Crispy Pork Schnitzel
Thin pork cutlets get a light, crunchy breadcrumb coating and a quick pan-fry. Serve them hot with lemon, potatoes, cucumber salad, or a simple green salad.
- Total time
- 32 min
- Yield
- 4 servings
- Difficulty
- Medium
Prep 20mCook 12mAustrianMain Course
Schnitzel is a thin cutlet that is breaded and fried until crisp. It is popular across Austria and Germany, and it is often served with lemon and a simple side like potato salad or greens.
This version uses boneless pork loin chops because they are easy to find and cook quickly when pounded thin. Pounding means gently flattening the meat so it cooks evenly and stays tender.
The key is setting up your breading station before you start. Once the pork is coated, it only needs a few minutes in the pan.
01What you'll need
Ingredients
9 items · 4 servings
- 4 boneless center-cut pork loin chops, about 4 ounces each, trimmed
- 3/4 teaspoon fine sea salt, divided
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup all-purpose flour
- 1 large egg
- 1 tablespoon water
- 3/4 cup plain dry breadcrumbs
- 3 tablespoons canola oil or another neutral oil, divided
- Lemon wedges, for serving, optional
02How to make it
Step-by-step
1. Pound the pork
Place one pork chop between two sheets of parchment paper or plastic wrap. Pound it with the flat side of a meat mallet, rolling pin, or small skillet until it is about 1/4 inch thick. Repeat with the remaining pork.
3. Set up the breading bowls
Put the flour in a shallow bowl. In a second bowl, beat the egg with the water. Put the breadcrumbs in a third bowl and stir in the remaining 1/4 teaspoon salt.
4. Bread the pork
Coat one cutlet lightly in flour and shake off the extra. Dip it in the egg mixture, letting the excess drip back into the bowl. Coat it in breadcrumbs. Press gently so the crumbs cling, but do not pack them on too hard. Repeat with the rest.
5. Heat the oil
Heat 2 tablespoons of the oil in a large nonstick or cast-iron skillet over medium-high heat. The oil is ready when a few breadcrumbs sizzle as soon as they hit the pan. If the oil smokes, lower the heat a little.
6. Fry the first batch
Add 2 cutlets to the skillet in a single layer. Cook for 2 to 3 minutes per side, until golden brown and crisp. The pork should reach 145°F in the thickest part. Move the schnitzel to a wire rack or a paper towel-lined plate.
7. Fry the second batch
Add the remaining 1 tablespoon oil to the skillet if it looks dry. Fry the remaining 2 cutlets the same way. Adjust the heat as needed so the crumbs brown without burning.
8. Serve right away
Serve the schnitzel hot, with lemon wedges if you like. The coating is crispiest in the first few minutes after frying.
03From our kitchen
Cook's tips
- Make-ahead: Pound and season the pork up to 1 day ahead. Cover and refrigerate it. Bread the cutlets shortly before frying for the crispest coating.
- Storage: Refrigerate leftover schnitzel in an airtight container for up to 3 days. The coating will soften as it sits.
- Reheating: Reheat on a wire rack set over a baking sheet at 375°F for 8 to 10 minutes, or until hot and crisp. An air fryer also works well at 350°F for 4 to 6 minutes.
- Swaps: Use thin chicken breast cutlets, turkey cutlets, or veal cutlets instead of pork. Chicken and turkey should cook to 165°F; veal and pork should cook to 145°F.
- Breadcrumb choice: Fine dry breadcrumbs give a classic, even crust. Panko makes a crunchier but less traditional coating.
- If the breading falls off: Pat the meat dry, shake off extra flour, and let excess egg drip away. Also avoid moving the cutlets too much during the first minute of frying.
Cook's note
Nutrition is calculated for one pork schnitzel using the listed breading ingredients and 3 tablespoons of oil total. Optional lemon wedges and any extra oil added to the skillet are not included.
04Frequently asked
Questions & answers
Is this the same as Wiener Schnitzel?
Not exactly. Wiener Schnitzel is traditionally made with veal. This recipe uses pork, so it is closer to pork schnitzel, which is common in many home kitchens.
Can I make schnitzel with chicken?
Yes. Use thin chicken cutlets or pound chicken breasts to 1/4 inch thick. Fry them the same way, but cook chicken to an internal temperature of 165°F.
Can I bake schnitzel instead of frying it?
You can, but the crust will be drier and less evenly browned. For a baked version, spray the breaded cutlets with oil and bake on a rack at 425°F for about 12 to 15 minutes, flipping once.
How do I keep schnitzel crispy?
Place cooked schnitzel on a wire rack instead of stacking it on a plate. Stacking traps steam, which softens the crust.
What should I serve with schnitzel?
Try potato salad, boiled potatoes with parsley, cucumber salad, coleslaw, roasted vegetables, or a simple green salad with a sharp vinaigrette.
05Per serving
Nutrition facts
Nutrition Facts
4 servings
Amount per serving
% Daily Value*
- Total Fat19 g
- 24%
- Saturated Fat4 g
- 20%
- Cholesterol117 mg
- 39%
- Sodium658 mg
- 29%
- Total Carbohydrate21 g
- 8%
- Dietary Fiber1 g
- 4%
- Total Sugars1 g
- Protein29 g
- 58%
- Vitamin D1 mcg
- 5%
- Calcium54 mg
- 4%
- Iron2.3 mg
- 13%
- Potassium522 mg
- 11%
* Percent Daily Values are based on a 2,000-calorie diet.
05Keep cooking
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