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Pork Schnitzel

Pork schnitzel features thin pork cutlets pounded flat and fried until golden in a breadcrumb crust that turns shatteringly crispy all over. Pan-fried pork cutlets are coated in flour, egg, and seasoned breadcrumbs, then served immediately with lemon wedges and parsley.
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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: 650
Ingredients Equipment Method Notes

Ingredients
  

Pork schnitzel
  • 4 pork loin chops Boneless; pounded to about 1/4 inch thick.
  • salt and pepper To taste for seasoning and coating.
  • 0.5 cup all-purpose flour For dredging the cutlets.
  • 2 eggs Beaten; mixed with milk for the egg wash.
  • 2 tbsp milk Mixed into the beaten eggs.
  • 1.5 cup fine breadcrumbs Plain or panko; used for the crisp coating.
  • 1 tsp garlic powder Mixed into the breadcrumbs.
  • oil Vegetable or canola; for shallow frying (about 1/4 inch in the skillet).
  • lemon wedges For serving.
  • fresh parsley For serving, chopped or whole leaves.

Equipment

  • 1 cast iron skillet

Method
 

Season and set up dredging stations
  1. Season the pounded pork cutlets generously with salt and pepper.
  2. Set up three shallow dishes: flour, beaten eggs mixed with milk, and breadcrumbs seasoned with garlic powder and salt.
Bread the cutlets
  1. Dredge each cutlet in flour, then egg, then breadcrumbs, pressing firmly for an even coating.
Pan-fry
  1. Heat 1/4 inch of oil in a large skillet over medium-high heat until shimmering.
  2. Fry the schnitzels 2–3 minutes per side until deep golden brown, working in batches and not crowding the pan.
  3. Drain briefly on paper towels and serve immediately with lemon wedges and fresh parsley.

Notes

Pro tip: Keep the oil at a steady medium-high heat so the breadcrumbs brown quickly without going greasy. Refrigerate leftovers in a sealed container for up to 3 days; re-crisp in a hot skillet briefly rather than microwaving. Freezing isn’t recommended for maximum crispness. For a gluten-free option, swap the flour for a 1:1 gluten-free all-purpose flour blend and use certified gluten-free breadcrumbs.