This crispy, golden brown 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 Classic Pork Schnitzel Recipe
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 busiest days. You only need to coat the chops in flour, eggs, and breadcrumbs and cook.
What Is A 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. 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.
Pork Schnitzel Ingredients
- Eggs
- Water – Feel free to use milk instead.
- Yellow mustard – Not absolutely necessary, but it adds more flavor.
- Plain breadcrumbs – You can also use panko for a crispier schnitzel.
- Garlic powder
- Paprika
- 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.
Easy Variations
- 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 Pork Schnitzel
- Whisk the eggs. Crack the eggs into a medium-sized bowl, add the water and mustard, and 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 and dredge them in all-purpose flour until they’re completely covered.
- Coat the pork. Place the pork chops in the egg mixture, then transfer them to the breadcrumbs and press down so the breadcrumbs stick. Flip them over and press down again.
- Fry it. Carefully lower the corner of a breaded pork chop into the oil. It should sizzle right away, but if it doesn’t, remove the pork and let the oil heat for another minute or so. Once ready, lower one pork chop into the oil and fry it 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.
Recipe Tips for Success
- 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. Use a wire rack, instead.
- Pound it. Use a meat mallet or a rolling pin to pound the pork chops into 1/3″ thickness and tenderize them.
What to Serve with 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.
How to Store & Reheat Leftovers
- To store, 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.
- To freeze, you’ll need to freeze them raw. First, bread the pork chops as per the recipe. Then, lay them out on a baking sheet lined with parchment paper and flash-freeze them for 1 to 2 hours. After that, wrap each frozen schnitzel with plastic wrap, pop them into a freezer-friendly bag, and freeze for up to 2 months.
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
ENJOY!
Classic Pork Schnitzel
Ingredients
- 4 boneless pork chops, 1/3-inch 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 fresh ground black pepper, to taste
- 1¼ cup all-purpose flour
Instructions
- Remove pork chops from the fridge about 10 to 15 minutes before cooking them.
- Place a wire rack over a baking sheet or over paper towels to catch drippings. Set aside.
- In the meantime, crack the eggs into a medium-sized bowl. Add the water and mustard, and whisk until you get a smooth mixture.
- Mix the breadcrumbs, garlic powder, paprika, onion powder, and red pepper flakes in a large shallow 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 pork 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, but if it doesn't, remove the pork and let the oil heat for a minute or two. 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 the pork chops from the oil and place them on the wire rack to cool for 3 to 4 minutes.
- Taste the pork chops and season with more salt and pepper if needed. Serve warm, and enjoy.
Notes
- 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 spicy 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.
Nutrition
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.
