Crispy breaded cutlets with a golden crunch
Pork Schnitzel
Pork Schnitzel
25 minEasy
Prep Time
15 min
Cook Time
10 min
Total Time
25 min
Servings
4
4 cutlets
Difficulty
Easy
Cost
Budget
$
Pork Schnitzel
Crispy breaded cutlets with a golden crunch
Thin, pounded pork cutlets breaded and pan-fried until shatteringly crispy. Served with lemon wedges and a simple salad.
15m
Prep Time
10m
Cook Time
25m
Total Time
4
Servings
Easy
Difficulty
Budget $
Cost
Sarah Chen
(Updated )
Schnitzel is one of those dishes that proves simplicity wins. A thin cutlet, a classic three-step breading, and a quick fry in butter produce one of the most satisfying bites in all of European cooking.
The key to great schnitzel is pounding the meat thin and frying in enough fat that the breading puffs away from the meat, creating that signature wavy, crispy crust.
Ingredients
- 4 boneless pork loin chops (about 5 oz each)
- 1 cup all-purpose flour
- 3 large eggs, beaten
- 1.5 cups fine breadcrumbs
- 4 tbsp unsalted butter
- 4 tbsp vegetable oil
- Lemon wedges for serving
Instructions
- 1
Place pork chops between plastic wrap and pound with a meat mallet to 1/4-inch thickness. Season both sides with salt and pepper.
- 2
Set up a breading station: flour in one dish, beaten eggs in a second, breadcrumbs in a third.
- 3
Dredge each cutlet in flour (shake off excess), dip in egg (let excess drip off), then press into breadcrumbs. Do not pack the crumbs too tightly.
- 4
Heat butter and oil in a large skillet over medium-high heat until the butter foams. The fat should be about 1/4 inch deep.
- 5
Fry cutlets one or two at a time for 2-3 minutes per side until golden brown. Gently swirl the pan while frying to keep fat flowing under the breading.
- 6
Drain on a wire rack and serve immediately with lemon wedges.
Serving Suggestions
Ways to Serve This Dish
Serve alongside a fresh baguette and salted butter
Pair with a crisp green salad with Dijon vinaigrette
Substitutions
Pork loin chopsChicken breast
Pound chicken to the same thickness for chicken schnitzel.
Fine breadcrumbsPanko
Panko works but gives a different, more Japanese-style crunch.
ButterClarified butter
Clarified butter has a higher smoke point and is more traditional.
Tips & Storage
Pro Tips
Pound the meat evenly to 1/4 inch — thicker spots will be underdone.
Use fine, dry breadcrumbs for the crispiest coating. Panko is too coarse for authentic schnitzel.
Do not press the breadcrumbs on too firmly — a loose coating puffs better.
Serve immediately. Schnitzel does not hold well.
Storage
Best eaten fresh. Store leftovers in the fridge for 1 day.
Reheating
Reheat on a wire rack in a 375°F oven for 8-10 minutes to restore crispiness.
Nutrition Facts
Per serving (1 cutlet) · 4 servings
Calories440
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein32g
Carbohydrates28g
Fat22g
Fiber2g
Sugar1g
Sodium520mg
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Can I use chicken?
- Yes, chicken schnitzel is equally delicious. Pound chicken breasts the same way.
- Why butter and oil?
- Butter adds flavor while the oil raises the smoke point, preventing the butter from burning.
- What sides go with schnitzel?
- Potato salad, cucumber salad, french fries, or a simple green salad with vinaigrette.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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