Pork Schnitzel is the ultimate comfort food—a thin, tender pork cutlet coated in a light, crispy breadcrumb crust and pan-fried to golden perfection. Originating from Austria (Wiener Schnitzel is traditionally veal), this German and Austrian classic has become beloved around the world.
The key to a great schnitzel is pounding the pork thin, using a light hand with the breading, and frying it until the crust is shatteringly crisp while the meat stays juicy. Serve it with a squeeze of fresh lemon, potato salad, or spaetzle for a meal that’s hearty, satisfying, and guaranteed to please.
Instructions
Pound the Pork
Place each pork chop between two sheets of plastic wrap or parchment paper. Using a meat mallet or rolling pin, pound to ¼-inch thickness. Season both sides with salt and pepper.
Set Up Breading Station
Place the flour in a shallow dish. In another dish, whisk the eggs with milk until smooth. In a third dish, combine the panko and plain breadcrumbs.
Bread the Pork
Dredge each pork cutlet in flour, shaking off excess. Dip into the egg mixture, allowing excess to drip off. Coat thoroughly in breadcrumbs, pressing gently to adhere. Place on a wire rack and let rest for 10 minutes.
Heat the Oil
In a large skillet, heat ¼ to ½ inch of oil over medium-high heat until shimmering (about 325°F to 350°F / 165°C to 175°C).
Fry the Schnitzel
Working in batches, carefully place the breaded pork in the hot oil. Fry for 2 to 3 minutes per side, until golden brown and crispy. The pork should be cooked through (internal temperature 145°F / 63°C). Drain on a wire rack (not paper towels) to keep the crust crispy.
Serve
Serve immediately with lemon wedges, fresh parsley, and lingonberry jam if desired.
This Pork Schnitzel is a crispy, golden masterpiece—simple, satisfying, and guaranteed to become a family favorite.
