This super easy Pork Schnitzel Recipe is a traditional German recipe that’s crispy, flavorful and perfect for any night of the week.
We love to serve these thin, breaded pork cutlets with my Classic Mashed Potatoes and Sautéed Zucchini for a complete meal.
Whatever you serve it with, make sure you serve with sliced lemon wedges! It’s a must!
What Exactly Is Pork Schnitzel?
If you’re not familiar with the word Schnitzel, or the popular Western food chain Weiner Schnitzel comes to mind… let me expand your food horizons a bit.
Schnitzel is a term used when referring to a cut of meat that has been pounded thin (usually a cutlet), breaded and then pan fried in fat.
When I lived in Northern British Columbia in a small town of just 4,ooo people, there were few restaurants to enjoy. However, one of those restaurants had all sorts of Schnitzel on it’s menu (Chicken, Pork, Veal), and I was so intrigued.
After trying them all and falling in love with the crispy coating and flavorful pop of lemon, it started to become a weekday staple in our house.
How To Make Easy Pork Schnitzel Recipe
This easy recipe comes together in just a few minutes, making it an ideal weeknight dinner.
Ingredients for Schnitzel
Here’s a basic list of the ingredients you’ll need to make pork schnitzel. As always, you can find the full, printable recipe in the recipe card below.
- Boneless Pork Chops – about 1/2″ thick
- All Purpose Flour
- Salt
- Garlic Powder
- Paprika
- Pepper
- Egg
- Milk – or half and half
- Panko Breadcrumbs – found in the Asian foods aisle
- Nutmeg – trust me on this!
- Oil – I prefer a healthy olive oil for this recipe
- Lemon wedges for serving – a MUST!
How To Make Pork Schnitzel
This recipe can easily be adapted to other cuts of meat like chicken, veal, beef, turkey, even mutton!
- The first thing you’ll want to do is trim any fat from the pork cutlets and then pound them thin by covering with parchment paper or plastic wrap and using a heavy rolling pin or meat tenderizer.
- Make sure the pork is about 1/4″ thick.
- Next combine the flour, salt, garlic powder, paprika and black pepper in a small bowl and coat the pork chops, shaking off any excess.
- Dip the flour-coated pork chop into the beaten egg on both sides.
- Finally, coat the pork chop in a mixture of breadcrumbs and nutmeg, then fry in a skillet with hot oil until golden brown on both sides.
What Cut of Pork Is Used For Schnitzel?
Schnitzel is most commonly a form of a cutlet. When cooking pork schnitzel you’ll want to use a thinly cut, boneless PORK CHOP.
PRO TIP: There is a thin strip of fat on the side of the pork chops that you’ll want to cut off before cooking.
What To Serve With Schnitzel?
Any sort of traditional Schnitzel should be served with a slice of lemon and a sprinkle of fresh parsley, in my opinion.
If you’re looking for side dishes to serve with Schnitzel, you’re in luck. The crispy fried pork is very neutral in flavors so it lends itself to lots of options for side dishes.
- Classic Mashed Potatoes
- Scalloped Potatoes
- Baked Potatoes
- Parmesan Roasted Cauliflower
- Cucumber Tomato Salad
You’re going to fall in love with this simple recipe!
It’s quick, crispy, flavorful and pairs perfectly with just about any side dish.
More Easy Pork Chop Recipes:
Craving more delicious pork chop recipes to try? Here are a few of my all time favorites –
- Juicy Baked Pork Chop Recipe
- Grilled Pork Chops
- Garlic Parmesan Pork Chops
- Creamy Honey Dijon Pork Chops
I can’t wait for you to give this recipe a try!
Crispy Pork Schnitzel Recipe
Ingredients
- olive oil, for frying
- 4 boneless pork chops, ½" thick, trimmed
- ¼ cup all-purpose flour
- 1 tsp salt
- 1 tsp garlic powder
- 1 tsp paprika
- ½ tsp black pepper
- 2 large eggs
- 1 splash milk
- 1 cup Panko Breadcrumbs
- ½ tsp ground nutmeg
- 1 lemon, cut into wedges
Instructions
- Add enough oil to cover the bottom of a 10 or 12" heavy bottom pan (preferably cast iron), and heat to medium-high heat.
- Trim the pork chops of any fat and then place between two sheets of parchment paper. Use a heavy rolling pin or meat tenderizer to pound pork chops to about ¼" thickness.
- In a small, shallow bowl combine the flour, salt, garlic powder, paprika and black pepper and mix until combined. In another small bowl whisk together the 2 eggs with a splash of milk or half and half. In a third bowl mix together the Panko Breadcrumbs and nutmeg.
- One at a time, dip the pork chop in the flour, coating on all sides, then shake off any excess. Then dip the pork chop in the eggs, flipping over to coat both sides. Finally, transfer the pork chop to the breadcrumbs and coat evenly on both sides.
- Place the coated pork chops in the pan with hot oil and cook about 3 to 5 minutes per side, until golden brown and cooked through (140 degrees F). Sprinkle with a little salt as soon as it comes off the skillet.
- Serve right away with fresh lemon wedges and enjoy!
Video
Notes
Nutrition
PIN THIS IMAGE TO SAVE THE RECIPE:
I’m making thus tonight, I saw your recipe and just had to try it. I love your recipes I’ve tried others and were delicious so here I go trying to make this one my great grandkids are pretty fussy, hope they like this one. Thanks for the recipe I know I’ll enjoy it.
Delicious! Followed recipe exactly as written and the schnitzels were perfect. Will use this recipe again and again!
Easy Delicious Tender We haven’t had pork chops in quite a while because I couldn’t manage to cook them tender enough. I used one thin small boneless chop and 2 boneless chops that were about 1/2 inch thick. I didn’t thin those 2 out very much; they were still about the same thickness. All 3 chops took no time to cook and were soooo delicious.
I was told to put this recipe in the “keep and make often” file.
In Germany, there are several variations on plain Weiner Schnitzel, which by that particular name technically must always be veal and is served without any sauce. The pork schnitzels are Schweineschnitzel and the chicken ones Huehneschnitzel; both these are, collectively, Schnitzel nach Weiner Art (Schnitzel Vienna Style). In particular, Jaegerschnitzel (Hunter’s Schnitzel), Zigeuner Schnitzel (Gipsy’s Schnitzel), and Rahmschnitzel (Schnitzel with Cream Sauce) have lovely sauces/gravies poured over the basic sauteed schnitzel, so if you serve them with mashed potatoes, as the author recommends, those sauces make wonderful gravy for the potatoes as well.
Delicious! The instructions were complete and so easy to follow.I used fresh breadcrumbs and pulsed in some saltine crackers in lieu of Panko (didn’t have any) and they turned out great!
I grew up in German family. My dad was from Germany and my mother was of German descent!! I lost my mother when I was young. My dad could make it but not like my mother! Have been craving it for the last 30 years! After I lost my dad I went to Germany to meet my long list family. Of course had to try Schnitzel when I was there! Schnitzel! This recipe is it! My heart and stomach thank you so much!
I made this tonight and it was sooo good. Thanks for a quick and tasty dinner. Will defintely make again.
Can you bread the pork the night before and fry next day?
I wouldn’t recommend it! It will get soggy!
Just made this dish. My first time breading and frying something…I was pleasantly surprised with how easy and quick this was. Will definitely be making it again! Looking forward to trying some of your other recipes! Thank you!!
Used venison chops pounded thin and breaded. I did not have olive oil, but fried in vegetable oil.
I haven’t seen my kid’s plates cleaned so fast! I couldn’t keep up with serving them more! Thank you it’s a keeper!
Was that town in northern British Columbia chetwynd? We used to enjoy schnitzels there. I am making schnitzel today with asparagus risotto. Using your recipe.
This was so good. Only thing we did differently was season the pork chop before breading but was great!
I’m so glad you enjoyed it Rachael!
I wonder could you bake them?
Best schnitzel recipe I have made. Spices really amped up the flavor. Delish!!
I have never made this before tonight. It was incredible!! I did start it on med high heat but then lowered it after both sides were golden brown. Instead of lemon wedges I made hollandaise to put on top and it rocked!! Will definitely be making this again. Thank you for sharing this recipe.
I recently made this recipe. 5 stars and easy and quick to make. It was delicious and I will make this recipe again. The seasonings were just right. Thank you❤️.
I’m so glad you enjoyed the recipe! Thank you for your comment.
Can you use bread crumbs if you don’t have panko?
Yes. I used plain bread crumbs as I was out of panko. Delish!!
Just made them tonight and they’re great. Was done in no time and very tender and moist. Thanx for sharing this traditional favorite, a new family favorite for us ❣️
This is actually what we do in Indiana minus the nutmeg and lemon for our famous breaded tenderloin sandwiches! Our sandwiches probably evolved from the schnitzel because we have a strong German influence here! Sounds wonderful!
Made these tonight for the first time – I pounded a lot but didn’t quite get them thin enough so I slightly lowered the temp and cooked slightly longer. The panko got a tad dark but oh my goodness, it was so good and so tender!!! I will definitely add this to our rotation and find time to do potato pancakes next time, and possibly kraut for my hubs (he’s the only one who likes it). The nutmeg surprised the heck out of me and I loved the fragrance while frying! Thank you so much!
I’m so glad you enjoyed it Becky! Thank you for your comment!
I’ve made this recipe, exactly as written, many times for my family. Everyone loves it. It’s a perfect recipe. Thanks for sharing it with us. ❤️
I never post reviews on recipes but just had to for this one! This is So good! Followed the recipe entirely. I used grape seed oil. These cooked so quickly in the cast iron! So juicy and flavorful! Paired it with mashed and asparagus. My 7yr old asked for thirds!
I’m so glad you enjoyed it Tracy! Thank you for your comment!
Do you squeeze the lemon on the pork after it is cooked?
Yes
So excited to try tonight. Haven’t found a recipe that I didn’t like of yours. Your Garlic Parmesan chicken bites are one of our favorites. This will probably join the chicken bites after tonight. I cannot wait to try these.
Thank you Stephanie! I hope you enjoy it!
I made this recipe a couple of weeks ago, and my family inhaled it! The pork schnitzel was so light, crispy and delicious, and so easy to make! I served it with egg noodles, and made an emulsified lemon butter sauce to go with the noodles (a nod to the lemons in this recipe).
Omg, I am going to make this recipe! Looks delish!
Hope you enjoy the recipe Angela!