German food is, for the most part, rich and wonderful. Our Pork Schnitzel recipe takes no time at all. And the best part? Boneless, small pork chops are inexpensive, which makes it a great idea for having big families over.
Schnitzel is pretty versatile; you can pair it with fresh salads or baked or mashed potatoes. It’s crispy and delicious on the outside and tender and juicy on the inside. A fresh squeeze of lemon and parsley is all you need to give this schnitzel even more flavor!
If you want other amazing pork dinners, try our Pork Tenderloin Wrapped in Puff Pastry or Bacon-Wrapped Pork Tenderloin.
Why I Love This Recipe
- Crispy exterior
- Great German mainstay
- Easy meal
- Inexpensive
- Only a few ingredients are needed
Helpful Items For This Recipe
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KitchenAid Gourmet Multi-Sided Meat Tenderizer for Pounding Meats
Breading Trays Set – 3 Medium Stainless Steel Pans for Preparing Bread-Crumb Dishes
Serving Platters, Rectangular 15.67/14.1/12.6-inch Serving Dishes, Vanilla White, Set of 3
The birthplace of schnitzel is Austria, and many dishes overlap and are fused between the two countries of Germany and Austria. It’s typically made by pounding pork loin or pork chops until thin, coating them in flour, egg, and breadcrumbs, then frying until golden and crispy. The result is a crunchy, flavorful dish often served with lemon wedges, potato salad, or spaetzle. It’s similar to the Austrian Wiener Schnitzel, which is traditionally made with veal.
Ingredients for Pork Schnitzel
Recipe Ingredients
Boneless pork chops – It’s better to choose thick boneless pork chops as pork meat tends to dry out quickly. Then, pound them thinly.
Salt – Choose any of your preferences. I like Kosher salt or sea salt.
Black pepper – Preferably freshly ground.
All-purpose flour – This is needed to make a nice breading.
Eggs – It is our binding agent.
Breadcrumbs – It is what makes this schnitzel so crispy.
Canola oil – Used for frying. You can replace it with any vegetable oil, even with beef tallow.
Lemon wedges – Always a must when having fried food.
Parsley – Enhances flavor and refreshes this meal. Go for fresh parsley whenever possible.
How to Make Pork Schnitzel
Use a mallet to pound the pork chops until they’re 1/4 inch thick. Then, season the pork chops with salt and pepper on both sides. Prepare a large saute pan with a generous amount of oil, enough so that the schnitzel will float slightly. Heat to about 350-375F, but not smoking.
Meanwhile, mix the flour with salt in a shallow bowl. Place beaten eggs in another bowl and breadcrumbs in a separate one. Dip the pork into the flour, then the egg, and then the breadcrumbs. Press well with the tip of your fingers so that the breading sticks to the meat.
Immediately fry them in heated oil. Once they’re nicely golden, place them over paper towels to release excess oil.
Serve them warm with lemon wedges. Enjoy!
Recipe Pro Tips!
FAQs
Make sure to pound out the pork chops thinly, as then they will be tender and easy to cut.
Fry them to a golden brown; the pork will cook quickly if it is pounded out thinly.
Schnitzel does not need a sauce but simply lemon and parsley to garnish. That way, you can enjoy the crispness with no sauce to make them soggy.
Leftovers
Make sure the schnitzel is perfectly cooled, then place in an airtight container, refrigerated for 2-3 days. They will freeze well and keep for 2-3 months.
What To Serve With Schnitzel
The schnitzel is on the menu, but what to serve with it now? We have some great recipes that go with schnitzel; let me show you a few of our favorites.
Pin it HERE!!
Pin it HERE!!
Pork Schnitzel
Ingredients
- 6 boneless pork chops
- 1 tsp. salt and more for seasoning pork
- Freshly ground pepper to taste
- 1/2 cup flour
- 3 large eggs lightly beaten
- 1 cup plain breadcrumbs
- Canola Oil enough for frying
- Lemon wedges
- fresh parsley
Instructions
- Use a mallet to pound the pork chops until they're 1/4 inch thick. Then, season the pork chops with salt and pepper on both sides. Prepare a large saute pan with a generous amount of oil, enough so that the schnitzel will float slightly. Heat to about 350-375F, but not smoking.
- Meanwhile, mix the flour with salt in a shallow bowl. Place beaten eggs in another bowl and breadcrumbs in a separate one. Dip the pork into the flour, then the egg, and then the bread crumbs. Press well with the tip of your fingers so that the breading sticks to the meat.
