German pork schnitzel is an easy recipe and it’s perfect for busy weeknights. The pork chops are pounded into thin, tender cutlets which are breaded and sautéed, resulting in a crispy crust and juicy center.
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You must, must, must serve these with lemon wedges. A squeeze of lemon juice adds a freshness and tang that is lip-smacking good!
Pork schnitzel is known to the Slavic world as “otbivni” (meaning: pounded). We also have a chicken version posted here. Good news! This is a kid-friendly food. The children in our family love them and call them “giant chicken nuggets.” Enjoy!
Ingredients for Pork Schnitzel:
2 lbs boneless pork chops
1/3 cup all-purpose flour
1 Tbsp garlic salt (or sub with equal parts salt and garlic powder)
1/2 tsp paprika
1/2 tsp black pepper, freshly ground
3 large eggs
2 cups panko bread crumbs
Olive oil, canola oil or any high heat cooking oil to saute
Lemon wedges to serve (don’t skip the lemons!)
How to Make Pork Schnitzel:
1. Trim pork chops of fat and slice into 1/2″-thick cutlets (I used 3 large Costco-sized pork chops and after slicing ended up with 9 pieces). Line a cutting board with plastic wrap, place cutlets in a single layer on cutting board and cover with plastic wrap (this prevents splatter). Pound cutlets with a meat mallet or the back of a heavy saucepan, until 1/4″ to 1/8″ thick.
2. Set up three bowls. In the first combine 1/3 cup flour, 1 Tbsp garlic salt, 1/2 tsp paprika and 1/2 tsp pepper. In the second, use a fork to beat 3 eggs. In the third bowl, add 2 cups panko crumbs.
3. Dredge both sides of each pounded cutlet in flour then dip in beaten egg letting excess egg drip back into the bowl before breading in panko crumbs. It helps to use a fork for the dipping process to keep your hands clean. Repeat with remaining cutlets.
4. Once all cutlets are breaded, heat a large non-stick pan over medium heat and add enough oil to cover the bottom of the pan. Once oil is hot, add breaded cutlets a few at a time and sauté 3-4 minutes per side or until cooked through. Reduce heat if cutlets are browning too quickly. Remove to a paper towel lined plate. Cut into one to double check doneness – juices should run clear. Serve right away with lemon wedges, or ranch for the children ;).
If you are a Meat Lover, don’t miss these reader favorites:
- Roasted Pork Tenderloin – one of our most popular recipes of all time
- Garlic Butter Stuffed Chicken – crisp on the outside with a surprise inside
- Easy Chicken Strips – a.k.a. Giant Chicken Nuggets
Print-Friendly Pork Schnitzel Recipe:
Pork Schnitzel Recipe
Ingredients
- 2 lbs boneless pork chops, trimmed and sliced into 1/2" thick cutlets
- 1/3 cup all-purpose flour
- 1 Tbsp garlic salt, or sub with equal parts salt and garlic powder
- 1/2 tsp paprika
- 1/2 tsp black pepper, freshly ground
- 3 large eggs
- 2 cups panko bread crumbs
- Olive oil, canola oil or any high heat cooking oil to sauté
- Lemon wedges to serve, don't skip the lemons!
Instructions
- Line a cutting board with plastic wrap, place cutlets in a single layer on cutting board and cover with plastic wrap (this prevents splatter). Pound cutlets with a meat mallet or the back of a heavy saucepan, until 1/4" to 1/8" thick.
- Set up three bowls. In the first combine 1/3 cup flour, 1 Tbsp garlic salt, 1/2 tsp paprika and 1/2 tsp pepper. In the second, use a fork to beat 3 eggs. In the third bowl, add 2 cups panko crumbs.
- Dredge both sides of each pounded cutlet in flour then dip in beaten egg letting excess egg drip back into the bowl before breading in panko crumbs. It helps to use a fork for the dipping process to keep your hands clean. Repeat with remaining cutlets.
- Once all cutlets are breaded, heat a large non-stick pan over medium heat and add enough oil to cover the bottom of the pan. Once oil is hot, add breaded cutlets a few at a time and sauté 3-4 min per side or until cooked through. Reduce heat if browning too quickly. Remove to paper towel lined plate. Cut into one to check doneness - juices should run clear. Serve with lemon wedges, or ranch for children.
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
Pork Schnitzel has been around for a long time for good reason. It’s so simple, flavorful and delicious. I hope this becomes a new favorite for you as well!
What can you not do? This was my 1st try and it was beyond delicious. My grandsons want this for Sunday dinner switched with your cajun shrimp pasta and meatloaf.This recipe is my 8th from your recipes. ********** stars Natasha. The boys think these are grandmas recipes shhhh. Thank you
Thank you so much, Leah! I’m so glad you’ve been enjoying them!
This recipe was a huge hit. I did some roasted vegetables (broccoli, carrots, onions) mashed potatoes and grapes, it did not disappoint. My sister-in-law said these were better than the ones she had in Germany even!
Awesome! Thank you for sharing.
Made this tonight for the 5th or 6th time. We love this recipe. Altered a little bit with juice of 1/2 lemon in eggs and herbs de provence in bread crumbs. Natasha, you never fail with great recipes!!
