Print Recipe Add to Collection
4.7 from 20 votes

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.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Main Course
Cuisine: German
Keyword: pork recipes, pork schnitzel, schnitzel
Servings: 10
Calories: 320kcal
Author: Joanna Cismaru


  • 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


  • Pound each pork chop until just ΒΌ 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.


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


Serving: 1pork chop | Calories: 320kcal | Carbohydrates: 17g | Protein: 34g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 125mg | Sodium: 391mg | Potassium: 566mg | Vitamin A: 55IU | Calcium: 34mg | Iron: 2mg