Learn how to make authentic pork schnitzel at home with this easy, step-by-step recipe! Crispy, golden, and juicy—this classic German dish is perfect for weeknight dinners or weekend feasts. Serve it with lemon wedges, potatoes, or a fresh salad for a satisfying meal everyone will love!
Yields: 4 servings
Prep time: 20 minutes
Cook time: 10-12 minutes
Ingredients:
- 4 boneless pork cutlets (about 1/4 inch thick, 4-5 ounces each)
- 1/2 cup all-purpose flour
- 2 large eggs
- 1 cup plain breadcrumbs (preferably panko for extra crispiness)
- Salt and freshly ground black pepper to taste
- 1/2 teaspoon paprika (optional, for color)
- 4 tablespoons vegetable oil or clarified butter, plus more as needed
- Lemon wedges, for serving
Equipment:
- Cutting board
- Meat mallet (optional)
- 3 shallow dishes or plates
- Fork or whisk
- Large skillet
Step-by-Step Instructions with Pictures:
Step 1: Prepare the Pork Cutlets
- Place each pork cutlet between two pieces of plastic wrap or in a zip-top bag. Using a meat mallet or the flat side of a heavy pan, pound the cutlets to an even thickness of about 1/8 inch. Be careful not to tear the meat.
Step 2: Set Up the Breading Station
Set up three shallow dishes or plates.
- Dish 1: Combine the flour, salt, pepper, and paprika (if using). Mix well.
- Dish 2: Crack the eggs into the dish and whisk them thoroughly with a fork until the yolks and whites are fully combined.
- Dish 3: Place the breadcrumbs in the third dish.
Step 3: Bread the Pork Cutlets
- Take one pounded pork cutlet and dredge it thoroughly in the seasoned flour, ensuring both sides are completely coated. Shake off any excess flour.
- Next, dip the floured cutlet into the whisked eggs, making sure it is fully coated. Allow any excess egg to drip off.
- Finally, transfer the egg-coated cutlet to the breadcrumbs. Press the breadcrumbs firmly onto both sides of the pork to ensure they adhere well.
- Place the breaded cutlet on a clean plate and repeat the breading process with the remaining pork cutlets.
Step 4: Cook the Pork Schnitzel
- Heat the vegetable oil or clarified butter in a large skillet over medium-high heat. The oil should be about 1/4 inch deep. The oil is ready when a small breadcrumb dropped into it sizzles immediately.
- Carefully place one or two breaded pork cutlets in the hot oil (do not overcrowd the pan). Cook for 2-3 minutes per side, or until golden brown and cooked through. The internal temperature should reach 145°F (63°C).
- Remove the cooked schnitzel from the skillet and place it on a wire rack or paper towel-lined plate to drain any excess oil.
- Repeat the cooking process with the remaining breaded pork cutlets, adding more oil to the skillet if needed.
Step 5: Serve
- Serve the Pork Schnitzel immediately while it is still hot and crispy. Traditionally, it is served with a simple wedge of lemon for squeezing over the top.
Tips for the Best Pork Schnitzel:
- Pounding is Key: Thin and evenly pounded cutlets cook quickly and become wonderfully tender and crispy.
- Don’t Overcrowd the Pan: Cooking the schnitzel in batches ensures the oil temperature remains consistent and the schnitzel browns evenly.
- Use Fresh Breadcrumbs: While dried breadcrumbs work, fresh or panko breadcrumbs will give you the best texture.
- Clarified Butter: Using clarified butter adds a rich flavor and has a higher smoke point than regular butter, making it ideal for frying.
- Serve Immediately: Schnitzel is best enjoyed right after cooking when it’s at its crispiest.
Enjoy your delicious homemade Pork Schnitzel! Guten Appetit!
