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This Crispy Pork Schnitzel Turns Out Perfect Every Time: If you’re craving something crispy, comforting, and surprisingly easy to make at home, my easy Pork Schnitzel is the recipe to try! I take thin pork cutlets, breaded and pan-fried until golden and crunchy on the outside while staying juicy and tender inside.
Pork schnitzel is one of those dinners that feels a little special without being complicated. It’s crispy on the outside, tender inside, and made with simple ingredients, it’s the kind of comforting meal that works just as well for a casual weeknight as it does for a weekend dinner. If you’ve ever wanted to Make Schnitzel at Home but thought it might be fussy, my version keeps things easy and approachable!
This recipe is The Classic Pork Schnitzel I Make on Repeat – I like to make this Easy Recipe for Spaetzle and German Potato Salad to serve with it for a German dinner at home, just like when we visit our family in Germany!
Don’t want all the extras in a recipe post? We provide a skip to recipe button in the top left corner, as well as a clickable table of contents, just below, to help make this page easier to navigate.
At Sweet C’s, I add lots of tips in all of my recipes – because I am a home cook without any formal training, and I find I am more confident making dishes when I understand why it works, and what each ingredient means to the flavor of a recipe. My goal is for even the most beginner home cook to feel empowered in the kitchen.
Table of Contents
How to Make Pork Schnitzel (Schweineschnitzel)
To make pork schnitzel, we take thin pork cutlets (pounded out thinner), then dredge in flour, egg, and breadcrumbs. Next, we pan-fry in oil until golden brown and crispy!
For authentic German style schnitzel, really pound the pork as thin as you can – the thinner, the better!
Ingredients to Make Pork Schnitzel
To make this schnitzel, we will need the following ingredients:
- Pork cutlets (or pork loin slices) are the star of the dish. When pounded thin, they cook quickly and stay tender, creating that classic schnitzel texture.
- Salt and pepper season the pork directly, making sure the meat itself is flavorful, not just the coating.
- All-purpose flour helps the egg stick to the pork and creates the first layer of the breading, giving the schnitzel structure.
- Eggs act as the glue that binds the breadcrumbs to the pork, helping the coating stay crisp and evenly attached.
- Breadcrumbs (traditional or panko) form the crispy outer crust. Traditional breadcrumbs give a classic schnitzel texture, while panko makes it extra crunchy.
- Oil (such as vegetable or neutral oil) is used for pan-frying, allowing the schnitzel to cook evenly and develop a golden, crispy exterior.
- Butter (optional but common) adds richness and flavor when combined with oil during frying.
- Lemon wedges finish the dish with brightness, cutting through the richness and balancing the crispy coating.
Steps to Make Pork Schnitzel
Once you’ve gathered your ingredients, we will use the following process:
Pound Pork Thin
Pound pork as thin as possible with a mallet… you can pound in between plastic wrap to make it even easier.
Milk Dredge
Dip in milk.
Flour Dredge
Dip in flour. Shake off any excess.
Egg Dredge
Dip in egg, cover completely.
Breadcrumb Dredge
Dip in breadcrumbs and make sure it is coated all over.
Melt Butter/Heat Oil
Heat oil until shimmery. I fry with butter and oil, and add a little butter at a time for flavor, without lowering the oil’s smoke point too much.
Fry & Flip
Fry 3-4 minutes per side, until golden brown.
Serve & Enjoy!
Serve hot with lemon slices.
Tips and Tricks For Perfect Pork Schnitzel
Pound the pork evenly: Aim for about ¼-inch thickness so it cooks quickly and stays tender.
Season every layer: Lightly season the pork, flour, and breadcrumbs for the best overall flavor.
Use dry pork: Pat the pork cutlets dry before breading so the coating sticks properly.
Don’t press the breadcrumbs in: Let them stay light and fluffy for a crispier schnitzel.
Use enough oil: The schnitzel should gently sizzle — too little oil leads to uneven browning.
Fry in batches: Crowding the pan lowers the oil temperature and makes the schnitzel greasy.
Flip once: Let the first side get golden before flipping to avoid losing the breading.
Finish with butter: Adding a little butter near the end boosts flavor and color.
Drain briefly: Rest schnitzel on a wire rack or paper towels to keep it crisp.
Serve immediately: Pork schnitzel is best hot and crispy with lemon squeezed on just before eating.
Pork Schnitzel Recipe FAQs
Boneless pork loin or pork cutlets work best because they’re lean and tender when pounded thin.
This usually happens if the oil wasn’t hot enough, the pan was overcrowded, or the breadcrumbs were pressed in too firmly.
Yes. Panko makes the schnitzel extra crunchy, while traditional breadcrumbs give a more classic texture. I prefer panko’s crunch!
Traditional schnitzel is pan-fried in shallow oil, not deep-fried.
It’s best fresh, but you can reheat leftovers in the oven or air fryer to restore crispness.
Pork is safe at 145°F, but schnitzel is usually fully cooked through by the time the coating is golden.
What to Serve With Pork Schnitzel
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Pork Schnitzel Recipe
Ingredients
- 4 boneless pork cutlets or pork loin slices
- ½ cup milk
- Salt and pepper, to taste
- ½ cup all-purpose flour
- 2 large eggs
- 1 cup breadcrumbs or panko, I prefer panko
- 8 tbsp Butter or vegetable/neutral oil, for frying
- 1 –2 tablespoons butter, optional
- Lemon wedges, for serving
Instructions
- Place pork cutlets between two pieces of plastic wrap and pound to about ¼-inch thickness. The thinner the better.
- Season both sides of the pork with salt and pepper.
- Set up a breading station: place flour, milk, beaten eggs, and breadcrumbs in three shallow bowls.
- Dredge each pork cutlet in milk, then flour – shaking off excess, then dip in egg, and coat lightly in breadcrumbs.
- Heat oil or butter in a large skillet over medium heat until butter is melted or oil is shimmering.
- Fry schnitzel in batches, cooking 3-4 minutes per side, until golden brown and cooked through.
- Transfer to a wire rack or paper towels to drain briefly.
- Serve immediately with lemon wedges.
Notes
- Pound pork thin and evenly
- Season every layer
- Use enough oil or butter and fry in batches
- Flip once, and finish with butter
- Serve hot with lemon
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
