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Traditional Pork Schnitzel

Close-up of two golden-brown, crispy schnitzel pieces served with a lemon wedge on a white plate.
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A classic German dish featuring thin, breaded pork cutlets fried to a golden crisp. This recipe focuses on achieving a juicy interior and a perfectly crunchy exterior.

Ingredients

Scale
  • 2 boneless pork loin chops, about 1/2 inch thick
  • 1/2 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 large eggs
  • 1 cup plain breadcrumbs
  • 4 tablespoons vegetable oil, divided
  • Lemon wedges, for serving

Instructions

  1. Place pork chops between two pieces of plastic wrap. Pound them with a meat mallet or rolling pin until they are about 1/4 inch thick.
  2. In a shallow dish, combine flour, salt, and pepper.
  3. In another shallow dish, whisk the eggs.
  4. Place breadcrumbs in a third shallow dish.
  5. Dredge each pounded pork chop first in the flour mixture, shaking off any excess.
  6. Dip the floured chop into the whisked eggs, ensuring it is fully coated.
  7. Press the egg-coated chop into the breadcrumbs, coating both sides evenly.
  8. Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat.
  9. Carefully place one or two breaded cutlets in the hot oil (do not overcrowd the pan).
  10. Fry for 2-3 minutes per side, until golden brown and cooked through.
  11. Remove the schnitzel from the skillet and place on a wire rack to drain.
  12. Add the remaining 2 tablespoons of oil to the skillet and repeat with the remaining cutlets.
  13. Serve immediately with lemon wedges.

Notes

  • For extra crispiness, ensure your oil is hot enough before adding the schnitzel. You can test this by dropping a breadcrumb into the oil; it should sizzle immediately.
  • Pork can be substituted with chicken breast or veal for a different variation.
  • Serve with your favorite side, such as potato salad or a simple green salad.

Nutrition

Find it online: https://recipestokeep.com/schnitzel-recipe-traditional-how-to-fry/