Crispy Pork Schnitzel (Print-Friendly Version)
Tender pork cutlets coated in crispy breadcrumbs, fried to golden perfection and served with lemon wedges for a classic German dish.
# What You'll Need:
→ Main Ingredients
01 -
10 pork cutlets
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1 teaspoon salt, or to taste
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1 teaspoon pepper, or to taste
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1 cup all-purpose flour
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2 large eggs, or more if needed
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2 cups breadcrumbs, regular or Panko
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Vegetable oil, for frying
# How to Make It:
01 -
Using the flat end of a meat mallet, pound the pork working from the center out until the cutlets are ¼ inch thick. Season each cutlet with salt and pepper.
02 -
Prepare three shallow dishes: one with flour, one with beaten eggs, and the last with breadcrumbs. Season all dishes with salt and pepper. Dredge each cutlet through the flour, then the beaten eggs, and finally the breadcrumbs. Place on a large plate and repeat with remaining cutlets.
03 -
Heat a large skillet with ½ inch of vegetable oil over medium-high heat to 350°F. Fry the cutlets for 2-3 minutes on each side until deep golden brown. Transfer to a paper towel-lined plate. Change the oil if it becomes too dirty.
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Serve schnitzel with lemon wedges and mustard, paired with mashed potatoes if desired.
# Additional Tips:
01 -
Tenderize the pork slowly to avoid tearing the meat. Aim for uniform, thin cutlets.
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To test the oil temperature, drop a small piece of bread into the oil; it should sizzle but not burn.
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Leftovers can be refrigerated for 3-4 days in an airtight container.
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To reheat schnitzel, bake at 400°F for 10-15 minutes, turning halfway through.
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Freeze schnitzel flat on a baking sheet for an hour before transferring to a freezer bag to prevent sticking.
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Reheat frozen schnitzel by baking at 400°F for 25 minutes, flipping halfway through.