Pork schnitzel is a thin pork cutlet coated in flour, egg and breadcrumbs, then shallow-fried until crisp and golden. Popular in New Zealand homes as well as across Central Europe, it is quick to cook, easy to pair with familiar sides and especially good finished with lemon.
Ingredients
- 4 boneless pork loin chops, about 5 oz (140 g) each, trimmed of excess fat
- ½ cup (65 g) plain flour
- 1 tsp (5 g) fine salt, divided
- ½ tsp (1 g) freshly ground black pepper
- 2 large eggs
- 1 tbsp (15 ml) water or milk
- 1½ cups (150 g) fine dried breadcrumbs, preferably panko for a lighter, crisper coating
- ½ tsp (1 g) paprika, optional
- ½ cup (120 ml) neutral oil, such as canola or sunflower oil, for shallow-frying; you may need slightly less
- 1 lemon, cut into wedges, for serving
- 2 tbsp (8 g) chopped flat-leaf parsley, optional
Instructions
- Prepare the pork. Put each chop between two sheets of baking paper or inside a clean food-safe bag. Use the flat side of a meat mallet or a rolling pin to gently pound it to about ¼ inch (6 mm) thick. Work from the centre outward and avoid tearing the meat. Pat the cutlets dry with paper towels.
- Set up the coating station. Place the flour in a shallow plate and mix in half the salt and the pepper. In a second shallow bowl, beat the eggs with the water or milk. In a third plate, combine the breadcrumbs with the remaining salt and the optional paprika. Keep one hand for the dry coating and the other for the egg to make breading less messy.
- Coat the cutlets. Dredge one cutlet in flour and shake off the excess. Dip it into the egg, letting extra drip back into the bowl, then press it lightly into the breadcrumbs on both sides. Set it on a clean tray. Repeat with the other cutlets. Do not press the crumbs on so firmly that the coating becomes dense; a loose, even layer fries more crisply.
- Heat the oil. Pour oil into a large, heavy frying pan to a depth of about ¼ inch (6 mm). Heat over medium to medium-high until it shimmers. To check without a thermometer, drop in a few breadcrumbs: they should sizzle straight away without turning dark immediately. If the oil smokes, lower the heat and let it cool briefly.
- Fry in batches. Carefully lay in one or two cutlets, leaving room around them. Fry for about 2–3 minutes on the first side, then turn once and cook for another 2–3 minutes, until the crumb is golden and the pork is cooked through. Cooking time varies with thickness and pan heat, so use a food thermometer in the thickest part. Pork whole cuts have a USDA FSIS safe minimum internal temperature of 145°F (63°C), followed by a 3-minute rest; keep the thermometer tip in the meat rather than against the pan. If a cutlet has not reached temperature, continue cooking briefly and check again.
- Drain and finish. Transfer cooked schnitzel to a wire rack set over a tray, or to a paper-towel-lined plate, and let it rest for 3 minutes. Cook the remaining cutlets, adding a little oil if needed and allowing it to return to temperature between batches. Serve straight away with lemon wedges and parsley, if using.
Tips
- Use even thickness. Thin, evenly pounded cutlets cook quickly and stay tender. If the edges are thinner than the centre, protect them with baking paper and pound more gently.
- Keep the crumb crisp. A wire rack is better than stacking the schnitzels or covering them, which traps steam. Fry in batches; crowding cools the oil and can make the coating greasy.
- Choose your crumbs. Fine dried breadcrumbs give a close, traditional-style coating. Panko is a practical supermarket option in New Zealand and produces a coarser, airier crunch; it may need a little extra oil to brown evenly.
- Prevent cross-contamination. Keep raw pork and its plate separate from cooked food. Wash hands, utensils and work surfaces after handling raw meat, and do not reuse the raw-pork plate for the cooked cutlets.
Serving Suggestions
Serve each schnitzel hot with a generous squeeze of lemon. For a classic New Zealand dinner, add mashed or boiled potatoes and peas, or serve with chips and a crisp green salad. A simple slaw, steamed green beans or roast vegetables also balance the crunchy coating. If you like a sauce, offer mustard, mayonnaise or a little gravy on the side rather than pouring it over the schnitzel and softening the crumb.
Variations
For a mild herb crumb, mix 1 tbsp (3 g) finely chopped parsley or chives into the breadcrumbs. A pinch of garlic powder can add savoury flavour, while paprika gives the coating a warmer colour. For a lighter coating, use panko; for a finer, more even crust, choose ordinary dried breadcrumbs. You can also use boneless pork leg steaks if they are easy to find, trimming them and pounding them evenly before breading. Avoid swapping in thick, unpounded chops: they take longer to cook and the crumb may brown before the centre is ready.
Storage and Reheating
Refrigerate leftover schnitzel within 2 hours of cooking, in a covered container, and use within 3–4 days. For the best texture, reheat in a preheated oven at 375°F (190°C) on a wire rack for about 8–12 minutes, turning once if needed. Check that leftovers reach 165°F (74°C) throughout, the USDA FSIS recommendation for reheating. An air fryer can also restore the crisp coating; timing depends on the appliance, so check the centre temperature. Microwaving is safe but tends to soften the crumb. Freeze cooked schnitzels in a freezer-safe container with baking paper between them for up to 2–3 months; thaw in the refrigerator before reheating. Discard any food left at room temperature longer than 2 hours.
Frequently Asked Questions
Can I make pork schnitzel ahead?
You can pound the pork and prepare the flour, egg and crumb stations a few hours ahead, keeping the meat covered in the refrigerator. For the crispest result, bread the cutlets shortly before frying. Cooked schnitzel can be refrigerated and reheated, but its coating will be less crisp than when freshly made.
How do I know when pork schnitzel is done?
Colour alone is not a reliable safety check. Insert a food thermometer into the thickest part of a cutlet; whole cuts of pork must reach 145°F (63°C), then rest for 3 minutes. Because schnitzel is thin, take care not to push the probe through the meat or touch the pan.
Why is my schnitzel greasy or soggy?
The oil may have been too cool, or the pan may have been crowded. Maintain a steady medium to medium-high heat, fry in small batches and let excess oil drain on a rack. Avoid covering cooked cutlets, since trapped steam softens the crust.
Can I bake pork schnitzel instead of frying it?
Yes, though the crumb will usually be less evenly crisp. Arrange the breaded cutlets on a lightly oiled rack over a tray, brush or spray the tops with oil, and bake at 425°F (220°C), turning once, until golden and the thickest part reaches 145°F (63°C). Rest for 3 minutes before serving.
Can I use pork tenderloin?
Yes. Cut it crosswise into medallions, butterfly thicker pieces if needed, and pound them to about ¼ inch (6 mm). Tenderloin is lean, so avoid overcooking and check its temperature with a thermometer.
Related
- Chia Seeds: What Plant They Come From & How to Use
- Chia Seeds Daily Intake: How Much & How to Eat
- Chia Seeds Before Bed: Easy Nighttime Pudding
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).