Knock-ya-socks-off-good, this pork schnitzel recipe is made with simple ingredients and easy to prepare. It’s moist inside and so incredibly crispy, golden brown and delicious on the outside. Great for dinner any day of the week!

Four pieces of pork schnitzel on a plate garnished with parsley.

Oktoberfest is a traditional festival held in Germany around this time of year with lots of beer and good times; this year it runs from September 16th to October 3rd so there’s lots of time to celebrate!

To celebrate the festivities, I’ll be making this easy pork schnitzel recipe. Golden brown and crispy on the inside and moist inside, what’s not to love?

Not only does it taste delicious, this pork recipe is super simple to prepare!

What Is Schnitzel?

Schnitzel is meat that is pounded thin with a tenderizer or mallet (or something of the sort) and then coated with flour, eggs and a bread crumb mixture.

It’s then fried until golden brown. Because the meat is on the thinner side, it cooks rather quickly so it makes for a delicious and easy weekday dinner.

What Type of Meat for Schnitzel?

There are various types of protein that can be used for schnitzel, but today we’re making an easy pork schnitzel recipe for Oktoberfest! However, chicken would work lovely here, too, if you want to branch out and try chicken schnitzel.

How To Make Pork Schnitzel

I have to admit, it was quite therapeutic using that mallet on those pork loin chops.

Other than getting those frustrations out (so much better than yoga, LOL), get your dredging station ready, dredge and cook.

Full details are in the recipe card below, but here are the basics:

Get your dredging station ready (i.e., flour, panko and eggs).
Cover pork with plastic food wrap and flatten.
Dredge pork in flour, egg and panko.
Fry until the outside is crispy and golden brown and it’s fully cooked through.

Collage of some steps to bread pork loin chops for schnitzel.

Tips for Making This Recipe

This recipe goes super fast! I would suggest getting all your prep work done, laid out and ready to go.
You want the pork schnitzel on the thinner side, about ¼-inch think so they brown up and cook through quickly.
Obviously, I just had to use my cast-iron pan for this one. Don’t have the heat too high. Medium is the way to go. You want to crisp up those panko bread crumbs and make them buttery and golden brown, but not burn them (which can easily happen if your pan is too hot).
For cooking the pork schnitzel, use something neutral with a decent smoke point, like grapeseed or vegetable oil.

A portion of breaded pork schnitzel frying in a cast-iron pan.

What To Serve With Pork Schnitzel

Schnitzel pairs great with any of these:

Potato salad
Potatoes with some parsley and butter
Lemon
Sauerkraut
Simple green salad
Spaetzle (type of pasta)

Close-up of a portion of pork schnitzel garnished with parsley.

How to Garnish

I roughly chopped some parsley for colour and freshness and sprinkled on. There’s absolutely nothing fancy here, folks, just good, comfort food eats.

A little squeeze of lemon is always a good idea too!

Hand squeezing a lemon wedge over pork schnitzel.

If you try this easy pork schnitzel recipe, be sure to leave a comment below!

Traditional Pork Schnitzel Recipe

Dawn | Girl Heart Food

Knock-ya-socks-off-good, this pork schnitzel recipe is made with simple ingredients and easy to prepare. It's moist inside and so incredibly crispy, golden brown and delicious on the outside. Great for dinner any day of the week!

5 from 4 votes

Print Recipe Save Recipe

Prep Time 10

Cook Time 12

Total Time 22

Course Main Course

Servings 4 servings

Ingredients

1 large egg, approximately
⅓ cup all-purpose flour, approximately
1.25 teaspoon salt, divided
¾ teaspoon freshly ground black pepper, divided
1 cup unseasoned panko bread crumbs
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon paprika
¼ teaspoon ground cayenne pepper
4 tablespoon grapeseed oil , divided (or use vegetable oil)
4 (4-ounce) boneless pork loin chops
2 tablespoons chopped fresh parsley
1 lemon, cut into 4 wedges

Instructions

Get your dredging station going: crack egg in a bowl and whisk to mix up. On a plate, add flour, ½ teaspoon of salt and ¼ teaspoon of black pepper. Stir to combine. On another plate, add panko bread crumbs, ½ teaspoon of salt, ¼ teaspoon of black pepper, onion powder, garlic powder, paprika, and cayenne pepper. Stir to combine. Set aside.
Place two pork chops at a time, side to side, on top of a heavy-duty board covered with plastic food wrap. Place two layers of plastic food wrap on top of the pork chops. Using a mallet, pound chops to roughly ¼-inch thickness.
Remove plastic food wrap and sprinkle pork chops with remaining ¼ teaspoon each of salt and black pepper.
Dip each pork chop in flour, shaking off excess. Then, dip in egg, shaking off excess. Then, dip in panko, pressing down to coat both sides.
To cook pork schnitzel, heat 2 tablespoons of grapeseed oil In a 12-inch cast-iron pan over medium heat.
Place two pork chops in the pan and cook for 3 minutes per side or until they're golden brown and crispy on the outside and fully cooked through. Transfer cooked pork chops to a plate and set aside. Repeat to cook remaining 2 pork chops (heat remaining 2 tablespoons of oil of before placing last two chops in the pan). Allow the cooked pork chops to rest for 3 minutes.
Note: Cook time may vary, depending on the thickness of your pork chops.
Garnish with parsley and serve with fresh lemon wedges. Enjoy!

A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.

Keyword pork schnitzel recipe

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