Pork schnitzel is thin, tenderized cuts of pork that are breaded and fried. This step-by-step guide will show you how easy they are to make!
Today I am giving my version of pork schnitzel. (I also have an air fryer version of this recipe.) It’s a household favorite of ours and despite making a large batch, they always go quick.
Pork Schnitzel Origin
It was first documented in a cookbook in 1831, but there is controversy over where it actually originated or by who.
Currently, Austria holds the trademark for veal Schnitzel. It has since been spun into chicken, beef, and turkey schnitzel. Germany is stated to have come up with the famous breaded and fried pork version.
Ingredients for Pork Schnitzel
- Pork Cutlets or Thin Pork Loin Chops
- Large Eggs
- All-Purpose Flour
- Vegetable or Canola Oil
How to Cook Pork Schnitzel
- Tenderize and flatten the meat. This can be done with a mallet or rolling pin. They need to be about ¼″ thickness.
- Also, don’t forget to cover the meat with saran wrap. This prevents any meat juice from coming at you!
- One by one, dredge in flour, dip in egg, and coat with breadcrumbs, shaking off any excess before moving to the next step.
- Pan fry your pork cutlets in oil in a large skillet. I used canola oil, but it is totally up to you on your preference of oil.
Tip: Only fill the oil high enough that it hits the sides of your pork cutlets. Any more than this and you risk it spilling over the top of the cutlet. This creates uneven cooking, and it also loosens the breadcrumbs. The coating will bubble up when you flip it.
Pork schnitzel is not meant to be a deep-fry and should be cooked one side at a time.
Pork Schnitzel Sides
- Bacon, Mushrooms, and Green Beans
- Cheesy Potatoes
- Easy Instant Pot Mashed Potatoes
- Firecracker Brussels Sprouts
- Garlic Parmesan Roasted Carrots
- Garlic Roasted Brussels Sprouts
Try these other great meals!
- Air Fryer Pork Schnitzel
- Chicken Cordon Bleu Wraps
- Crown Rib Roast
- Pork Medallions
- Sheet Pan Italian Pork Tenderloin and Vegetables
- Spicy Honey Prosciutto Flatbread
- 6 Pork Cutlets
- 1 cup Breadcrumbs
- 3 Large Eggs, Beaten
- ½ cup All-Purpose Flour
- 1 teaspoon Salt
- Vegetable or Canola Oil
- Tenderize pork cutlets into ¼" thickness.
- Dredge pork in flour, then dip in egg and coat with breadcrumbs. Repeat until all cutlets are coated.
- Pour enough oil to cover the bottom of the pan and heat over medium-high heat. Once hot, fry pork cutlets in the pan for 3 minutes on each side, or until golden brown and cooked through.
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