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Dinner Pork
4.7 from 56 votes

Pork Schnitzel

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By: Joanna Cismaru 72 Comments

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pin for pork schnitzel.

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.

a bunch of pork schnitzel on a serving platter with lemon wedges.

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 Pork Schnitzel

  • 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

overhead shot of ingredients needed to make pork schnitzel.
  • 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

process shots showing how to prep pork chops to make pork schnitzel.
  1. 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.
  2. 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.
  3. 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.
process shots showing how to make pork schnitzel.

FAQs & Expert Tips

FAQs

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 u0022Freezingu0022 section for full instructions.

2 pork schnitzel over a bed of mashed potatoes on a plate.

Tips

  1. 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.
  2. Work slow and deliberately when tenderizing the pork so you don’t tear holes in the cutlets. Get them nice and thin!
  3. 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.
  4. 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.

overhead shot of pork schnitzel on a serving platter with lemon wedges.

More Great Recipes To Try

  • Chicken Schnitzel
  • Cilantro Lime Chicken with Strawberry Salsa
  • Italian Breaded Pork Chops
  • Jägerschnitzel
  • Crispy Chicken Cutlets

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.

a bunch of pork schnitzel on a serving platter with lemon wedges.
4.68 from 56 votes

Pork Schnitzel

Prep 15 minutes minutes
Cook 30 minutes minutes
Total 45 minutes minutes
10
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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.
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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

  • 12-inch Cast Iron Skillet
  • Meat Mallet

Notes

  1. 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.
  2. Work slow and deliberately when tenderizing the pork so you don’t tear holes in the cutlets. Get them nice and thin!
  3. 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.
  4. Keep a close eye on your cutlets as they’re frying. Adjust the heat as needed to make sure you get the perfect color.
  5. 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.
  6. 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.
  7. Reheating: To reheat, bake the frozen pieces at 400°F for 25 minutes, turning halfway through.

Nutrition Information

Serving: 1schnitzelCalories: 305kcal (15%)Carbohydrates: 13g (4%)Protein: 34g (68%)Fat: 12g (18%)Saturated Fat: 7g (44%)Trans Fat: 1gCholesterol: 144mg (48%)Sodium: 399mg (17%)Potassium: 570mg (16%)Fiber: 1g (4%)Sugar: 1g (1%)Vitamin A: 82IU (2%)Calcium: 37mg (4%)Iron: 2mg (11%)

Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.

a bunch of pork schnitzel on a serving platter with lemon wedges.

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Joanna Cismaru

Joanna Cismaru

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Through Jo Cooks, I invite you to join me in my kitchen as we explore delicious recipes from around the globe, celebrate the joy of cooking, and make every meal a memorable one. Happy cooking!

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72 Comments
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Adriana
Adriana
Posted: 1 month ago

This was delish! All my kids ate it, and my husband called it restaurant quality!

0
Reply
Anika Bello
Anika Bello
Posted: 4 months ago

5 stars
This is my go-to recipe for pork Schnitzel! Bookmarked!

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Anika Bello
Posted: 4 months ago

Happy to hear it!

0
Reply
Diane
Diane
Posted: 9 months ago

5 stars
Quick and easy pork recipe that everyone liked. I used gluten-free flour and made homemade sourdough breadcrumbs (wheat sensitivity in this house) which turned out really good and crispy on the pork. I covered the bottom of the pan with oil but didn’t use any more that than and didn’t find any more was needed. Will be making again. Thanks for sharing your recipe!

0
Reply
Sherri
Sherri
Posted: 2 years ago

5 stars
This recipe was amazing! I followed the recipe exactly as written with the exception of a 1/2 stick of butter I melted in the oil before frying. Delicious! The whole family loved it.

1
Reply
C Hart
C Hart
Posted: 2 years ago

This was so easy and so so delicious!!!

0
Reply
Anna Hagen
Anna Hagen
Posted: 2 years ago

5 stars
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. Love Your Facebook Page and Recipes!

Thank You !

0
Reply
Jo Cooks Team AMJ
Jo Cooks Team AMJ
Reply to  Anna Hagen
Posted: 2 years ago

We are so happy to read all of this! Thank you for your kind words!

0
Reply
Sandra D
Sandra D
Posted: 2 years ago

This was very nice, thank you! I cut 3 slices off a pork loin and pounded it – I didn’t use the flat side of the mallet, but didn’t break it! It was much better than the wiener schnitzel we had in Germany (we were the only customers in a bar at noon – it was very dry). I know that was an exception – I lived there as a child and I remember my parents always ordering it, which is why I did when we were there. Glad to finally make it myself, using this recipe.

1
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Sandra D
Posted: 2 years ago

My pleasure, glad you liked it. 🙂

0
Reply
Marcie
Marcie
Posted: 2 years ago

I just got a new stove with an air fryer mode. Have you ever made schnitzel in an air fryer, and how would you recommend doing it?

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Marcie
Posted: 2 years ago

You absolutely could make these in the air fryer, not too sure about the time, but I’d say at 400F for about 8 to 10 minutes.

0
Reply
Jo Cooks Team
Jo Cooks Team
Reply to  Marcie
Posted: 2 years ago

We don’t have a specific air fryer recipe, however I would say to refer to your airfryer manual (all of them can vary so it’s best to make sure) I found this Air Fryer Schnitzel recipe you can check out for more info!

0
Reply
Mario
Mario
Posted: 4 years ago

5 stars
Salut, 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!

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Mario
Posted: 4 years ago

Cu placere! Ma bucur ca-ti plac retetele mele!

0
Reply
Cinnie
Cinnie
Posted: 4 years ago

Made 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

0
Reply
Carol a lockett
Carol a lockett
Posted: 4 years ago

5 stars
My husband made this recipe it was delicious we love it.

0
Reply
Meghan Randall
Meghan Randall
Posted: 4 years ago

5 stars
Make extra, you’ll be happy you have leftovers!

0
Reply
Sandra Smith
Sandra Smith
Posted: 4 years ago

Hi, 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.

0
Reply
Jimmy to
Jimmy to
Posted: 5 years ago

I was in the army in Germany I had many as sandwiches served on rye bread with German mustard they was delicious

0
Reply
Donna
Donna
Posted: 5 years ago

5 stars
So 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!!

0
Reply

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I’m Joanna (Jo for short) and this is the place where I share my passion for easy and delicious recipes. From comforting classics to global flavors, I believe that cooking should be fun, approachable, and most importantly, rewarding. Join me on this culinary journey and let’s get cooking!

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