Home » Main Dishes » Pork » Pork Schnitzel

Pork Schnitzel

Pork Schnitzel is a traditional German dish great for busy weeknights. Made with thin pork chops pounded into cutlets, breaded, fried until golden brown and crispy.

We love getting dinner on the table in about 30 minutes so we a lots of Easy Pork Chop Recipes. We love grilled pork chops, chicken fried pork chops and cornflake pork chops.

NEW Save the Recipe

Send Me The Recipe

Enter your email below and we will send it straight to your inbox!


Plate of pork schnitzel with coleslaw.

Serve pork schnitzel with homemade coleslaw, cucumber and onion salad or creamy dill potato salad for a delicious dinner for busy weeknights.

Ingredients Needed

  • Boneless Pork Chops ~ Thin sliced or pork cutlets.
  • All Purpose Flour for breading.
  • Kosher Salt
  • Pepper
  • Eggs
  • Breadcrumbs ~ Use breadcrumbs, Panko or finely crushed Ritz crackers.
  • Vegetable Oil for frying
  • Lemons
  • Fresh Parsley
Platter of pork schnitzel with sliced lemons.

Step By Step Directions

Thin sliced pork cutlets on a plate.

If you have thick cut pork chops, slice them into half, lengthwise. Pound the pork cutlets to about 1/4 inch thickness using a meat mallet or heavy skillet.

Breading station for schnitzel: egg, flour, breadcrumbs.

Place flour into a shallow dish and mix in salt and pepper. Beat the eggs in another shallow dish and the breadcrumbs into a third dish.

Line a rimmed baking sheet with parchment paper. Line a second baking sheet with a wire rack topped with paper towels and set aside.

Dredging pork cutlets in flour.

Dredge pork cutlets in flour.

Dipping pork cutlets in egg.

Dip into the egg, coating both sides.

Coating pork cutlets in breadcrumbs.

Dredge through breadcrumbs.

Breaded pork cutlets on a baking sheet.

Place on the lined baking sheet in a single layer with space in between.

Frying pork schnitzel in a skillet of oil.

Heat vegetable oil in a skillet over high heat using a fry thermometer, heating to 350°.

Fry breaded pork cutlets a few at a time, turning after about 2 minutes. Turn and continue to cook another 2- 3 minutes or until pork reaches 145° using a digital meat thermometer.

Fried pork schnitzel draining on paper towel.

Remove schnitzel from the oil when cooked through to the paper towel lined wire rack.

Pork schnitzel on a plate with lemon and coleslaw. Bite on a fork.

Serve schnitzel with a squeeze of lemon juice and garnish with parsley.

Recipe Notes

Storage: Store leftover schnitzel in a zip top bag or airtight container in the refrigerator up to 3 days.

Reheat: Place a wire rack on a rimmed baking sheet with schnitzel on the wire rack. Bake at 350° for about 6- 8 minutes or until heated through.

Variations: Schnitzel can be made with veal cutlets, pork, or chicken in place of the pork.

Schnitzel actually refers to the cooking method, not the type of meat. It’s tenderized, thin sliced meat coated with breadcrumbs and fried until crisp.

Platter of German Pork Schnitzel with lemon slices.

If you are looking for a meal to change up the same dinner rotation, crispy breaded pork cutlets are a great option. You can get a quick and easy meal on the table this week with this easy German Pork Schnitzel.

If you love this recipe as much as we do, please leave a comment and a five star review. Help us share on Pinterest, Instagram and Facebook!

Pork schnitzel on a plate with coleslaw and lemon slice.
Print Recipe
5 from 3 votes

Pork Schnitzel

Pork Schnitzel is a traditional German dish great for busy weeknights. Made with thin pork chops pounded into cutlets, breaded, fried until golden brown and crispy.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Pork
Cuisine: German
Keyword: crispy fried pork chops, easy pork recipe, German Schnitzel, pork cutlets
Servings: 4 Servings
Calories: 871kcal
Author: Milisa

Ingredients

  • 4 boneless pork chops
  • 1/2 cup all purpose flour
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon pepper
  • 2 large eggs
  • 2 cups breadcrumbs or finely crushed Ritz crackers
  • 1 cup vegetable oil
  • 1 whole lemon sliced
  • 2 tablespoons chopped fresh parsley

Instructions

  • Slice pork chops in half, lengthwise. Pound the pork cutlets to about ¼ inch thickness using a meat mallet or heavy skillet.
  • Place flour into a shallow dish and mix in salt and pepper. Beat the eggs in another shallow dish and the breadcrumbs into a third dish.
  • Line a rimmed baking sheet with parchment paper. Line a second baking sheet with a wire rack topped with paper towels and set aside.
  • Dredge pork cutlets in flour. Dip into the egg, coating both sides, and then dredge through breadcrumbs.
  • Place on the lined baking sheet in a single layer with space in between.
  • Heat vegetable oil in a heavy bottom skillet over high heat using a fry thermometer, heating to 350°.
  • Fry breaded pork cutlets a few at a time, turning after about 2 minutes.
  • Turn and continue to cook another 2- 3 minutes or until pork reaches 145° using a digital meat thermometer.
  • Remove schnitzel from the oil when cooked through to the paper towel lined wire rack.
  • Serve schnitzel with a squeeze of lemon juice and garnish with parsley.

Notes

Storage: Store leftover schnitzel in a zip top bag or airtight container in the refrigerator up to 3 days.
Reheat: Place a wire rack on a rimmed baking sheet with schnitzel on the wire rack. Bake at 350° for about 6- 8 minutes or until heated through.
Variations: Schnitzel can be made with veal cutlets, thin sliced steak or chicken in place of the pork.

Nutrition

Serving: 1g | Calories: 871kcal | Carbohydrates: 54g | Protein: 49g | Fat: 52g | Saturated Fat: 10g | Polyunsaturated Fat: 38g | Trans Fat: 1g | Cholesterol: 196mg | Sodium: 558mg | Fiber: 4g | Sugar: 4g

2 Comments

5 from 3 votes (3 ratings without comment)

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating