This Pork Schnitzel Recipe starts with thin pork cutlets coated in a seasoned flour dredge, ensuring flavor in every layer. A touch of Dijon mustard in the egg wash adds extra moisture and depth, while Parmesan in the breadcrumb coating brings even more complexity. Pan-fried until golden and crispy, it's a simple dinner that delivers big flavor.
Pork Schnitzel Recipe Essentials
- 🍽️ Course: Main Course
- ⏱️ Cooking Time: 6 minutes cook time
- 🍴 Servings: 6
- 🧄 Flavor Profile: Crispy, savory, juicy pork with a golden breadcrumb crust.
- 🍚 Best Served With: On a bun, with vegetables, or alongside a salad.
- 🧊 Make Ahead?: Yes, cooked schnitzel can be kept warm in a 250°F oven until serving.
Summarize and Save This Content On
What I really love about this crispy pork is how quickly it comes together in the pan. Even with a short fry time, it still turns out beautifully golden and perfectly cooked every time.
I always finish it with a squeeze of lemon because it adds brightness and acidity. It feels impressive, but it is actually quick and easy once you get it going.
If you enjoy crispy breaded pork, you'll love these pork chops breaded in corn flakes and these Parmesan pork chops.
Why You'll Love This Recipe
- It uses pantry-friendly ingredients: You don't need any unusual or hard-to-find ingredients for this recipe. It's made almost entirely of pantry staples!
- It's ready in 30 minutes: It only takes about 30 minutes to prepare and cook the pork schnitzel, making it ideal when you're short on time.
- It's guaranteed crispy every time: As long as you follow the directions and tips, you'll have perfectly golden and crispy pork cutlets every time.
Ingredients
These ingredients set this best pork schnitzel recipe apart from others out there!
- Boneless pork chops: I use boneless pork chops for this pork schnitzel recipe. Be sure to trim any excess fat and pound them thin so they fry up quicker.
- Dijon mustard: My unique twist is a little Dijon mustard in the egg wash. The tangy flavor provides depth, while the stickiness of the mustard helps the breadcrumbs adhere better to the pork.
- Italian panko: To further season the pork schnitzel, I use Italian-seasoned panko breadcrumbs because it has a variety of dried herbs. If you like, you can stick to plain and add extra seasoning. I use panko in this baked cod with panko as well for plenty of crunch.
- Parmesan cheese: Use freshly grated cheese whenever possible, as it melts better. If you want a sharper flavor, Pecorino is a fantastic substitute.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Chicken Schnitzel: Make this recipe using chicken cutlets instead of pork for a fun twist. Just ensure that they're cooked to 165°F (they may take a little longer than the pork).
- Smoky version: Swap the paprika for smoked paprika to add smoky depth to the crispy pork schnitzel.
- Gluten-free: Use 1:1 gluten-free flour blend and gluten-free breadcrumbs instead of regular.
How to Make Pork Schnitzel
Prepare your flour dredge, egg wash, and panko mixtures first, then heat your oil over medium-high heat until it reaches 325°F-350°F.
Step 1: Pound the cutlets. Place a pork chop between two pieces of plastic wrap and pound it with a mallet until it's about ¼ inch thick. Then, repeat the process for the rest of the pork.
Step 2: Coat in the flour dredge. Coat each pork chop in the seasoned flour dredge, shaking off any excess.
Step 3: Dip in egg wash. Dip the pork chop into the egg wash to coat both sides.
Step 4: Cover in panko. Now you can cover each cutlet in the panko and cheese mixture.
Step 5: Pan fry. Once your oil is hot, place 2-3 (whatever fits best in your pan) pork schnitzels in the skillet. Cook them for about 5 minutes per side or until they're golden brown and reach 145°F.
Step 6: Cool and drain grease. After they're cooked, place them on a wire rack over a baking sheet to cool slightly and to let excess grease drip off. Enjoy the schnitzel with a simple side like this Brussels sprouts casserole.
