Pork Schnitzel
Crispy, golden-brown pork cutlets pounded thin and coated in a light, crunchy breading. This classic German-American comfort dish is pan-fried to perfection, delivering a juicy interior with a satisfying crackle in every bite.
For 4 servings
- prep · ~5 min
Pound the pork cutlets thin.
1.Place each pork slice between two sheets of plastic wrap.2.Using a meat mallet or rolling pin, pound evenly to 1/4-inch thickness.3.Pat the pounded cutlets dry with paper towels.TIPPlace the pork between plastic wrap to prevent tearing the meat and keep your work surface clean. - prep · ~3 min
Season the pork and set up the breading station.
1.Season both sides of each cutlet with salt, black pepper, and garlic powder.2.Place flour in the first shallow bowl.3.Place beaten eggs in the second shallow bowl.4.Place breadcrumbs in the third shallow bowl. - prep · ~5 min
Bread the pork cutlets.
1.Dredge one cutlet in flour, shaking off excess.2.Dip into beaten eggs, letting excess drip off.3.Press into breadcrumbs, coating both sides evenly.4.Place breaded cutlet on a plate and repeat with remaining pieces.TIPPress the breadcrumbs firmly into the meat so the coating sticks during frying. Use dry hand/wet hand to avoid clumpy fingers. - fry · ~8 min
Pan-fry the schnitzel until golden and crispy.
1.Heat oil in a large skillet over medium-high heat until shimmering.2.Carefully lay 1 or 2 cutlets in the skillet without crowding.3.Fry for 3 to 4 minutes per side until deeply golden brown and the pork reaches an internal temperature of 145°F (63°C).4.Transfer to a wire rack set over a baking sheet to drain.TIPDon't overcrowd the pan — it drops the oil temperature and makes the schnitzel soggy. Fry in batches. - serve
Serve the schnitzel immediately with lemon wedges.
Plate each schnitzel with a lemon wedge on the side for squeezing over the top. Serve while hot and crispy.
TIPA squeeze of fresh lemon brightens the richness of the fried crust.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Pound the pork to an even 1/4-inch thickness for uniform cooking and maximum tenderness.
- 2Use one hand for wet ingredients (egg) and the other for dry (flour/breadcrumbs) to avoid clumpy fingers.
- 3Let the breaded cutlets rest for 5 minutes before frying to help the coating adhere better.
- 4Fry in batches; overcrowding the pan drops the oil temperature and leads to soggy schnitzel.
- 5Transfer fried schnitzel to a wire rack, not paper towels, to keep the crust crisp on all sides.
- 6For extra crunch, use panko breadcrumbs instead of fine breadcrumbs and toast them lightly first.
Adapt it for your goals.
Vienna-style
Use veal cutlets instead of pork and serve with a slice of lemon and lingonberry jam for an authentic Austrian Wiener Schnitzel experience.
Gluten freeGluten-free
Substitute the all-purpose flour with rice flour or a gluten-free blend and use gluten-free breadcrumbs or crushed cornflakes to keep the crunch.
Herb crustedHerb-crusted
Mix 2 tablespoons of finely chopped fresh parsley or thyme into the breadcrumbs for a fragrant, herbal twist.
Lower fatLower-fat
After breading, spray the cutlets with cooking oil and bake at 425°F (220°C) on a wire rack for 12-15 minutes, flipping halfway, for a lighter but still crispy schnitzel.
Why this is on our healthy list.
Lean Protein Source
Pork loin is a lean cut of meat, providing high-quality protein that supports muscle maintenance and repair without excessive saturated fat.
Rich in B Vitamins
Pork is a good source of B vitamins, particularly thiamine and B12, which help convert food into energy and support nervous system health.
Moderate Caloric Indulgence
When pan-fried in a controlled amount of oil and served with lemon, this schnitzel offers a satisfying meal that can fit into a balanced diet when portioned mindfully.
Frequently asked questions
The breading likely falls off if the cutlets are not patted dry before breading, or if the oil isn't hot enough (shimmering but not smoking). Also, press breadcrumbs firmly into the egg-coated meat.
