Pork Schnitzel

Crispy, pan-fried pork schnitzel is my kind of comfort food. I very rarely break out the oil in my kitchen for any kind of frying, so you know that when I do, it’s going to be worth it.

close up of fried pork cutlets in blue dish

If you’ve never had pork schnitzel before, get ready for a completely and totally satisfying dinner. This is the kind of classic dish that makes you pause after the first bite, just to appreciate how good simple food can be.

And before I forget, here’s a tip for avoiding as much of the post-frying odor as possible: a small bowl of plain vinegar next to the stove will dramatically cut down on the lingering oil aroma. It really does work!

collage photo showing steps to bread and fry pork schnitzel

How to Make Pork Schnitzel

The key to great schnitzel is in the pounding—extra thin cutlets are the goal here. They’ll cook up quickly, with a beautifully crisp crust and tender inside. A quick run through the dishes you’ll set up with flour, egg, and breadcrumbs is all it takes to get that signature crunch. You don’t need a deep fryer, or a huge amount of oil to make this recipe—just a skillet and a generous slick of oil.

I like to prep all of the pork with the breading and set it on a tray next to the stove. Then, I just have to rotate the pieces through the hot oil and drain them on a wire rack while the rest of the meat is cooking.

You can serve your schnitzel with garlic smashed potatoes and roasted green beans (like I did) for a hearty dinner that everyone loves. Or you can lighten things up with a simple salad or some sautéed vegetables on the side.

However you choose to fill out the rest of the meal, don’t forget the lemon wedges. You’ll want to squeeze lemon over each serving, along with that sprinkling of parsley. It brightens the flavors and finishes it off perfectly.

Servings: 6

Place 2 pork chops in a gallon size freezer bag and pound chops using a meat mallet or rolling pin until 1/4-inch thick. Transfer to a clean plate. Repeat with remaining pork chops. Evenly sprinkle pork chops with about ½ teaspoon each of salt and pepper.
Combine the flour, garlic powder, onion powder, and paprika (if desired) in a shallow dish. Add the remaining salt and pepper and whisk to combine. Combine the eggs and milk in a second shallow dish and whisk together. Place the breadcrumbs in a third shallow dish. Dip a pork chop in the flour on each side, shake off excess flour. Next, dip each side of the pork in the egg mixture, allowing any excess liquids to drip off. Last, set the pork into breadcrumbs; flip and press pork into the breadcrumbs until well covered. Repeat with remaining pork chops.
Place the breaded pork chops on a wire rack over a plate baking sheet. When all the pork has been coated, place the tray in the refrigerator, uncovered, for about 30 minutes.
When ready to cook the pork, pour about ½-inch of oil into a Dutch oven and begin heating over medium-high. When the oil reaches 350°F, add the first schnitzel very carefully to the pan. Cook for 45-60 seconds and flip it, all the while checking the oil temperature frequently and adjusting heat to maintain 325°F.
Check the temperature inside the pork as soon as the breadcrumbs start to look golden. If the pork’s temperature has reached 145°F, transfer the schnitzel to a paper towel-lined wire rack over a sheet pan to cool. Sprinkle each cooked piece of schnitzel with salt as it rests on the rack.
Allow the heat to return to 350°F before adding more pork to the oil. (I can typically cook 2-3 schnitzel at a time, depending on size.)
Sprinkle the cooked pork chops with parsley and serve with lemon wedges.

Calories: 477kcal · Carbohydrates: 49g · Protein: 43g · Fat: 11g · Saturated Fat: 4g · Polyunsaturated Fat: 2g · Monounsaturated Fat: 4g · Trans Fat: 0.1g · Cholesterol: 210mg · Sodium: 931mg · Potassium: 787mg · Fiber: 3g · Sugar: 3g · Vitamin A: 195IU · Vitamin C: 0.3mg · Calcium: 117mg · Iron: 5mg