Pork Schnitzel
Thinly pounded pork cutlets with a super crispy, golden-brown breading. This German-American classic is surprisingly easy to make and a guaranteed family favorite for dinner.
For 4 servings
5 steps. 15 minutes total.
- 1
Step 1
- a.Prepare the Pork Cutlets
- b.Place a pork chop between two sheets of plastic wrap or parchment paper.
- c.Using the flat side of a meat mallet or a heavy rolling pin, pound the pork evenly until it's about 1/4-inch thick. This tenderizes the meat and ensures quick cooking.
- d.Repeat with the remaining pork chops.
- e.Pat the cutlets dry with a paper towel and season both sides generously with 1 teaspoon of salt and 1/2 teaspoon of black pepper.
- 2
Step 2
- a.Set Up the Breading Station
- b.Arrange three shallow dishes or plates in a row.
- c.In the first dish, combine the all-purpose flour with the remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper.
- d.In the second dish, lightly whisk the eggs with a fork until smooth.
- e.In the third dish, spread out the panko breadcrumbs in an even layer.
- 3
Step 3
- a.Bread the Pork Cutlets
- b.Working with one cutlet at a time, dredge it in the seasoned flour, making sure to coat both sides completely. Gently shake off any excess flour.
- c.Next, dip the floured cutlet into the beaten eggs, allowing the excess to drip back into the dish.
- d.Finally, press the cutlet firmly into the panko breadcrumbs, covering both sides. Ensure the breading adheres well.
- 4
Step 4
- a.Fry the Schnitzel
- b.Pour vegetable oil into a large, heavy-bottomed skillet to a depth of about 1/2 inch. Heat over medium-high heat until the oil reaches 350°F (175°C) or shimmers. A breadcrumb dropped in should sizzle immediately.
- c.Carefully place 1 or 2 breaded cutlets in the hot oil, ensuring not to overcrowd the pan.
- d.Fry for 2-4 minutes per side, until deep golden brown and crispy. The internal temperature of the pork should reach 145°F (63°C).
- e.Remove the cooked schnitzels with tongs and place them on a wire rack to drain. This keeps the bottom crispy.
- f.Repeat with the remaining cutlets, adding more oil if necessary and allowing it to come back to temperature between batches.
- 5
Step 5
- a.Garnish and Serve
- b.Sprinkle the hot schnitzels with fresh chopped parsley.
- c.Serve immediately with lemon wedges on the side for squeezing over the top. This cuts through the richness and brightens the flavor.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For extra tender pork, you can brine the chops in a saltwater solution for 30 minutes before pounding.
- 2Use the 'dry hand, wet hand' technique for breading: use one hand for the flour and breadcrumbs (dry ingredients) and the other for the egg (wet ingredient) to prevent your fingers from getting caked.
- 3Ensure your oil is hot enough before frying. If it's too cool, the breading will absorb excess oil and become greasy.
- 4Do not overcrowd the pan. Frying in batches maintains the oil temperature, resulting in a crispier crust.
- 5Rest the cooked schnitzel on a wire rack, not paper towels. This allows air to circulate and prevents the bottom from becoming soggy.
- 6Serve immediately. Schnitzel is at its best when it's hot and crispy right out of the pan.
Adapt it for your goals.
Protein Swap
This recipe works wonderfully with veal (for traditional Wiener Schnitzel) or boneless, skinless chicken breasts pounded to the same thickness.
Spicy SchnitzelSpicy Schnitzel
Add 1/2 teaspoon of cayenne pepper or smoked paprika to the flour mixture for a hint of heat and color.
Herbaceous BreadingHerbaceous Breading
Mix 1 tablespoon of finely chopped fresh herbs like thyme or rosemary, or 1 teaspoon of dried herbs, into the panko breadcrumbs for added flavor.
Jägerschnitzel (Hunter's Schnitzel)Jägerschnitzel (Hunter's Schnitzel)
Serve the finished schnitzel with a rich mushroom and onion gravy. This is a classic German variation.
Why this is on our healthy list.
Excellent Source of Protein
Pork is a complete protein, providing all the essential amino acids necessary for building and repairing tissues, supporting muscle growth, and maintaining overall body function.
Rich in B Vitamins
Pork loin is particularly rich in B vitamins like thiamine (B1), niacin (B3), B6, and B12, which are crucial for energy metabolism, brain function, and the formation of red blood cells.
Provides Key Minerals
This dish offers important minerals such as selenium, a powerful antioxidant, and zinc, which is vital for a healthy immune system and wound healing.
Frequently asked questions
Boneless pork loin chops or pork cutlets are ideal. They are lean and become very tender when pounded thin.