panko
- 1 tsp salt or to taste
- 1 tsp pepper or to taste
Instructions
- Pound each pork chop until just ¼ inch thick with the flat side of a meat tenderizer. Lightly season both sides with salt and freshly ground black pepper.
- Heat the oil in a large skillet on medium high heat. You need enough oil so that the schnitzels swim in it, about 1/2 inch.
- Place the flour mixture, egg, and breadcrumbs in 3 separate shallow bowls. Dip the chops in the flour, the egg, and then bread crumbs, coating both sides.
- Make sure the cooking oil is hot enough at this point.
- Fry the schnitzels for about 2-3 minutes on both sides until a deep golden brown. Transfer briefly to a plate lined with paper towels.
- Serve immediately over mashed potatoes.
Mario says
June 24, 2019 at 7:18 pmSalut, Jo.
Am realizat ca desi iti folosesc rețetele de-o buna vreme si nu m-am induplecat inca sa-ti multumesc. Nu m-ar banui nimeni de vreun talent culinar, dar dintr-un motiv sau altul ale tale imi ies — in special supa de perisoare si snițele de mai sus. Deci, multumesc, glorie si numai bine!
Joanna Cismaru says
June 25, 2019 at 5:17 amCu placere! Ma bucur ca-ti plac retetele mele!
Cinnie says
May 1, 2019 at 11:59 amMade this recipe a couple of weeks ago found this meal so yummy that’s it a keeper. Will be making this tonight with mash potatoes and corn
Carol a lockett says
February 10, 2019 at 9:14 amMy husband made this recipe it was delicious we love it.
Meghan Randall says
October 13, 2018 at 8:20 amMake extra, you’ll be happy you have leftovers!
Sandra Smith says
October 12, 2018 at 10:53 pmHi, I always love to make the new recipe for my family members. I am So happy to find this recipe! I will try it for sure. Hope so my family members also love it. Thank you so much for sharing this yummy recipe.
Jimmy to says
July 22, 2018 at 12:28 amI was in the army in Germany I had many as sandwiches served on rye bread with German mustard they was delicious
Donna says
June 26, 2018 at 9:36 pmSo happy to find this recipe! I just had pork schnitzel a couple of nights ago at an awesome German restaurant, but it’s always served with a wonderful kraut and the best fried potatoes (cut in chunks and dried with green onions and pieces of bacon..the best!) Can’t wait to try this!!
Fiala Karl says
May 28, 2018 at 7:24 amDas Schnitzel ist kein Deutsches Gericht, sondern ein Österreichisches
Nicole Beaulieu says
May 28, 2018 at 10:48 amHallo Fiala! Österreichisches schnitzel is traditionally made with veal, and Deutsches schnitzel is traditionally made with pork. Danke schön und guten tag 🙂
jane says
May 30, 2018 at 7:18 amummmm, what?
Dar says
May 26, 2018 at 7:59 amI made this using pork tenderloin for a tenderer piece of meat. For the mashed I added in roasted garlic for more flavour. I also made a gravy with mushrooms. This really elevated the dish.
Village Bakery says
April 28, 2018 at 10:36 amAmazing schnitzel recipe! I made it last night and it came out great!!!
Penny says
April 26, 2018 at 1:52 pmMade this tonight , very good and easy. I used half Panko and half breadcrumbs. Also used crisco shortening, seems to fry hotter! Thanks
Kate says
April 15, 2018 at 9:27 pmWent to a German restaurant today just for the pork schnitzel! Who knew it was so easy to make at home! Thanks for this…
Joanna Cismaru says
April 15, 2018 at 9:33 pmMy pleasure! Give it a try!
Lori says
March 2, 2018 at 8:42 pmI liked these, but they really needed the mushroom gravy to be something more than just a thin pork chop for me. I used the quick mushroom gravy recipe from another poster, using brown gravy package, portabella mushrooms, shiitake mushrooms, pancetta, to make the gravy. They were wonderful with the gravy, family raved for days how delicious they were and have requested them again. I agree with one of the other posters, make sure your pan is hot to get a real crispy schnitzel.
Dana says
November 13, 2017 at 5:05 pmI liked this recipe. It does need a little more seasoning and I need to wait for the oil to get hotter before I start.
Evelyn says
November 8, 2017 at 6:55 pmGreat made with turkey cutlets as well
Susie says
September 2, 2016 at 5:08 pmMy German girlfriend taught me how to prepare these forty years ago. This dish is always requested whenever family visits. I do use Italian bread crumbs instead of Panko or regular. I also serve it with fresh lemon slices, french fries and a cold pickled veggie. It depends what I have in the kitchen whether its green beans, corn, carrots, or beats. The veggies are requested just as often as the pork. I now have an air fryer that I cook them in instead of the oil. Delicious any way you cook them.
Joanna Cismaru says
September 2, 2016 at 7:02 pmI’m been meaning to get an air fryer, always wondered if they’re worth it.
Kelly Burns says
January 23, 2017 at 3:16 pmSusie how long and what temperature do you air fry them for ? My hubby’s favorite food and then I can make it healthier … awesome ! Thanks
Melissa says
July 26, 2016 at 2:59 pmThis recipe sounds delish! Just a note to Linda, you don’t need to Fry these you can coat them then line a baking sheet with foil and spray with a canola oil spray, add the coated meat and just spritz the tops of the meat with the spay and bake ate 350 to 375 till just brown for a healthier version. They taste almost the same. My hubby has cholesterol issues so we don’t fry often either.
Diane Lindall says
July 25, 2016 at 4:47 pmI have been making these all wrong…I have been using crushed saltine cracker crumbs instead of bread crumbs…can’t wait to try it your way…they look delish…and i make a pan gravy from the drippings with a roux and milk…if it doesn’t have enough flavor, I add an envelope of pork gravy mix. Running to the store to get a pork tenderloin now!!
Mark says
February 11, 2016 at 1:36 amJo, this is one of my all time faves too! Surprisingly you & I prepare/cook it in EXACTLY the same way. Great minds think alike! 🙂 My only add-ons are to sprinkle Worcestershire sauce over the schnitzels before eating. It gives them a beautiful zing but complements the pork, spuds, etc wonderfully. Or I will put a little serving of Hot English Mustard on the side of the plate and smear just a little on each piece of schnitzel just before putting it in my mouth. Heaven on a fork!!!
jo says
February 11, 2016 at 9:05 amI love the idea of Worcestershire sauce over them, will try that next time. 🙂