There’s something incredibly satisfying about biting into a perfectly crispy pork schnitzel—golden brown on the outside, juicy and tender on the inside.
This classic dish, with roots in Austrian and German cuisine, has become a worldwide favorite thanks to its simple preparation and incredibly crunchy texture.
What makes schnitzel so special is the contrast between the crispy breadcrumb coating and the juicy pork cutlet inside.
The best part? It’s quick to make and requires just a few simple ingredients. Serve it with a squeeze of fresh lemon, a side of potatoes, or a crisp salad, and you’ve got a meal that feels both hearty and elegant.
Why This Pork Schnitzel Recipe is a Must-Try
Schnitzel is loved for its light, crispy coating and juicy center. But not all schnitzels turn out evenly crispy or stay tender. This method ensures that every bite is perfectly golden, crunchy, and flavorful.
- Ultra-Crispy Coating – Using a three-step breading process ensures an even, golden crust that stays crispy.
- Juicy and Tender Pork – The cutlets are pounded thin for even cooking, making them tender without drying out.
- Quick and Easy – Schnitzel cooks in minutes, making it perfect for weeknight dinners or special occasions.
- Authentic Flavor, Simple Ingredients – A classic blend of seasonings gives the schnitzel its traditional, delicious taste.
- Versatile and Crowd-Pleasing – Serve it with lemon wedges, potatoes, or a fresh salad for a complete and balanced meal.
The Secret to the Perfect Schnitzel
The secret to an authentic, crispy schnitzel lies in a few key techniques. The pork is pounded thin to ensure it cooks quickly and evenly, preventing dryness.
The breadcrumb coating needs to be light and airy, which means not pressing the breadcrumbs too firmly onto the meat.
Another important step? Shallow frying at the right temperature. If the oil is too hot, the crust will burn before the pork is fully cooked. If it’s too cold, the schnitzel will absorb excess oil and become greasy. Maintaining an oil temperature around 350°F (175°C) is key to getting that golden, crispy finish.
Key Ingredients for a Perfect Pork Schnitzel
A few essential ingredients make all the difference in texture and taste.
- Pork Cutlets – Use boneless pork loin or tenderloin, pounded thin for quick, even cooking.
- Breadcrumbs – Fine, dry breadcrumbs create the lightest, crispiest crust.
- Flour – Helps the egg mixture adhere to the pork, forming the base of the breading.
- Eggs – The binding agent that ensures the breadcrumbs stick properly.
- Oil for Frying – Use a neutral oil like vegetable or canola oil for a crisp, golden fry.
- Lemon Wedges – A fresh squeeze of lemon adds a bright, zesty finish.
How to Make Pork Schnitzel – Step-by-Step Guide
Making schnitzel is simple and quick, but following the right steps ensures the crispiest, most flavorful result.
- Prepare the Pork – Pound the cutlets until they are about 1/4 inch thick for even cooking.
- Set Up a Breading Station – Place flour in one bowl, beaten eggs in another, and breadcrumbs in a third.
- Coat the Pork – Dredge each cutlet in flour, dip in the egg mixture, then coat in breadcrumbs. Shake off excess to keep the coating light.
- Heat the Oil – In a large skillet, heat about 1/2 inch of oil over medium heat until it reaches 350°F (175°C).
- Fry Until Golden – Cook each schnitzel for 2-3 minutes per side until crispy and golden brown.
- Drain & Serve – Transfer to a paper towel-lined plate to remove excess oil. Serve with lemon wedges.
The result? Perfectly crispy, golden schnitzel with a juicy, flavorful center.
What to Serve with Pork Schnitzel
A crispy schnitzel pairs well with classic, flavorful sides that complement its crunchy texture.
Click here to preview your posts with PRO themes ››
| Side Dish | Why It Works |
|---|---|
| German Potato Salad | A warm, tangy potato dish that balances the crispy schnitzel. |
| Crispy Roasted Potatoes | Adds extra crunch to complement the schnitzel. |
| Cucumber Salad | A refreshing, light contrast to the rich, fried pork. |
| Braised Red Cabbage | Slightly sweet and tangy, adding depth to the meal. |
| Buttered Noodles | Simple and satisfying, letting the schnitzel shine. |
| Classic Coleslaw | Crisp and tangy, balancing the richness of the dish. |
How to Store and Reheat Pork Schnitzel
Schnitzel tastes best fresh, but you can store and reheat it while keeping it crispy.
