This pork schnitzel recipe is my go-to when I want super crispy breaded pork cutlets with a juicy center and a squeeze of lemon on top. It follows the classic German pork schnitzel method: pound the pork thin, dredge in flour, dip in egg wash, then coat in breadcrumbs and pan-fry until golden.
This method works with pretty much any lean cut you have on hand. Boneless domestic pork loin, pre-cut pork chops, or even wild boar loin. The breading and frying method stays the same. So you can use whatever you have in your fridge or freezer. For sauce, I love serving this pork schnitzel with a simple sage cream sauce.
Key Tips for the Best Pork Schnitzel
- Pound it thin (¼ inch). Thin cutlets are key for tender, quick-cooking schnitzel. Thick pork equals tough schnitzel.
- Season the meat, not just the crumbs. Salt and pepper go straight on the pork for proper flavor. You can also add a little sweet paprika for a warm golden color.
- Flour, egg, and breadcrumbs. Classic three-step breading is what makes a proper pork schnitzel. Don’t skip the flour. It’s the glue that holds everything together.
- Press and the coating rest. Press the bread crumbs onto the meat firmly for better security. Then let the breaded cutlets rest a few minutes on a rack before frying. This helps the crumbs stick a little better.
- Hot oil, shallow fry. You want the oil hot enough that a breadcrumb sizzles on contact, but not smoking. This will be around 375 degrees F. That gives you a crisp, not greasy, crust.
Ingredients for Pork Schnitzel
For the cutlets
- 1 ½ pounds boneless pork loin or boneless pork chops (wild boar or domestic)
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1–2 teaspoons paprika (sweet or smoked), for flavor and color
For breading
- 1 cup all-purpose flour
- 2 large eggs
- 2 tablespoons milk or water
- 2 cups plain breadcrumbs or panko
- Neutral oil or rendered lard for frying (canola, vegetable, or pork lard)
Step-by-Step: How to Make Pork Schnitzel
1. Prep and pound the pork
- If using thick pork chops, slice them horizontally to make thinner cutlets.
- Place each piece between two sheets of plastic wrap or parchment.
- Using a meat mallet or the bottom of a heavy skillet, pound gently from the center out until the pork is about ¼ inch thick and even.
2. Season the meat
- Pat the pork dry.
- Season both sides with salt, pepper, and paprika (optional).
- Set aside at room temp while you build your breading station.
3. Set up the breading station
Use three shallow dishes:
- Dish 1: Flour
- Dish 2: Eggs + milk (whisked together)
- Dish 3: Breadcrumbs or panko
4. Bread the schnitzel
Working one piece at a time:
- Dredge the pork in flour, shaking off any excess.
- Dip into the egg wash, letting extra drip off.
- Press into the breadcrumbs, coating both sides and pressing lightly so the crumbs stick.
- Place breaded cutlets on a wire rack or tray. Let them rest for 5–10 minutes to help the coating set.
5. Fry until golden and crisp
- Pour about ¼ inch of oil into a large skillet and heat over medium to medium-high.
- When a breadcrumb dropped in the oil sizzles immediately, it’s ready.
- Fry the schnitzel in batches (don’t crowd the pan) for 2–3 minutes per side, or until deeply golden and cooked through.
- Transfer to a clean wire rack or paper towel–lined plate. Sprinkle with a tiny pinch of salt while hot.
6. Serve
Serve the pork schnitzel right away with:
- Lemon wedges
- A sprinkle of chopped parsley
- Mashed potatoes, fries, spaetzle, or a simple salad
- A spoonful of paprika sauce or sage cream sauce.
FAQ
Pork schnitzel is a thin, breaded, and pan-fried pork cutlet. The meat is pounded thin, seasoned, coated in flour, egg, and breadcrumbs, and fried until crispy and golden. It’s a classic German/Austrian-style dish that’s super simple and fast.
Boneless pork loin or boneless pork chops are ideal for this pork schnitzel recipe. They’re lean, easy to slice into cutlets, and pound out evenly.
More Wild Boar Recipes
Below are some of my favorite wild pork recipes. You can also use domestic farmed pork in place of the boar.
If you make this pork schnitzel, drop a comment or leave a review. And if you have any cooking questions or want to share your latest wild boar creations, give me a shout on Instagram @larry__white.
Pork Schnitzel
Ingredients
- 1 ½ pounds boneless pork loin or boneless pork chops (wild boar works great)
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 teaspoon sweet paprika, (optional for color)
For breading:
- 1 cup all-purpose flour
- 2 large eggs
- 2 tablespoons milk or water
- 2 cups plain breadcrumbs or panko
- Neutral oil for frying, as needed
Instructions
- Place pork between two sheets of plastic wrap or parchment. Pound to about ¼-inch thickness.
- Season both sides of the pork with salt, pepper, and paprika (if using).
- Set up three shallow dishes: flour in the first; beaten eggs and milk in the second; breadcrumbs in the third.
- Dredge each piece of pork in flour, shaking off excess. Dip into egg wash, then press into breadcrumbs to coat. Let rest on a rack for 5–10 minutes.
- Heat about 1 inch of oil in a large skillet over medium to medium-high heat (around 375 degrees F) until shimmering.
- Fry schnitzel in batches for 2–3 minutes per side, or until golden brown and cooked through. Transfer to a rack or paper towel–lined plate and season lightly with salt.
- Serve hot with lemon wedges and parsley.
