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Home / Recipes
45 minutes
4.57 from 30 votes
58 Comments

Pork Schnitzel

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by: Joanna Cismaru
04.12.19
Updated: 02.28.20

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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.

Two pork schnitzel cutlets on a plate with mashed potatoes

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 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!

pork cutlets on a cutting board

Ingredient Notes

  • 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.
breaded pork cutlets on a cutting board

What other meat can I use

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

  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.
  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.
  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.
pork schnitzel frying in a skillet

Some tips

  • 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.
pork schnitzel frying in a skillet

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 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.

How to serve

  • Mashed Potatoes
  • Deviled Egg Macaroni Salad
  • Creamy Sausage Mushroom Pasta
  • Italian Roasted Mushrooms and Veggies
  • Italian Parmesan Roasted Potatoes
2 pieces of pork schnitzel on a plate with mashed potatoes

More great recipes to try:

  • Chicken Schnitzel
  • Cilantro Lime Chicken with Strawberry Salsa
  • Italian Breaded Pork Chops
  • Crockpot Parmesan Honey Pork Roast
  • Crispy Chicken Cutlets

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side view shot of two pieces of pork schnitzel with a side of mashed potatoes on a plate

Pork Schnitzel

4.57 from 30 votes
Prep: 15 mins
Cook: 30 mins
Total: 45 mins
Author: Joanna Cismaru
Serves: 10
Print Pin Rate
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.

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
US Customary – Metric

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.

Recipe Notes

  1. I used Panko breadcrumbs because I find that the pork schnitzel comes out crispier but Italian breadcrumbs work just as well.
  2. 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.
  3. Serve these with lemon wedges, mustard and over mashed potatoes for an amazing meal.
  4. Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.

Nutrition Information:

Serving: 1pork chopCalories: 320kcal (16%)Carbohydrates: 17g (6%)Protein: 34g (68%)Fat: 11g (17%)Saturated Fat: 6g (38%)Cholesterol: 125mg (42%)Sodium: 391mg (17%)Potassium: 566mg (16%)Vitamin A: 55IU (1%)Calcium: 34mg (3%)Iron: 2mg (11%)
Course:Main Course
Cuisine:German
Keyword:pork recipes, pork schnitzel, schnitzel
Tried this recipe? Rate it belowtag @jocooks on instagram and hashtag it #jocooks!

Meet Joanna Cismaru

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

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Comments

  1. Mario says

    June 24, 2019 at 7:18 pm

    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!

    Reply
    • Joanna Cismaru says

      June 25, 2019 at 5:17 am

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

      Reply
  2. Cinnie says

    May 1, 2019 at 11:59 am

    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

    Reply
  3. Carol a lockett says

    February 10, 2019 at 9:14 am

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

    Reply
  4. Meghan Randall says

    October 13, 2018 at 8:20 am

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

    Reply
  5. Sandra Smith says

    October 12, 2018 at 10:53 pm

    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.

    Reply
  6. Jimmy to says

    July 22, 2018 at 12:28 am

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

    Reply
  7. Donna says

    June 26, 2018 at 9:36 pm

    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!!

    Reply
  8. Fiala Karl says

    May 28, 2018 at 7:24 am

    Das Schnitzel ist kein Deutsches Gericht, sondern ein Österreichisches

    Reply
    • Nicole Beaulieu says

      May 28, 2018 at 10:48 am

      Hallo Fiala! Österreichisches schnitzel is traditionally made with veal, and Deutsches schnitzel is traditionally made with pork. Danke schön und guten tag 🙂

      Reply
    • jane says

      May 30, 2018 at 7:18 am

      5 stars
      ummmm, what?

      Reply
  9. Dar says

    May 26, 2018 at 7:59 am

    5 stars
    I 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.

    Reply
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