Crispy, golden German schnitzel is a classic comfort dish made from thinly pounded meat, breaded and pan-fried to crunchy perfection. Simple, hearty, and irresistible, it’s traditionally served with lemon, potatoes, or a fresh cucumber salad.
If you’re craving a crispy pork schnitzel that’s golden on the outside, juicy on the inside, and unbelievably easy to make at home, you’re in the right place.
This authentic German pork schnitzel recipe uses simple pantry ingredients and delivers restaurant-quality results in under 30 minutes.
Perfect for busy weeknights or a comforting weekend meal, this easy pork schnitzel pairs beautifully with potatoes, salad, or spaetzle—and it’s a guaranteed crowd-pleaser.
What Is Pork Schnitzel?
Pork schnitzel is a breaded pork cutlet, pounded thin, coated in breadcrumbs, and pan-fried until crispy.
Originating from Germany and Austria, this dish is known for its light, crunchy crust and tender meat.
Ingredients for Crispy Pork Schnitzel
- 4 boneless pork chops (center-cut or pork loin)
- 1 cup all-purpose flour
- 2 large eggs
- 1½ cups breadcrumbs (panko or traditional)
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika (optional)
- Vegetable oil or canola oil, for frying
- Lemon wedges, for serving
Optional additions for extra flavor:
- Garlic powder
- Onion powder
- Fresh parsley, chopped
How to Make Pork Schnitzel
Step 1: Pound the Pork Cutlets
Place the pork chops between two pieces of plastic wrap or parchment paper. Using a meat mallet, pound them to about ¼-inch thickness. This ensures even cooking and ultra-tender schnitzel.
Step 2: Set Up the Breading Station
Prepare three shallow bowls:
- Flour seasoned with salt, pepper, and paprika
- Beaten eggs
- Breadcrumbs
Step 3: Bread the Pork Schnitzel
Dredge each pork cutlet in flour, shaking off excess. Dip into the eggs, then coat thoroughly in breadcrumbs. Press gently so the crumbs stick.
For extra crunch, use panko breadcrumbs.
Step 4: Heat the Oil
Heat about ½ inch of oil in a large skillet over medium-high heat. The oil is ready when breadcrumbs sizzle immediately upon contact.
Step 5: Fry Until Golden and Crispy
Carefully place the pork schnitzel in the hot oil. Fry for 2–3 minutes per side, or until golden brown and cooked through.
Do not overcrowd the pan.
Step 6: Serve Immediately
Serve hot with lemon wedges. The squeeze of fresh lemon enhances the crispy coating and balances the richness.
Best Side Dishes for Pork Schnitzel
- German potato salad
- Mashed potatoes or fries
- Cucumber salad
- Spaetzle
- Simple green salad
Tips for the Best Pork Schnitzel
- Don’t press the schnitzel while frying—it releases juices and ruins crispiness
- Use neutral oil with a high smoke point
- Serve immediately for maximum crunch
- Avoid thick pork chops—they won’t cook evenly
Frequently Asked Questions
Can I bake pork schnitzel instead of frying?
Yes! Bake at 425°F (220°C) for 18–22 minutes, flipping halfway.
It won’t be as crispy as pan-fried but still delicious.
Can I make pork schnitzel ahead of time?
Schnitzel is best fresh, but you can bread the pork up to 8 hours ahead and refrigerate until ready to fry.
Final Thoughts
This crispy pork schnitzel recipe is everything you want in a classic comfort dish—fast, flavorful, and irresistibly crunchy.
Whether you’re new to German cooking or just want a foolproof easy pork schnitzel recipe, this one delivers every time.
