Crispy Pork Schnitzel

Crispy, salty, and let’s be real—who doesn’t love a breaded cutlet? This pork schnitzel is a must-add to your rotation, whether you’re making it for a weeknight dinner or meal prepping at the beginning of the week. These flavorful pork cutlets are ridiculously tasty.

Looking for this recipe but for chicken? Check out my Crispy Breaded Chicken Cutlet recipe instead!

WHAT IS SCHNITZEL?

Wiener schnitzel, pork schnitzel, chicken schnitzel… but the question is: what exactly is schnitzel? Schnitzel is simply a thinly cut piece of meat, often pounded, then breaded and fried until golden brown. In the U.S., we call these breaded cutlets, but the concept of schnitzel originates from Austria, with the word schnitzel derived from the German word schnitt, meaning “cut.” While the dish originates from Austria, schnitzel is served worldwide. In fact, we even have an iconic version in the Middle East that coats chicken in cornflakes and sesame seeds. (That recipe can be found HERE)

WHAT YOU’LL NEED FOR PORK SCHNITZEL

• Boneless Pork Chops – For this pork schnitzel recipe, you’ll want boneless pork loin chops, identified by their medallion shape and small fat cap. They are easy to cut, and have enough fat to keep them juicy.
• Panko Bread Crumbs – If you’ve visited any of my other recipes on this site, you know the method behind my madness. Panko breadcrumbs are larger flakes, and this is what will give the pork schnitzel its super crispy exterior. Make sure you’re using unseasoned, plain panko—no need for any extra seasoning here.
• Italian Bread Crumbs – While panko gives the schnitzel its iconic crispy crunch, Italian breadcrumbs help provide full coverage. Finer in texture, these breadcrumbs fill in all the gaps that the larger panko flakes can’t adhere to.
• Egg
• All Purpose Flour
• Oil – I typically fry in a neutral, high-smoke-point oil such as vegetable, canola, or avocado. However, did you know that olive oil has a smoke point between 390°F and 470°F? Since we fry around 350°F, you can use olive oil if you’d like to impart a bit more flavor—but avoid extra virgin olive oil, that will most definitely burn.
• Optional Lemons – Not quite sure why lemons are typically served with schnitzel but if you want a hit of acid then fresh lemon juice squeezed on the finished chops adds a bit of brightness.

TOOLS NEEDED

• Large Skillet or Frying Pan – When pounded out, these pork chops are pretty big. Make sure to choose a skillet large enough to fry 2 chops at a time.
• Something Heavy – A meat mallet works best for pounding out the pork, but if you don’t have one, no worries! A wine bottle or a rolling pin can also do the trick.

HOW TO MAKE PORK SCHNITZEL

Prep the Pork Chops – The pork chops need to be butterflied and pounded out before breading. Start by placing the chop on a sturdy cutting board. Using a sharp knife, slice through the center of the chop, but don’t cut all the way through. The best way to do this is to place the palm of your hand on top of the chop to keep it steady, then make long, smooth knife cuts through the center. Try to get as close as possible to the edge without cutting all the way through.

Sandwich the butterflied pork cutlets between two layers of plastic wrap. Using a meat mallet, rolling pin, or even a wine bottle, pound the chop until it’s about half its original thickness (around 1/4 inch). Pounding it out not only results in a thin cut of meat but also helps tenderize it.

Pre-Bread – Set up your breading station:
– A bowl of flour.
– A bowl of 2 beaten eggs.
– Combo of both breadcrumbs in a bowl.
Season each shallow bowl with a heavy pinch of kosher salt.

Season the thin pork cutlets with a generous pinch of kosher salt on both sides. Then, coat them in flour, followed by the egg mixture, and finally, the breadcrumbs. Be sure to press the breadcrumbs in to ensure complete coverage before setting the breaded pork aside. (I like to use a half-sheet baking tray to keep the chops organized.)

From here you can go straight into frying OR cover with plastic wrap and store in the fridge until ready to cook off.

INSTRUCTIONS CONT…

Fry Fry Fry – Why is “fry” listed three times? Because you’ll need to fry the pork chops in batches. In a large, deep pan or skillet, add about 1/2 inch of oil and heat it to 350°F over medium-high heat. While a thermometer is helpful, especially if you’re less experienced with frying, you don’t absolutely need one. If you don’t have a thermometer, test the oil by dipping the edge of a piece of breaded pork into the oil. I find this method more reliable than using breadcrumbs.

Fry the pork chops for 2-3 minutes on each side, or until they’re a light golden brown. Once cooked through, remove the chops from the oil and place them on a paper towel-lined plate. While the oil is still hot, sprinkle a pinch of salt on both sides of each chop. Continue frying in batches. Serve with lemon wedges.

COOKING TIPS AND HACKS

I get it—if you’re not used to frying breaded cutlets, whether it’s chicken or pork schnitzel, this recipe can seem a bit intimidating. But don’t worry! It’s actually pretty simple. Below are some tips and tricks to make the prep and cooking process seamless and stress-free.

DONT OVER CROWD

If you cram 3-4 chops into the pan at once, they won’t cook evenly. This recipe might test your patience, but trust me—it’s better to fry them in smaller batches than end up with soggy, partially burnt schnitzel.

FRY AT THE RIGHT TEMP

If you have a candy thermometer, that’s great (though maneuvering it in less than an inch of oil might be tricky). If the oil is too cold, the pork cutlets will come out soggy; too hot, and you risk a mess (and maybe even a fire). 350°F is the perfect temperature for frying. If you don’t have a thermometer, you can test the oil by dipping the corner of a cutlet into it. If it bubbles and doesn’t splatter, it’s time to fry.

REST

I’ve found that a paper towel-lined plate works best for keeping the schnitzel crispy. However, a grated rack also works well if you have one.

STORING/REHEATING

Pork schnitzel can be stores in aluminum foil or an airtight container in the refrigerator for 3-4 days. When ready to reheat pop in a 400F oven until warmed throughout and when the outside regains its crispy texture. Heating in the microwave works but it wont be crispy.