German pork schnitzel is an easy recipe and it’s perfect for busy weeknights. The pork chops are pounded into thin, tender cutlets which arebreaded and sautéed, resulting in a crispy crust and juicy center.
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You must, must, must serve these with lemon wedges. A squeeze of lemon juice adds a freshness and tang that is lip-smacking good!
Pork schnitzel is known to the Slavic worldas “otbivni” (meaning: pounded). We also have a chicken version posted here. Good news! This is a kid-friendly food. The children in our family love them and call them “giant chicken nuggets.” Enjoy!
Ingredients for Pork Schnitzel:
2 lbsboneless pork chops
1/3 cup all-purpose flour
1 Tbspgarlic salt (or sub with equal parts salt and garlic powder)
1/2 tsp paprika
1/2 tsp black pepper, freshly ground
3large eggs
2cups panko bread crumbs
Olive oil, canola oil or any high heat cooking oil tosaute
Lemon wedges to serve (don’t skip the lemons!)
How to Make Pork Schnitzel:
1. Trim pork chops of fat and slice into1/2″-thick cutlets (I used 3 large Costco-sized pork chops and after slicing ended up with 9 pieces). Line a cutting board with plastic wrap, place cutlets in a single layer on cutting board and cover with plastic wrap (this prevents splatter). Pound cutlets with a meat mallet or the back of a heavy saucepan, until 1/4″ to 1/8″ thick.
2. Set up three bowls. In the first combine 1/3 cup flour, 1 Tbsp garlic salt, 1/2 tsp paprika and 1/2 tsp pepper. In the second, use a fork to beat 3 eggs. In the third bowl, add2 cups panko crumbs.
3. Dredge both sides of each pounded cutlet in flour then dip in beaten egg letting excess egg drip back into the bowl before breading in panko crumbs. It helps to use a fork for the dipping process to keep your hands clean. Repeat with remaining cutlets.
4. Once all cutlets are breaded, heat a large non-stick pan over medium heat and add enough oil to cover the bottom of the pan. Once oil is hot, add breaded cutlets a few at a time and sauté 3-4 minutes per side or until cooked through. Reduce heat if cutlets arebrowning too quickly. Remove to a paper towel lined plate. Cut into one to double check doneness – juices should run clear. Serve right away with lemon wedges, or ranch for the children ;).
If you are a Meat Lover, don’t miss these reader favorites:
- Roasted Pork Tenderloin – one of our most popular recipes of all time
- Garlic Butter Stuffed Chicken – crisp on the outside with a surprise inside
- Easy Chicken Strips – a.k.a. Giant Chicken Nuggets
Print-Friendly Pork Schnitzel Recipe:
Pork Schnitzel Recipe
The pork chops are pounded into thin, tender cutlets which are breaded and sautéed, resulting in a crispy crust and juicy center. Definitely serve with lemon wedges.
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Prep Time: 20 minutes mins
Cook Time: 15 minutes mins
Total Time: 35 minutes mins
Ingredients
Servings: 4 to 6 as a main course
- 2 lbs boneless pork chops, trimmed and sliced into 1/2" thick cutlets
- 1/3 cup all-purpose flour
- 1 Tbsp garlic salt, or sub with equal parts salt and garlic powder
- 1/2 tsp paprika
- 1/2 tsp black pepper, freshly ground
- 3 large eggs
- 2 cups panko bread crumbs
- Olive oil, canola oil or any high heat cooking oil to sauté
- Lemon wedges to serve, don't skip the lemons!
Instructions
Line a cutting board with plastic wrap, place cutlets in a single layer on cutting board and cover with plastic wrap (this prevents splatter). Pound cutlets with a meat mallet or the back of a heavy saucepan, until 1/4" to 1/8" thick.
Set up three bowls. In the first combine 1/3 cup flour, 1 Tbsp garlic salt, 1/2 tsp paprika and 1/2 tsp pepper. In the second, use a fork to beat 3 eggs. In the third bowl, add 2 cups panko crumbs.
Dredge both sides of each pounded cutlet in flour then dip in beaten egg letting excess egg drip back into the bowl before breading in panko crumbs. It helps to use a fork for the dipping process to keep your hands clean. Repeat with remaining cutlets.
Once all cutlets are breaded, heat a large non-stick pan over medium heat and add enough oil to cover the bottom of the pan. Once oil is hot, add breaded cutlets a few at a time and sauté 3-4 min per side or until cooked through. Reduce heat if browning too quickly. Remove to paper towel lined plate. Cut into one to check doneness - juices should run clear. Serve with lemon wedges, or ranch for children.
