Pork Schnitzel Recipe

I’m sharing a Schnitzel Recipe that reveals the pantry shortcut and single technique chefs rarely mention.

I learned to make a plate of golden pork schnitzel that crackles when you cut it, and honestly I still get surprised every time. I start with boneless pork loin chops and a bowl of fine breadcrumbs or panko, simple stuff, but they change everything.

This isn’t some timid weeknight meal, it’s the kind of thing that makes people pause and ask where you found it. Ive flipped through old Pork Loin Schnitzel notes and even skimmed too many Pork Chop Schnitzel Recipes, trying small tweaks, and somehow the best versions keep me coming back.

You’ll want to know the secret behind that crisp.

Ingredients

• Pork loin chops: Rich in protein, fills you up, not much fiber, can be high in fat.
• All purpose flour: Mostly carbs, adds body and crunch when fried, not very nutrient dense.
• Eggs: Good source of protein and vitamins, helps the coating stick, adds richness.
• Breadcrumbs or panko: Carb heavy, gives crisp texture, panko is lighter and flakier than crumbs.
• Neutral oil: Provides frying fat, calorie dense, makes a golden crust, choose healthier oils.
• Butter optional: Adds nutty flavor and browning, adds saturated fat so use sparingly if worried.
• Lemon and parsley: Lemon brightens and cuts richness with acidity, parsley freshens and adds slight vitamins.

Ingredient Quantities

• 1 to 1 1/4 lb (450 to 550 g) boneless pork loin chops, trimmed (about 4 small chops)
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1 cup all purpose flour
• 2 large eggs
• 2 tbsp milk or water
• 1 1/2 cups fine breadcrumbs or panko
• 1/2 tsp paprika, optional
• 1/4 tsp garlic powder, optional
• about 1/2 cup neutral oil like vegetable or canola
• 2 tbsp unsalted butter, optional
• 1 lemon, for serving (optional)
• 2 tbsp chopped fresh parsley, for garnish (optional)

How to Make this

1. Trim the pork chops and put each between two sheets of plastic wrap or inside a zip bag, then pound with a meat mallet or heavy pan until about 1/4 inch thick and even; pat dry and season both sides with about 1 tsp kosher salt and 1/2 tsp black pepper.

2. Set up three shallow bowls: one with 1 cup all purpose flour, one with 2 large eggs beaten with 2 tbsp milk or water, and one with 1 1/2 cups fine breadcrumbs or panko mixed with 1/2 tsp paprika and 1/4 tsp garlic powder if using.

3. Dredge each chop first in flour, shaking off the excess, then dip in the egg wash, letting excess drip off, and finally press into the breadcrumbs so they stick well, pressing gently to cover both sides.

4. If you have time, put the breaded chops on a plate or rack and chill 10 to 15 minutes in the fridge to help the coating set, this cuts down on coating loss when frying.

5. Pour about 1/2 cup neutral oil into a large skillet so there is a thin layer covering the bottom, heat over medium high until the oil shimmers and a pinch of breadcrumb sizzles immediately; add 1 tbsp unsalted butter now if you want extra flavor and browning.

6. Fry the schnitzels in batches, do not over crowd the pan, about 2 to 3 minutes per side or until deeply golden and crisp; flip only once if you can, adjust heat so the crumbs turn golden but do not burn.

7. Transfer cooked schnitzels to a wire rack set over a baking sheet or to paper towels to drain for a minute, let rest about 3 minutes so juices settle and so the pork reaches a safe internal temperature near 145 F if you use a thermometer.

8. Serve hot with lemon wedges for squeezing and sprinkle with 2 tbsp chopped fresh parsley if you like, enjoy right away for best crispness.

Equipment Needed

1. Cutting board and chef’s knife for trimming chops
2. Plastic wrap or zip-top bag to cover meat while pounding
3. Meat mallet or heavy pan for flattening to 1/4 inch
4. Three shallow bowls for flour, egg wash and breadcrumbs
5. Whisk or fork to beat the eggs
6. Large skillet for frying (with a lid nearby just in case)
7. Wire rack set over a baking sheet or paper towels for draining
8. Tongs or a spatula for flipping, plus an instant-read thermometer if you have one

FAQ

Pork Schnitzel Recipe Substitutions and Variations

• Pork chops: swap for boneless chicken breasts or thighs, veal cutlets, or turkey cutlets. Pound to the same thinness and watch the cooking time since chicken can cook a touch faster.
• All purpose flour: use a 1-to-1 gluten free flour blend for a GF version, or swap to rice flour or a 50/50 mix of cornstarch and flour for an extra-crispy crust.
• Eggs: replace each egg with 1/4 cup buttermilk or plain yogurt thinned with a little water, or use a flax “egg” (1 tbsp ground flax + 3 tbsp water, let sit 5 minutes) if you need an egg-free binder.
• Breadcrumbs: use panko for a lighter crunch, crushed cornflakes or saltines for a cheap crunchy option, or ground almonds/almond flour for a low-carb, nuttier crust. Adjust salt since nuts/crackers change seasoning.

Pro Tips

1) Pound evenly but not to mush. Get the chops the same thickness so they cook at the same time, but dont bash them paper-thin or theyll dry out fast. Pat them super dry before breading so the crumbs actually stick.

2) Make the breading stage foolproof. Shake off excess flour, let excess egg drip off, then press the crumbs on with your palm so they really adhere. If you have time chill the breaded chops 10-15 min in the fridge, it helps the coating stay put when frying.

3) Control the oil temp. Medium-high until the oil shimmers, then turn it down a bit so the crumbs go golden and not burned. If the oil smokes your pan is too hot; if nothing sizzles the coating will soak up oil and get greasy. A small digital thermometer helps, 350-365 F is a good target.

4) Keep them crispy after frying. Put the cooked schnitzels on a wire rack not a pile of paper towels, rest a few minutes so juices settle, and hold warm in a low oven if you need to wait. Squeeze lemon just before eating, it brightens everything without making the crust soggy.