Authentic Pork Schnitzel
Updated: Oct 5
Crisp and golden on the outside, succulent and yielding within: a thin, tender pork cutlet in a puffed, crackling crust.
Why You Will Love This Recipe
Ready in about 30 minutes: a weeknight classic
That signature puffed crust: swirl the pan as it fries
Tender and juicy: pounded thin so it cooks in minutes
Old-world comfort: serve with lemon, potato salad and lingonberry jam
At a Glance
Serves 4 | Prep: 20 minutes | Cook: 10 minutes
What Is a Schnitzel?
Ah, the schnitzel — a culinary marvel of splendid simplicity and deep European tradition. At its essence, a schnitzel is a thin, tender slice of meat, lovingly pounded flat, then coated in a trifecta of flour, egg and breadcrumbs, and pan-fried until crisp and golden on the outside, succulent and yielding within.
While schnitzels are made from pork, chicken, turkey and even beef, the undisputed monarch is the Wiener Schnitzel, a dish of noble Viennese descent. In Austria and Germany, a dish sold as Wiener Schnitzel must be made from veal; the pork version is often called Schnitzel Wiener Art, or “Viennese-style.”
And when served, often with a wedge of lemon, a warm potato salad or crisp fries, and, if one is fortunate, a spoonful of tart lingonberry jam, the schnitzel becomes not just a meal, but an experience.
A Golden Legacy
The idea is elegant in its simplicity: take a piece of meat, flatten it like a diplomatic misunderstanding, dip it in flour, eggs and breadcrumbs, and fry until golden and glorious. Variations abound, from Italy’s cotoletta alla Milanese to Japan’s tonkatsu, but it is in Vienna where the schnitzel rises to an art form.
The Secret to a Puffed Crust
A great schnitzel has a crust that billows away from the meat in golden ripples. The trick is a light hand: don’t press the crumbs on, and fry in enough hot fat to swirl gently over the top as it cooks. The steam lifts the coating into those signature waves.
Authentic Pork Schnitzel
Serves 4 | Prep: 20 minutes | Cook: 10 minutes
Ingredients
4 boneless pork loin chops (about 5 ounces each)
Salt and freshly ground black pepper
½ cup all-purpose flour
2 large eggs
1 tablespoon milk
1½ cups fine dry breadcrumbs
About 1 cup neutral oil, for shallow frying
2 tablespoons unsalted butter
Lemon wedges and chopped parsley, to serve
Instructions
Pound the Pork
Place each chop between two sheets of plastic wrap and pound with a meat mallet or heavy pan to an even ¼ inch thick. Season both sides with salt and pepper.
Bread the Cutlets
Set up three shallow dishes: flour in the first, the eggs beaten with the milk in the second, and breadcrumbs in the third.
Dredge each cutlet in flour and shake off the excess, dip in egg, then lay it in the breadcrumbs and turn to coat. Don’t press the crumbs on. Fry straight away.
Fry
Heat about ¼ inch of oil in a large skillet over medium-high heat to about 350°F (175°C). Add the butter.
Fry 1 or 2 cutlets at a time, gently swirling the pan so the hot fat washes over the top, until deep golden and puffed, 2 to 3 minutes per side. The pork should reach 145°F.
Drain on a wire rack and sprinkle with a little salt.
Serve
Serve immediately with lemon wedges and a scattering of parsley.
Tips for Success
Pound Evenly
An even ¼ inch means the cutlet cooks through before the crust burns.
Don’t Press the Crumbs
A loose coating is what puffs into those golden waves.
Bread Just Before Frying
Coated cutlets left to sit turn soggy and won’t puff.
Swirl the Pan
Washing hot fat over the top helps the crust rise.
Drain on a Rack
Paper towels trap steam and soften the underside.
Common Mistakes to Avoid
Uneven pounding: thick spots stay raw while thin ones overcook
Pressing the breadcrumbs on: a flat, dense crust
Oil too cool: greasy schnitzel
Crowding the pan: the temperature drops and the crust won’t puff
What to Serve with Pork Schnitzel
Warm German or Austrian potato salad
Lingonberry jam
Creamy mashed potatoes or fries
A crisp cucumber salad
How to Store
Fridge: refrigerate leftovers for up to 3 days.
Reheat: re-crisp on a rack in a 400°F oven for 8 to 10 minutes.
Frequently Asked Questions
What’s the difference between schnitzel and Wiener Schnitzel?
Wiener Schnitzel is made from veal by law in Austria and Germany. Schnitzel can be pork, chicken or turkey.
What cut of pork is best for schnitzel?
Boneless loin chops or pork tenderloin, pounded thin.
Can I bake schnitzel?
You can, but it won’t puff or crisp the same way. Shallow-frying is traditional.
What temperature should pork schnitzel be?
Cook pork to 145°F. Thin cutlets get there in just a few minutes.
You Might Also Like
Try my Creamy Mashed Potatoes, Potatoes au Gratin, and Prime Rib Roast.
Recommended Equipment
Make this recipe easier with the right tools: Nonstick Fry Pan, Chef's Knife, and Instant Read Thermometer.
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