This pork schnitzel, inspired by the style of Molly Yeh’s cooking, is a weeknight miracle: thin pork cutlets pounded until tender, coated in a crispy, golden panko crust, and fried to perfection. It’s a dish that delivers big crunch and juicy pork with minimal fuss, making it a satisfying meal that comes together in about 40 minutes. The key is a simple buttermilk soak that tenderizes the meat and helps the crust adhere, ensuring every bite is flavorful and crisp.
Ingredients
- 4 boneless pork chops (about 1 1/2 lbs / 680 g total), about 1 inch thick
- 1 cup (240 ml) buttermilk
- 1 cup (125 g) all-purpose flour
- 2 large eggs
- 2 cups (180 g) panko breadcrumbs
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt, plus more for seasoning
- 1/4 teaspoon black pepper
- Vegetable or canola oil, for frying (about 1 cup / 240 ml)
- Lemon wedges, for serving
- Fresh parsley, chopped, for garnish (optional)
Instructions
- Place a pork chop between two sheets of plastic wrap. Using a meat mallet or rolling pin, pound to an even 1/4-inch (6 mm) thickness. Repeat with remaining chops.
- In a shallow dish, pour the buttermilk. Add the pounded pork chops, turning to coat. Cover and refrigerate for at least 15 minutes, or up to 2 hours.
- Meanwhile, set up your breading station: In one shallow dish, place the flour. In a second dish, beat the eggs with 1 tablespoon of water. In a third dish, combine the panko, garlic powder, onion powder, smoked paprika, 1/2 teaspoon salt, and black pepper.
- Remove a pork chop from the buttermilk, letting any excess drip off. Dredge it in the flour, shaking off excess. Dip into the egg mixture, letting excess drip off. Finally, press into the panko mixture, ensuring an even, generous coating. Place on a plate. Repeat with remaining chops.
- In a large, heavy skillet (like cast iron), heat about 1/4 inch (6 mm) of oil over medium-high heat until shimmering (about 350°F / 175°C). You can test by dropping a breadcrumb in – it should sizzle immediately.
- Carefully place two schnitzels in the hot oil. Cook for 2-3 minutes per side, until golden brown and crispy. The internal temperature should reach 145°F (63°C) as per USDA FSIS safe minimum for whole cuts of pork, followed by a 3-minute rest. Use a food thermometer to check.
- Transfer cooked schnitzels to a wire rack set over a baking sheet to drain. Sprinkle with a little extra salt while hot. Repeat with the remaining schnitzels.
- Serve immediately with lemon wedges and a sprinkle of fresh parsley, if desired.
Tips
- Pound evenly: Pounding to an even thickness ensures the pork cooks quickly and uniformly, preventing dry edges and undercooked centers.
- Don’t skip the buttermilk: It not only tenderizes the pork but also helps the flour and egg adhere, creating a better crust. If you don’t have buttermilk, you can use 1 cup (240 ml) of milk mixed with 1 tablespoon of lemon juice or vinegar, left to sit for 5 minutes.
- Use a thermometer: For the best and safest results, always check the internal temperature with a food thermometer. Pork is safe at 145°F (63°C) with a 3-minute rest.
- Keep oil at the right temp: If the oil is too hot, the crust will burn before the pork cooks. If it’s too cool, the schnitzel will absorb oil and become greasy. Maintain a steady medium-high heat.
Serving Suggestions
Serve these crispy pork schnitzels with a squeeze of fresh lemon juice and a side of German potato salad, spaetzle, or a simple green salad with a tangy vinaigrette. They also pair wonderfully with a dollop of lingonberry jam or a creamy mushroom sauce. For a casual meal, pile them onto a bun with lettuce, tomato, and a smear of spicy mayo.
Variations
- Chicken Schnitzel: Substitute boneless, skinless chicken breasts pounded thin. Cook to an internal temperature of 165°F (74°C).
- Gluten-Free: Use gluten-free all-purpose flour and gluten-free panko breadcrumbs. The rest of the recipe remains the same.
- Spicy Schnitzel: Add 1/2 teaspoon of cayenne pepper or red pepper flakes to the panko mixture for a kick.
- Herb Crust: Mix 2 tablespoons of finely chopped fresh herbs (like parsley, thyme, or chives) into the panko mixture for extra flavor.
Storage and Reheating
Store leftover schnitzels in an airtight container in the refrigerator for up to 3-4 days. To reheat, place them on a wire rack over a baking sheet and warm in a 375°F (190°C) oven for 5-10 minutes, or until heated through and crispy. You can also reheat in an air fryer at 375°F (190°C) for 3-5 minutes. Avoid microwaving, as it will make the crust soggy.
Frequently Asked Questions
Can I use pork tenderloin instead of chops? Yes, you can. Slice the tenderloin into 1-inch medallions and pound them thin. They will cook slightly faster, so keep a close eye on the internal temperature.
Why is my schnitzel not crispy? The most common reasons are: the oil isn’t hot enough, the pan is overcrowded, or the coating wasn’t pressed on firmly. Make sure the oil is shimmering before adding the pork, cook in batches, and press the panko onto the meat well.
Can I make schnitzel ahead of time? You can bread the schnitzels and refrigerate them for up to a few hours before frying. This can help the coating adhere better. However, they are best fried fresh and served immediately.
What is the best oil for frying? Use a neutral oil with a high smoke point, such as vegetable, canola, or peanut oil. These oils can handle the high heat without burning.
Can I bake the schnitzels instead of frying? Yes, you can bake them on a wire rack over a baking sheet at 425°F (220°C) for 15-20 minutes, flipping halfway, until golden and cooked through. They won’t be quite as crispy as fried, but they are a lighter alternative.
How do I know when the pork is done? Use a food thermometer. The safe minimum internal temperature for whole cuts of pork is 145°F (63°C), followed by a 3-minute rest. This ensures juicy, safe pork.
Related
- Old Fashioned Custard Tart Recipe Easy
- Orange Custard Tart: Silky Citrus Tart Recipe
- Orange Pastry Mince Pies: A Citrus Twist
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).