Go Back

Easy Pork Schnitzel

This easy pork schnitzel features tender, thin pork cutlets coated in a light, crispy breadcrumb crust and pan-fried until golden. A classic comfort dish that delivers crunch on the outside and juicy meat on the inside, perfect for weeknight dinners or traditional meals.
Print Recipe
Ingredients Method Notes

Ingredients
  

  • Boneless pork cutlets thinly sliced
  • Salt
  • Black pepper
  • All-purpose flour
  • Eggs
  • Breadcrumbs or panko
  • Neutral oil or clarified butter for frying
  • Lemon wedges for serving

Method
 

  1. eason the pork cutlets lightly with salt and pepper on both sides. If needed, gently pound them to an even thickness.
  2. Prepare a breading station with flour, beaten eggs, and breadcrumbs in separate shallow dishes. Coat each cutlet first in flour, then dip into the egg, and finally cover with breadcrumbs without pressing them down.
  3. Heat a generous amount of oil or clarified butter in a wide skillet over medium-high heat. Once hot, add the schnitzels carefully and fry until golden brown on both sides, gently moving the pan to help the breading puff.
  4. Remove the schnitzels and drain briefly on paper towels. Serve immediately with lemon wedges.

Notes

Do not press the breadcrumbs onto the meat to keep the coating light and airy.
Fry in batches to avoid overcrowding the pan.
Serve immediately for the best texture and flavor.