Bring a bit of Germany to your kitchen with this mouth-watering Pork Schnitzel recipe. Ready in 30 minutes, it’s a simple, yet delicious meal that’s sure to be a family favorite.
For some reason, in my head, making a pork schnitzel recipe sounded difficult. I have no idea where that conviction came from, but sadly, it prevented me from making my own schnitzel for many years. So, don’t be afraid like I was; follow along and learn how to make schnitzel!
A few months ago, I got wild hair and decided to give it a go. I’ve been making this for dinner at least twice per month ever since! In a house like mine where I’m constantly trying out new recipes, repeating a dinner dish as often as that is really saying something.
Table of Contents
Reasons to Love This Pork Schnitzel
- I love how the golden breadcrumb coating provides a satisfying crunch with every bite.
- Pork Schnitzel features tenderized pork cutlets, offering a juicy and soft texture inside the crispy crust.
- It’s a swift and easy dish to prepare, perfect for busy weeknights or last-minute dinners.
- This German Pork Schnitzel recipe pairs wonderfully with a variety of sides, from mashed potatoes to fresh salads. Additionally, you can complement it with German Braised Red Cabbage (Rotkohl), which makes an excellent side. Other great options include Homemade Spaetzle, Beer-Braised Cabbage with Bacon and Apples, and a cup of warm Bavarian Lentil Soup.
Recipe Ingredients
- Seasoned Bread Crumbs: Add a savory, herby crunch, creating the Schnitzel’s signature crispy exterior and robust flavor.
- Butter: Adds a rich, nutty flavor to the crust, enhancing the overall taste of the pork chops.
- Lemon Wedges: The zesty, fresh flavor of lemon juice cuts through the richness, adding a bright note to the German schnitzel.
See the recipe card for full information on ingredients and quantities.
Variations
- Wiener Schnitzel: Traditionally made with veal cutlet instead of pork. It’s a classic dish in Austria very similar in preparation and presentation.
- Chicken Schnitzel: Uses chicken breasts in place of pork, offering a lighter but equally tasty alternative.
- Hunter Schnitzel (Jägerschnitzel): This dish features a rich mushroom gravy that adds a hearty flavor to the dish.
- Rahmschnitzel: Here, a creamy sauce usually incorporates wine and herbs on top or served with the schnitzel.
- Zigeunerschnitzel: Also known as “Gypsy Schnitzel,” this variation includes a spicy bell pepper sauce with the schnitzel.
How to Make German Pork Schnitzel
Step #1: Working one piece at a time, place a pork chop inside a large zipper-close plastic freezer bag and place it on a solid surface. Partially close the bag, but not all the way. Then, use a handy mallet to pound the meat until it is 1/4″ thick.
Step #2: Place three shallow dishes out on the counter. In the first, place the flour. In the second, beat the egg with a fork then stir in the milk. In the third, the seasoned bread crumbs. Working one pork chop at a time, dredge the meat in the flour, then dunk in the egg mixture, and coat with the bread crumbs. Place the coated pork on a large plate or sheet pan. Once all the meat is coated, transfer the pork to the fridge to rest for 10 minutes.
Step #3: Meanwhile, preheat a large pan over medium-high heat. Once the pan is hot, add a tablespoon of oil and a tablespoon of butter. Once the fat is melted and bubbly, add two pieces of pork and cook until golden brown, about 2-3 minutes per side. Transfer to a paper-towel-lined plate.
Step #4: Begin by adding another tablespoon each of butter and oil to the pan, then fry the remaining two pieces of pork.
Step #5: Serve hot, garnished with lemon wedges for squeezing.
Expert Tips
- Use a Zipper-Close Bag for Pounding: Avoid the hassle of plastic wrap. Pound the meat inside using a handy meat mallet a partially closed zipper-close plastic freezer bag. It’s efficient and a great stress reliever.
