Crispy on the outside, juicy on the inside. Classic Pork Schnitzel is a dinner-time favorite you’ll definitely want to include on the weekly rotation! All you need are some boneless pork chops and a handful of pantry staple ingredients. This recipe is so easy, in fact, you can even get the kids into the kitchen to help out!
Schnitzel is one of those recipes that feels like something you treat yourself to on a night out, but never attempt at home. Once you give it a try from home, I think you’ll be very pleasantly surprised! It’s so simple, it may just end up on on the menu every week.
You can flatten the pork chops ahead of time to expedite the process for those busy nights. Then, all you’ll have to do after coming home from work is toss them in the simple breading, and fry for a few minutes per side! Your side dishes will probably take more time than the main dish. Now that’s a beautiful thing.
Ingredients
Click “Jump to the recipe” or keep scrolling to the recipe card for ingredient amounts and the full recipe instructions. Below you’ll find substitutes, extra detail, FAQ, pro tips, and storage instructions.
- Pork chops – Make sure to get boneless chops. If yours have a bone, you’ll have to slice it out so that you can properly poud the pork chops and thin them out. Schnitzel is such a simple recipe, you can use boneless loin chops instead.
- Flour – All-purpose. Gluten-free flour can be used in this recipe if needed.
- Seasoned salt – Make your own with 1 1/2 tsp salt, 1/4 tsp paprika, 1/4 tsp onion powder, 1/4 tsp garlic powder, 1/4 tsp chili powder, and 1/2 tsp pepper (yield: 1 tbsp, for this recipe). You can replace seasoned salt with other types of seasonings to change up the flavor. Just make sure to add salt if the blend doesn’t have any!
- Eggs – I used large eggs. If you use regular 2 will still work. If they’re small, you may need 3.
- Panko – These Japanese style breadcrumbs are larger than regular breadcrumbs to give you as much crunch as possible. You can use regular breadcrumbs instead if you prefer.
- Oil – For frying. Vegetable, canola, sunflower, safflower, grapeseed, and peanut oil are all great options.
- To serve – Fresh lemon wedges and chopped parsley are a must! I also sprinkled some flaky salt and freshly cracked pepper over the schnitzels as they came out of the skillet, but that’s completely optional.
How to make classic pork schnitzel
- Flatten the chops: Place a pork chop between two sheets of plastic wrap or into a freezer bag. Use a meat mallet or a rolling pin to flatten the pork chop until it’s about 1/4″ thick. Use sweeping motions, working from the middle to the edges of the chop, for even thickness throughout. Repeat with the remaining chops.
- Prepare dredge: Prepare three shallow plates. Whisk the flour and seasoning salt in one, beat the eggs in the second, and add the breadcrumbs to the third. Take a pork chop and dredge it through the flour, coating it completely. Shake off any excess flour.
- Bread: Then, coat the pork chop in the beaten egg. Let the excess drip off before coating it completely in the panko breadcrumbs. Dredge the remaining chops in the flour, egg, and breadcrumbs.
- Fry: Heat a large skillet over medium heat. Add enough vegetable oil to completely coat the bottom of the pan. Once shimmering and hot, add the pork chops, working in batches. Fry for 3-4 minutes per side, until golden brown. Set the finished chops on a paper towel-lined plate.
Optional: Sprinkle flaked sea salt and freshly cracked pepper over the schnitzels before serving.
FAQ
You can use this exact recipe with boneless veal chops or chicken breast! As with the pork, you’ll need to pound the meat out to 1/4″ thickness.
Don’t skip the first step! It’s necessary. Without thinning the pork, it won’t be able to cook at the same rate as the breadcrumbs. You’ll either have cooked pork with burnt breading or golden breading with undercooked pork.
Panko is extra crispy, but regular bread crumbs are also delicious. Use 1 cup of regular breadcrumbs as they’re finer. If your breadcrumbs are seasoned, you’ll need less seasoning salt.
I used to season the flour and breadcrumbs, but I found that all the salt landed on the bottom of the bread crumb plate. The first schnitzels would have no seasoning, and the last ones were so salty from the bottom of the plate. Seasoning just the flour and hitting the schnitzels with a bit of salt as they come out of the oil is perfection.
Since they’re thin, it’s hard to measure the temperature. The best practice is to make sure the skillet is not too hot. Keep the heat around medium so the schnitzels get a good 3-4 minutes per side before the bread crumbs brown. This will be more than enough time for thin chops to cook.
Lemon wedges are a must! You can also serve some mustard on the side. My favorite schnitzel side will always be mashed potatoes. You can serve your schnitzel with any of your favorites! Salads, roasted veggies; you name it.
Tips for making classic pork schnitzel
- Make sure the flour is seasoned well as it will carry the seasoning for the entire schnitzel. If you don’t want to use seasoning salt, you can just use salt and pepper.
- You don’t want the cooking process to be super fast. Keep the skillet around medium heat to ensure the pork has enough time to cook all the way through before the breading browns.
- I love to sprinkle a bit of flaky salt and freshly cracked pepper over my schnitzels right when they come out of the oil. The salt will stick much better when it still has a bit of oil to grab onto.
- Fresh lemon is a must for serving your schnitzel! The citrus helps cut through the rich fried taste and will really bring out the flavor of the pork
How to store leftover pork schnitzel
Transfer leftovers to an airtight container and store them in the fridge for 3-4 days. You can also store your leftovers in the freezer for 2-3 months. If you use meat other than pork, these ranges may be different. IF you’ve frozen your schnitzels, let them thaw overnight in the fridge before reheating.
To reheat schnitzel and keep it crisp, preheat the oven to 400F. Place the schnitzels on a baking sheet equipped with a roasting rack. Give both sides of the schnitzels a light spritz with cooking oil spray and bake for 10-15 minutes, or until warmed through. If you don’t have a roasting rack, you can reheat the schnitzels on the baking sheet flipping them halfway through.
Pork is on the menu! Check out these recipes:
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Classic Pork Schnitzel
Ingredients
- 2 lbs boneless pork chops 4-6 chops
- 1/2 cup flour all-purpose
- 1 tbsp seasoned salt
- 2 large eggs
- 1 1/2 cups panko breadcrumbs
- vegetable oil for frying
- Optional lemon wedges to serve
- Optional parsley freshly chopped, to serve
Instructions
- Place a pork chop between two sheets of plastic wrap or into a freezer bag. Use a meat mallet or a rolling pin to flatten the pork chop until it's about 1/4" thick. Use sweeping motions, working from the middle to the edges of the chop, for even thickness throughout. Repeat with the remaining chops.
- Prepare three shallow plates. Whisk the flour and seasoning salt in one, beat the eggs in the second, and add the breadcrumbs to the third. Take a pork chop and dredge it through the flour, coating it completely. Shake off any excess flour.
- Then, coat the pork chop in the beaten egg. Let the excess drip off before coating it completely in the panko breadcrumbs. Dredge the remaining chops in the flour, egg, and breadcrumbs.
- Heat a large skillet over medium heat. Add enough vegetable oil to completely coat the bottom of the pan. Once shimmering and hot, add the pork chops, working in batches. Fry for 3-4 minutes per side, until golden brown. Set the finished chops on a paper towel-lined plate. Optional: Sprinkle flaked sea salt and freshly cracked pepper over the schnitzels before serving.
Love the way you prepare pork chops