Expert Tips
- Don't press the breadcrumbs: Gently coat each pork chop and let the natural stickiness of the egg wash hold the panko. Pressing it into the pork creates a dense crust, rather than light and crispy.
- The cutlets must be thin: Pound the pork chops to ¼ inch cutlets so they brown perfectly and cook evenly.
- Don't crowd the pan: Only place a couple of cutlets into your skillet at a time, depending on the size. You need some space between each piece of pork schnitzel for even cooking and color.
- Keep them warm in the oven: To keep the cutlets warm and crispy between batches, place them on a wire rack over a sheet pan and pop them into a 200°F oven.
- Storage directions: Place extra pork schnitzel into an airtight container or Ziploc bag for up to 3 days in the refrigerator.
This pork Milanese is similar to pork schnitzel, it's just the Italian version!
Serving Suggestions
- Sauces: A light pairing like this lemon pepper sauce or something rich like creamy horseradish sauce would be a great option. If you want to go classic, try tart lingonberry preserves!
- Side dishes: Cabbage, like this slow-cooked cabbage, is a traditional German side dish for pork schnitzel. I love mashed potatoes with it as well.
- Drink ideas: I highly recommend a Moscow mule or this fun variation, the Kentucky mule cocktail.
Pork Schnitzel Recipe FAQs
I love boneless pork chops for this recipe, but boneless pork loin is another great cut. They're both nice and lean, and pound out easily and evenly.
After pan-frying the breaded pork cutlets, place them on a wire rack instead of a plate with paper towels. On a paper towel, the bottom of the cutlet will steam and become soggy from sitting in the grease on the paper towel.
Yes! Allow the schnitzel to cool completely, and then place the pork in a freezer bag with layers of parchment. Keep them frozen for up to 3 months!
The air fryer is best for making the coating crispy again. Reheat them at 375°F for 4-5 minutes. You can also heat them in a 375°F oven for 10-12 minutes, but avoid the microwave, as it will make the cutlets soggy.
More Easy Pork Recipes
Do you like pork recipes? Here are some recipes you may also like to try.
If you try this recipe and love it please leave a star rating in the recipe card below or even better, drop a review in the comment section. I always appreciate your feedback. Be sure to follow along with me on Facebook, Pinterest, and YouTube for more easy recipes!
Pork Schnitzel Recipe
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons salt
- 1 teaspoon pepper
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 3 large eggs beaten
- 1 teaspoon Dijon mustard
- 3 cups Italian panko breadcrumbs
- 3 tablespoons parmesan grated
- 2 pounds of boneless pork chops
- Enough oil to fill half your skillet
- Parsley and lemons for serving
Instructions
- Using 3 separate plates- in one place, combine the flour, salt, pepper, paprika, garlic powder, and onion powder. On another plate, combine the eggs with Dijon mustard. In the third plate, combine the panko breadcrumbs with parmesan cheese. Set them aside.
- Trim the fat from your pork chops, then place a pork chop between two large cuts of plastic wrap. Using a meat mallet, hammer the pork chop until about ¼ inch thick. Repeat with all pork chops.
- Dredge each pork chop through the flour mixture, then the egg mixture, then the breadcrumb mixture.
- In a large skillet over medium-high heat, heat your oil until it reaches between 325 and 350 degrees.
- Place your pork chops into the oil and cook on each side about 5 minutes or until the pork is cooked throughout (145 degrees) and the breading is crisp and browned.
- Set them aside on a wire cooling rack with paper towels or tray under it to cool slightly and drip excess grease before serving. Cooling on a cooling rack prevents one side from becoming soggy.
- Serve with lemon wedges and parsley.
Notes
- Don't overcrowd the skillet. Leave space between the cutlets so they cook evenly and develop a crisp, golden crust.
- Transfer the cooked schnitzel to a wire rack instead of paper towels to keep the coating crispy. Resting on paper towels can trap steam and make the bottom soggy.
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