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Crispy Pork Schnitzel

A close-up of a perfectly cooked pork schnitzel, golden brown and crispy, served with lemon slices.
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Learn how to make thin, juicy pork cutlets with a shatter-crisp breading. This recipe guides you through pounding the pork, achieving the perfect oil temperature, and choosing between panko and fine breadcrumbs for a delicious weeknight dinner.

Ingredients

Scale
  • 2 boneless pork loin chops (about 6–8 ounces each)
  • 1 cup all-purpose flour
  • 2 large eggs
  • 1 cup panko breadcrumbs
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Vegetable oil, for frying
  • Lemon wedges, for serving

Instructions

  1. Place pork chops between two pieces of plastic wrap. Pound them to about 1/4-inch thickness using a meat mallet or rolling pin.
  2. Set up a breading station with three shallow dishes. Place flour in the first dish. Whisk eggs in the second dish. Combine panko, salt, and pepper in the third dish.
  3. Dredge each pork cutlet in flour, shaking off excess. Dip into the egg, letting excess drip off. Coat evenly with panko breadcrumbs, pressing gently to adhere.
  4. Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat until it shimmers (around 350°F or 175°C).
  5. Carefully place one or two schnitzels in the hot oil, ensuring not to overcrowd the pan. Fry for 2-3 minutes per side, until golden brown and cooked through.
  6. Remove schnitzels from the skillet and place on a wire rack to drain excess oil.
  7. Serve immediately with lemon wedges.

Notes

  • For an even crispier crust, use panko breadcrumbs.
  • Ensure your oil is hot enough before frying to prevent the schnitzel from becoming greasy.
  • Serve with traditional sides like spaetzle or potato salad.

Nutrition

Find it online: https://blissbatter.com/pork-schnitzel-recipe-crispy/