By Sabine Venier
Published Oct 28, 2024
There’s nothing I love more than a crispy, crunchy cutlet, and this schnitzel recipe yields the crispiest cutlets I’ve ever tasted. I love how simple pork schnitzel is to make with just 5 ingredients. It only takes 30 minutes from start to finish, and shallow-frying the schnitzel is so much less messy than using a deep fryer. Sometimes, the simplest method really is the best!
When I set out to create a schnitzel recipe, I learned a lot about different kinds of schnitzels made in different areas of the world. Schnitzel typically refers to any breaded and fried cutlet, while Wiener schnitzel specifically uses veal and is a traditional Austrian dish. Both are prepared similarly but with different meats. This recipe is so simple and I have found the technique also works with beef and chicken. I love how versatile this recipe is!
What’s in This Schnitzel Recipe?
- Pork Chops: We’re going to be pounding these pork chops thin to make cutlets, so I highly recommend boneless chops.
- Flour: All-purpose flour helps the eggs stick to the pork.
- Eggs: Help the breadcrumbs stick to the pork.
- Breadcrumbs: Create a crispy crust on the chops. I like to use fine breadcrumbs for an evenly-textured coating.
- Oil : I like to fry these cutlets in vegetable oil because it has a neutral flavor and a high smoke point .
Tips for Success
- The ideal thickness for schnitzel is about ¼ inch. This thickness ensures even cooking and a crispy coating.
- Pounding the meat makes it uniformly thin, allowing for quicker and more even cooking. It also tenderizes the meat and ensures a consistent schnitzel texture.
- To check if the oil is hot enough, you can sprinkle a few breadcrumbs into the oil. If they sizzle and turn golden, the oil is ready for frying.
How to Store and Reheat
Store leftover schnitzel in an airtight container in the refrigerator for up to 2 days. You can also freeze it for longer-term storage, where it will remain safe to eat for up to 2-3 months. Let thaw overnight in the refrigerator before reheating in a 350°F oven for 5-7 minutes, or until warmed through.
Serving Suggestions
Traditional accompaniments for pork schnitzel include potato salad , cucumber salad , or a side of lingonberry jam and rice. I personally love this German potato salad for a lighter take on a classic side! You can, of course, also top your schnitzel with some gravy as the Germans do!
Ingredients1x2x3x
- ▢ 4 boneless pork chops
- ▢ kosher salt and freshly ground black pepper to taste
- ▢ 1 cup all-purpose flour
- ▢ 2 large eggs
- ▢ 2 cups fine breadcrumbs
- ▢ vegetable oil for frying
- ▢ lemon wedges for serving
Video
Instructions
- Pound each pork chop with a meat mallet or rolling pin until they are about ¼-inch thick. This step ensures even cooking and tenderness. Season both sides of each piece of meat with salt and pepper. 4 boneless pork chops, kosher salt and freshly ground black pepper
- In three separate shallow dishes or bowls, set up a breading station. Place the flour in one, whisk the eggs in another, and put the breadcrumbs in the third. This will make it easier to coat the meat evenly. 1 cup all-purpose flour, 2 large eggs, 2 cups fine breadcrumbs
- Dredge each pork chop in the flour, shaking off any excess.
- Dip the floured meat into the beaten eggs, allowing any excess to drip off.
- Coat each pork chop evenly with the bread crumbs, ensuring a thorough coating, but do not press the crumbs onto the meat. Set aside.
- In a large skillet, heat approximately 1-2 inches of vegetable oil over medium-high heat to a temperature of 350°F. Gently place 1-2 breaded pork chops into the hot oil. Fry for approximately 2 minutes on each side, or until they achieve a golden brown and fully cooked appearance. Ensure the internal temperature reaches 145°F. vegetable oil
- As each schnitzel is done, remove it from the skillet and place it on a plate lined with paper towels to drain any excess oil. To keep them warm while you finish frying the rest, you can place them on a baking sheet in a warm oven (around 200°F).
- Serve the schnitzel hot, garnished with lemon wedges. lemon wedges
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make Schnitzel Step by Step
Pound the Pork: Pound each of 4 boneless pork chops with a meat mallet or rolling pin until they are about ¼-inch thick. This step ensures even cooking and tenderness. Season both sides of each piece of meat with salt and pepper.
