Perfect Pork Schnitzel

Pork Schnitzel is the heart and soul of German comfort food, especially in Bavaria. Use this schnitzel recipe to make your own perfectly thin and crispy, yet tender and juicy Schweineschnitzel. Serve it with a fresh lemon wedge and a side of classic German potato salad, spaetzle, or cucumber salad.

When the air turns chilly and the leaves begin to fall, there’s nothing more comforting than an Oktoberfest feast. Start with fresh baked Soft Pretzels dipped in Obatzda, then whip up a batch of fresh Spaetzle to serve with schnitzel or Rouladen.

Pork Schnitzel

Pork schnitzel (Schweineschnitzel) is a beloved European classic consisting of a boneless pork cutlet that is pounded thin, breaded, and fried to golden, crispy perfection. While Austria’s Wiener Schnitzel is traditionally made with veal, pork is widely popular across Germany, Austria, and parts of Central Europe.

It starts with a boneless pork loin chop. Pounding it out with a meat mallet breaks down the muscle fibers, resulting in an exceptionally tender cutlet that is uniformly thin (about 1/4 to 1/8 inch). Next, is the classic dredge in seasoned flour, eggs, and fluffy panko breadcrumbs for an extra-light crunch.

Fry the schnitzel to a perfect crispy golden brown then serve with a lemon wedge. Lekker Schmecker! 

Ingredients for Pork Schnitzel

For this recipe you will need three shallow bowls/trays for dredging, a meat mallet, parchment paper or plastic wrap, a large skillet or Dutch oven, and a baking sheet with a wire rack and tongs.

• Pork Chops
• Kosher Salt
• Black Pepper
• Flour
• Eggs
• Milk
• Panko Breadcrumbs
• Vegetable Oil
• Lemon
• Parsley

When it comes to making delicious pork schnitzel, the choice between traditional breadcrumbs (often fine, dry, or Italian style) and panko breadcrumbs makes a big difference in the final texture of the crust. Typically, traditional Austrian and German schnitzel recipes use fine, dry white breadcrumbs.

However, many modern home cooks and chefs love using Japanese panko crumbs for schnitzel because of the superior crunch and resistance to getting soggy.

The best oil for frying schnitzel is a neutral, high-smoke-point oil that can handle high heat without burning or imparting an overpowering flavour to the delicate pork and breading.

Refined avocado oil (smoke point 520°F) has a completely neutral flavour while clarified butter, or ghee has a smoke point of 450°F and imparts a slightly buttery, more authentic flavour. Canola, grapeseed, or sunflower oil are also great choices.

What Cut of Pork is Best for Schnitzel?

The best cut of pork for schnitzel is a boneless pork loin (specifically center-cut boneless pork loin chops or steaks). Here is why it works so well and how to prep it:

Boneless pork loin has an even grain with very little connective tissue or fat marbling. It’s lean and compact yet strong enough to withstand pounding via meat mallet. A thin-pounded loin cutlet (about 1/4 to 1/8 inch thick) will cook quickly and evenly.

How to Make Pork Schnitzel

To begin, line a baking sheet with parchment paper or aluminum foil and position a wire cooling rack on top. Set aside. 

Tenderize and Bread the Pork

Trim any excess fat from the pork cutlets then tenderize the pork. To do so, place one cutlet between two pieces of parchment paper or plastic wrap. Starting in the middle and working your way to the edge, pound the pork chops to ¼ inch thick.

Sprinkle both sides lightly with salt and pepper then set up a dredging station.

To one shallow bowl add the flour, salt, and pepper and mix them together.  In the second shallow bowl whisk the eggs and milk together until well combined. Add the panko breadcrumbs to the final shallow bowl. 

Add about 1-inch of oil to a large skillet or Dutch oven. Heat the oil over medium-high temperature. 

While the oil heats up, bread the first pork chop: Dip it in the flour mixture and shake off excess. Next, dip in the egg to coat allowing any drips to fall before coating in the panko breadcrumbs. 

Fry the Schnitzel

Once the oil is hot, about 350 F, fry the schnitzel on both sides for about 2 minutes per side, making sure it reaches 145 F inside and is a deep golden brown on the outside. While it cooks bread the next schnitzel. 

Use tongs to remove the fully cooked schnitzel, allow excess oil to drip for a few seconds then transfer to the wire cooling rack. Cook the remaining pork. 

Serve garnished with parsley and a spritz of fresh lemon juice.

Recipe Tips and Tricks

• Don’t skip the pounding. This step thins the meat so that it cooks at the same time as the breading browns. It also helps tenderize the meat and gives the schnitzel its traditional shape. 
• Use room temperature eggs helps the eggs and milk whisk together easier.
• Make sure your sides are ready and prepped before you start this recipe as it comes together quickly.
• Don’t crowd the pan. Fry 1 – 2 schnitzels at a time.
• Managing pan temperature is the secret to getting a golden, shatteringly crisp crust without burning the outside or leaving the pork undercooked in the middle. Aim to keep the oil temperature between 350°F and 375°F for best results.
• Rest the schnitzel on a wire rack instead paper towel or they will get soggy.

Make Ahead and Storage

Pork Schnitzel is best eaten fresh. If you want to make them ahead of time, store raw breaded pork for up to 24 hours before frying, separating each piece using parchement paper.

Cool leftover schnitzel to room temperature to avoid excess steam moisture in the container. Refrigerate in an airtight container for 3-4 days. To freeze, separate pieces with parchment paper and freeze in an airtight container for 2 to 3 months.

For best results, reheat in an air fryer at 270 F for about 4-5 minutes.

Hi! I’m Bernice Hill, the heart and soul behind Dish ‘n’ the Kitchen. It is my pleasure to share easy to follow recipes that are delicious, nutritious, and approachable for the whole family.

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