Super Easy Pork Schnitzel Recipe

This Best Pork Schnitzel Recipe transforms thin pork cutlets into a golden, crispy delight. Seasoned just right and finished with a zesty lemon touch, it’s an irresistible dish perfect for any meal. Discover the charm of an Easy Pork Schnitzel Recipe that combines simplicity with unforgettable flavor for a memorable dining experience.

I love sharing my take on a traditional German pork schnitzel thats both crispy and healthy. In this recipe, I use 4 pork cutlets pounded thin and seasoned with about 1/2 teaspoon salt per side along with 1/4 teaspoon of freshly ground black pepper on each cutlet.

After dusting the pork with 1/2 cup all-purpose flour, I dip each piece in 2 well beaten large eggs and then coat them evenly with 1 1/2 cups breadcrumbs. I shallow fry the pork in roughly 1/2 cup vegetable oil until they achieve a light crispy texture.

What sets this schnitzel apart is its nutritional value; pork is a great source of lean protein thats perfect for a balanced meal. A squeeze of lemon wedge over the top adds a burst of zing that ties all the flavors together, making it a super easy dish suitable for any night of the week.

Enjoy this best pork schnitzel recipe that’s as frugal as it is flavorful.

Why I Like this Recipe

I really love this recipe because it gives me an awesome crunch every time i bite into the schnitzel. It’s super simple to make which means i can whip it up on busy nights without a ton of effort. Plus i enjoy that splash of lemon at the end that just brightens up the whole meal. Lastly, i like that it brings a little taste of tradition to my dinner table.

I made this super easy pork schnitzel and it turned out pretty amazing. First off, i pat each pork cutlet dry with a paper towel and season them both sides with salt and pepper. Next, i set up three shallow dishes; one gets the flour, another one has the beaten eggs, and the last one has breadcrumbs. i start by coating the cutlet in flour, shaking off the extras, then dip it in the eggs and finally press it into the breadcrumbs until its fully covered.

Then, i heat up a bit of vegetable oil in a shallow pan over medium-high heat until it shimmers. i carefully put the breaded cutlets into the pan, making sure not to crowd them so they fry evenly. After about 3 to 4 minutes on each side, the cutlets turn a nice golden brown and crispy. Once done, i place them on a paper towel lined plate to drain the extra oil.

When it’s time to eat, i like to squeeze a lemon wedge right over the top for that extra zing. It’s a flavorful, crispy meal that reminds me how a simple dish can be both satisfying and delicious!

Ingredients

• Pork cutlets provide protein and flavour; they are thin, tender and really delicious.
• Salt and pepper amp up the taste without extra calories; its basic but essential.
• All-purpose flour offers a light coat, helping the egg and breadcrumbs stick a bit better.
• Eggs add moisture and protein, forming a sticky layer that binds the coating together.
• Breadcrumbs create a really crispy crunch when fried, giving texture and heft to the dish.
• Vegetable oil lets you shallow fry evenly, turning cutlets gold brown and tasty.
• Lemon wedges bring a tangy, fresh zing that cuts through the richness perfectly.

Ingredient Quantities

• 4 pork cutlets, about 1/4-inch thick and pounded thin
• Salt to taste (around 1/2 teaspoon per side)
• Freshly ground black pepper to taste (roughly 1/4 teaspoon per cutlet)
• 1/2 cup all-purpose flour, for coating
• 2 large eggs, beaten well
• 1 1/2 cups breadcrumbs, plain or German style if you can find em
• About 1/2 cup vegetable oil, or enough for shallow frying
• Lemon wedges, for serving and that extra zing

How to Make this

1. Pat each pork cutlet dry with a paper towel and season both sides with about 1/2 teaspoon of salt and 1/4 teaspoon of freshly ground black pepper per cutlet.

2. Set up three shallow dishes: one with 1/2 cup all-purpose flour, the next with the 2 beaten large eggs, and the last one with 1 1/2 cups breadcrumbs.

3. First coat a cutlet in flour, shaking off any extra, then dip it in the beaten eggs, and finally press it into the breadcrumbs so it’s well coated.

4. Heat about 1/2 cup vegetable oil in a shallow frying pan over medium-high heat until it shimmers.

5. Carefully place the breaded pork cutlets into the hot oil, making sure not to crowd the pan so they fry evenly.

6. Fry them for approximately 3 to 4 minutes on each side or until they get a nice crispy and golden brown exterior.

7. After frying, transfer the cutlets to a paper towel-lined plate to let the excess oil drain off.

8. Serve the schnitzels immediately while hot, paired with lemon wedges on the side for that extra zing.

9. Give the schnitzels a little squeeze of lemon right before you dig in to really enhance the flavors.

10. Enjoy your super easy pork schnitzel and share it with family or friends on any night of the week!

Equipment Needed

1. Paper towels – needed for drying the pork cutlets and for lining a plate for draining excess oil.
2. Three shallow dishes – one each to hold the flour, beaten eggs, and breadcrumbs.
3. Measuring cups and spoons – to properly measure the flour, breadcrumbs, and oil along with seasoning amounts.
4. Whisk or fork – for beating the eggs until smooth.
5. A shallow frying pan – to fry the pork cutlets in the oil.
6. Tongs or a spatula – to carefully flip and remove the cutlets from the hot oil.
7. A serving plate – for presenting the schnitzels with the lemon wedges.

FAQ

Super Easy Pork Schnitzel Recipe Substitutions and Variations

• Instead of pork cutlets, you could use chicken or veal cutlets if those are what you have on hand. They work really well in a schnitzel recipe
• If you dont have all-purpose flour, try using rice flour or even cornstarch for that light coating
• You can swap the breadcrumbs for either panko breadcrumbs or even crushed cornflakes for a different crunchy texture
• Instead of vegetable oil, feel free to use canola oil or sunflower oil for shallow frying. Both have a pretty high smoke point so they work just fine

Pro Tips

1. Let the cutlets sit out for a few minutes before breading so they cook more evenly, it can really help the meat stay juicy when you fry them.
2. Test the oil temperature by dropping a tiny bit of breadcrumb in it before frying the whole batch, this way you’ll know its ready and avoid soggy cutlets.
3. If you have time, try to toast the breadcrumbs lightly in a dry pan, it gives the coating an extra crunch and flavour boost.
4. Don’t overcrowd the pan when frying, because when there’s too many cutlets at once the temperature drops which can lead to a less crispy result.