Pork Schnitzel Recipe
Let’s Talk Pork Schnitzel (And Why My Kitchen Often Smells Like It)
So, weird confession: ever since I pan-fried my very first pork schnitzel, my house kind of became The Place for crispy dinners. Maybe it’s all the breadcrumbs in the air (don’t judge), or maybe it’s the fact that everyone swarms the kitchen like hungry wolves when they hear the sizzle. I remember trying schnitzel for the first time at my friend Marta’s house in Vienna (where it was pork, not veal, by the way), and I’ll admit—I made a right mess of things the first few tries at home. Burnt bits. Flour everywhere. My cat suspiciously sniffing the leftovers. But let me tell you: now I make it almost every month. It’s the kind of food that brings people running—possibly because you can literally smell it from the next block over.
Why This Becomes a Regular in My Dinner Lineup
I make this pork schnitzel recipe when I want something that feels a little “Saturday treat,” but not so fussy I need a sous chef. My family actually goes a bit bonkers for this—especially because it’s one of the only meals where leftovers (if there are any, let’s be honest) seem to vanish directly from the fridge, like schnitzel gremlins were involved. And yeah, maybe I once attempted a “healthier” oven method, but honestly, I just ended up with sad, dry pork. The pan-fried way wins every time. (Ask my kids; they staged a rebellion over the oven one.)
Here’s What You’ll Need (Ingredients & Improv Notes)
- 4 boneless pork chops (I use pretty thin ones—about 1/2 inch thick. In a pinch, thinly sliced chicken breast will also work, though my grandmother would probably disown me for saying that.)
- 1 cup plain flour (Sometimes I’ve had to use cake flour. Didn’t notice a difference, to be honest.)
- 2 large eggs (or 3 if yours are extra tiny—fresh or supermarket is fine)
- 2 cups breadcrumbs (panko gives you super crunch, but I’ve used stale toast blitzed in the food processor and lived to tell the tale)
- 1 tsp paprika (optional, but it adds a bit of color—sometimes I toss in smoked paprika for a twist)
- Salt and pepper (Just a pinch, nothing too exacting)
- Oil for frying (vegetable, sunflower, or even a mix if the bottle’s almost out, which happens more than I’d like to admit)
- Lemon wedges for serving (an old neighbour swore by adding a little parsley on top, which is nice, though I usually forget)
How I Actually Do It (Step-by-Step Directions-ish)
- Pound the Pork
Lay your chops between two sheets of baking parchment (or a plastic bag if that’s handy), then bash them with something heavy—rolling pin, wine bottle, whatever you’ve got—until they’re about 1/4 inch thick. Don’t be shy! It’s not a beauty contest. - Set Up Your Dredging Station
Line up three shallow bowls—in one, flour with a pinch of salt and pepper; in the next, beat the eggs; in the third, dump in your breadcrumbs and paprika. Sometimes I forget the paprika until halfway through and just sprinkle it in. Nothing explodes. - Dredge Like You Mean It
First dip the pork into flour, then into the egg, then into the breadcrumbs. Make sure it’s coated all over (I press the crumbs on a bit—seems to help with crispiness). This is where I usually sneak a tiny breadcrumb taste, which is pointless, but it’s become a habit. - Fry Time
Heat a generous glug of oil in your biggest pan over medium-high. (Not absolutely smoking, but if you flick in a breadcrumb, it should bubble instantly.) Fry the schnitzels one or two at a time—don’t crowd the pan or they end up kind of soggy instead of crunchy. Each piece takes about 2-3 minutes per side, until gloriously golden. Don’t stress if the first batch is a bit uneven in colour; happens to me every single time. - Drain & Rest
As they’re done, move the schnitzels to a plate lined with paper towels or a clean tea towel (save your paper if you’re feeling eco!). - Serve With Lemon
Squeeze over fresh lemon or just plonk the wedges on the side. I think it just makes the schnitzel “pop” and cuts the richness a bit.
Things I’ve Learned the Hard Way (And You Might Want to Know)
- If you try to cook more than two at once, your oil gets cold and—yep—stodge city.
