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Pork Schnitzel

Pork Schnitzel

Crispy Austrian Pork Schnitzel with Golden Breadcrumb Crust

The technique here is all about creating that signature crispy coating that stays put — no soggy patches or falling-off breadcrumbs. Each cutlet gets pounded thin so it cooks evenly and fast, then a proper three-stage breading creates that restaurant-quality crunch. It's impressive enough for company but simple enough for a weeknight dinner.

GermanDinnerComfort FoodPork
Prep20 min
Cook8 min
Total28 min
Servings4
Difficultymedium

Nutrition

fat24g
carbs28g
protein35g
calories485

Ingredients

  • 4 pieceboneless pork loin chops, pounded to 1/4-inch thickness
  • 1 cupall-purpose flour
  • 2 largelarge eggs, well beaten
  • 2 cupfine dry breadcrumbs (panko works too)
  • 1 tspkosher salt
  • ½ tspfreshly ground black pepper
  • ½ cupneutral oil like vegetable or canola
  • 1 lemonlemon, cut into wedges for serving(optional)

Instructions

  1. Sprinkle the salt and pepper evenly over both sides of each cutlet, pressing gently so the seasoning sticks. The meat should look evenly speckled — this seasoning layer helps the flour adhere and flavors the schnitzel from the inside out.
  2. Arrange three shallow dishes in a row — flour in the first, beaten eggs in the second, and breadcrumbs in the third. This assembly line setup keeps things organized and prevents your hands from getting completely coated in breading mixture.
  3. Working with one cutlet at a time, coat it completely in flour, shaking off excess. Next, dip it in the beaten egg, letting any extra drip off. Finally, press it firmly into the breadcrumbs, coating both sides and patting gently so the crumbs stick. Set aside on a clean plate.
  4. Pour the oil into a large skillet and heat over medium-high heat until it shimmers and looks almost wavy. Test with a pinch of breadcrumbs — they should sizzle immediately and float to the surface when the oil is ready.
    ⏱ 2 min
  5. Carefully slide the cutlets into the hot oil, working in batches if needed to avoid overcrowding. Fry for 2-3 minutes per side until deep golden brown and the internal temperature hits 145°F. The coating should be crackling and crisp, not pale or soggy.
    ⏱ 6 min
  6. Lift the schnitzel from the oil and place on a paper towel-lined plate. The towels will absorb excess oil while keeping the bottom from getting soggy — don't skip this step or your crispy coating will turn limp.
  7. Serve right away while the coating is still crackling. A squeeze of fresh lemon cuts through the richness perfectly and brightens the whole dish — traditional and delicious.