Thin, tender pork cutlets are pounded, lightly breaded, and pan-fried until golden and crisp. Pork schnitzel is a classic, comforting main course that’s simple and fun to make at home.
There’s something irresistible about crispy, breaded foods, and schnitzel is no exception. In this recipe I use pork, but you can easily substitute boneless chicken breasts and follow the same method.
How to make it
Start by trimming any excess fat from the edges of the pork chops. Work with two chops at a time: place them inside a large resealable plastic bag, seal it, and pound them flat with a rolling pin or meat mallet until about 1/4 inch thick. Pounding in the bag keeps cleanup easy.
Once the cutlets are evenly thin, season both sides generously with sea salt and freshly ground black pepper. Next, set up a simple breading station: one plate for flour, one shallow bowl for beaten eggs, and one plate for breadcrumbs. Keep an extra plate handy to hold the breaded cutlets before cooking.
To bread the cutlets:
- Coat the cutlet in flour, covering both sides, and gently shake off any excess.
- Dip the cutlet into the beaten egg, coating both sides.
- Press the cutlet into the breadcrumbs so they adhere, then repeat on the other side.
- Place the finished cutlets on a plate and let them rest while you bread the rest.
To cook the schnitzel:
Heat a large skillet over medium heat and add oil to cover the bottom to about 1/2 inch. When the oil is hot, cook the schnitzel one at a time. Carefully lower a cutlet into the skillet and let it cook undisturbed for 2–3 minutes, or until the bottom is golden and crispy. Flip and cook the other side for another 2–3 minutes.
To keep cooked pieces crispy as you finish the batch, place them on a wire rack set over a baking sheet in a lightly warmed oven.
Tips for the best schnitzel
Season the cutlets well before breading—don’t be shy with the salt and pepper.
Breadcrumbs will inevitably fall into the oil as you cook; if you prefer, change the oil between batches, though it’s not necessary for flavor.
Chilling the breaded cutlets in the refrigerator for about an hour before frying helps the coating adhere and reduces shedding while cooking.
How to serve it
Schnitzel is traditionally served with a lemon wedge; I like it with horseradish sour cream. For a richer option, try a creamy mushroom (hunter-style) sauce or a dill cream sauce. Simple sides such as steamed vegetables, potato salad, mashed potatoes, or garlic-parmesan asparagus pair beautifully.
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If you enjoy this pork schnitzel, try other classic dishes like homemade sauerkraut, German potato pancakes, or pork katsu curry for more comforting flavors.
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Pork Schnitzel
20 mins
20 mins
40 mins
Ingredients:
- 4 boneless pork chops
- 1/4 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup breadcrumbs
- Sea salt and freshly ground black pepper
Instructions
To prepare the cutlets:
- Trim fat from the outside of the pork chops.
- Working two at a time, place chops in a large plastic bag and pound to about 1/4 inch thick.
- Season both sides with sea salt and freshly ground pepper.
To bread the schnitzel:
- Place flour, beaten eggs, and breadcrumbs into wide shallow bowls or plates.
- Using tongs, coat the cutlet in flour and shake off excess.
- Dip in egg wash, coating both sides.
- Press into breadcrumbs on both sides and place on a clean plate. Repeat with remaining cutlets.
- Pour oil into a wide skillet to a depth of about 1/2 inch and heat to medium.
To cook the schnitzel:
- When the oil is hot, cook the schnitzel one at a time.
- Place a cutlet in the oil and cook undisturbed for 2–3 minutes, until the bottom is golden brown.
- Flip and cook the other side for another 2–3 minutes.
- Place cooked schnitzel on a wire rack to stay crispy; keep warm in a lightly heated oven if needed.
Notes
- Chilling breaded cutlets in the fridge for an hour before frying helps the coating stay on while cooking.
- Use a wire rack to keep cooked schnitzel crisp while finishing the batch.
- Keep finished pieces warm in a lightly warmed oven.
* Nutritional information is estimated and may not be 100% accurate.
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