Our easy Pork Schnitzel recipe gives you golden, breaded cutlets with a tender center and a coating that stays perfectly crisp. It’s fast and full of flavor, and chances are, everything you need is already sitting in your kitchen.
That crunch alone is worth firing up the skillet for.
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I’ve had Pork Schnitzel on menus from classic German restaurants to white-tablecloth bistros, and it’s always a guaranteed hit. It’s the heartier, pork-loving cousin of traditional Wiener Schnitzel, which was originally made with veal.
I started making it at home years ago because pork is easier to find, easier on the wallet, and honestly, I think it tastes better too. Thin cutlets, crispy coating, quick pan-fry… what’s not to love?
It’s one of those comfort food classics that never gets old, and the first time you make it won’t be the last.
No oven. No fancy tools. Just one pan and a little easy know-how.
Dinner that tastes this good coming together in just 21 minutes feels like cheating!
Round out the meal with our creamy Garlic Mashed Potatoes, or our Classic Potato Salad when the sun’s out.
And if you want some more pan-fried perfection in your kitchen, check out our Chicken Schnitzel and Chicken Francaise for more of the good stuff.
Can I Make Adjustments to the Recipe?
Absolutely. We made the dish with pork cutlets, but you can use boneless pork chops or pork loin steaks and slice them thin.
If you don’t have panko bread crumbs, regular breadcrumbs will still give you a crispy crust, just a little less airy.
For a little extra flavor, try adding Italian seasoning or smoked paprika to the breadcrumb mixture.
Ingredients
Gather the ingredients to prepare our Pork Schnitzel recipe. Culinary professionals call this the “Mise en Place,” which means “everything in its Place.”
Setting up your ingredients not only helps speed up the cooking process but also ensures you have all the necessary ingredients on hand to make the recipe.
How to Make Pork Schnitzel
Follow along with my simple step-by-step instructions to learn how to make Pork Schnitzel in your home kitchen.
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 the cutlets with a meat mallet or the back of a heavy saucepan until ¼” to ⅛” thick.
- Add the all-purpose flour, salt, and black pepper to a shallow bowl.
- Whisk to combine.
- Add two eggs and ¼ cup of milk or water to another bowl and whisk until well combined. This is the egg wash.
- Add the panko bread crumbs, garlic powder, onion powder, and black pepper to another bowl and mix until well combined.
Dredge both sides of each pounded cutlet in flour mixture, then dip them in the egg-wash, letting the excess egg drip back into the bowl. Then coat the cutlets in the seasoned panko bread crumbs. Repeat with the remaining cutlets.
- Place a large pan over medium heat and add enough oil to cover the bottom of the pan. Once oil is hot, add the breaded cutlets a few at a time and sauté 3-4 minutes.
- Flip and cook on the other side for 3-4 minutes or until cooked through. Reduce the heat if they are browning too quickly.
Place the cutlets on a wire rack or paper towels for a few minutes to let the excess grease drain off.
This is the kind of meal that’s perfect for a Sunday dinner, a cozy family night, or when somebody’s coming over and you want to impress without stress.
After one taste, it’ll earn a spot in your regular rotation without even trying.
How to Store and Reheat
Store leftover Pork Schnitzel in an airtight container in the fridge for up to 3 days.
To reheat, place it on a wire rack over a baking sheet and warm in a 350°F oven until heated through and crisp again. Avoid microwaving if you can, it’ll zap the crunch right out.
To freeze, wrap each cutlet in parchment paper, then seal in a freezer bag for up to 2 months. Thaw overnight in the fridge before reheating.
Recipe FAQs
That usually means your cutlets had too much moisture or your pan was too crowded. Pat the pork dry with paper towels, and make sure there’s space between each piece so they fry, not steam.
Yes, it makes all the difference. If the oil’s not hot enough, the coating soaks up too much and you end up with greasy schnitzel instead of a crispy one. You want it shimmering (around 350°F), hot enough to sizzle, not spit.
That happens when the surface of the meat is too wet, or you skip the resting time after breading. Give the cutlets a few minutes to sit before they hit the pan, and make sure you press the crumbs in gently so they stick.
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Pork Schnitzel
Ingredients
- 20 oz pork cutlets 4- five-ounce cutlets
- ½ cup all-purpose flour
- ½ teaspoon table salt
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 2 large eggs well beaten
- ¼ cup milk or water
- 2 cups panko bread crumbs
- ½ cup vegetable oil for frying
- 4 slices lemon garnish
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Instructions
- Using a meat mallet (meat tenderizer), pound out the pork slices.
- Add the all-purpose flour, salt, and black pepper to a shallow bowl and whisk to combine.
- Add two eggs and ¼ cup of milk or water to another bowl and whisk until well combined. This is the egg wash.
- Add the panko bread crumbs, garlic powder, onion powder, and black pepper to another bowl and mix until well combined.
- Dredge the cutlet in the flour mixture, completely coating the pounded cutlet.
- Dip the floured cutlets into the egg mixture to thoroughly coat them.
- Add the egg-dipped cutlet to the breadcrumb mixture, making sure to get a coating on both sides.
- Repeat the process with each cutlet. Place small sheets of parchment paper or wax paper in between each breaded schnitzel to keep them from sticking together.
- Add ½ cup of vegetable oil to a large skillet (or large frying pan), then place it over medium-high heat.
- Carefully place breaded cutlets into the hot oil and saute until golden brown and crispy (about 2-3 minutes per side).
- Remove the cutlets from the pan and place them on a wire rack or paper towels for one minute to drain the excess oil.
- Serve with lemon slices, German potato salad, tossed salad, cucumber salad, spätzle, your favorite grain, or French fries.
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