Pork Schnitzel Recipe

This German Pork Schnitzel is an easy recipe, and it’s perfect for busy weeknights. The pork chops are pounded into thin, tender cutlets, then breaded and pan-fried, resulting in a crispy crust and juicy center.

Pork Schnitzel

Pork schnitzel reminds me of “otbivni,” the pounded cutlets I grew up eating. My kids call these “giant chicken nuggets,” and they are always a hit. It’s an easy family dinner that cooks quickly, and fresh lemon wedges are a must. A squeeze of lemon juice adds a fresh, tangy finish.

Ingredients for Pork Schnitzel

• Pork Chops: Boneless, center-cut pork chops are sliced into cutlets and pounded to an even thickness.
• For Dredging: I combine flour seasoned with garlic salt, paprika, and black pepper. You can substitute 1:1 gluten-free flour.
• Eggs: beaten together for dipping the dredged cutlets
• Panko breadcrumbs: give the cutlets a lighter, crunchier crust. You can substitute plain breadcrumbs or gluten-free breadcrumbs if needed.
• Oil: use a neutral, high-heat oil such as vegetable oil, canola, avocado or extra light olive oil.
• Lemon: a squeeze of fresh lemon juice cuts the richness of the fried breading, so don’t skip the lemon wedges.

How to Make Pork Schnitzel

• Prepare Pork Cutlets: Trim pork chops of fat and slice into 1/2-inch-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 the cutting board, and cover with plastic wrap (this prevents splatter). Pound cutlets with a meat mallet or the back of a heavy saucepan, to an even 1/4-inch thickness.

• Set up your breading station: In the first combine flour, garlic salt, paprika and pepper. In the second, use a fork to beat 3 eggs. In the third bowl, add panko crumbs.

• Bread the Cutlets: 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.

• Fry Cutlets: Once all cutlets are breaded, heat a large non-stick pan over medium heat and add 1/2 cup oil, or enough oil to cover the bottom of the pan by 1/8″. Once the oil is heated to 350˚F, add breaded cutlets in batches without crowding the pan, and sauté 2-3 minutes per side or until cooked through and 145˚F on an instant-read thermometer. Reduce the heat if cutlets are browning too quickly.
• Serve: Transfer the Pork Schnitzel to a wire rack and sprinkle with salt. Rest for 3 minutes, then serve with lemon wedges, or Homemade Ranch for the children.

Pro Tips for Crispy Pork Schnitzel

• Pound the pork evenly – you want an even 1/4-inch thickness for the cutlets to cook quickly and at the same rate.
• Shake off excess flour and egg – this will prevent the breading from sliding off.
• Keep oil hot – the oil should be at about 350˚F before adding the pork. If it cools too much, the breading will absorb oil and become greasy instead of crisp.
• Don’t overcrowd the pan – Cooking the schnitzel in batches helps prevent a drop in the oil temperature.
• Drain on a wire rack – keeps the schnitzel crisp all around while frying the remaining cutlets.

What to Serve with Pork Schnitzel

Besides serving the schnitzel with plenty of fresh lemon wedges, try these pairings. And, if you need another family-friendly breaded cutlet, try my Chicken Schnitzel.

• German Potato Salad
• Creamy Cucumber Salad
• Creamy Mashed Potatoes
• Cucumber Tomato Salad
• Fluffy White Rice
• Green Beans Almondine

More Easy Pork Dinners

• Instant Pot Ribs
• Meatballs Parmesan
• Grilled Pork Tenderloin
• Carnitas (Mexican Pulled Pork)
• Air Fryer Pork Chops