Tender, juicy Pork Schnitzel is the perfect quick and easy dinner for busy weeknights. These thin, bread pork chops are breaded and sauteed for a crispy outside and juicy center. Ready in under 30 minutes!
Pork schnitzel is a yummy German-style way to make pork chops. Just cover thin pork chops in breading and pan fry it until crispy! It is one of my favorite things to serve when we host guests for a dinner party. Plus, it’s a super easy weeknight dinner to make too.
This perfectly seasoned and crispy pork is deliciously addictive. And I can serve it with so many side dishes, it’s super adaptable. Smashed potatoes and glazed carrots are some of my favorite side dishes to serve up alongside this dish.
Whip this up the next time you’re stumped on what to cook for dinner!
Why You’ll Love Pork Schnitzel
- It will only take 25 minutes to make this pork recipe. Great for those evenings when you just don’t have much time!
- You can easily double or triple this recipe and make an extra large batch of this easy dinner recipe.
- This recipe makes tender pork every time. No more dry and rubbery pork chops! Just melt-in-your-mouth delicious.
Ingredients for this Pork Schnitzel Recipe
- Pork chops – Pork chops are most commonly used when making pork schnitzel, but you can get pork tenderloin and slice it thinly and use that!
- Italian style breadcrumbs – You can use plain breadcrumbs and add Italian seasoning if you can’t find Italian style breadcrumbs.
- Garlic and herb seasoning – Grab your favorite garlic and herb seasoning and use it to season the pork chops. You can also make your own seasoning to use too!
- All-purpose flour – You’ll mix the garlic and herb seasoning and salt with all-purpose flour to dredge the pork chops in before applying the breadcrumbs.
- Water – Water just helps thin out the egg mixture that you’ll use to dredge the pork chops in order to get the breading to stick.
- Eggs – Allow your eggs to come to room temperature before using.
- Canola oil – It’s easiest to pan fry in canola oil, but you can use vegetable oil, olive oil, avocado oil, or anything else you prefer.
- Sea salt – A little bit of salt helps bring out the flavors of the Italian breadcrumbs and the garlic and herb seasoning.
- Large skillet
- Paper towels
- Shallow dishes (such as a pie dish)
- Mixing bowls
- Mixing tools
- Measuring cups
- Measuring spoons
How to Make Pork Schnitzel
Using a meat mallet, pound the pork chops until they are about ½ inch thick and an even thickness all the way across.
Then, in a small bowl combine the all-purpose flour, garlic and herb seasoning, and sea salt in a small mixing bowl. Pour the mixture into a shallow dish like a pie dish.
In a separate bowl, beat together the eggs and water until they combine to a smooth consistency. Transfer the mixture to another shallow dish.
Last, fill a third shallow dish with Italian style breadcrumbs and then place a clean plate to the side.
Dip each pork chop into the flour mixture until it is thoroughly coated. Then dip the cutlet into the egg mixture. Finally, press it into the breadcrumbs until thoroughly coated.
Once the pork chops have been coated with the three layers, heat a few tablespoons of canola oil in a large skillet over medium high heat.
When the oil is hot, carefully place the pork into the pan using tongs. Cook the pork chops for 2-3 minutes on each side. The outsides need to be golden brown and the internal temperature of the pork should reach 145 degrees Fahrenheit.
Remove the pork from the skillet and place it onto a clean plate with a layer of paper towels to catch excess oil. Allow each pork chop to rest for 2-3 minutes.
Once the pork has rested, serve with sliced lemons and chopped parsley!
What to Serve with Pork Schnitzel
How to Store Leftover Pork Schnitzel
FRIDGE: Store leftovers in an airtight container in the fridge for up to 3 days.
FREEZE: You can also freeze this dish! Allow the pork to cool completely, then place it on a baking sheet that is lined with parchment paper. Freeze the pork chops until solid. Once frozen, transfer each of the frozen breaded pork chops into an airtight container or freezer bag.
To reheat it, place in a skillet and cook on each side until heated through. Or you can reheat in the microwave for about a minute. If you need to reheat it from frozen, place them onto a baking sheet and bake for 15-20 minutes.
Why is schnitzel served with lemon?
The citrusy blast of lemon juice pairs beautifully with pork. Lemon also goes well with garlic and herb spices! You don’t have to serve your easy pork schnitzel with lemon, but I totally recommend.
- Use the wet hand, dry hand method when breading the pork chops. Use one hand to dredge the pork in the dry ingredients, and the other hand to dredge in the wet ingredients.
- When adding oil to the skillet, just do enough to cover the bottom. You’ll want enough so that the schnitzel will crisp up, but you’re not trying to deep fry it.
- Depending on the size of your pan, you may need to cook the pork in batches. Don’t overcrowd the pan and if you need to do multiple batches just add oil each time if there’s no longer enough to cover the bottom of the skillet.
Cooked to crispy perfection, you’re going to eat up every bite of this dish!
More Pork Recipes You’ll Love
- This Crock Pot Pulled Pork is absolutely delicious! I love to serve it on a bun as a tasty BBQ sandwich.
- If you want crispy pork chops and don’t want to make it on the stove-top, you can make these Air Fried Pork Chops.
- Sheet Pan Parmesan Pork Chops and Vegetables is a super simple one pan meal you can make for dinner.
- These Parmesan Crusted Pork Chops are another incredible way to make your pork chops full of flavor.
- 8 thin cut pork chops
- ¾ cup all-purpose flour
- 1 ½ Tablespoons garlic and herb seasoning
- ½ Tablespoon sea salt
- 2 large eggs
- 1 Tablespoon water
- 1 ½ cups Italian style breadcrumbs
- ¼ – ½ cup canola oil divided
- Lemon slices optional garnish
- Chopped parsley optional garnish
- Pound the pork chops with a meat mallet until they are an even thickness, about ½ inch thick.
- Whisk to combine the all-purpose flour, garlic and herb seasoning and sea salt in a small mixing bowl.
- Pour the flour mixture into a large, shallow dish.
- In another small bowl, beat together the eggs and water until smooth and combined and then transfer into a second shallow dish.
- In a third, shallow dish place the Italian style breadcrumbs and then place a clean plate to the side.
- Dip each pork cutlet in the flour mixture and coat completely.
- Then, using the wet hand, dry hand method, use one hand to dip the cutlet into the egg mixture and the other, dry hand to press it into the breadcrumbs until completely breaded.
- Place the breaded pork on the plate to the side and repeat until all the pork cutlets are completely breaded.
- Once the pork is breaded, pour 2-4 Tablespoons of the canola oil into a large skillet and heat over medium high heat until it shimmers. You want enough oil to cover the bottom of the pan completely so that the schnitzel can fry and crisp up.
- Once the oil is hot, use tongs to carefully place the pork into the pan and fry for 2-3 minutes per side or until golden brown and the pork has reached at least 145 degrees Fahrenheit internally.
- Remove the pork to a clean plate covered with a clean paper towel and allow it to rest for 2-3 minutes.
- You may need to cook the pork in batches, depending on the size of your pan. Be sure not to overcrowd the pan and, if you do need to do multiple batches, you can add the remaining oil to keep the bottom of the pan well covered. Wait until the oil has heated again before cooking more pork in it.
- Once the pork has all been cooked and rested, serve hot with sliced lemons and chopped parsley, optional.