- Use a Rolling Pin for Tenderizing: If you don’t have a meat mallet, a rolling pin can be an effective alternative for tenderizing pork chops. Gently roll over the meat inside a partially closed zipper-close plastic freezer bag to achieve an even thickness of about ¼ inch.
- Let the Breaded Pork Rest in the Fridge: After breading, allow the pork to rest in the fridge. This step helps the breading dry out a bit, preventing it from getting soggy and separating from the meat.
- Preheat the Pan Thoroughly: Ensure your pan is fully preheated before cooking. If the pan isn’t hot enough, the pork may overcook and dry out before the breading turns golden brown, leading to an unappetizing result.
- Remove Excess Flour: Shake off excess flour from the pork chops before the egg dip. This prevents clumping and ensures an even, crispy coating on your Schnitzel.
Frequently Asked Questions
Yes, Panko breadcrumbs are a great option for Pork Schnitzel. They offer a lighter, crispier texture compared to traditional breadcrumbs, resulting in an even crunchier crust on the Schnitzel.
Traditional garnishes for Pork Schnitzel include lemon wedges, which add a fresh, zesty flavor. Additionally, you can garnish with parsley for a pop of color, or serve with lingonberry jam for a sweet and tart contrast to the savory Schnitzel.
Yes, canola oil is an excellent choice for frying Pork Schnitzel. Its high smoke point ensures that it can heat the oil to a suitable temperature for frying without burning.
Storage Info
To store leftovers of Pork Schnitzel, place it in an airtight container and refrigerate for up to 3 days. To freeze, wrap each piece individually in cling film and freeze for up to 2 months. To reheat, thaw in the fridge if frozen, then warm in an oven preheated to 350°F (about 175°C) for about 10-15 minutes, or until heated through.
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German Pork Schnitzel Recipe
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Ingredients
- 4 thin-cut boneless pork chops
- 1 large egg
- 1/4 cup milk
- 1/2 cup flour
- 3/4 cup seasoned bread crumbs
- 2 tablespoons vegetable oil - divided
- 2 tablespoons butter - divided
- Lemon wedges for serving
Instructions
- Working one piece at a time, place a pork chop inside a large zipper-close plastic freezer bag and place it on a solid surface. Partially close the bag, but not all the way. Then, use a handy mallet to pound the meat until it is 1/4" thick.
- Place three shallow dishes out on the counter. In the first, place the flour. In the second, beat the egg with a fork then stir in the milk. In the third, the seasoned bread crumbs. Working one pork chop at a time, dredge the meat in the flour, then dunk in the egg mixture, and coat with the bread crumbs. Place the coated pork on a large plate or sheet pan. Once all the meat is coated, transfer the pork to the fridge to rest for 10 minutes.
- Meanwhile, preheat a large pan over medium-high heat. Once the pan is hot, add a tablespoon of oil and a tablespoon of butter. Once the fat is melted and bubbly, add two pieces of pork and cook until golden brown, about 2-3 minutes per side and insure it has an internal temperature of 145°F (63°C). Transfer to a paper-towel-lined plate and allow it to rest for 3 minutes.
- Begin by adding another tablespoon each of butter and oil to the pan, then fry the remaining two pieces of pork.
- Serve hot, garnished with lemon wedges for squeezing.
NOTES
Nutrition
These schnitzels were fantastic! The coating was perfectly crispy, and the meat inside was so moist and tender. Just like I remember them in Germany.
Hi Joanne,
The plastic bag prevents the meat from splattering. I prefer to use parchment paper. It allows the meat to spread without resistance or sticking.
This is how I make it except I don’t always put it in the fridge to dry. I will from now on.
But why do you have to use a plastic bag? I just pound the meat with a mallet. I don’t want to get bits of plastic in my food.
Hi, Joanne! The plastic on the freezer-style zipper close baggies is really sturdy and doesn’t break down at all when you’re pounding out the meat. I always use the bags because I don’t want raw meat juices getting all over my kitchen! I really hate to clean 🙂