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Pork Schnitzel Recipe

Pork Schnitzel Recipe

If you're looking for a crispy, golden dinner that's packed with flavor and surprisingly easy to make, this Pork Schnitzel Recipe is one you'll want to keep on repeat. Thin pork cutlets are coated in seasoned flour, dipped in egg, covered with crunchy panko breadcrumbs, and pan-fried until perfectly crisp on the outside while staying juicy and tender inside.
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Prep Time 15 minutes
Cook Time 15 minutes
Resting Time 5 minutes
Total Time 35 minutes
Servings 4

Ingredients
  

  • 4 boneless center-cut pork chops about 5–6 ounces each
  • 1 cup all-purpose flour
  • 1 teaspoon garlic salt
  • 1 teaspoon paprika
  • ½ teaspoon black pepper
  • 2 large eggs beaten
  • 2 cups panko breadcrumbs
  • ½ cup vegetable oil or canola, avocado, or extra-light olive oil, for frying
  • 1 lemon cut into wedges, for serving

Instructions
 

  • Slice the pork chops into thin cutlets if needed. Place them between plastic wrap and pound to about ¼-inch thickness.
  • Mix the flour, garlic salt, paprika, and black pepper in a shallow bowl.
  • Beat the eggs in a second bowl.
  • Place the panko breadcrumbs into a third shallow bowl.
  • Dredge each pork cutlet in the seasoned flour, then dip into the beaten eggs.
  • Coat both sides thoroughly with the panko breadcrumbs, pressing gently so the crumbs stick.
  • Let the breaded pork rest for 5 minutes while the oil heats.
  • Heat the oil in a large skillet over medium-high heat until it reaches about 350°F.
  • Fry the pork schnitzel for 3–4 minutes per side, until golden brown and cooked through to 145°F.
  • Transfer to a wire rack or paper towel-lined plate to drain excess oil.
  • Serve immediately with fresh lemon wedges and your favorite side dishes.

Notes

 
  • Pound the pork evenly so it cooks at the same rate.
  • Panko breadcrumbs create the crispiest coating.
  • Avoid overcrowding the pan to keep the oil hot.
  • A wire rack keeps the schnitzel crisp while cooling.
  • Fresh lemon juice brightens the flavor and balances the richness.
  • Leftovers can be refrigerated for up to 3 days or frozen for 2 months.
 

Nutrition Facts

 
  • Calories: 487 kcal
  • Carbohydrates: 25 g
  • Protein: 36 g
  • Fat: 27 g
  • Saturated Fat: 5 g
  • Polyunsaturated Fat: 6 g
  • Monounsaturated Fat: 13 g
  • Trans Fat: 0 g
  • Cholesterol: 180 mg
  • Sodium: 760 mg
  • Potassium: 610 mg
  • Fiber: 1 g
  • Sugar: 1 g
  • Vitamin A: 390 IU
  • Vitamin C: 8 mg
  • Calcium: 74 mg
  • Iron: 3 mg