Classic, crispy German pork schnitzel is such a cozy, fast weeknight meal. Is there anything better than a breaded, fried-until-crisp cutlet of juicy, tender pork topped with a squeeze of lemon juice? It’s just so GOOD. Traditional German schnitzel would be made with veal, but I usually make it with pork, because it’s cheaper and easier.
Pounding the pork into a super-thin cutlet tenderizes it, AND it helps the cutlet cook quickly in a pan without drying out. The breading helps with that, too. Not only is the finished result fun to eat and very family-friendly, it’s really easy and fast to cook! If you need an even simpler pork recipe, check out our Garlic Butter Pork Chops, or if you have all day, maybe make some Pulled Pork.
What Cut Of Meat To Buy For Schnitzel
Schnitzel is an iconic dish in Germany and Austria. Weiner schnitzel is the most traditional schnitzel; it’s associated with Vienna, Austria and is made with veal. Whatever type of meat is used to make your schnitzel, the recipe is the same! Take a cutlet of meat, pound it thin, bread it and fry it just until it is crispy and golden. Regular pork chops are our favorite cut of meat for schnitzel. Pork chops are much easier to find than veal, and they’re more budget-friendly than veal. Lean, protein-packed and crowd-pleasing, pork schnitzel is our schnitzel of choice!
Ingredients For Schnitzel
- Pork chops: Boneless, skinless pork chops are lean and easy to find, and WAY easier on your wallet than veal, so they’re our go-to. You could also use chicken breast if that’s what you have, or if you prefer chicken.
- Salt and pepper: The seasonings are super simple here, salt and pepper is enough.
- Flour: First step in the breading, the flour clings best to a super-dry pork chop, so be sure to pat them dry after you pound them flat.
- Eggs: These help the breadcrumbs cling to the pork chops. They’re key!
- Breadcrumbs: You can use plain, regular store-bought breadcrumbs here.
How To Make Schnitzel
Crispy, pan-fried goodness is only three steps away. Like it’s pounded, breaded and fried cousins (hello panko chicken! Ciao Milanese!) pork schnitzel is very simple. It’s all about tender meat and a quick pan-fry. The full recipe can be found at the bottom of this page, but basically the three main steps for making schnitzel are:
- Pound the pork chops! Placing the chop between sheets of wax or parchment paper helps with this, as does having a really good meat mallet. It’s also VERY fun. Trust me, your kids will want in on this.
- Coat the pork chops! First flour, then eggs, then breadcrumbs.
- Fry the pork and eat it!
Tips & Variations
- Set up your schnitzel breading station: Cheap pie dishes are my favorite to use for anything that I am breading or dredging.
- Another breading tip: Use one hand for wet ingredients and one for dry to avoid breading your fingers as much!
- To make this recipe gluten-free: Use gluten-free flour and gluten-free breadcrumbs.
- When you’re pounding the pork, have fun (it’s legit fun!) but also take care to make sure the pork is pounded to an even thickness so it cooks evenly when you fry it.
- If you can, it’s great to let the schnitzel rest after breading it for a few minutes to help the breading stick to the pork. I like to set up a metal cooling rack inside of a sheet pan and place them on it.
What To Serve With Pork Schnitzel
While this pork schnitzel recipe isn’t exactly the absolute healthiest thing you can possibly eat, it’s not too bad for you. Particularly if you keep the sides light, this is a quick supper that could absolutely have a place in your weekly rotation of dinner recipes! Here are a few sides that we love to pair it with:
More Quick, Easy Pork Dinners
A Recipe to Love
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