- Did you accidentally nuke the first one? Me too. Lower the heat and stop multitasking. Actually, I find it works better if you watch like a hawk.
- Leftover schnitzel makes a pretty banging sandwich, with a little mustard or kewpie mayo. Trust me on this.
Some Schnitzel Experiments (Good & Less Good)
- Once tried adding parmesan to the breadcrumb mix. Weirdly addictive.
- Tried air-frying… ehh, not for me. Kind of like eating a crunchy bit of shoe, but maybe your air fryer’s magic.
- Swapped in turkey once during a panic—turned out surprisingly nice! Bit drier, but with enough sauce, who cares?
What If You’re Missing Gear?
Look, a meat mallet is great, but it’s not the end of the world. Seriously, I’ve used everything from rolling pins to an old, unopened tinned beans can. (Can’t say it’s elegant, but it gets the job done.) Three bowls not matching? Doesn’t matter. Use whatever’s clean-ish.
Storing Leftovers
So technically, you can keep leftovers in an airtight container in the fridge for up to 3 days. But honestly, in my house, it never lasts more than a day; my partner has, on more than one occasion, claimed to “just be checking if they’re still crispy”… at 2am. They’re also surprisingly edible cold—like picnic food.
What to Eat With It (I Do This Every Time)
I love serving schnitzel with either a potato salad or what I call “lazy slaw” (shredded cabbage, a bit of mayo, splash of vinegar, salt, and pepper). Oh, and buttered peas. My daughter insists on ketchup, which I used to judge harshly, but now I just embrace. Check out this old-school potato salad recipe if you want to go classic. Also, every so often, I’ll make a quick cucumber salad like they do over in Germany—super fresh, especially in the summer.
My “Oops, Learned That the Hard Way” Tips
- Ditch the urge to crank up the heat for faster cooking—it just burns the coating and leaves the pork raw. One time, I even thought it might save me five minutes. Big mistake, huge mess, awkward dinner.
- Pound that pork thinner than you think. If it looks weirdly see-through, it’s about right. Anything thicker and it goes tough.
- Actually, sprinkle a little extra salt on right after frying—it just takes it up a notch.
Pork Schnitzel Q&A (Because I Actually Get These Questions)
- Q: Can I use chicken instead of pork?
Totally. You might have to call it Chicken Schnitzel or something, but it works the same. Tastes a bit lighter, still good. - Q: My coating keeps falling off! Help?
Yeah, been there. Try patting the pork dry before flouring, and really press in the breadcrumbs at the end. If the first one usually peels, you’re not alone (it’s sort of a rite of passage, I think). - Q: Can I bake instead of fry this?
Technically, you can—around 200C/400F, about 20 mins, flip halfway—but like I said, frying is just better. The flavor is really something else. Oven’s less mess, sure, but you don’t get that proper crunch. - Q: Is schnitzel German or Austrian?
This one always starts a debate at my dinner table! Both basically claim it, with slightly different twists. I say, make it how you like it—just expect opinions if you have friends form those parts.
Now, not to go all philosophical (or soppy!), but honestly, making food that people practically run for is one of my not-so-secret joys. Even when it goes a bit sideways. And it’s a nice excuse to bang things around in the kitchen on a frazzled midweek evening. Happy cooking—and drop me a line if you manage to not burn the first one! Or even if you do. We’re all in this together, mate.
Ingredients
- 4 boneless pork loin chops (about 150g each)
- 1 cup all-purpose flour
- 2 large eggs
- 1 cup breadcrumbs (preferably panko or fresh)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- Vegetable oil for frying
- Lemon wedges for serving
Instructions
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1Place the pork chops between sheets of plastic wrap and pound them to about 1/4 inch thickness using a meat mallet.
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2Season both sides of the pork cutlets with salt, pepper, and paprika.
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3Set up three bowls: one with flour, one with beaten eggs, and one with breadcrumbs. Dredge each cutlet first in flour, then in egg, and finally coat with breadcrumbs, pressing gently to adhere.
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4Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat. Fry the breaded cutlets in batches for 2-3 minutes per side, or until golden brown and cooked through.
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5Drain the schnitzels on paper towels. Serve hot with lemon wedges.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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