Dredge the Pork: In three separate shallow dishes or bowls, set up a breading station. Place the 1 cup of all-purpose flour in one, whisk 2 large eggs in another, and put 2 cups of fine breadcrumbs in the third. This will make it easier to coat the meat evenly. Dredge each pork chop in the flour, shaking off any excess.
Dip the Pork: Dip the floured meat into the beaten eggs, allowing any excess to drip off.
Coat the Pork: Coat each pork chop evenly with the bread crumbs, ensuring a thorough coating, but do not press the crumbs onto the meat. Set aside.
Fry the Pork: In a large skillet, heat approximately 1-2 inches of vegetable oil over medium-high heat to a temperature of 350°F. Gently place 1-2 breaded pork chops into the hot oil. Fry for approximately 2 minutes on each side, or until they achieve a golden brown and fully cooked appearance. Ensure the internal temperature reaches 145°F.
Drain and Serve: As each schnitzel is done, remove it from the skillet and place it on a plate lined with paper towels to drain any excess oil. To keep them warm while you finish frying the rest, you can place them on a baking sheet in a warm oven (around 200°F). Serve the schnitzel hot, garnished with lemon wedges.
More pork recipes to try
Stuffed Pork Tenderloin
Stuffing Stuffed Pork Roast Recipe (Pork Roulade)
Bacon Wrapped Pork Tenderloin
Orange Cranberry Pork Loin (Roast Pork Loin)
Smothered Pork Chops
Crockpot Pork Chops
Parmesan Pork Chops with Creamy Parmesan Garlic Sauce
Apple Butter Pork Chops
Schnitzel Recipe
Ingredients
- 4 boneless pork chops
- kosher salt and freshly ground black pepper to taste
- 1 cup all-purpose flour
- 2 large eggs
- 2 cups fine breadcrumbs
- vegetable oil for frying
- lemon wedges for serving
Instructions
- Pound each pork chop with a meat mallet or rolling pin until they are about ¼-inch thick. This step ensures even cooking and tenderness. Season both sides of each piece of meat with salt and pepper. 4 boneless pork chops, kosher salt and freshly ground black pepper
- In three separate shallow dishes or bowls, set up a breading station. Place the flour in one, whisk the eggs in another, and put the breadcrumbs in the third. This will make it easier to coat the meat evenly. 1 cup all-purpose flour, 2 large eggs, 2 cups fine breadcrumbs
- Dredge each pork chop in the flour, shaking off any excess.
- Dip the floured meat into the beaten eggs, allowing any excess to drip off.
- Coat each pork chop evenly with the bread crumbs, ensuring a thorough coating, but do not press the crumbs onto the meat. Set aside.
- In a large skillet, heat approximately 1-2 inches of vegetable oil over medium-high heat to a temperature of 350°F. Gently place 1-2 breaded pork chops into the hot oil. Fry for approximately 2 minutes on each side, or until they achieve a golden brown and fully cooked appearance. Ensure the internal temperature reaches 145°F. vegetable oil
- As each schnitzel is done, remove it from the skillet and place it on a plate lined with paper towels to drain any excess oil. To keep them warm while you finish frying the rest, you can place them on a baking sheet in a warm oven (around 200°F).
- Serve the schnitzel hot, garnished with lemon wedges. lemon wedges
Video
Nutrition
By Becky Hardin
Published Jul 12, 2017
This Essential Grocery List is an absolute life saver for my family on the busy weeks. When I started this journey to learn how to cook, I quickly realized that the first step in cooking is having staple ingredients on hand. I want to avoid having to run out to the grocery store every single time I prepare a new recipe. Having a well-stocked pantry has made my life in the kitchen so much simpler, because when it’s time to cook, I have what I need.
Essential Grocery List
It’s so helpful to have a basic grocery list to help me remember which foods to buy at the store. This food shopping list is my go-to!
It’s better to stock up on things like grains, seasonings and spices, baking essentials, oils, condiments, canned and frozen foods, etc. so I can just grab them when I need them. These things have a long shelf life , so I keep them in my kitchen for convenience.
