Crispy Pork Schnitzel
Pork schnitzel is a thin pork cutlet coated in breadcrumbs and shallow-fried until golden and crisp. It is simple, fast and loved by kids and adults alike.
- 35 minTotal time
- 4Servings
- 480kcal / serving
- 38 gProtein
The cutlets are pounded thin so they cook in minutes, and a classic flour, egg and breadcrumb coating gives a crust that stays crunchy. Squeeze lemon over the top just before serving.
The science: why this works
- Pounding the pork to an even thickness means every part cooks at the same speed, so the thin cutlet stays juicy.
- The flour, egg and crumb coating works in layers: flour dries the surface, egg glues, and crumbs crisp up.
- Frying at 350°F (175°C) browns the crumbs before the pork overcooks.
- Shallow frying in enough oil lets the coating puff slightly and separate from the meat, creating the signature wavy crust.
- Draining on a rack keeps steam from softening the crust.
Why oil temperature matters
Below about 325°F (160°C), the crust soaks up oil and turns greasy. Above 375°F (190°C), it browns before the pork cooks through. Around 350°F (175°C), moisture leaves the coating as steam and the crumbs crisp rapidly.
Learn: Why frying oil must stay hot →The three-step coating
Dry flour gives the egg something to stick to, egg proteins set into a flexible glue, and the crumbs stick to the egg. Skipping any one step makes the breading slide off the pork in the hot pan.
Learn: Proteins set when they heat →Crispy Pork Schnitzel
35 min · 4 servings · German · Main course
Ingredients
Makes 4 servings
Method
Tips for the best result
- Keep one hand for dry ingredients and one hand for wet to avoid clumpy fingers.
- Rest the breaded cutlets for 5 minutes before frying so the coating sets.
- Do not crowd the pan; two cutlets at a time keeps the oil temperature up.
Mistakes to avoid
- Frying in oil that is too cool, which makes the crust oily; test with a breadcrumb first.
- Pounding unevenly, which dries out the thin parts; aim for an even 1/4 inch (6 mm).
- Draining on paper towels, which steams the underside; use a wire rack.
Variations and swaps
- Mix grated Parmesan into the breadcrumbs for a cheesy crust.
- Serve with creamy mushroom sauce for Jaegerschnitzel style.
- Make it with chicken breast cutlets, cooked to 165°F (74°C).
- Swap plain breadcrumbs for panko for a lighter, crunchier crust.
- Swap pork loin for veal or turkey cutlets.
- Swap neutral oil for half oil and half butter for a richer flavor.
Storing and reheating
Refrigerate cooked schnitzel within 2 hours and eat within 3 to 4 days. Reheat on a rack in a 400°F (200°C) oven for 8 to 10 minutes, to 165°F (74°C), to re-crisp.
Crispy Pork Schnitzel: questions
What cut of pork is best for schnitzel?
Boneless pork loin chops are the easiest to find and pound. Pork tenderloin sliced into medallions also works. Either should be pounded to 1/4 inch (6 mm) thick.
How do I keep the breading from falling off?
Pat the pork dry, dredge it in flour, then egg, then breadcrumbs, and press gently. Let it rest 5 minutes before frying, and do not move it around in the pan.
Can I bake pork schnitzel instead of frying it?
Yes. Place the breaded cutlets on a rack on a baking sheet, drizzle with oil, and bake at 425°F (220°C) for 15 to 20 minutes, flipping once. The crust will be less crisp than fried.
What temperature should pork schnitzel be?
Cook it to 145°F (63°C), the USDA safe temperature for pork. Because the cutlets are thin, you can check by cutting into one to see that the center is no longer raw.
What do you serve with pork schnitzel?
Lemon wedges, potato salad, spaetzle or buttered noodles, and a cucumber or cabbage salad. A creamy mushroom or paprika sauce is also traditional.
