This easy pork schnitzel is simple, comforting, and incredibly tasty. If you enjoy classic, home-style dishes, this recipe is sure to become a favorite.
Many comfort foods bring back memories of childhood, and schnitzel is one of those dishes that always takes me there. I can’t pick a single favorite — there are too many — but pork schnitzel ranks high on my list.
This schnitzel is crispy, golden, and hard to resist. If you’ve never made it before, you’ll find it straightforward and satisfying — a true guilty pleasure for many.
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It’s a special feeling when my children enjoy the same meals I loved growing up. I take pleasure in preparing the dishes I cherish and watching their reactions — most of the time they love them.
Some recipes are passed down through generations, and this one comes from my family tradition. My grandparents made similar dishes, and I hope my children will continue the tradition.
You can serve pork schnitzel with many sides: mashed or boiled potatoes, pasta with sauce, rice and vegetables, on top of a salad, or even in a sandwich. It pairs well with almost anything.
If you don’t eat pork, you can easily substitute chicken breast or veal. The method and flavors translate well to those proteins, so everyone can enjoy it.
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Traditionally, schnitzels are pan-fried in butter, but I prefer using oil for frying. I still use butter to enrich sauces or finish potatoes, but for frying I choose oil for a crisper result.
Step-by-step instructions
1. Place the pork chops between two sheets of plastic wrap or in a resealable freezer bag on a sturdy surface. Pound the meat with the flat side of a meat mallet until about 1/8-inch thick. Trim any excess fat from the edges and season lightly with salt and black pepper.
2. Prepare your breading station: a plate with a light dusting of flour (or almond flour for a low-carb option), a bowl with whisked eggs, and another plate with Italian or panko breadcrumbs. Use seasoned or unseasoned breadcrumbs; if unseasoned, add a bit of salt to taste.
3. Dredge each pork slice in flour, shake off the excess, dip it into the egg, then press it into the breadcrumbs until evenly coated.
4. Heat vegetable oil in a large skillet over medium-high heat. Fry no more than two or three schnitzels at a time (depending on size) so each piece has room to crisp. Cook until golden brown and no longer pink in the center, about 3–4 minutes per side.
5. Drain each cooked schnitzel on paper towels to remove excess oil. For best flavor, serve immediately with lemon wedges — a squeeze of fresh lemon brightens the dish. A drizzle of melted butter with lemon is also delicious.
Leftovers keep well in a covered container in the refrigerator for up to five days. Reheat gently to preserve crispiness, or enjoy cold in a sandwich.
If you try this recipe, tag me on Instagram @sandraseasycooking and use the hashtag #sandraseasycooking — I love seeing your photos!
Pork Schnitzels
10 minutes
15 minutes
25 minutes
Easy and tasty Pork Schnitzel Recipe that you may serve over pasta, rice or with potatoes.
Ingredients
- 6–8 boneless pork loin slices or boneless pork chops
- Salt and ground black pepper
- 2 tbsp flour for dusting (use almond flour for low-carb)
- 3 large eggs
- 1 1/2 cups breadcrumbs (Italian or panko)
- 1/4–1/2 cup oil for frying (more if needed)
- Lemon slices to serve and any side dish of your choice
Instructions
- Place pork chops between two sheets of plastic wrap and pound to about 1/8-inch thickness. Trim excess fat.
- Whisk the eggs in a bowl and prepare plates with flour and breadcrumbs.
- Season each pork slice with salt and pepper. Dredge in flour, dip into egg, then coat with breadcrumbs. Adjust seasoning if using unseasoned breadcrumbs.
- Heat oil in a large skillet over medium-high heat. Fry no more than two or three pieces at once until golden and cooked through, about 3–4 minutes per side.
- Use enough oil so the schnitzels fry evenly; about 1/4 cup is a good starting point.
- Drain cooked schnitzels on paper towels to remove excess oil.
- Serve immediately with lemon; a squeeze of fresh lemon or lemon with melted butter enhances the flavor.
- Store leftovers in a covered container and eat within five days. Reheat gently to preserve texture.
Notes
You may use chicken instead of pork. Use gluten-free flour and breadcrumbs for a GF option. This recipe can also be adapted for an air fryer.
Did you make this recipe?
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