However, I do have to go to the supermarket sometimes, and there’s a way to make that trip easy and hassle-free: I keep a grocery list! If I go in blindly, I’ll leave with things I don’t need, and nothing that actually helps me prepare a good meal.
In the list below, I’ve compiled everything I always have on my stock-up grocery list.
I’ve got you covered! I created an easy grocery list filled with all of the essentials. Plus there’s a free printable version that you can take with you to the grocery store. It has everything you need to stock your pantry, your freezer, and your refrigerator.
Click to get my Free Printable Grocery List
What to Buy at the Grocery Store
This is the perfect grocery list filled with all the basics and essentials. It should help get you going if you’re new to cooking, or if you’re just left staring helplessly at an empty pantry and don’t know how to fill it.
When I first started cooking, things could seem overwhelming. I quickly realized that they more prepared I could be, the more confident I felt. If you already have the basics in your kitchen, then you can shop stress-free.
So print out our easy grocery list, stock up your pantry and fridge, and you’ll be cooking in no time!
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Fresh Produce
- Apples
- Bananas
- Strawberries
- Avocados
- Bell Peppers
- Carrots
- Broccoli
- Garlic
- Lemons/Limes
- Onion
- Parsley
- Cilantro
- Basil
- Potatoes
- Spinach
- Tomatoes
GRAINS
- Breadcrumbs
- Pasta
- Quinoa
- Rice
- Sandwich Bread
- Tortillas
MEAT/PROTEIN
- Chicken
- Eggs
- Ground Beef
- Sliced Turkey
- Lunch Meat
DAIRY
- Butter
- Sliced Cheese
- Shredded Cheese
- Milk
- Sour Cream
- Greek Yogurt
BAKING GOODS
- Baking powder
- Baking Soda
- Granulated Sugar
- Brown Sugar
- Flour
- Honey
- Vanilla Extract
- Dry Yeast
- Chocolate Chips
- Cocoa Powder
- Powdered Sugar
FREEZER
- Fruit and Berries
- Frozen Veggies (Corn, Peas, Broccoli, etc)
- Juice Concentrate
- Pizza or Other Convenience Meals
- Pie Crust
- Cookie Dough
CANNED/DRIED GOODS
- Chicken stock/broth
- Salsa
- Diced Tomatoes
- Jam/Jelly
- Peanut Butter
- Pasta Sauce
- Beans (Black Beans, Chickpeas, Baked Beans, etc)
- Soups
- Tuna
- Green Chiles
- Canned Veggies
- Coffee or Tea
Get more details on the best non-perishable and pantry foods
CONDIMENTS/SPICES
- Black Pepper
- Chili Powder
- Cinnamon
- Crushed Red Pepper
- Cumin
- Garlic Powder
- Ketchup
- Mustard
- Mayo
- Nutmeg
- Paprika
- Salt (Course Sea Salt and Kosher Salt)
- Soy Sauce
- Steak Sauce
- Hot Sauce/ Buffalo Sauce
- Salad Dressings
OILS/VINEGARS
- Apple cider vinegar
- Balsamic vinegar
- Coconut Oil
- Olive Oil
- Vegetable/Canola Oil
- Red Wine Vinegar
- White Vinegar
- Cooking Wine
- White Wine Vinegar
SNACKS
- Crackers
- Nuts
- Quick Oats
- Popcorn
- Tortilla Chips
- Cereal
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Click ☝🏻 for my FREE Grocery List Printable!
I hope this essential grocery list can help you buy what you need and make your home cooking so much easier!
Stock Your Kitchen
Find more ideas for your grocery list, stock up your kitchen, and print more cooking guides and charts to keep handy!
Non-Perishable Foods to Stock Up On
Frozen Vegetables to Stock Up On (and Recipes to Make)
Ultimate List of Cooking Herbs for Your Kitchen
Ultimate List of Cooking Spices for Your Kitchen
Cooking Oil 101: Types of Cooking Oils to Use
26 Types of Pasta and When to Use Them
What Fruits and Vegetables are in Season?
Meat Temperature Chart (Free Printable)
How to Meal Prep (Guide for Beginners)
Basic Cooking Measurements & Kitchen Conversion Chart
