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There’s nothing I love more than a crispy, crunchy cutlet, and this schnitzel recipe yields the crispiest cutlets I’ve ever tasted. I love how simple pork schnitzel is to make with just 5 ingredients. It only takes 30 minutes from start to finish, and shallow-frying the schnitzel is so much less messy than using a deep fryer. Sometimes, the simplest method really is the best!
5-Star Review
“I love this recipe. I lived in northern Italy for several years and fell in love with this dish.” -Brenda
Easy Pork Schnitzel Recipe
When I set out to create a schnitzel recipe, I wanted to ensure it had no more than a handful of ingredients and could be cooked in under 30 minutes, so I could make it on a busy weeknight.
I learned a lot about different kinds of schnitzels made in different areas of the world. Schnitzel typically refers to any breaded and fried cutlet, while Wiener schnitzel specifically uses veal and is a traditional Austrian dish. Both are prepared similarly but with different meats. This recipe is so simple, and I have found the technique also works with beef and chicken. I love how versatile this recipe is!
Tips for Beginners
- Pound the pork chops. This ensures they are uniformly thin, allowing for quicker and more even cooking. It also tenderizes the meat and ensures a consistent schnitzel texture. The ideal thickness for schnitzel is about ¼ inch.
- Use vegetable oil. I like to fry these cutlets in vegetable oil because it has a neutral flavor and a high smoke point. To check if the oil is hot enough, you can sprinkle a few breadcrumbs into the oil. If they sizzle and turn golden, the oil is ready for frying.
Schnitzel Recipe
Ingredients
- 4 boneless pork chops
- kosher salt and freshly ground black pepper to taste
- 1 cup all-purpose flour
- 2 large eggs
- 2 cups fine breadcrumbs
- vegetable oil for frying
- lemon wedges for serving
Video
Instructions
- Pound each pork chop with a meat mallet or rolling pin until they are about ¼-inch thick. This step ensures even cooking and tenderness. Season both sides of each piece of meat with salt and pepper.4 boneless pork chops, kosher salt and freshly ground black pepper
- In three separate shallow dishes or bowls, set up a breading station. Place the flour in one, whisk the eggs in another, and put the breadcrumbs in the third. This will make it easier to coat the meat evenly.1 cup all-purpose flour, 2 large eggs, 2 cups fine breadcrumbs
- Dredge each pork chop in the flour, shaking off any excess.
- Dip the floured meat into the beaten eggs, allowing any excess to drip off.
- Coat each pork chop evenly with the bread crumbs, ensuring a thorough coating, but do not press the crumbs onto the meat. Set aside.
- In a large skillet, heat approximately 1-2 inches of vegetable oil over medium-high heat to a temperature of 350°F. Gently place 1-2 breaded pork chops into the hot oil. Fry for approximately 2 minutes on each side, or until they achieve a golden brown and fully cooked appearance. Ensure the internal temperature reaches 145°F.vegetable oil
- As each schnitzel is done, remove it from the skillet and place it on a plate lined with paper towels to drain any excess oil. To keep them warm while you finish frying the rest, you can place them on a baking sheet in a warm oven (around 200°F).
- Serve the schnitzel hot, garnished with lemon wedges.lemon wedges
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Schnitzel Step by Step
Pound the pork: Using a meat mallet or rolling pin, pound each of 4 boneless pork chops until they are about ¼-inch thick. This will ensure even cooking and tenderness. Season both sides of each piece of the pork with salt and pepper.
Dredge the pork: Set up a breading station with separate bowls. Place 1 cup all-purpose flour in one, whisk 2 large eggs in another, and put 2 cups fine breadcrumbs in the third. This will make it easier to coat the pork evenly. Dredge each pork chop in the flour, shaking off any excess.
Dip the pork: Dip the floured pork into the beaten eggs, allowing any excess to drip off.
Coat the pork: Finally, coat each pork chop evenly with the bread crumbs, ensuring the chop is thoroughly coated, but do not press the crumbs onto the meat. Set aside.
Fry the pork: Heat between 1-2 inches of vegetable oil in a large skillet over medium-high heat to a temperature of 350°F. Gently place 1-2 breaded pork chops into the hot oil and fry for approximately 2 minutes on each side, or until they achieve a golden brown and fully cooked appearance. Ensure the internal temperature reaches 145°F.
Blot the pork: As each schnitzel is done cooking, remove it from the skillet and place it on a plate lined with paper towels to drain any excess oil. To keep them warm while you finish frying the rest, place them on a baking sheet in a warm oven (around 200°F).
Serve: Serve the schnitzel hot, garnished with lemon wedges. Enjoy.
How to Store
Store leftover schnitzel in an airtight container in the refrigerator for up to 2 days. You can also freeze it for longer-term storage, where it will remain safe to eat for up to 2-3 months. Let thaw overnight in the refrigerator before reheating in a 350°F oven for 5-7 minutes, or until warmed through.
Serving Suggestions
Traditional accompaniments for pork schnitzel include a creamy potato salad, a zesty and flavorful cucumber salad, or a side of lingonberry jam and rice. I personally love this German potato salad for a lighter take on a classic side! You can, of course, also top your schnitzel with some gravy as the Germans do!
More 30 Minute Recipes To Try
- In this Chicken Alfredo With Jar Sauce, I use jarred Alfredo sauce to keep things simple and cook everything in one pot for one of the easiest dinners I’ve ever made.
- This Chicken A La King recipe features chunks of chicken, mushrooms, peas, and pimentos in a silky, saucy gravy that tastes incredible.
- This Dumpling Soup comes together in 30 minutes using frozen dumplings, in flavorful miso-ginger broth, that’s topped with chili crisp and scallions.
I love this recipe. I lived in northern Italy for several years and fell in love with this dish.