German pork schnitzel is an easy recipe and it’s perfect for busy weeknights. The pork chops are pounded into thin, tender cutlets which arebreaded and sautéed, resulting in a crispy crust and juicy center.
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You must, must, must serve these with lemon wedges. A squeeze of lemon juice adds a freshness and tang that is lip-smacking good!
Pork schnitzel is known to the Slavic worldas “otbivni” (meaning: pounded). We also have a chicken version posted here. Good news! This is a kid-friendly food. The children in our family love them and call them “giant chicken nuggets.” Enjoy!
Ingredients for Pork Schnitzel:
2 lbsboneless pork chops
1/3 cup all-purpose flour
1 Tbspgarlic salt (or sub with equal parts salt and garlic powder)
1/2 tsp paprika
1/2 tsp black pepper, freshly ground
3large eggs
2cups panko bread crumbs
Olive oil, canola oil or any high heat cooking oil tosaute
Lemon wedges to serve (don’t skip the lemons!)
How to Make Pork Schnitzel:
1. Trim pork chops of fat and slice into1/2″-thick cutlets (I used 3 large Costco-sized pork chops and after slicing ended up with 9 pieces). Line a cutting board with plastic wrap, place cutlets in a single layer on cutting board and cover with plastic wrap (this prevents splatter). Pound cutlets with a meat mallet or the back of a heavy saucepan, until 1/4″ to 1/8″ thick.
2. Set up three bowls. In the first combine 1/3 cup flour, 1 Tbsp garlic salt, 1/2 tsp paprika and 1/2 tsp pepper. In the second, use a fork to beat 3 eggs. In the third bowl, add2 cups panko crumbs.
3. Dredge both sides of each pounded cutlet in flour then dip in beaten egg letting excess egg drip back into the bowl before breading in panko crumbs. It helps to use a fork for the dipping process to keep your hands clean. Repeat with remaining cutlets.
4. Once all cutlets are breaded, heat a large non-stick pan over medium heat and add enough oil to cover the bottom of the pan. Once oil is hot, add breaded cutlets a few at a time and sauté 3-4 minutes per side or until cooked through. Reduce heat if cutlets arebrowning too quickly. Remove to a paper towel lined plate. Cut into one to double check doneness – juices should run clear. Serve right away with lemon wedges, or ranch for the children ;).
If you are a Meat Lover, don’t miss these reader favorites:
- Roasted Pork Tenderloin – one of our most popular recipes of all time
- Garlic Butter Stuffed Chicken – crisp on the outside with a surprise inside
- Easy Chicken Strips – a.k.a. Giant Chicken Nuggets
Print-Friendly Pork Schnitzel Recipe:
Pork Schnitzel Recipe
The pork chops are pounded into thin, tender cutlets which are breaded and sautéed, resulting in a crispy crust and juicy center. Definitely serve with lemon wedges.
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Prep Time: 20 minutes mins
Cook Time: 15 minutes mins
Total Time: 35 minutes mins
Ingredients
Servings: 4 to 6 as a main course
- 2 lbs boneless pork chops, trimmed and sliced into 1/2" thick cutlets
- 1/3 cup all-purpose flour
- 1 Tbsp garlic salt, or sub with equal parts salt and garlic powder
- 1/2 tsp paprika
- 1/2 tsp black pepper, freshly ground
- 3 large eggs
- 2 cups panko bread crumbs
- Olive oil, canola oil or any high heat cooking oil to sauté
- Lemon wedges to serve, don't skip the lemons!
Instructions
Line a cutting board with plastic wrap, place cutlets in a single layer on cutting board and cover with plastic wrap (this prevents splatter). Pound cutlets with a meat mallet or the back of a heavy saucepan, until 1/4" to 1/8" thick.
Set up three bowls. In the first combine 1/3 cup flour, 1 Tbsp garlic salt, 1/2 tsp paprika and 1/2 tsp pepper. In the second, use a fork to beat 3 eggs. In the third bowl, add 2 cups panko crumbs.
Dredge both sides of each pounded cutlet in flour then dip in beaten egg letting excess egg drip back into the bowl before breading in panko crumbs. It helps to use a fork for the dipping process to keep your hands clean. Repeat with remaining cutlets.
Once all cutlets are breaded, heat a large non-stick pan over medium heat and add enough oil to cover the bottom of the pan. Once oil is hot, add breaded cutlets a few at a time and sauté 3-4 min per side or until cooked through. Reduce heat if browning too quickly. Remove to paper towel lined plate. Cut into one to check doneness - juices should run clear. Serve with lemon wedges, or ranch for children.
- Full Nutrition Label
- Nutrition Disclosure
Course: Main Course
Cuisine: German
Keyword: Pork Schnitzel
Skill Level: Easy
Cost to Make: $$
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
Pork Schnitzel has been around for a long time for good reason. It’s so simple, flavorful and delicious. I hope this becomes a new favorite for you as well!