- Full Nutrition Label
- Nutrition Disclosure
Course: Main Course
Cuisine: German
Keyword: Pork Schnitzel
Skill Level: Easy
Cost to Make: $$
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
Pork Schnitzel has been around for a long time for good reason. It’s so simple, flavorful and delicious. I hope this becomes a new favorite for you as well!
Natasha Kravchuk
Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.
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FAQs
An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
How do you get the breading to stick on a schnitzel? ›
Just as important as the first patting down of the chicken's surface, the final pat down of your meat after covering it with breading helps every piece of crunchy coating adhere. After coating chicken in an egg and breading layer, gently pat all sides.
What is schnitzel called in America? ›
United States
Chicken fried steak, also called country fried steak, is nearly identical to schnitzel. It is a breaded and deep fried beef steak.
What cut of pork is schnitzel made from? ›
While pork schnitzel can be made from a variety of cuts, the easiest for home use are centre-cut boneless pork chops. Look for chops that are 1/2-3/4-inch thick. Pork loin chops usually have a thin strip of fat along one side, but no fat marble in the meat.
Can you overcook schnitzel? ›
Do not overcook the schnitzel. If you pound it thinly you will only need to cook it for 3 minutes on one side and 2 minutes on the other. If you don't pound it thinly then you will need to cook it for longer.
Do you cook schnitzel on high or low heat? ›
Pour enough oil to come 2cm up the side of the frying pan and heat over medium-high heat. Getting the temperature right is an important step.
Why does the breading fall off my schnitzel? ›
You don't start dry
The first step to breading chicken is crucial: Make sure the chicken is completely dry before starting the dredging process. Using a paper towel, pat the meat dry on all sides. Excess moisture will cause the flour to get soggy, meaning it will not adhere properly to the chicken.
How long should breading sit before frying? ›
I let each piece of breaded chicken rest at room temperature for 15 to 30 minutes before frying for two reasons. Primarily, it helps the breading adhere, probably because the crumbs have more time to absorb the egg from the dredging process.
Should you let breading sit before frying? ›
Otherwise, it can slide right off of the chicken when it's placed in the hot oil. Letting the breading rest before frying the chicken is the key to getting that craggy, crispy crust we all love so much with fried chicken.
Why do you put lemon on schnitzel? ›
Wiener Schnitzel , a breaded cutlet of veal sauteed in butter or deep-fried in oil, can be greasy, so an acid helps 'cut' the grease and make it more delicious. Lemon slices also add to the visual appeal, as does the common accompaniment of parsley.
The costs for the investment of separate transport, slaughtering, butchering and distribution to the shops are relatively high.
What is served with schnitzel? ›
Typical German and Austrian side dishes for schnitzels include spaetzle, potato salad (particularly vinegar-based ones), cucumber salad, vegetable slaws and potato dishes like fries or rosti.
Why do Jews eat schnitzel? ›
Originally brought from Europe to Israel by Ashkenazi Jews, schnitzel instantly became a hit. During the early years of the state of Israel, veal was not widely available, so chicken or turkey became a substitute. Nowadays, the meat used is generally chicken or turkey breast to keep it kosher.
Can you fry schnitzel in olive oil? ›
If the oil is not hot enough, the chicken will absorb too much oil and give you soggy, oily schnitzel. I use quality extra virgin olive oil, which has a high enough smoke point to fry the schnitzel. You can use another healthy frying oil of your choice.
What is the difference between pork schnitzel and wiener schnitzel? ›
Basically, all schnitzels are breaded and fried thin pieces of meat, but only wiener schnitzel is made with veal. Cooking term: Schnitzel is a cooking term used to describe any meat pounded thin, then breaded and fried. Key ingredient: Schnitzel is made with pork, chicken, beef, or veal.
What colour is pork schnitzel when cooked? ›
The typical doneness levels of beef (rare, medium rare, medium, and well) are evaluated by cooked color (AMSA, 1995). Such guidelines have not been established in pork products. While beef follows a red to pink to brown pattern as it is heated, pork turns from pinkish-red to less pink to tan or white.
Can pork schnitzel be a little pink? ›
Cook all raw ground pork to an internal temperature of 160°F (71.1 °C) as measured with a food thermometer. If fresh pork has reached 145°F (62.8 °C) throughout, even though it may still be pink in the center, it should be safe.
Is pork schnitzel pink when cooked? ›
In fact, pork can be eaten with a hint of pink in the middle (with the exception of mince and sausages). Like all meat, pork continues to cook after removal from heat. For best results, let your dish rest uncovered for 1-2 minutes in a warm environment prior to serving (except for sausages and mince).
Can pork schnitzel still be pink? ›
The short answer to this common question is yes! Due to the ingredients and natural preservatives found in many pork products, it's entirely possible that your meat may still be slightly pink even when it's fully cooked. In fact, pork can even be enjoyed medium-rare.
