Schnitzel is crispy, crunchy, and delicious.

Thin pork cutlets are tenderized, breaded and fried to a crispy golden brown. They’re quick and easy to make and jam-packed with flavor!

plated Schnitzel with lemon wedges

Schnitzel From Scratch is Easy!

So, what is Schnitzel? It is a breaded and fried cutlet, typically made with pork or veal (with veal, it is called Wiener Schnitzel). The name “schnitzel” is derived from the German word for “cut,” and is popular in Germany and eastern Europe.

  • This pork Schnitzel recipe is a simple and quick dinner that kids and adults love.
  • It’s a simple dinner and we love to serve it with just fresh lemon wedges and some capers. It can also be enjoyed smothered with sauces such as a creamy Dijon or a quick mushroom gravy.
  • This versatile recipe doesn’t have to be reserved for pork, you can use chicken thighs or breasts to make chicken schnitzel as well.
pork , capers , flour , milk , eggs , parsley , bread crumbs , oil , lemon and salt and pepper with labels to make Schnitzel

Ingredients for Schnitzel

Pork – In this recipe, I use pork loin pounded into thin cutlets. You can use boneless pork chops like center-cut pork chops (which are cut from a pork loin). This would also work with pork tenderloin, although it’s much smaller.

Breading – I use a combination of breadcrumbs. Seasoned crumbs add an even coating while Panko crumbs give this schnitzel recipe a nice crunch.

Oil for frying When frying, I use vegetable oil as it has a high smoke point. Another good option is peanut oil.

Variations – Try this easy recipe with other meats. Chicken breast can be prepped exactly the same way, as can beef or veal cutlets.

How to Make Schnitzel

  1. Pound the pork with a meat tenderizer or rolling pin as described in the recipe below.
  2. Dredge in flour, then egg and bread crumbs, pressing the crumbs into the meat to adhere.
  3. Fry in vegetable oil, 1-2 minutes per side. Serve hot garnished with parsley, fresh lemon juice, and capers.
Schnitzel with lemon and capers on a plate

Serve schnitzel with German potato salad, homemade egg noodles, or braised red cabbage. Fried schnitzel also tastes great with a contrasting cool, sweet, and tangy dish next to it, such as homemade applesauce, a fresh cucumber salad, or citrusy cranberry sauce.

For a richer dish, serve turn this into a Hunter Schnitzel with a creamy mushroom sauce.

Storing Schnitzel

Leftover schnitzel will keep in the refrigerator for 3-4 days or 2-3 months in the freezer. To reheat, panfry in a skillet for 2 to 3 minutes.

More Pork Loin Recipes

Did your family enjoy this schnitzel recipe? If so, leave a comment and a rating below!

plated Schnitzel with lemon wedges
5 from 13 votes↑ Click stars to rate now!
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Schnitzel

This schnitzel recipe is made with tender pieces of pork loin coated in a crispy breading.
Prep Time 15 minutes
Cook Time 4 minutes
Total Time 19 minutes
Servings 4

Ingredients  

  • 1 pound pork loin* or center cut pork chops
  • 1 teaspoon salt
  • ¼ teaspoon black pepper
  • cup all purpose flour
  • 2 large eggs
  • 2 tablespoons milk
  • cup seasoned bread crumbs
  • cup Panko bread crumbs
  • 1 cup vegetable oil* for frying
  • kosher salt to taste

For Serving

  • 2 tablespoons chopped fresh parsley
  • 3 tablespoons capers drained
  • 1 lemon cut into wedges

Instructions 

  • Preheat the oven to 200°F. Add a baking sheet to the oven to keep warm.
  • If using pork loin, the pork into 4 even slices, approximately 4 oz each – ½ inch thick. Using the textured side of a meat mallet, gently pound the pork to ¼-inch thickness. Season with 1 teaspoon of salt and pepper.
  • In a shallow bowl, whisk eggs and milk. In a second bowl, combine seasoned bread crumbs and Panko. Add the flour to a plate.
  • Dip the pork in flour and shake off any excess. Dip into the egg mixture and then into the breadcrumb mixture, pressing to adhere. Place the breaded schnitzel on a baking sheet or large platter.
  • In a large skillet, heat 1-inch of vegetable oil over medium high-heat to 375°F.
  • Fry the schnitzel in small batches for about 1-2 minutes per side or until golden brown. Use tongs to transfer the schnitzel to a paper towel-lined plate and immediately sprinkle with kosher salt. Once salted, place the pork on a clean baking pan in the oven to keep warm while preparing the remaining schnitzel.
  • Serve with parsley, lemon, and capers as garnishes.

Notes

To use pork tenderloin: You can use pork tenderloin in this recipe in place of pork loin. Cut 1 lb pork tenderloin into 4 even pieces, turn it upright so it is resting on the cut side, and pound to ¼-inch thickness.
Oil: Peanut oil can be used in place of vegetable oil. Use enough oil so it is 1-inch deep in the skillet – you may need more or less depending on the size of your pan.
To gauge the temperature of the oil, a fresh bread cube should be bubbly and brown once added to the oil.
5 from 13 votes

Nutrition Information

Calories: 329 | Carbohydrates: 29g | Protein: 33g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 154mg | Sodium: 1143mg | Potassium: 586mg | Fiber: 3g | Sugar: 3g | Vitamin A: 355IU | Vitamin C: 18mg | Calcium: 88mg | Iron: 3mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Pork
Cuisine German
plated Schnitzel with capers and a title
Schnitzel with capers on a plate with writing
close up of Schnitzel with writing
Schnitzel on a plate and close up with a title

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About the author

Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
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Comments

  1. I just love your site, Holly. Thanks so much for keeping things simple and delicious. I’ve visited many sites but your recipes and techniques just work better for me. This schnitzel recipe is pretty much spot on. I’ve been making schnitzel for my Austrian husband for decades and serving it with your suggested German potato salad and red cabbage. Tickles me that you and I are on the same page most of the time. Pork, Veal (when I can get it) and chicken schnitzel served on brioche buns with a smatter of honey mustard is another great option.5 stars

  2. very nice recipe. my choice of pork ,RIB EYE ROAST , a familiar name when it comes to Steak , same cut except its from a pig not a cow , so tender. slice your own or get pre sliced , fork tender