Natasha Kravchuk
Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.
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FAQs
Once oil is hot, add breaded cutlets a few at a time and sauté 3-4 minutes per side or until cooked through. Reduce heat if cutlets are browning too quickly. Remove to a paper towel lined plate. Cut into one to double check doneness – juices should run clear.
How do you get the breading to stick on a schnitzel? ›
Just as important as the first patting down of the chicken's surface, the final pat down of your meat after covering it with breading helps every piece of crunchy coating adhere. After coating chicken in an egg and breading layer, gently pat all sides.
What is schnitzel called in America? ›
United States
Chicken fried steak, also called country fried steak, is nearly identical to schnitzel. It is a breaded and deep fried beef steak.
How do you keep schnitzels crispy? ›
Place the chicken on a wire rack (this produces the best results, helping the schnitzel stay crispy all over, but if you don't have one, you can use a regular baking tray). Spray with olive oil and cook for 12-15 minutes or until the chicken is cooked through. Serve with wedges and kale slaw or your favourite salad.
Can you overcook schnitzel? ›
Do not overcook the schnitzel. If you pound it thinly you will only need to cook it for 3 minutes on one side and 2 minutes on the other. If you don't pound it thinly then you will need to cook it for longer.
Do you cook schnitzel on high or low heat? ›
Heat 1.5cm / 3/5" oil in a heavy based deep skillet over medium high heat. Dip the end of a schnitzel in to check if the oil is hot enough - it should sizzle straight away (see video). Carefully place 2 schnitzels in the oil and cook for 3 minutes until deep golden, turn then cook the other side for 3 minutes.
Why does the breading fall off my schnitzel? ›
You don't start dry
The first step to breading chicken is crucial: Make sure the chicken is completely dry before starting the dredging process. Using a paper towel, pat the meat dry on all sides. Excess moisture will cause the flour to get soggy, meaning it will not adhere properly to the chicken.
How long does it take to cook a schnitzel? ›
Place Schnitzels onto grease proof paper on an oven-proof tray. Spray with a small amount of olive oil. Once oven is heated place Schnitzels in oven and cook for 20 minutes. TIP: Turn at half way to ensure crumb remains crispy on both sides.
Should you let breading sit before frying? ›
Otherwise, it can slide right off of the chicken when it's placed in the hot oil. Letting the breading rest before frying the chicken is the key to getting that craggy, crispy crust we all love so much with fried chicken.
Why do you put lemon on schnitzel? ›
Wiener Schnitzel , a breaded cutlet of veal sauteed in butter or deep-fried in oil, can be greasy, so an acid helps 'cut' the grease and make it more delicious. Lemon slices also add to the visual appeal, as does the common accompaniment of parsley.
The costs for the investment of separate transport, slaughtering, butchering and distribution to the shops are relatively high.
Do Germans eat schnitzel? ›
Schnitzel is a classic dish that has been around for hundreds of years and is found across much of Europe and beyond. Originating in Austria and Germany, schnitzel is an incredibly versatile and delicious meal that is beloved by many.
Why does my breading always fall off? ›
Meat is not properly dry
If the meat is wet, it will make the flour soggy. In that case, breading will not stick properly and may fall off when deep frying. Therefore, you must take some paper towels and pat dry the meat on all sides.
What makes breading extra crispy? ›
Cornstarch in the flour makes the crust crispier.
Why put schnitzel in fridge before frying? ›
Place into the fridge, uncovered, for one hour before cooking. This step dries the breading and ensures it will stick perfectly to the meat during the frying process. As long as you fry in hot oil, it will come out perfectly crispy with all of its breading intact!
What colour is pork schnitzel when cooked? ›
The typical doneness levels of beef (rare, medium rare, medium, and well) are evaluated by cooked color (AMSA, 1995). Such guidelines have not been established in pork products. While beef follows a red to pink to brown pattern as it is heated, pork turns from pinkish-red to less pink to tan or white.
Can pork schnitzel be a little pink? ›
Cook all raw ground pork to an internal temperature of 160°F (71.1 °C) as measured with a food thermometer. If fresh pork has reached 145°F (62.8 °C) throughout, even though it may still be pink in the center, it should be safe.
Is pork schnitzel pink when cooked? ›
In fact, pork can be eaten with a hint of pink in the middle (with the exception of mince and sausages). Like all meat, pork continues to cook after removal from heat. For best results, let your dish rest uncovered for 1-2 minutes in a warm environment prior to serving (except for sausages and mince).
Can pork schnitzel still be pink? ›
The short answer to this common question is yes! Due to the ingredients and natural preservatives found in many pork products, it's entirely possible that your meat may still be slightly pink even when it's fully cooked. In fact, pork can even be enjoyed medium-rare.
