Pork Schnitzel

Crispy, golden, and tender Pork Schnitzel made with thinly pounded pork cutlets, coated in breadcrumbs, and pan-fried to perfection. A delicious German and Austrian classic!

Total Time:

- Prep: 15 minutes

- Cook: 10 minutes

- Total: 25 minutes

Servings: 4

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Ingredients:

For the Pork:

- 4 boneless pork chops, pounded to ¼-inch thickness

- 1 teaspoon salt

- ½ teaspoon black pepper

- ½ teaspoon garlic powder (optional)

- ½ teaspoon paprika (optional, for color)

For the Breading:

- ½ cup all-purpose flour

- 2 large eggs

- 1 tablespoon milk or water (to loosen the eggs)

- 1 cup breadcrumbs (panko for extra crispiness)

- ½ cup grated Parmesan cheese (optional, for extra flavor)

For Frying:

- ½ cup vegetable oil (for frying)

- 2 tablespoons butter (for flavor)

For Serving:

- Lemon wedges

- Fresh parsley, chopped

- Dill pickles (optional)

- German potato salad or mashed potatoes

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Instructions:

Pound & Season the Pork

1. Place each pork chop between two pieces of plastic wrap or parchment paper.

2. Use a meat mallet or rolling pin to pound them to ¼-inch thickness.

3. Season both sides with salt, black pepper, garlic powder, and paprika.

Prepare the Breading Station

1. Set up three bowls:

- Bowl 1: Flour

- Bowl 2: Beaten eggs with milk or water

- Bowl 3: Breadcrumbs (mix with Parmesan cheese if using)

2. Dredge each pork cutlet in flour, then dip in egg mixture, and finally coat in breadcrumbs.

3. Press the breadcrumbs onto the pork to ensure a firm coating.

Fry the Schnitzel

1. Heat vegetable oil and butter in a large skillet over medium-high heat.

2. Once the oil is hot (about 350°F or 175°C), carefully place the pork cutlets in the pan.

3. Fry for 2-3 minutes per side, until golden brown and crispy.

4. Remove and drain on paper towels.

Serve & Enjoy

1. Garnish with lemon wedges and fresh parsley.

2. Serve hot with potato salad, mashed potatoes, or a fresh salad.

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Best Side Dishes:

- German potato salad

- Mashed potatoes

- Cucumber salad

- Braised red cabbage

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Tips for the Best Pork Schnitzel:

Pound the pork thinly for even cooking and tenderness.

Use panko breadcrumbs for an extra crispy texture.

Fry in a mix of butter and oil for the best golden crust.

Avoid overcrowding the pan—fry in batches if needed.

Always serve with lemon wedges—the acidity balances the richness.