Authentic Pork Schnitzel
Updated: 4 days ago
Crisp and golden on the outside, succulent and yielding within: a thin, tender pork cutlet in a puffed, crackling crust.
TIME 30 minutes | SERVES 4 | LEVEL Easy |
BEFORE YOU START New to this? My Kitchen School has a short lesson that will help. Each one takes about five minutes to read. |
Why You'll Love It
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 |
Tested in my kitchen · As seen on TODAY and The Tonight Show · Parade magazine's chef for 10 years · About Chef Jon → |
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
STEP 1 OF 4
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.
You'll know it's right when each cutlet is an even ¼ inch from edge to edge, with no thick spots left in the middle. |
STEP 2 OF 4
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.
Chef Jon's tip: use a light hand with the crumbs. A loose coating is what puffs up into those golden waves. |
STEP 3 OF 4
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.
You'll know it's right when the crust has puffed away from the meat in golden ripples and the thickest part reads 145°F. |
If something's off: if the schnitzel looks pale and greasy, the oil has cooled. Fry fewer cutlets at a time and let the oil come back up to temperature between batches. |
STEP 4 OF 4
Serve
Serve immediately with lemon wedges and a scattering of parsley.
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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.
Key Ingredients
Boneless Pork Loin Chops: Pounded to an even thinness, loin chops cook through in minutes and stay tender and juicy.
All-Purpose Flour: The first coat of flour gives the egg something to cling to, so the breading stays put.
Eggs and Milk: Beaten together, they make the wash that holds the breadcrumbs on and helps the crust puff.
Fine Dry Breadcrumbs: Laid on loosely rather than pressed, fine crumbs puff up into that signature golden, crackling crust.
Neutral Oil: Enough oil for shallow frying lets you swirl hot fat over the top so the crust rises in golden waves.
Unsalted Butter: Added to the hot oil, butter gives the crust a richer flavour and a deeper golden colour.
Lemon Wedges and Parsley: A squeeze of lemon and a scattering of parsley at the table cut through the richness and freshen every bite.
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.
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.
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. Also useful: Cooling Rack.
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