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Pork Schnitzel Recipe – Crispy & Tender

Pork Schnitzel Recipe

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Crispy, juicy, and just the right amount of indulgent, this pork schnitzel recipe uses pork chops, panko, eggs, and a sizzling skillet of oil and butter.

This one’s for those nights when you want something golden and crunchy, in under an hour, with zero complicated moves. The pork comes out tender inside with a fabulously audibly crispy crust—yes, “audibly,” as in you might hear yourself crunching. You’ll need boneless pork chops, a decent mallet, and a bit of kitchen ambition (but not too much). Keep it classic with lemon wedges, or go wild and toss a fried egg on top. Oh, and if the oil splatters a bit? That’s just the schnitzel cheering for you.

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Pork Schnitzel Recipe

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Why You’ll Love this Pork Schnitzel Recipe

There’s just something about golden-breaded pork that’s deeply satisfying. Maybe it’s the sizzle in the skillet. Maybe it’s the contrast of crispy outside and juicy inside. Whatever it is, this schnitzel hits that happy spot.

  • Ridiculously simple to make: You just pound, dip, coat, and fry—like edible arts and crafts, but crunchier.
  • That dream-level crispiness: Panko gives you that light, crackly texture you wish every breading had.
  • Pork chop paradise: Boneless pork chops are lean, quick-cooking, and soak up flavor like champs.
  • Customizable galore: Want it spicy? Try a chili oil drizzle. Love herbs? Toss parsley in the crumbs.
  • Crowd neutral: Not too fussy, not too bland. Just right for picky eaters and flavor fanatics alike.
  • Lemon on top? Yes please: The zingy citrus cuts the richness and keeps things lively.

Pork Schnitzel Recipe

Ingredient Notes

No fancy business here—just pantry basics plus a good piece of pork. Here’s what you’ll need and why.

  • Boneless pork chops: They’re easy to pound thin and cook super quickly. Trim the edges so they don’t curl in the pan.
  • All-purpose flour: The first dusting step that helps everything stick (and adds a tiny bit of toasty flavor).
  • Garlic powder & onion powder: Flavor insurance. They sneak in that savory base layer inside the crispy crust.
  • Salt & pepper: Simple, essential. Don’t skimp. The breading needs seasoning love too.
  • Eggs & whole milk: Your breadcrumb glue. Whole milk gives the egg bath richness so it doesn’t just slide off.
  • Panko breadcrumbs: Japanese-style, extra airy, wildly crisp when fried. Regular ones just can’t compete here.
  • Olive or canola oil: You need a neutral oil with a decent smoke point. Olive adds a touch more flavor, though.
  • Unsalted butter: Just a bit for depth. Helps the crust brown up beautifully and adds that buttery “Why is this so good??” finish.
  • Lemon wedges: Don’t skip these. They brighten up every bite and cut through the rich crust like a charm.

Pork Schnitzel Recipe

How To Make This Pork Schnitzel Recipe

Okay, apron on. Let’s go full crunchy comfort mode. This process is actually kind of fun—therapeutic, even.

  • Pound the pork chops: Place the chops between two sheets of plastic wrap (or parchment paper, if that’s your vibe). Grab a meat mallet and give ’em some gentle yet thorough whacks until they’re about 1/4 inch thick. Even thickness is key—it keeps cooking times consistent.

  • Set up the dredge stations: You’ll need three shallow dishes. One has your seasoned flour (don’t forget the onion and garlic powders), one has whisked eggs and milk, and the last stars the crispy hero: panko breadcrumbs.

  • Dredge and coat the pork: One at a time, dip each chop in the flour (shake off extra), then the egg-milk bath (let the drips happen), then press firmly into those breadcrumbs. Treat it like a spa treatment. Panko wants commitment.

  • Let the coating set: Pop the breaded pork chops on a plate or tray and slide them into the fridge for 5 to 10 minutes. This tiny chill helps the coating cling better and not fall apart the second it hits the pan.

