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!
Pork schnitzel is thin, tenderized cuts of pork that are breaded and fried. Today I am giving my version of pork schnitzel.
It’s a household favorite of ours and despite making a large batch, it always goes quick!
Pork schnitzel 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.
I haven’t personally made any other kind of schnitzel. My grandmother made this frequently when I was little and it’s been a favorite of mine.
Ingredients for Pork Schnitzel
- Pork Cutlets
- Breadcrumbs
- Large Eggs
- Flour
- Salt
- Vegetable or Canola Oil
How to Make Pork Schnitzel
Tenderize and flatten the meat. This can be done with a mallet or rolling pin. They need to be about 1/4″ 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. 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 top of the cutlet as you see in my photo above.
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.
Great Side Dishes for Pork Schnitzel
- Air Fryer Baby Potatoes
- Air Fryer French Fries
- Bacon-Wrapped Asparagus
- Cheesy Potatoes
- Garlic Parmesan Roasted Carrots
- Garlic Roasted Brussels Sprouts
- Homemade Ratatouille
- Ultimate Cheesy Au Gratin Potatoes
Try these other great meals!
- Air Fryer Chicken Parmesan
- Cheesy Ham and Potatoes
- Chicken Cordon Bleu Wraps
- Chicken Marsala
- Coq au Vin Fondue
- Crown Rib Roast
- Instant Pot Pork Chops
- Pork Medallions
- Sheet Pan Italian Pork Tenderloin and Vegetables
- Spicy Honey Prosciutto Flatbread
Enjoy!
Pork Schnitzel
Course: Main6
servings15
minutes6
minutesThin, tenderized cuts of breaded and fried pork.
Ingredients
6 Pork Cutlets
1 cup Breadcrumbs
3 Large Eggs, Beaten
1/2 cup All-Purpose Flour
1 tsp Salt
Vegetable Oil
Directions
- Tenderize pork cutlets into 1/4″ 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 pan and heat over medium-high heat.
- Once hot, fry pork cutlets in pan for 3 minutes on each side, or until golden brown and cooked through.
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Can I make these with thin pork chops?
You can if you’d like. Breaded pork chops are delicious too! They may not get as thin or tender, however, so cook time will be a little longer.
The pork cutlets are tender enough that you do not even need a knife to eat them (some have even eaten them in a sandwich) whereas a pork chop will likely need to be cut.
Let me know how it turns out for you if you try it.