Best Way to Store Pork Schnitzel
- Let schnitzel cool completely before storing to prevent sogginess.
- Refrigerate in an airtight container for up to 3 days.
- For longer storage, freeze for up to 2 months in a freezer-safe bag.
How to Reheat Schnitzel Without Losing Crispiness
- Oven: Bake at 375°F (190°C) for 10 minutes to keep the crust crispy.
- Air Fryer: Heat at 375°F (190°C) for 5 minutes for the best texture.
- Avoid Microwaving: It makes the breading soggy instead of crispy.
Pro Tips for the Best Pork Schnitzel
- Pound the pork evenly to ensure consistent cooking.
- Don’t press the breadcrumbs onto the meat—a light coating makes for a crispier crust.
- Fry in batches to avoid overcrowding the pan, which can lower the oil temperature.
- Use fresh oil for the best flavor and crispiness.
- Always serve with lemon wedges—the acidity enhances the flavors of the schnitzel.
Frequently Asked Questions About Pork Schnitzel
1. What’s the best cut of pork for schnitzel?
Boneless pork loin or tenderloin works best, as they are lean, tender, and easy to pound thin.
2. Can I bake schnitzel instead of frying it?
Yes! Bake at 425°F (220°C) for 20 minutes, flipping halfway, for a lighter version. It won’t be as crispy as frying but still delicious.
3. How do I prevent schnitzel from getting greasy?
Make sure the oil is at the right temperature (350°F / 175°C) before frying, and always drain on paper towels to absorb excess oil.
4. Can I make schnitzel ahead of time?
Yes! You can bread the cutlets ahead and refrigerate for up to 6 hours before frying.
5. What’s the difference between pork schnitzel and chicken schnitzel?
The preparation is the same, but pork schnitzel has a richer flavor, while chicken is lighter and milder.
Pork Schnitzel Recipe
Equipment
- Meat Mallet For pounding the pork cutlets evenly
- Large skillet For shallow frying the schnitzel
- Tongs For flipping the schnitzel while frying
Ingredients
- 4 pieces boneless pork cutlets pounded thin
- 1/2 cup all-purpose flour for coating
- 2 large eggs beaten
- 1 cup breadcrumbs fine and dry
- 1 teaspoon salt to taste
- 1/2 teaspoon black pepper freshly ground
- 1/2 cup oil for frying vegetable or canola
- 1 whole lemon cut into wedges
Instructions
- Pound the pork cutlets to 1/4 inch thickness using a meat mallet.
- Set up a breading station with flour, beaten eggs, and breadcrumbs in separate bowls.
- Dredge each pork cutlet in flour, then dip in egg, and coat with breadcrumbs, shaking off excess.
- Heat oil in a large skillet to 350°F (175°C).
- Fry each schnitzel for 2-3 minutes per side until golden brown and crispy.
- Transfer to a paper towel-lined plate to drain excess oil. Serve with lemon wedges.
Notes
- For extra crunch, use panko breadcrumbs instead of regular ones.
- Don’t overcrowd the pan; fry in batches for even cooking.
- Letting the coated pork rest for 5 minutes before frying helps the breading stick better.
Carrie is a food writer and editor with more than 15 years of experience. She has worked for some of the biggest names in the food industry, including Bon Appétit, Food & Wine, and Martha Stewart Living.
As the Editor in Chief of IntroChicago.com, Carrie oversees all of the content on the site. She also manages the team of contributing writers and editors, who help to create delicious recipes, helpful tips, and informative articles that you’ll find on the site.
A native of the Chicago area, Carrie is passionate about all things food. She loves trying new restaurants and experimenting with new recipes in her kitchen. She’s also a graduate of the Culinary Institute of America, so she knows a thing or two about food!