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Pork Schnitzel

Pork schnitzel features thin, tender pork cutlets pounded flat and pan fried in seasoned breadcrumbs until deeply golden and shatteringly crispy. This easy German schnitzel recipe uses a flour-egg-breadcrumb dredge for an even, crunchy crust served with lemon wedges and fresh parsley.
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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: 740
Ingredients Equipment Method Notes

Ingredients
  

Pork and seasoning
  • 4 pork loin chops Boneless; pound to about 1/4 inch thick.
  • 1 salt and pepper To taste.
Dredging station
  • 0.5 cup all-purpose flour
  • 2 eggs Beaten.
  • 2 tbsp milk
Breadcrumb crust
  • 1.5 cup fine breadcrumbs Plain or panko.
  • 1 tsp garlic powder
For frying and serving
  • 1 oil For shallow frying (vegetable or canola).
  • 1 lemon wedges For serving.
  • 1 fresh parsley For serving.

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Prep and dredge
  1. Season the pounded pork cutlets generously with salt and pepper.
  2. Set up three shallow dishes with flour, beaten egg mixed with milk, and garlic powder–seasoned breadcrumbs.
  3. Dredge each cutlet in flour, then egg, then breadcrumbs, pressing firmly for an even coating.
Pan fry
  1. Heat 1/4 inch of oil in a large skillet over medium-high heat until shimmering.
  2. Fry schnitzels 2–3 minutes per side until deep golden brown, working in batches and not crowding the pan.
  3. Drain briefly on paper towels and serve immediately with lemon wedges and fresh parsley.

Notes

Pro tip: keep the oil shimmering (not smoking) so the crust crisps quickly without turning greasy. Store leftovers covered in the fridge for 2 days; reheat in a hot skillet or oven until crisp. Freezing is not recommended because the breadcrumb crunch softens. For a lighter option, swap the all-purpose flour and egg-dip for a whole-wheat flour and use panko crumbs to keep the crunch with less refined starch.