I’m so happy you enjoyed that. Thank you for sharing that with us, Marie!
This recipe is by far the best…I make it at least twice a month if not more!!! It’s not only easy but oh so delish…I serve with buttered noodles,rice or some sort of potato dish along with your roasted cauliflower recipe…another winner
I’m so glad you found a favorite on my blog, Cyndi! Thank you for your awesome review.
Very nice! I used extra thick chops. So, after I pan-fried the meat for about 4 minutes on each side, I let it finish in the oven for about 10 minutes. I cooked it to about 132 degrees. Then, I let it rest. During that time the internal temperature reached 140 degrees. It made a perfect and juicy chop. Thank Natasha.
You’re very welcome, Brian! So glad you loved the recipe!
This is a very easy recipe! We tried it with olive oil as suggested by the author. It worked fine but if you like a more crispy crust, canola oil or even Crisco will probably do the trick.
The breading is not overly seasoned and the lemon wedge squeezed over the top of the schnitzel really elevated the flavor! Some people may prefer more seasoning but we are happy with the recipe as-is.
We heated up leftover schnitzel in the air fryer the following day and it was just as good. 350 degrees for 6 minutes on bottom rack was perfect for us.
Hi Leigh! Thank you for sharing that with us. Did you use “light” olive oil? It’s different from virgin olive oil, it’s neutral in taste and has a higher smoke point. Canola oil works great too.
Olive oil is never used for cooking schnitzel. It’s relatively low smoking-point makes it unsuitable for deep frying and it’s not a suitable flavour for traditional foods from north of the Alps. Even Italians use clarified butter or neutral seed oils (or a blend) for frying schnitzel and cotoletta Milanese.
Hi Stefan! I linked the olive oil I recommended in the recipe card. It’s light olive oil which has a higher smoke point than virgin olive oil. I also referenced other oils that can be used. A high smoke point oil is what I recommended.
Don’t use EVOO, just simple olive oil. It will yield better results for sure.
Just delightful! At our local farmer’s market a German butcher stand sells pork schnitzel, but the coating is thin & bland. I use that coating instead of the flour your recipe calls for, cut the meat into single portions & then dip in egg, & then panko crumbs to which I’ve added the garlic salt & paprika. I use avocado oil for its high smoke point. I’m also glad you point out using a regular, not non-stick skillet — there’s no sticking at all. And YES to LEMON! Delightful w/ egg noodles or for those who bake, authentic spaetzle. THANK YOU for a fabulous, delicious, easy recipe!
Thank you for sharing, Lisa!
I know these are probably best fresh, but I’m wondering if I could flash freeze these after applying the breading? Thanks.
Hi Marshall. I don’t know how the coating would hold up, and likely it would get soggy from the moisture. You can freeze them after frying, thaw and reheat in the air fryer.
I freeze many things which are breaded (to take in my camper). The key is to get them out of the freezer bag before they start to thaw. As they thaw, the breading will stick to the bag.
Delicious! Followed recipe exactly, and she’s right about the lemon. Had it with frisée topped with pickled fennel.
The pork schnitzel looked just like the picture when I pulled it from the fryer. It was NOT crispy and after putting on the paper towels the breading came off! Not planning on making again. I was very disappointed.
Hi Yvonne! If your meat has extra moisture, it will prevent the breading from sticking well and it can fall off. You can use a paper towel to dry it off before breading. Also, be sure your pan of oil is hot and ready. If it’s not hot enough when you start to fry the schnitzel, the layer of breading will not be crispy and it will soggy from the oil being absorbed and this can also cause the breading to fall off.
How much of this recipe can I do in advance? Hosting an Octoberfest Party and don’t want to be stuck in the kitchen.
Hi Roberta! These are best fresh but you can do all the prep work beforehand and then bread and fry right before serving.
Hello Roberta,
We made this recipe earlier in the week. We heated up leftover schnitzel in the air fryer and it was just as good. 350 degrees for 6 minutes worked for us to reheat on bottom rack.
These were delicious. I baked mine in the oven. Lightly brushed oil on my parchment paper put the cutlets on top and then lightly brushed oil on top of the cutlets and baked them at 350 degrees 4 minutes on one side flipped them over and baked another 4 minutes. Great served with either a creamy horseradish sauce or creamy honey mustard sauce. It’s gone into my recipe box to make again and again.Thank you so much!
That’s wonderful, Brenda! Thank you for the feedback!
Delicious recipe! Brings back good memories from Germany… Took some tips from this recipe as well: https://healthy-protein.com/pork-tenderloin-schnitzel-recipe/
Your recipe is awesome and easy to follow.
Excellent easy recipe. I made this with homemade Spaetzle. Thank you for the recipe!
You’re so welcome! I’m do glad that you liked it.
Hi Natasha! First of all I want to say how very much I enjoy your funny, enthusiastic cooking demos!! So… today I’m making the pork schnitzel…. I’d like to know if red cabbage and baby roasted potatoes are a good accompaniment… also serving applesauce….. Thank you for your response!!!
Sincerely,
Judy
Hi Judy! Thank you! Yes, I think those would be great with Schnitzel! I hope you love the recipe.