Pork Schnitzel and Spaetzle with Crisp, Tender Results

Pork schnitzel and spaetzle is a comforting Central European-style meal of thin, breaded pork cutlets served with soft, buttery egg noodles. The crisp coating and tender pork pair especially well with freshly made spaetzle, lemon, and parsley; regional and family versions vary in their seasonings and accompaniments.

Ingredients

2 cups (250 g) all-purpose flour, for the spaetzle
3 large eggs, for the spaetzle
1/2 cup (120 ml) whole milk, for the spaetzle
1 teaspoon (6 g) fine salt, for the spaetzle
1/8 teaspoon (0.5 g) freshly grated nutmeg, or a small pinch of ground nutmeg
4 boneless pork loin cutlets, about 5 to 6 ounces (140 to 170 g) each and 1/2 inch (1.3 cm) thick
1/2 teaspoon (3 g) fine salt, for the pork
1/4 teaspoon (0.5 g) freshly ground black pepper
1/2 cup (60 g) all-purpose flour, for dredging
2 large eggs, for the coating
1 tablespoon (15 ml) water, for the coating eggs
1 1/2 cups (150 g) fine dry breadcrumbs
1/2 cup (120 ml) neutral oil, such as canola or sunflower oil, for shallow-frying; add a little more if needed
3 tablespoons (42 g) unsalted butter, for finishing the spaetzle
2 tablespoons (8 g) chopped fresh parsley
1 lemon, cut into 4 wedges
3 quarts (2.8 L) water, for cooking the spaetzle
1 tablespoon (15 g) salt, for the spaetzle water

Instructions

Mix the spaetzle batter, 10 minutes. In a medium bowl, whisk together the 2 cups (250 g) flour, 1 teaspoon (6 g) salt, and nutmeg. In a second bowl, whisk the 3 eggs with the milk. Pour the egg mixture into the flour and stir firmly until a thick, sticky batter forms with no dry pockets. It should be softer than bread dough but thicker than pancake batter. Cover the bowl and let the batter rest for 10 minutes so the flour can hydrate.
Prepare the pork, 20 minutes. While the batter rests, place each cutlet between two pieces of parchment or plastic wrap. Pound gently with a meat mallet or the bottom of a small pan until each is about 1/4 inch (6 mm) thick. Keep the thickness as even as possible so the edges do not dry out before the center cooks. Season both sides with the 1/2 teaspoon salt and pepper. Set up three shallow dishes: flour in the first, the 2 eggs beaten with 1 tablespoon water in the second, and breadcrumbs in the third.
Coat the cutlets. Dredge one cutlet in flour and shake off the excess. Dip it into the egg, letting extra drip back into the dish, then press it into the breadcrumbs on both sides. Set it on a plate without stacking. Repeat with the remaining cutlets. Handle the coating gently; pressing firmly can make the crumb layer dense instead of light and crisp.
Boil the spaetzle water, about 8 minutes. Bring 3 quarts (2.8 L) water and 1 tablespoon (15 g) salt to a steady boil in a large pot. Set a spaetzle maker over the pot if you have one. A colander with large holes or a sturdy slotted spoon can also work; choose an opening large enough for the thick batter to pass through. Keep a bowl or plate nearby for the cooked noodles.
Cook the spaetzle, about 8 minutes. Working in two batches, push or scrape half of the batter through the spaetzle maker or chosen tool into the boiling water. Stir once gently so the pieces do not cling together. When they float, cook for about 1 minute more, then lift them out with a slotted spoon and drain well. Repeat with the remaining batter. Melt the butter in a wide skillet over low heat, add the drained spaetzle, and toss for about 2 minutes. Keep warm while you fry the pork.
Fry the schnitzel, about 12 minutes. Pour the oil into a large skillet to a depth of roughly 1/4 inch (6 mm) and heat over medium to medium-high. It is ready when a breadcrumb sizzles steadily without immediately turning dark. Fry two cutlets at a time, leaving space between them, for about 2 to 3 minutes per side, until the coating is golden. Transfer to a wire rack set over a tray, then fry the remaining cutlets. Add a little oil between batches if the pan looks dry, and let it return to temperature before adding more pork.
Check doneness and finish, 3 minutes. Insert an instant-read thermometer sideways into the center of the thickest part of each cutlet. USDA FSIS safe minimum temperature for whole cuts of pork is 145°F (63°C), followed by a 3-minute rest; allow each cutlet to rest for those 3 minutes before serving. If a cutlet needs longer, return it to the skillet briefly and check again. Toss parsley through the spaetzle, arrange the schnitzel alongside, and serve with lemon wedges.

Tips

Choose evenly sized cutlets. Ask a butcher to slice pork loin into cutlets, or slice a boneless loin yourself. Pounding to an even thickness matters more than making every piece exactly the same shape, since even pieces brown and cook at a similar pace.
Use the right crumb texture. Fine dry breadcrumbs make a close, traditional-style crust. Panko is an easy substitute and creates a coarser, airier crunch, though it can brown faster; keep the heat moderate and watch the first batch closely.
Keep the oil at a steady temperature. If the crumbs darken in less than a minute, lower the heat. If the cutlets sit in oil that is too cool, the coating can absorb oil and turn heavy. Fry in batches rather than crowding the pan.
Drain on a rack, not a stack. A wire rack lets air circulate beneath the schnitzel and helps preserve the crisp coating. Paper towels are fine briefly, but leaving the cutlets flat on them for long can trap steam underneath.