  • Fry it up: Heat 3 tablespoons of oil and 1 tablespoon of butter in a big skillet over medium-high. When it’s shimmery and starting to bubble, in go two chops. Don’t crowd them—they need space to crisp. Cook for 2 to 3 minutes per side, adjusting the heat so nothing burns. Transfer to a wire rack (fancy cooling rack on a sheet tray works) while you repeat with the next batch.

  • Serve with lemon wedges: The schnitzels will be golden and glorious. Give them a final squeeze of lemon at the table, and hear some crunch. No really… you’ll hear crunch.

Pork Schnitzel Recipe

Storage Options

Schnitzel leftovers? A small miracle, but let’s talk storage just in case.

Pop any cooled pork schnitzel into an airtight container and keep it in the fridge. It’ll stay crispy-ish for about two days, although that lovely just-fried crackle might fade (a little). But don’t worry—it revives fairly well in the oven.

To reheat, skip the microwave unless you enjoy soggy regrets. Instead, warm it in a 375°F oven for 10 to 12 minutes. You can pop it right on a wire rack over a baking sheet to help the bottom stay crusty too.

And yes, you can freeze it! Just let the schnitzel cool completely, then wrap each piece in foil or wax paper, and tuck them into a freezer bag. To thaw, place them in the fridge overnight, then reheat in the oven the same way (bonus: they actually re-crisp better than you’d expect).

Variations and Substitutions

Feel like improvising? Pork schnitzel’s a blank canvas for all sorts of flavor spins.

  • Chicken instead of pork: Chicken cutlets or tenderized chicken breasts work perfectly and cook just as fast. Bonus: fewer pork-related debates at the dinner table.
  • Spiced-up breadcrumbs: Try adding paprika, cayenne, or dried herbs to the panko for a next-level crust. Even a spoon of Parmesan makes it extra savory.
  • Gluten-free version: Swap in your favorite GF breadcrumbs and a 1:1 gluten-free flour. Panko-style GF crumbs work better texture-wise than the powdery kind.
  • Buttermilk bath: If you’ve got some, use it instead of milk for the egg dip—it adds a subtle tang and helps tenderize.
  • Lighter oven version: Not quite the same crunch, but still good. Brush schnitzels with oil and bake at 425°F until golden and just cooked through. Flip halfway.
  • Garnish upgrades: Top with chopped fresh herbs (think dill or parsley) or a quick slaw if you’re feeling fresh and fancy.

Pork Schnitzel Recipe

What to Serve with Pork Schnitzel

Schnitzel loves company. Whether you go hearty, fresh, or something in-between, there are plenty of plates that play well with it.

  • Potato salad or roasted potatoes: A warm potato salad with mustardy dressing hits differently next to schnitzel. Or, roast some spuds with garlic and herbs—they fill out the plate and soak up that buttery goodness.

  • Cucumber salad or slaw: Something crisp and tangy balances the richness. Think thin-sliced cukes with dill and vinegar, or a slightly sweet cabbage slaw with a bright vinaigrette.

  • Braised greens or sautéed chard: A beautiful plate needs a little green. I like lightly sautéed greens (like in this chard situation) with garlic and olive oil. Earthy, simple, done.

  • Applesauce (no judgment): Yes, the classic. Something about that cool, sweet bite with crispy schnitzel makes full sense, even if you didn’t grow up eating it.

  • A cozy dessert after: Maybe lean into comfy vibes and wrap dinner with something like this gingerbread cake. Trust me, it’s a full comforting loop.

Pork Schnitzel Recipe

Pin it now, cook it later!

Don’t let this one slip away — pin it now and thank yourself later!

Pin It Now!

Pin it now, cook it later!

Don’t let this one slip away — pin it now and thank yourself later!

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Frequently Asked Questions

Can I make pork schnitzel ahead of time?

You can prep the schnitzels ahead by breading them and popping them in the fridge for a few hours, or overnight if needed. Lay them on a tray, uncovered, if possible. This actually helps the coating stick better. Just fry them up when you’re ready—the fresher the sizzle, the better.

Why is my breading falling off during cooking?