- Immediately fry them in heated oil. Once they're nicely golden, place them over paper towels to release excess oil.
- Serve them warm with lemon wedges. Enjoy!
Comments & Reviews
Cindy R says
I have made the Schnitzel and Kaesespaetzle several times. It is absolutely delicious. My family loves it. I have changed how I make it, just a little. I don’t fry the Schnitzel, I cook it in an air fryer. The Kaesespaetzle I just mix with the buttered onions, my family prefers it without the cheese. This is such a great meal with a side of any type of cabbage dish.
Tara Noland says
I am so glad you have made it your own, that is what it is all about!! Enjoy!!
Cindy R says
I made the Schnitzel and Kaesespaetzle for dinner and was surprised how easy it was to make. I did make some changes. I used pork scallopini nstead of pork chops, no pounding needed. I made the Schnitzel in the air fryer instead of frying in oil. I didn’t have cheese for the Kaesespaetzle, so I carmalized the onions added extra butter at the end and tossed the noodles in it. I served it with a green cabbage cucumber salad. My husband who does not eat pork chops said how good everything was and would definitely eat this meal again. This is absolutely a winner.
Tara Noland says
That is awesome, sounds like you made a great meal. Thank you for sharing with us.
Susan says
This is how to make pork or chicken schnitzel! Use thin cut pork chops or thin cut chicken breasts and they don’t have to be pounded-just tenderized. My husband uses a similar recipe. Schnitzel makes a nice weekend dinner
Dee Williams says
Tara….. will make this for company with Spaetzle…. how best to make ahead and warm in oven?????
Tara Noland says
This is something that really needs to be made a served right away to keep that delicious crispiness!! If you are making batches you can keep them warm in the oven though.
Ronda says
I made this for supper it was great my husband went for seconds I will be making this again
Tara Noland says
So glad you liked this!! Thanks for taking the time to tell me.
Jane Mills says
Hi Tara, Growing up in Indiana we had a sandwich called a ” breaded tenderloin “. We now live in Colorado and had never seen it on a menue. We ate at a Irish pub a while back. We forgot how much we missed them. I just made your recipe and they were “AMAZING “. We always put sliced onion and dill pickles with ketchup. My husband raved about them…..Thank you so very much
Jane
Tara Noland says
So happy to hear you liked them. Thanks for letting me know. Happy Tuesday!!
Pamela says
I just made this for hubby last night. Wow. Well received. Thank you.
Tara Noland says
So glad you liked it Pamela, thanks for telling me!!
Katie Diamond says
How long did you fry the chops on each side?
Tara Noland says
I would say about 3-4 min per side as long as the pork chops are nice and thin. You want thin pork chops for schnitzel anyway.
marion reischman says
Found you on Pinterest, made for dinner, was super easy and excellent!
Thanks will be making again☺
Tara Noland says
Great, so glad you liked it!
Tatanisha W says
Oh my, I’ve never heard of this type of pork recipe, but this looks AMAZING!!! Now I want to have my husband make this for me!
Mama To 6 blessings says
This looks amazing! You could even turn this o to a sandwich.
Kathy says
This looks really good. I have to say that I haven’t heard of this before. I can’t wait to try it though. I do love pork.
Amy says
My husband requested that I make this. I was not even sure where to start but this is awesome.
Tara Noland says
It is very easy Amy, just follow the instructions and you will have success!
Erin says
I am SO craving this right now! Your recipe reminds me of something my grandmother used to make us for Sunday supper. Sometimes she’d use pork and other times she’d use chicken (probably whatever was on sale that week!). I love that you served it with lemon wedges and parsley, what a great way to liven it up!
Toni | Boulder Locavore says
This looks like a perfect dinner! I would love to try this one soon! Yum!
Ann Bacciaglia says
I was looking for something different to make for dinner this weekend. I have not made schnitzel for a while. This looks so delicious I can not wait to try it.
Jocelyn @Hip Mama's Place says
You know, I have actually never had schnitzel before, I cannot wait to try this! It looks really good.
Patricia June says
I’ve made these for years & just called them chicken fried pork chops, my family loves them sometimes i use garlic & cheese croutons or Ritz crackers crushed up fine all are so good , i do pork chops, chicken, & round steak this way
Tara Noland says
That would be the Southern name for them for sure. Anyway you slice it they are delicious!
Cheryl Voelk says
Your Schnitzel looks amazing Tara, I know what I’m making soon. 🙂
Tara Noland says
Thank you so much Cheryl, I hope you enjoy it!!