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Pork Schnitzel

Pork schnitzel is a German breaded pork cutlet fried in a shallow pool of oil until golden and shatteringly crispy. Thin cutlets are dredged in flour, egg, then seasoned breadcrumbs and fried 2–3 minutes per side for that classic crackly crust.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: German
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Pork cutlets
  • 4 pork loin chops (boneless) Pounded to about 1/4 inch thick so the schnitzel cooks quickly and stays tender.
Seasoning and dredging
  • 1 Salt and pepper Season both the pork and the breading lightly so the crust has flavor throughout.
  • 0.5 cup all-purpose flour First dredge layer for adhesion.
  • 2 eggs Beaten with milk for the binder.
  • 2 tbsp milk Used in the egg wash.
  • 1.5 cup fine breadcrumbs Plain or panko. Use fine for best crispy crust coverage.
  • 1 tsp garlic powder Mixed into breadcrumbs for savory flavor.
  • 1 Oil for shallow frying Use enough to reach about 1/4 inch depth in the skillet (vegetable or canola).
Serving
  • 1 Lemon wedges Served immediately; squeeze over the hot schnitzel.
  • 1 fresh parsley Chopped for garnish.

Equipment

  • 1 cast iron skillet

Method
 

Prep the cutlets and breading stations
  1. Season the pounded pork cutlets generously with salt and pepper.
  2. Set up three shallow dishes: flour, beaten egg mixed with milk, and breadcrumbs seasoned with garlic powder and salt.
Bread the pork
  1. Dredge each cutlet in flour, shaking off excess.
  2. Dip the floured cutlet into the egg mixture, letting excess drip off.
  3. Press the cutlet firmly into the breadcrumbs until evenly coated on all sides.
Pan-fry until crisp
  1. Heat 1/4 inch of oil in a large skillet over medium-high heat until shimmering.
  2. Fry the schnitzels 2–3 minutes per side until deep golden brown, working in batches and not crowding the pan.
Serve
  1. Drain briefly on paper towels.
  2. Serve immediately with lemon wedges and fresh parsley.

Notes

For extra shatter-crisp crust, keep the oil at a steady medium-high shimmer and avoid crowding so the breading doesn’t steam. Refrigerate leftovers in a sealed container up to 3 days, then re-crisp in a hot oven or skillet (microwaving softens). Freezing is not ideal for the crust, but you can freeze cooked schnitzel for up to 2 months; reheat to re-crisp. Swap option: for a lower-carb approach, use almond flour plus finely crushed pork rinds in place of breadcrumbs (texture will be less classic but still crisp).