This crispy, golden brown German, classic pork schnitzel made with spiced breadcrumbs will put all other fried cutlets to shame. Ready in less than 30 minutes, it’s one of the best, most delicious, quick pork chops recipes.
Homemade German Pork Schnitzel
This easy German pork schnitzel will add an authentic Oktoberfest-like touch to your lunch or dinner menu any day of the week. Super crispy but still juicy, every bite is perfectly seasoned with garlic powder, paprika, and mustard for a delicious blast of flavors and texture.
Served with mashed potatoes, or just a salad, it’s excellent comfort food and one of my favorite pork recipes. It’s easy to customize, too; you can use the breading recipe and cooking method for beef, veal, or chicken, and even cut back on spices, if you need to.
On the table in about 30 minutes, it’s a doable recipe even on the craziest weeks. You only need to coat the chops in flour, eggs, and breadcrumbs and cook. Easy, right? Whether it’s April, September, or October, no one will be mad if you enjoy it with a pint of beer to celebrate its crunchy, crackly, and tender existence.
What Is Schnitzel?
Schnitzel is a deep-fried thin, boneless cutlet. It’s like the German version of Japanese katsu.
There are several types of schnitzel, each with a slightly different name depending on the kind of meat used. For example, this recipe’s variety is called Schweineschnitzel (pork), but there are also Wienerschnitzel (veal) and Hähnchenschnitzel (chicken).
Schnitzel is usually served with potato salad and lemon wedges on the side. You grab your lemon wedge and squeeze fresh lemon juice right onto your schnitzel for the perfect bite.
With some breadcrumbs and spices, you practically have everything you need for this German pork schnitzel. Check the recipe card at the bottom of the post for the full ingredient amounts.
- Water – Feel free to use milk as well.
- Yellow mustard – Not absolutely necessary, but it adds more flavor.
- Plain breadcrumbs – You can also use panko for a crispier schnitzel.
- Garlic powder
- Onion powder
- Red pepper flakes – You can swap them for ground cayenne pepper.
- Vegetable oil – Corn, canola, and peanut oil are great substitutes. Any oil with a high smoke point will work.
- Salt and pepper
- Boneless pork chops
- All-purpose flour – Don’t use cake or bread flour, please. Also, no cornstarch.
Pork schnitzels are never boring! Check these easy variations to grow your lunch menu repertoire in seconds:
- Use a spice mix. Feel free to add 1-2 teaspoons of your favorite spice mix to the breadcrumbs for a unique flavor.
- Change the protein. Beef and chicken are great ways to change things up when you’re in the mood for schnitzel but have had it with pork.
- Use panko. Use these Japanese breadcrumbs for an even crispier schnitzel cutlet.
- Keep it simple. For lazy days, keep things simple by skipping the mustard and spices in the recipe. It’ll still turn out super yummy!
How to Make Classic Pork Schnitzel
German pork schnitzel is just like making any other kind of breaded cutlet. It’s easy!
- Whisk the eggs. Crack the eggs into a medium-sized bowl. Add the water and mustard. Whisk until you get a smooth mixture.
- Prepare the breadcrumbs. Mix the breadcrumbs, garlic powder, paprika, onion powder, and red pepper flakes. Transfer the mixture to an extended plate or container. You can also use a large bowl but it might be harder to coat the pork with the mixture.
- Prepare the oil. Add the vegetable oil to a pan and let it reach 340 F.
- Season the pork. Add salt and pepper to the pork chops on all sides. Season to taste. Dredge the chops in all-purpose flour until they’re completely covered.
- Coat the pork. Place the pork chops in the egg mixture and coat them. Transfer the pork to the seasoned breadcrumbs and press down on them so the breadcrumbs stick. Flip them over and press down again. They should be covered with breadcrumbs on all sides. This process is easier if you use one hand for the egg mixture and another for the breadcrumbs.
- Fry it. Carefully lower the corner of a breaded pork chop into the oil. It should sizzle right away. If it doesn’t, remove the pork and let the oil heat for another 2-3 minutes. Once ready, lower 1 pork chop into the oil at a time. Let it fry for 1-2 minutes on each side or until golden brown. Repeat for every pork chop.
- Let them cool. Remove them from the oil and place them on a wire rack to cool for 2-3 minutes. Season with more salt and pepper as needed. Serve warm and enjoy.
Tips for Success
This German pork schnitzel turns out picture-perfect every single time with the help of these tips:
- Use a kitchen thermometer. The only way to confirm your oil is at 340˚F (perfect for frying) is by using a kitchen thermometer.
- Don’t cool the chops on plates. Placing them on plates after cooking means the steam won’t be able to escape, and it will condense, softening the breading on the schnitzel. If you have a wire rack, use that instead.
