Pork Schnitzel

4.71 from 61 votes

This Pork Schnitzel is all about crispy, golden, pan-fried goodness. Thin pork cutlets, breaded and fried to crunchy perfection.

Prep Time15

Cook Time30

Total Time45

Course: Dinner, Main Course

Cuisine: German

Keyword: pork recipes, pork schnitzel, schnitzel

Servings:

Calories: 340kcal

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.

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.