Ah, the great schnitzel mystery. It usually happens when the meat isn’t dried properly or if you skip that chill time after breading. Make sure to pat the pork dry first, then let the coated chops rest in the fridge for 5–10 minutes so everything clings like it’s meant to.

How do I know when pork schnitzel is fully cooked?

Use a meat thermometer and look for 145°F right in the center of the pork. It should be golden brown on the outside and just a tiny bit juicy (not pink) inside. The chops are thin, so they cook fast—don’t wander too far from the stove.

What other meat can I use instead of pork?

Chicken works like a charm. Turkey cutlets too, if that’s what you’ve got hanging out in the freezer. You just want something you can flatten out evenly. And if you’re feeling euro-fancy, veal’s the traditional star—but it’s pricier and more delicate to work with.

Pork Schnitzel Recipe

Crispy Pork Schnitzel

Prep Time 15 minutes
Cook Time 20 minutes
Chill Time 5 minutes
Total Time 40 minutes
Crispy, juicy, and just the right amount of indulgent, this pork schnitzel recipe transforms boneless pork chops into a golden, crunchy comfort classic in under an hour. Each bite features tender pork with an audibly crisp crust. A weeknight hero and a serious crowd-pleaser!
4 servings

Ingredients

Pork Schnitzel

  • 4 boneless pork chops trimmed, about 1/2 inch thick
  • 3/4 cup (95 g) all-purpose flour
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp kosher salt plus more for seasoning
  • 1/2 tsp (0.5 tsp) black pepper
  • 2 large eggs
  • 2 tbsp (30 ml) whole milk
  • 2 cups (100 g) panko breadcrumbs
  • 3 tbsp (45 ml) olive oil or canola oil plus more as needed for frying
  • 1 tbsp (14 g) unsalted butter
  • lemon wedges for serving

Equipment

  • Meat mallet
  • Plastic wrap or parchment paper
  • Shallow dishes
  • Large skillet
  • Wire rack

Instructions
 

  1. Pound the pork chops: Place pork chops between sheets of plastic wrap or parchment paper. Use a meat mallet to pound them to about 1/4 inch thick. Pat dry and season lightly with salt and pepper.
  2. Set up dredging dishes: Place flour, garlic powder, onion powder, salt, and pepper in one shallow dish. Whisk eggs and milk in a second dish. Add panko breadcrumbs to a third dish.
  3. Dredge and coat the pork: Dip each pork chop in the seasoned flour (shake off extra), then in egg-milk mixture, then press into panko so fully coated.
  4. Chill the coated pork: Place coated chops on a plate or tray and refrigerate for 5–10 minutes to help the breading set.
  5. Fry the schnitzel: Heat 3 tablespoons oil and 1 tablespoon butter in a large skillet over medium-high. When oil shimmers, fry two chops at a time, 2–3 minutes per side, until golden and crisp. Transfer to rack or paper towels. Repeat with remaining chops, adding oil as needed.
  6. Serve: Plate schnitzels hot with fresh lemon wedges. Enjoy that crunch!

Notes

For an extra crunch, let the breaded pork chill up to 30 minutes before frying. Schnitzel is best fresh, but it reheats nicely in a 375°F oven on a wire rack. Try with chicken or gluten-free breadcrumbs for variations. Go classic or add a fried egg on top!

Nutrition

Calories: 450kcal | Carbohydrates: 29g | Protein: 30g | Fat: 22g | Saturated Fat: 5g | Cholesterol: 155mg | Sodium: 750mg | Potassium: 470mg | Fiber: 1g | Sugar: 2g | Vitamin A: 220IU | Vitamin C: 2mg | Calcium: 70mg | Iron: 2.2mg

If you try this recipe, please leave a comment and rating below. I love to hear from you and always appreciate your feedback!

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So glad you stopped by Kitchenette Blog. I’m a line cook who’s completely obsessed with food—making it, eating it, and yep… chatting way too much about it. This little blog is where I share my favorite recipes, kitchen wins (and the occasional flop), and all the cozy, delicious things that make life tastier. Pull up a chair, we’re gonna eat well around here!

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