Pork Schnitzel is a crispy breaded pork cutlet, usually fried until golden brown. It’s thin, tender, and great with lemon or your favorite side dishes. It’s a classic meal that’s loved for its crunch and juicy meat.
I like to make my schnitzel with a little extra lemon squeeze on top. It makes the flavors brighter and the dish more fun to eat! Plus, I sometimes sneak in a bit of garlic for extra taste.
If you want an easy shortcut, use panko breadcrumbs for an even crunch. Just be sure not to overcrowd the pan so each piece gets perfectly crispy!
Ingredients & Substitutions
Pork cutlet: I like boneless pork loin or tenderloin—it’s easy to slice thinly. Keep the meat chilled for easier pounding. If pork isn’t available, chicken breasts work well as a substitute.
Bread crumbs: Plain dried bread crumbs give that crispy coating. For extra flavor, try seasoned crumbs or crush cornflakes. Panko breadcrumbs make the crunch even lighter and crispier.
Eggs: Beaten eggs help the coating stick. I often add a splash of milk or water to loosen them. If eggs aren’t handy, you can use a bit of buttermilk or a milk substitute.
Flour: All-purpose flour helps the coating adhere. For a gluten-free option, substitute with rice flour or cornstarch, which also give a nice crispness.
Seasonings: Salt, pepper, and sometimes paprika or garlic powder boost flavor. Fresh herbs can brighten it up, but keep seasonings simple to let the pork shine through.
How do I pound the pork without tearing the meat?
Place the pork between two sheets of plastic wrap or in a resealable bag. Use a meat mallet or rolling pin, tapping gently to avoid tearing. Pound to about ¼ inch thick for even cooking and tender bites.
- Start from the center and work outward with gentle, even taps.
- Don’t press too hard—this can cause tearing or splintering.
- Check the thickness as you go to ensure uniformity for even frying.
How to Make Pork Schnitzel?
Ingredients You’ll Need:
Meat and Coating
- 4 pork cutlets, pounded thin
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup breadcrumbs
- Salt and pepper to taste
For Frying
- 1/2 cup vegetable oil
How Much Time Will You Need?
15 minutes prep + 10 minutes cooking + 0 minutes rest = 25 minutes total
Step-by-Step Instructions:
1. Prepare the Pork
Pound the pork cutlets to about 1/4 inch thickness. Season with salt and pepper on both sides.
2. Set Up Breading Stations
Place flour, beaten eggs, and breadcrumbs in separate shallow dishes. Dip each cutlet into flour, then egg, then breadcrumbs.
3. Heat the Oil
Pour the vegetable oil into a large skillet. Heat over medium-high heat until hot but not smoking.
4. Cook the Schnitzel
Fry the breaded pork cutlets for about 3-4 minutes per side until golden brown and cooked through. Remove and drain on paper towels.
5. Serve
Serve hot with lemon wedges or your favorite sides. Enjoy!
