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Ready in just 15 minutes, this easy Pork Schnitzel recipe is about to become your new favorite weeknight dinner idea. Calling for just 7 ingredients (plus salt and pepper) you might already have everything you need to whip up this classic German entree.

Plates of pork schnitzel, braised red cabbage, and spaetzle.

Schnitzel is the German version of a pork cutlet. It’s usually breaded and deep-fried like a Country Fried Steak or Breaded Pork Tenderloin.

The cutlets are extra crunchy thanks to a coating of flour, eggs, and panko bread crumbs. They need nothing else than a squirt of fresh lemon juice or a dollop of mayonnaise, but I love Pork Schnitzel best with a platter of Spaetzle and Braised Cabbage.

Table of Contents
  1. Recipe ingredients
  2. Ingredient notes
  3. Step by step instructions
  4. Recipe tips and variations
  5. Recipe FAQs
  6. Pork Schnitzel Recipe

Recipe ingredients

Labeled Pork Schnitzel ingredients.

At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.

Ingredient notes

  • Bread crumbs: Light and fluffy, extra-crispy panko is a form of Japanese bread crumb. Find it in boxes or canisters at most major grocery stores or Asian markets, or learn how to make your own fried bread crumbs.
  • Pork tenderloin: Trim off any pieces of visible fat, which can err on the chewy side, then slice at an angle into four portions that you can pound into cutlets.

Step by step instructions

  1. Prepare a wire rack in a rimmed baking sheet, and line a plate with a triple layer of paper towels. Place bread crumbs in a large shallow dish. Spread flour in a second large shallow dish. In a third shallow dish, beat together eggs and 1 tablespoon vegetable oil. Working with one piece of pork at a time, place pork between two sheets of parchment paper or plastic wrap, and pound to an even thickness, between 1/8- and 1/4-inch thick. Pat cutlets dry with paper towels and season with salt and freshly ground black pepper.
Pounding pork cutlets thinly for schnitzel.
  1. Bread the cutlets one at a time by first dredging thoroughly in flour and shaking off excess flour. Next coat with egg mixture, and allow excess to drip back into dish. Coat cutlet evenly with bread crumbs, pressing crumbs to ensure they adhere to the cutlet. Place cutlets on prepared wire rack and allow coating to dry, about 5 minutes.
Breading pork cutlets for schnitzel.
  1. In a large Dutch oven, heat remaining 2 cups vegetable oil over medium-high heat to 375 degrees. Lay 2 cutlets into the oil without overlapping and cook, moving cutlets continuously and gently until wrinkled and light golden brown, about 1 to 2 minutes per side. Transfer to prepared paper-lined plate. Flip and blot cutlets several times to remove excess oil. Repeat with remaining cutlets.
Pork schnitzel frying in a pan.
  1. Garnish with fresh parsley and serve with lemon wedges.
A platter of pork schnitzel.

Recipe tips and variations

  • Yield: This Pork Schnitzel recipe makes four (5-ounce portions); each serving is enough for one adult main dish.
  • Storage: Store leftovers covered in the refrigerator for up to 4 days.
  • Make ahead: The cutlets can be pounded out, breaded, and stored covered in the refrigerator one day in advance. Unfortunately, they cannot easily be frozen and then reheated in a pan or oven.
  • Gear check: A meat tenderizer can make quick work out of pounding the pork into thin cutlets. A sturdy skillet will also do the trick.
Plates of pork schnitzel, braised red cabbage, and spaetzle.
Pork Schnitzel with Spaetzle and Braised Red Cabbage.

Recipe FAQs

What is a schnitzel?

A schnitzel is a thin, boneless meat cutlet made from beef, chicken, pork, or veal. It is often breaded and pan-fried. The most famous is Wienerschnitzel, from Austria.

What cut of pork is pork schnitzel made from?

Pork schnitzel can be made from any boneless cut of pork such as pork tenderloin or boneless pork chops.

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A plate of pork schnitzel, spatzle, and braised red cabbage.

Pork Schnitzel

Ready in just 15 minutes, this easy Pork Schnitzel recipe is about to become your new favorite weeknight dinner idea. Calling for just 7 ingredients (plus salt and pepper) you might already have everything you need to whip up this classic German entree.
5 from 3 votes
Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Servings 4 servings (1 schnitzel each)
Course Main Course
Cuisine German
Calories 259

Ingredients 

  • 1 1/4 cup panko bread crumbs (see note 1)
  • 1/2 cup all-purpose flour
  • 2 large eggs
  • 1 tablespoon plus 2 cups vegetable oil divided
  • 1 (1 1/4-pound) pork tenderloin trimmed and cut on an angle into 4 pieces (see note 2)
  • Salt and freshly ground black pepper
  • 2 tablespoons fresh parsley chopped, for serving
  • lemon wedges for serving

Instructions 

  • Prepare a wire rack in a rimmed baking sheet, and line a plate with a triple layer of paper towels. Place bread crumbs in a large shallow dish. Spread flour in a second large shallow dish. In a third shallow dish, beat together eggs and 1 tablespoon vegetable oil.
  • Working with one piece of pork at a time, place pork between two sheets of parchment paper or plastic wrap, and pound to an even thickness, between 1/8- and 1/4-inch thick. Pat cutlets dry with paper towels and season with salt and freshly ground black pepper.
  • Bread the cutlets one at a time by first dredging thoroughly in flour and shaking off excess flour. Next coat with egg mixture, and allow excess to drip back into dish. Coat cutlet evenly with bread crumbs, pressing crumbs to ensure they adhere to the cutlet. Place cutlets on prepared wire rack and allow coating to dry, about 5 minutes.
  • In a large Dutch oven, heat remaining 2 cups vegetable oil over medium-high heat to 375 degrees. Lay 2 cutlets into the oil without overlapping and cook, moving cutlets continuously and gently until wrinkled and light golden brown, about 1 to 2 minutes per side. Transfer to prepared paper-lined plate. Flip and blot cutlets several times to remove excess oil. Repeat with remaining cutlets.
  • Garnish with fresh parsley and serve with lemon wedges.

Recipe Video

Notes

  1. Bread crumbs: Light and fluffy, extra-crispy panko is a form of Japanese bread crumb. Find it in boxes or canisters at most major grocery stores or Asian markets, or learn how to make your own fried bread crumbs.
  2. Pork tenderloin: Trim off any pieces of visible fat, which can err on the chewy side, then slice at an angle into four portions that you can pound into cutlets.
  3. Yield: This Pork Schnitzel recipe makes four (5-ounce portions); each serving is enough for one adult main dish.
  4. Storage: Store leftovers covered in the refrigerator for up to 4 days.
  5. Make ahead: The cutlets can be pounded out, breaded, and stored covered in the refrigerator one day in advance. Unfortunately, they cannot easily be frozen and then reheated in a pan or oven.

Nutrition

Serving: 1cutletCalories: 259kcalCarbohydrates: 37gProtein: 9gFat: 8gSaturated Fat: 4gTrans Fat: 1gCholesterol: 93mgSodium: 284mgPotassium: 129mgFiber: 2gSugar: 2gVitamin A: 303IUVitamin C: 3mgCalcium: 81mgIron: 3mg
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Meggan Hill is the Executive Chef and CEO of Culinary Hill, a popular digital publication in the food space. She loves to combine her Midwestern food memories with her culinary school education to create her own delicious take on modern family fare. Millions of readers visit Culinary Hill each month for meticulously-tested recipes as well as skills and tricks for ingredient prep, cooking ahead, menu planning, and entertaining. She graduated from the University of Wisconsin-Madison and the iCUE Culinary Arts program at College of the Canyons.

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