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Pork Schnitzel

Pork schnitzel is a classic German schnitzel made with thin pork cutlets pounded flat, then dredged and pan-fried in golden breadcrumbs until shatteringly crispy. Served hot with lemon wedges and fresh parsley, it’s an easy German dinner with a crisp, evenly coated 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 and seasoning
  • 4 pork loin chops (boneless) Pounded to about 1/4 inch thick.
  • 0.25 tsp salt To taste.
  • 0.25 tsp black pepper To taste.
Breading
  • 0.5 cup all-purpose flour
  • 2 eggs Beaten.
  • 2 tbsp milk
  • 1.5 cup fine breadcrumbs (plain or panko)
  • 1 tsp garlic powder
Frying and serving
  • 0.5 cup vegetable or canola oil For shallow frying; enough to reach about 1/4 inch in the skillet.
  • 1 lemon wedges For serving.
  • 1 fresh parsley For serving.

Equipment

  • 1 cast iron skillet

Method
 

Season and set up dredging stations
  1. Season the pounded pork cutlets generously with salt and pepper. Keep the cutlets flat and ready for coating.
  2. Set up three shallow dishes for dredging: flour, beaten egg mixed with milk, and breadcrumbs mixed with garlic powder and salt. Arrange them in assembly-line order.
Dredge for an even breadcrumb crust
  1. Dredge each cutlet in flour, shaking off the excess. Make sure the surface is evenly dusted.
  2. Dip the floured cutlet into the egg mixture. Let the excess drip back into the dish.
  3. Coat the cutlet in the breadcrumbs, pressing firmly for even coverage. Ensure the crust is thick and uniform all over.
Pan-fry until crisp and golden
  1. Heat 1/4 inch of oil in a large skillet over medium-high heat until shimmering. The oil should look lively but not smoking.
  2. Fry the schnitzels 2–3 minutes per side until deep golden brown, working in batches and not crowding the pan. Flip once when the underside is crisp and browned.
  3. Drain briefly on paper towels and serve immediately with lemon wedges and fresh parsley. Serve hot so the crust stays shatteringly crispy.

Notes

Pro tip: press the breadcrumbs onto the cutlets firmly to help them adhere and form an even, crunchy crust. Refrigerate leftovers in a sealed container up to 2 days, then reheat in a hot skillet for best texture (soggy may occur); freezing is not recommended for crispness. For a lighter option, you can use whole-wheat breadcrumbs while keeping the same dredging and frying steps.