- Pound it. Use a meat mallet or a rolling pin to pound your pork chops into 1/3″ thickness and tenderize them.
What to Serve with German Schnitzel
Pork schnitzels are great with anything-potatoes for an extra German meal. I love to pair it with my Crispy Air Fryer Frozen French Fries, Garlic Rosemary Mashed Potatoes, and Dijon Potato Salad with Mushrooms and Onions.
If you’re looking for veggie options with fewer carbs, try my Smashed Brussel Sprouts with Balsamic Glaze, Roasted Mushrooms with Parmesan and Pine Nuts, and Roasted Green Beans with Squash and Tomatoes. A simple arugula salad and lemon wedges on the side will also do.
Don’t forget some German beer too! 🍺
How to Store & Reheat Leftovers
- Let the schnitzel cool to room temperature, then refrigerate in an airtight container for up to 4 days.
- To reheat it, add 1 teaspoon of vegetable oil to a pan over medium heat. Add the schnitzel and let it cook for a few minutes on each side or until warm and crispy.
- You can also pop it into the air fryer at 375˚F for 4 minutes for crispier results.
- If you’d just like to heat it (even if the breading is soft), you can heat it in the microwave for 1-2 minutes.
Can I Freeze This?
- Yes! However, you’ll need to freeze them raw. Prepare the pork chops and bread them as usual. Then lay them out on a baking sheet lined with parchment paper and flash-freeze the schnitzel for 1 to 2 hours.
- After that, wrap each frozen schnitzel with plastic wrap and pop them into a freezer-friendly bag or container and freeze for up to 2 months.
- To Serve: Transfer them to the fridge a day before you’re ready to make them. Ensure they’re fully thawed, and fry them according to the recipe below.
More Easy Pork Recipes
- Grilled Pork Tenderloin
- Pineapple BBQ Pork Kebabs
- Apple Mustard Glazed Pork Tenderloin
- Sheet Pan Roasted Pork Tenderloin with Asparagus
- Pan Seared Pork Medallions with Pan Sauce
- Pork Chop Suey
Classic Pork Schnitzel
- 4 boneless pork chops, 1/3″ thick
- 2 large eggs
- ¼ cup water or milk
- ½ tablespoon yellow mustard
- 1 cup plain breadcrumbs, or panko crumbs
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon sweet or smoked paprika
- ½ teaspoon red pepper flakes, or to taste
- 3 to 5 cups vegetable oil, for frying
- salt and pepper, to taste
- 1¼ cup all-purpose flour
- Remove pork chops from the fridge about 10 to 15 minutes before cooking them.
- In the meantime, crack the eggs into a medium-sized bowl. Add the water and mustard. Whisk until you get a smooth mixture.
- Mix the breadcrumbs, garlic powder, paprika, onion powder, and red pepper flakes in a large plate.
- Add the vegetable oil to a large pan set over medium-high heat and let it reach 340˚F.
- Meanwhile, season the pork chops on all sides with salt and pepper to taste. Dredge the chops in all-purpose flour until they're completely coated.
- Place the pork chops in the egg mixture and make sure they're well coated. Transfer them to the seasoned breadcrumbs and press down on them so the breadcrumbs stick. Flip the pork chops over and press down again. They should be covered with breadcrumbs on all sides.
- Carefully lower the corner of a breaded pork chop into the oil. It should sizzle right away. If it doesn't, remove the pork and let the oil heat for a couple more minutes. Once hot, lower 1 pork chop into the oil at a time. Let it fry for 2 minutes on each side or until golden brown. Repeat for every pork chop.
- Remove them from the oil and place them on a wire/cooling rack to cool for 3 minutes. Set the wire rack over a baking sheet or paper towel to catch drippings.
- Taste the pork chops and season with more salt and pepper if needed. Serve warm, and enjoy.
- This recipe uses 1/3-inch thick boneless pork chops. Bone in pork chops will also work, but they’ll have to cook longer. Also, if the pork chops (boneless or not) are thicker than the suggested thickness, they will need to cook for a little longer than the recommended time. Use an Instant Read Meat Thermometer to check for doneness – pork is cooked through when the internal temperature registers at 145˚F.
- For the egg mixture, you can combine the eggs with water or milk.
- The yellow mustard isn’t an absolute must, but I love the flavor that it adds to the overall recipe. You can also use dijon mustard.
- Breadcrumbs or Panko Crumbs are both safe bets. Use whichever one you prefer.
- Red Pepper Flakes: Leave these out, or use less, if you don’t like spicier foods.
- To fry the pork schnitzel, I used Vegetable Oil, but I have also used Peanut Oil, Canola Oil, and Corn Oil. Any oil with a high smoke point will work.
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.