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A photo of a plated serving of crispy pork schnitzel on a white ceramic plate. The schnitzel is golden and crunchy, garnished with fresh parsley and served with lemon wedges, roasted potatoes, and a side of cucumber salad. The setting is warm and inviting.

Pork Schnitzel Recipe

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This crispy pork schnitzel recipe delivers a golden, crunchy coating with a tender, juicy center. Using a simple breading technique and shallow frying, it achieves the perfect balance of texture and flavor. Serve with lemon wedges and potatoes for a classic meal!
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Austrian, European, German
Ingredients Equipment Method Notes

Ingredients
  

  • 4 pieces boneless pork cutlets pounded thin
  • ½ cup all-purpose flour for coating
  • 2 large eggs beaten
  • 1 cup breadcrumbs fine and dry
  • 1 teaspoon salt to taste
  • ½ teaspoon black pepper freshly ground
  • ½ cup oil for frying vegetable or canola
  • 1 whole lemon cut into wedges

Equipment

  • Meat Mallet For pounding the pork cutlets evenly
  • Large skillet For shallow frying the schnitzel
  • Tongs For flipping the schnitzel while frying

Method
 

  1. Pound the pork cutlets to ¼ inch thickness using a meat mallet.
  2. Set up a breading station with flour, beaten eggs, and breadcrumbs in separate bowls.
  3. Dredge each pork cutlet in flour, then dip in egg, and coat with breadcrumbs, shaking off excess.
  4. Heat oil in a large skillet to 350°F (175°C).
  5. Fry each schnitzel for 2-3 minutes per side until golden brown and crispy.
  6. 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.

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