Pork Schnitzel
Crispy, golden, and full of flavor, my Pork Schnitzel recipe delivers a restaurant-quality meal made right in your kitchen. It's quick, easy, and absolutely delicious!
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.
Notes
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.
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.
Why did my Pork Schnitzel turn out soggy instead of crispy?
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.
Is oil temperature really that important?
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.
Why is my breading separating from the pork?
That happens when the surface of the meat is too wet, or you skip the rest 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.
Nutrition
Calories: 334kcalCarbohydrates: 12gProtein: 35gFat: 15gSaturated Fat: 4gPolyunsaturated Fat: 6gMonounsaturated Fat: 4gTrans Fat: 0.1gCholesterol: 204mgSodium: 471mgPotassium: 589mgFiber: 1gSugar: 1gVitamin A: 137IUVitamin C: 4mgCalcium: 39mgIron: 2mg
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