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This German Pork Schnitzel recipe has a crispy crust, is tender on the inside, and easy to make! Coat pork chops or cutlets in breadcrumbs before frying to golden perfection.Pin this recipe for later!
Table of Contents
Why We Love This Recipe
- Golden Brown and Crispy – Nothing beats that crispy crust.
- Simple Ingredients – Pick up some pork chops at the store then grab everything else from your pantry.
- Classic German Favorite – Make the authentic German classic easily at home.
Try another easy pork chop recipe – Pan Seared Pork Chops!
Ingredients For Pork Schnitzel
- Boneless Pork Chops – You can swap in pork cutlets instead, or gently pound thicker pork chops.
- Spices – Salt and black pepper is all you really need, but feel free to add other spices like garlic powder and paprika.
- All-Purpose Flour – The first step in dredging that helps dry the pork so the egg and breadcrumbs will stick.
- Breadcrumbs – Regular breadcrumbs or a combination of Panko and regular.
- Vegetable or Canola Oil – for frying
- Lemon Wedges and Fresh Parsley – for garnish
How To Make German Pork Schnitzel
See recipe card below for ingredient quantities and full instructions.
Pork Schnitzel is easy enough to make on a weeknight, and delightfully different from your typical fried chicken.
Prep Pork – Start by pounding the pork chops to an even ½ inch thickness.
Breading Stations: In one dish mix flour with salt and pepper, in a second dish whisk the eggs, and in a third add the breadcrumbs. Pat the pork dry then coat in the flour, egg, and breadcrumbs.
Rest: Place the breaded pork on a plate and rest for 10-15 minutes.
Fry Pork – Heat the oil in a large skillet or deep pot. Carefully place a piece of pork in the oil (do not crowd and work in batches, if needed). Fry for 2-3 minutes per side until the breading is a deep, golden brown and the internal temperature is at least 145℉. Place on a paper towel lined plate and repeat with all pork chops.
You can use boneless pork chops or steaks that are pounded thin. Or you can use pork cutlets as they are already thin.
“Schnitzel” is the German word for “cutlet”. Recipes can be made with different types of meat such as pork or veal.
It’s traditional to serve this German favorite with a starchy side such as German Potato Salad or spätzle. We also like to serve it with fried potatoes and a beautiful butter lettuce salad or German Cucumber Salad. It pairs so well with any of your favorite sides!
This recipe uses pork, but you can use this method with another meat such as:
- Chicken Cutlets
- Veal Cutlets
- Round Steak
It will work with bone-in pork chops too, but the cook time will vary.
Storage and Reheating
Storage – Leftovers can be stored in the fridge in an airtight container for up to 4 days.
Freezing – Wrap each piece separately with plastic wrap, then store in a plastic freezer bag for up to 3 months. Thaw before reheating in the oven or air fryer at 400℉
Reheating – To crisp up the breading again, reheat in the oven or air fryer at 400 degrees F until warmed.
- Pat Dry Pork – Patting the pork chops or cutlets dry helps the breading stick better.
- Oil Temperature – If you don’t have a deep fry thermometer, test the temperature of the oil by carefully adding a few drops of water to the oil. If it sizzles, it’s ready.
- Don’t Crowd the Pan – To get super crispy breading, it’s important to not crowd the pan when frying. Use a large pan or fry in batches – it fries up quickly!
- Keep Warm in the Oven – If you’re making an extra big batch, you can keep the pork warm in a low temp oven while you fry. Place the fried pork on a wire rack lined baking sheet – the rack helps keep the breading crispy.
More German Recipes
- Chicken Schnitzel
- German Pancakes
- Matzo Ball Soup
- German Chocolate Cake Brownies
- Authentic Hungarian Goulash
German Pork Schnitzel
- 2 pounds boneless pork chops lightly pounded to ½-inch thick cutlets (you can also buy cutlets if your grocer carries them)
- 2 teaspoons salt divided
- 2 teaspoons black pepper divided
- 1 cup all-purpose flour
- 2 cups regular breadcrumbs
- 4 large eggs
- Vegetable or Canola oil for frying
- For serving: lemon wedges fresh chopped parsley garnish
- Pat pork chops dry and place in a resealable plastic bag; leave about an inch open for air to escape. Lightly pound using the smooth side of a meat mallet to a thickness of about ½ an inch thick. *Note – you can also use pork cutlets if you can find them at the grocery store. They are already thin and won’t require pounding.
- Create an assembly line for breading: In one dish, combine the flour with a teaspoon each of salt and pepper, in a second dish whisk the eggs, and in a third dish add the breadcrumbs.
- Bread the pork. Pat the pork dry first, then coat with the flour, then the egg (make sure it’s fully coated), then the breadcrumbs, shaking off the excess after each step. Arrange breaded pork chops on a plate, with sheets of parchment paper between layers. Let rest for 10-15 minutes.
- Heat about ¼ – ½ cup of oil in a large skillet or deep pot. The oil should sizzle when you sprinkle a few drops of water or breadcrumbs into it.
- Place a piece of pork into the oil, careful not to crowd. You should be able to get 2-3 pieces in a 12 inch skillet, but it’s important to make sure they aren’t touching each other. Fry for about 2-3 minutes per side or until breading is a deep, golden brown. Place on a paper towel lined plate and repeat until all pork has been cooked. Internal temperature should register at least 145 degrees F on a meat thermometer.
- Garnish with fresh minced parsley and serve with lemon wedges. For a full meal, we love to serve with fried potatoes and a big green salad.