Pork schnitzel sounds fancy, but here’s the secret: it’s just a really good breaded cutlet, and it takes 15 minutes from fridge to plate. No travel to Vienna required. This version stays crispy, never greasy, and uses a simple technique that works every single time.
Ingredients
Serves 4.
- 4 boneless pork chops (about 1 lb total)
- ½ cup all-purpose flour
- 2 large eggs
- 1 cup breadcrumbs (panko or regular)
- Salt and black pepper
- ½ teaspoon paprika (optional)
- Vegetable oil or clarified butter for frying
- Lemon wedges, for serving
- Fresh parsley, for garnish
Step-by-Step Instructions
Step 1: Pound the Pork
- Place each pork chop between two sheets of plastic wrap.
- Pound with a meat mallet or rolling pin until ¼-inch thin. This is non-negotiable—thick pork = chewy schnitzel.
Step 2: Set Up the Breading Station
- Season pounded pork with salt, pepper, and paprika.
- Place flour in one shallow bowl, beaten eggs in a second, breadcrumbs in a third.
Step 3: Bread the Cutlets
- Dredge each cutlet in flour (shake off excess).
- Dip into egg, letting excess drip off.
- Press firmly into breadcrumbs until fully coated.
Step 4: Fry to Golden Perfection
- Heat ¼ inch of oil in a large skillet over medium-high heat.
- Fry schnitzels for 2-3 minutes per side until deep golden brown.
- Don’t crowd the pan—work in batches.
Step 5: Drain and Serve
- Transfer to a paper towel-lined plate or wire rack.
- Squeeze fresh lemon over the top, garnish with parsley, and serve immediately.
Summary
Prep Time: 5 minutes | Cook Time: 10 minutes | Total Time: 15 minutes
Yield: 4 servings
Difficulty: Easy
Storage Notes
Schnitzel is best fresh and hot. Leftovers can be refrigerated for 2 days. Reheat in an air fryer at 375°F for 4-5 minutes or in a dry skillet—never microwave, or you’ll lose all that beautiful crunch.
