Enjoy some lightly Panko breadcrumb breaded Pork Schnitzel with a crunchy, crispy exterior and tender, moist pork on the inside. This easy main dish can hit the dinner table in only 30 minutes!
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This Pork Schnitzel is pan fried to a gorgeous deep golden brown and is a great option for those who want to use a more affordable cut of meat. Traditional Pork Chops can dry out easily, but these thin pork cutlets cook up so fast since they're so thin.
Why This Recipe Works
These pork cutlets have a crispy coating that reminds me of homemade fried chicken, which we all know is another family favorite on the menu.
Pork chops have never been my favorite to make, depending on the cut, it can be really easy to dry out. But these babies cook really fast because they are so thin. I now have a great go-to recipe for pork chops, I am officially a forever fan of pork schnitzel, you may also like my Shake and Bake Pork Chop.
Let's Gather the Ingredients
- Pork: Thin cut boneless pork loin chops
- Flour: All purpose flour
- Large eggs
- Italian Style Panko Breadcrumbs
- Spices: Paprika, cayenne pepper, and salt
- Cooking oil: You can use coconut oil or vegetable oil as your frying oil
- Lemon slices
How to Make Pork Schnitzel
- Step 1: Set up your dredging stations. A shallow bowl for each of the flour, beaten egg, and breadcrumb mixture. Use tongs to coat pork in flour.
- Step 2: Dip the pork in the egg mixture.
- Step 3: Make sure the Panko bread crumbs, paprika, cayenne, and salt are all mixed together in a third shallow dish. Coat both sides well.
- Step 4: Place chops on a parchment lined baking sheet. Repeat until all are coated.
- Step 5: Heat oil in large skillet and carefully place coated cutlets in hot oil.
- Step 6: Flip and cook on the other side before serving with a lemon wedge.
Recipe Tips
- If you can't find thin-cut pork loin chops. Grab a meat mallet or rolling pin and pound each piece until they're 1/4-inch thick. Place the chops in between parchment paper or plastic wrap before pounding.
- Be sure your cooking oil coats the bottom of the pan and is hot enough before adding your breaded pork. If it's too cool, it won't cook the meat, it'll just make the breading soggy.
- Since these are so thin, you need to keep an eye on them so you don't overcook them. The instant-read thermometer should read 145F.
Recipe FAQ's
Pork Schnitzel is a thinly pounded pork cutlet that is breaded and fried until golden brown and crispy. It’s a popular dish in German and Austrian cuisine, traditionally made with pork loin or pork chops. In German, Schnitzel just means cutlets, it doesn't have to be breaded or fried either.
I didn't serve my crispy Pork Schnitzel with sauce as I felt the lemon juice from a few lemon wedges was all I needed, but if I did, I'd opt for a creamy mustard type sauce. You could also do your favorite white gravy.
It’s often served with lemon wedges, potato salad, or spaetzle. Since pork is pretty neutral in flavor, you can pair it with whatever side dishes you enjoy. It goes great with Mashed Potatoes and a side of steamed veggies, maybe a big green salad with your tender pork
. I think Potato Salad or some Sweet Potatoes would also be great options for your breaded pork chops
.
More Pork Recipes
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Easy Pork Schnitzel
Equipment
- 1 skillet
Ingredients
- 1 1/2 pounds Boneless Pork Loin Chops thin cut
- 1/3 cup all-purpose flour
- 2 eggs lightly beaten
- 1 1/4 cups Italian Style Panko Breadcrumbs
- 2 teaspoons paprika
- 1/2 teaspoon Cayenne pepper
- 1 1/2 teaspoon salt plus more to taste
- 1/4 cup Coconut oil or vegetable oil
- 1 lemon
Instructions
- Place flour mixture and eggs each in bowls.
- In another bowl mix together panko crumbs, paprika, cayenne and salt. Dip the chops in the flour, then the egg, and finally panko crumbs. Make sure to coat both sides well. Place on a plate and repeat for the rest.
- Heat coconut oil in a cast iron pan or skillet to medium high heat,. Make sure the oil is ready by dropping a pinch of panko crumbs in the oil to see if it sizzles. Fry the schnitzel for about 3 minutes, flip and fry another 3 minutes. If the breading is getting to dark turn the heat down a bit.
- Serve warm with a wedge of lemon
This is one recipe I keep making again and again! We can't get enough of it! Once I didn't have the thin cut chops on hand but I had ground pork so I tried it with that and YUM! It's great that way too!