Pork Schnitzel Recipe

Pork Schnitzel (or Schnitzel Wiener Art) is an easy and delicious weeknight dinner made of boneless pork chops that have been pounded flat, then breaded and fried until golden and crispy. Popular throughout Europe, particularly in Austria and Germany, it's the perfect versatile comfort food loved by all ages.

Ah, schnitzel. So crispy, crunchy, and beautifully golden. Perfectly fried with a juicy, tender center. I mean, everyone loves schnitzel. I certainly do!

But, before living in Germany in 2012, I had no clue what schnitzel was – although I had heard of the American fast food chain Wienerschnitzel. I soon learned that schnitzel is a thinly sliced piece of meat that's tenderized and pounded even thinner with a meat mallet or meat tenderizer (a rolling pin also works). Most schnitzel is then breaded in flour, eggs, and breadcrumbs and fried until golden and crispy.

German schnitzel is made with pork, whereas Austrian (Viennese) schnitzel (Wiener Schnitzel) is always made with veal.

1. Preheat the oil: Preheat a deep-frying pan with about 2 inches of oil until it reaches 350 degrees Fahrenheit.

2. Pound the meat: To tenderize the pork cutlets (or any type of meat), place them between two pieces of plastic wrap and pound them using a meat mallet. Flip the meat over and repeat the process on the other side until they are approximately ¼ inch thick.

3. Prepare the dredging stations: In a shallow dish, combine the flour, salt, black pepper, garlic powder, and onion powder. In a second shallow bowl, beat together the eggs with the water. In a third dish, add the breadcrumbs.

4. Coat the schnitzel: One at a time, dredge each pork cutlet in the flour mixture, shaking off any excess flour. Dip the pork into the egg mixture, allowing any excess egg to drip off. Finally, coat it with breadcrumbs, making sure that it is covered evenly.

5. Fry until golden: When the oil is hot, place 2-3 chops into the oil and fry for 4-5 minutes or until golden brown and the internal temperature registers 145 degrees F as measured by a digital meat thermometer. Flip halfway through cooking.

6. Drain: Drain any excess oil on a paper towel-lined plate, repeating the cooking process with the remaining chops.

7. Serve: Serve immediately.

Schnitzel is best served immediately after cooking to preserve its crispiness, but if you have leftovers, you can reheat them in the oven, air fryer, or stovetop.

Be careful not to overcook the schnitzel when reheating, as it will make it tough and dry. Also, avoid using the microwave to reheat schnitzel, as it can make the breading soggy.

Schnitzel is traditionally served with lemon slices or lemon wedges and fresh parsley. Popular side dishes and sauces to enjoy with schnitzel include,

If you try making this Pork Schnitzel Recipe, please leave me a comment and let me know! I always love to hear your thoughts.

(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)

About Jessica

Chef Jessica Randhawa leads The Forked Spoon. A world traveler, Jessica developed her passion for culinary arts while adventuring. With her recipes making their way onto renowned platforms such as Women's Health, Daily Mail, Al Jazeera, and Fox News, she's marked her presence in the culinary world. Jessica's academic credentials include a Bachelor of Science from the University of California.