Pork Schnitzel
Schweineschnitzel is the everyday schnitzel of German homes and pubs: pork pounded thin, coated in flour, egg and breadcrumbs, and fried until the crust puffs into golden ripples. Pounding the meat to an even thickness is the key, because then the pork cooks through in the same few minutes it takes the coating to crisp.
By Mei Lin Tan
Published
- Prep Time
- 15 mins
- Cook Time
- 15 mins
- Total Time
- 30 mins
- Servings
- 4 servings
How do you make Pork Schnitzel?
To make pork schnitzel, pound 4 boneless pork loin cutlets to 4-5 mm thick and season them. Dredge in flour, dip in beaten egg and coat lightly in fine breadcrumbs. Shallow-fry in 1 cm of oil at 170-175°C (340-350°F) for 2-3 minutes per side, until deep golden and the pork reaches 71°C (160°F). Serve with lemon wedges.
- Total time
- 30 mins
- Calories
- 440 per serving
- Protein
- 37 g
- Yield
- 4 servings
- Difficulty
- Easy
- Method
- Pan-frying
Ingredients
Equipment
Meat mallet or rolling pin · Plastic wrap or a large freezer bag · 3 shallow dishes · Large heavy skillet · Wire rack set over a baking sheet · Instant-read thermometer
Quick Directions
Pound the pork
Pound the pork to an even 4-5 mm and season it.
Set up the breading
Set out dishes of flour, beaten egg and breadcrumbs.
Heat the oil
Heat 1 cm of oil to 170-175°C (340-350°F).
Coat the cutlets
Coat each cutlet in flour, egg and breadcrumbs just before frying.
Fry the schnitzel
Fry for 2-3 minutes per side, swirling the oil, until golden and 71°C (160°F) inside.
Drain and serve
Drain on a rack and serve hot with lemon wedges.
Step-by-Step Instructions
Follow these detailed steps to make the perfect pork schnitzel.
Pound the pork
Lay one pork chop at a time between two sheets of plastic wrap, or inside a large freezer bag. Pound it with the flat side of a meat mallet or a rolling pin, working from the centre outwards, until it is an even 4-5 mm thick. Season both sides of each cutlet with the salt and pepper.
Set up the breading
Put the flour in one shallow dish. Beat the eggs with the milk or water in a second dish, and spread the breadcrumbs in a third. Set the wire rack over a baking sheet next to the stove.
Heat the oil
Pour the oil into a large heavy skillet to a depth of about 1 cm and heat over medium-high heat to 170-175°C (340-350°F). If you don't have a thermometer, drop in a pinch of breadcrumbs: they should sizzle and turn golden in about 10 seconds.
Coat the cutlets
Working with one or two cutlets at a time, just before frying, dredge each in flour and shake off the excess. Dip it in the egg and let the extra drip off, then lay it in the breadcrumbs and turn to coat. Don't press the crumbs in: a light, loose coating is what puffs up in the pan.
Fry the schnitzel
Lay the cutlets in the hot oil away from you, without crowding the pan. Fry for 2-3 minutes, gently swirling the pan or spooning hot oil over the top so the coating puffs into ripples, until the underside is deep golden. Turn once and fry for 2-3 minutes more. The pork is done when it reaches 71°C (160°F) in the thickest part.
Drain and serve
Move the schnitzel to the wire rack to drain while you coat and fry the rest. Serve right away with lemon wedges for squeezing over, and lingonberry or cranberry sauce if you like.
Recipe Tips
- An even thickness matters more than a thin one. Thin spots overcook and thick spots stay underdone, so take the time to pound the cutlets evenly.
- Coat the cutlets only when you are ready to fry them. Breaded meat that sits around turns gummy and the crust won't puff.
- Swirl the pan while the schnitzel fries so hot oil washes over the top. That is what lifts the crust away from the meat into the classic golden waves.
- Watch the oil temperature. Too cool and the crust soaks up oil; too hot and the crumbs burn before the pork is cooked.
- Drain on a wire rack rather than flat on paper towels, so the underside stays crisp.
Variations
- Wiener Schnitzel: the Austrian original uses veal cutlets, traditionally fried in clarified butter or lard. Use the same method.
- Jägerschnitzel: serve with a mushroom cream sauce. Cook 250 g sliced mushrooms and 1 small chopped onion in 1 tbsp butter, add 250 ml beef stock and 125 ml cream, and simmer until thickened.
- Chicken schnitzel: pound boneless chicken breasts to 5 mm and fry the same way until they reach 74°C (165°F).
- Gluten-free: use a gluten-free flour blend and gluten-free breadcrumbs or finely crushed cornflakes.
Nutrition (per serving)
| Calories | 440 |
|---|---|
| Protein | 37 g |
| Carbs | 19 g |
| Fat | 24 g |
| Saturated fat | 5 g |
| Fibre | 1 g |
| Sugar | 1 g |
| Sodium | 800 mg |
Estimated from the listed ingredients; values vary by brand.
Related Recipes
Storing & Reheating
- Fridge
- Refrigerate leftovers in an airtight container for up to 3 days.
- Freezer
- Freeze cooked, cooled schnitzel in a single layer, then transfer to a freezer bag, for up to 2 months. Reheat straight from frozen.
- Reheat
- Reheat on a rack in a 200°C (400°F) oven for 8-10 minutes, or in an air fryer at 190°C (375°F) for 5-6 minutes, until crisp and hot through. The microwave makes the crust soggy.
Pork Schnitzel FAQs
What is the difference between Wiener Schnitzel and pork schnitzel?
Wiener Schnitzel is the Austrian original and is always made with veal. The pork version is just as common in Germany, where menus often call it Schnitzel Wiener Art, meaning Viennese-style schnitzel. The breading and frying method is the same.
What cut of pork is best for schnitzel?
Boneless pork loin chops or cutlets are the easiest to find and pound evenly. Pork tenderloin also works: cut it into 4 cm medallions and pound them flat. Lean leg cutlets are a traditional choice in Germany.
Can I make pork schnitzel in an air fryer?
Yes. Spray the breaded cutlets well on both sides with oil and air fry at 200°C (400°F) for 8-10 minutes, turning halfway, until golden and 71°C (160°F) inside. The crust is crisp but flatter than a pan-fried schnitzel.
What do you serve with schnitzel?
In Germany, schnitzel usually comes with German potato salad, pan-fried potatoes, spaetzle or fries, plus a cucumber or green salad. A lemon wedge is standard, and lingonberry or cranberry sauce is a popular extra.
Why does the breading fall off my schnitzel?
Usually the meat was wet, the flour layer was too thick, or the cutlets were moved around too much in the pan. Pat the pork dry, shake off excess flour, let the extra egg drip away, and turn each schnitzel only once while frying.
Disclaimer
- Nutrition information is an estimate based on the listed ingredients. It changes with the brands, portion sizes and swaps you use.
- Read ingredient labels for allergens and for diet claims such as gluten-free or vegan. Products and their ingredients can change.
- Cooking times are a guide, since ovens, air fryers and slow cookers all run differently. Use a food thermometer and cook meat, poultry and fish to the safe internal temperatures in government food safety guidance.
- This recipe is general information, not medical or nutrition advice. If you have an allergy, a health condition or a special diet, check with a qualified health professional.