Serving Suggestions

Serve one schnitzel with a generous portion of buttered spaetzle and a lemon wedge for squeezing over the crust just before eating. Lemon brightens the rich coating, while chopped parsley adds a fresh, herbal note. For a more complete plate, add a crisp green salad with a tart vinaigrette, cucumber salad, or lightly dressed cabbage. Braised red cabbage, sautéed green beans, or buttered peas are also comfortable companions that do not compete with the main dish.

If you want a sauce, offer it alongside rather than pouring it over the schnitzel, so the breading stays crisp. A spoonful of mushroom gravy or a light pan sauce works well with the spaetzle. Mustard on the side is another simple option. Put extra lemon wedges on the table, especially if the cutlets are generously sized.

Variations

For a richer spaetzle side, brown the butter until it smells nutty before tossing in the cooked noodles, taking care not to let it burn. You can also finish the spaetzle with a little grated hard cheese, such as Emmentaler or Parmesan, and black pepper. Cheese-topped spaetzle is substantial, so consider serving smaller portions of it with the pork.

To make the dish without a spaetzle maker, use a colander with large holes and a flexible spatula to push the batter through into the simmering water. If the holes are too small, the batter may not pass through; a large-holed tool gives the noodles their characteristic irregular shape. For a shortcut, use packaged spaetzle and cook it according to its package directions, then toss it with the butter and parsley. The texture will differ from fresh noodles but still makes a good side.

Season the breadcrumbs with 1/2 teaspoon (1 g) paprika or a pinch of dried marjoram for a subtle change. For a lighter coating, use less oil only if the pan still has enough to fry the cutlets evenly; this is shallow-frying, not dry pan-toasting. Pork loin is the classic choice here, but boneless pork chops can be trimmed and pounded in the same way. A traditional Wiener schnitzel is made with veal; this recipe uses pork, a familiar and widely served alternative.

Storage and Reheating

Refrigerate leftover schnitzel and spaetzle within 2 hours of cooking, stored separately in airtight containers. They keep for 3 to 4 days in the refrigerator. Separating them helps prevent the spaetzle from softening the breading, and it also makes it easier to reheat each component in the way that suits it.

For the crispest reheated schnitzel, place it on a rack over a baking sheet and warm it in a 350°F (175°C) oven until hot throughout. Check the center with a food thermometer; leftovers should reach 165°F (74°C). A skillet over medium-low heat can also refresh the crust, but avoid scorching the crumbs before the center is hot. Reheat spaetzle in a skillet with a small knob of butter or a spoonful of water, stirring until steaming and hot throughout; check that it reaches 165°F (74°C) as well. Microwave reheating is convenient, though the schnitzel coating will be softer. Freeze leftovers in airtight containers for up to 2 months for best quality, then thaw in the refrigerator before reheating.

Frequently Asked Questions

Can I make the spaetzle batter ahead?
For the best texture, cook it shortly after the 10-minute rest. The batter can be mixed and refrigerated for up to 1 day, but it may thicken as it sits. Stir it before using and loosen it with milk, 1 teaspoon (5 ml) at a time, until it can pass through your spaetzle tool. Keep raw egg batter refrigerated and cook it thoroughly.

How do I know when pork schnitzel is cooked?
Color and frying time are useful clues, but a thermometer is the reliable check. Insert an instant-read thermometer sideways into the center of the thickest part. Whole cuts of pork are safe at 145°F (63°C) with a 3-minute rest, according to USDA FSIS guidance. Thin cutlets can cook quickly, so begin checking as soon as the coating turns golden.

Why is my schnitzel coating falling off?
Excess flour or egg can create a slippery layer beneath the breadcrumbs. Shake off the flour, let extra egg drip away, and press the crumbs lightly onto both sides. Once coated, leave the cutlets undisturbed while frying; turning them too early can loosen the crust. Also make sure the oil is hot enough to sizzle steadily but not so hot that the coating burns.

Can I prepare the schnitzel in advance?
You can pound the pork and set up the flour, egg, and breadcrumb dishes several hours ahead, keeping the pork covered in the refrigerator. For the best crust, bread the cutlets shortly before frying. If you bread them in advance, refrigerate them on a tray in a single layer and cook within a few hours; do not leave raw, egg-coated pork at room temperature.

Can I use store-bought spaetzle?
Yes. Packaged spaetzle saves the time needed to mix and shape fresh batter. Cook it according to the package instructions, drain it well, and toss it with the measured butter and parsley. Fresh spaetzle is softer and more irregular, while packaged noodles are usually firmer, but both pair nicely with schnitzel.

What if I do not have a spaetzle maker?
A colander with large holes, a potato ricer with a suitable opening, or a slotted spoon can work. Push or scrape small amounts of batter through into boiling water, taking care to keep your hands away from the steam. Avoid a fine-mesh strainer, which will not let the thick batter pass through easily.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

Spotted an error? Tell us and we will correct it (corrections policy).