Pork schnitzel sounds fancy, but here’s the secret: it’s just a really good breaded cutlet, and it takes 15 minutes from fridge to plate. No travel to Vienna required. This version stays crispy, never greasy, and uses a simple technique that works every single time.
Serves 4.
Step-by-Step Instructions
Pound the Pork
Place each pork chop between two sheets of plastic wrap.
Pound with a meat mallet or rolling pin until ¼-inch thin. This is non-negotiable—thick pork = chewy schnitzel.
Set Up the Breading Station
Season pounded pork with salt, pepper, and paprika.
Place flour in one shallow bowl, beaten eggs in a second, breadcrumbs in a third.
Bread the Cutlets
Dredge each cutlet in flour (shake off excess).
Dip into egg, letting excess drip off.
Press firmly into breadcrumbs until fully coated.
Fry to Golden Perfection
Heat ¼ inch of oil in a large skillet over medium-high heat.
Fry schnitzels for 2-3 minutes per side until deep golden brown.
Don’t crowd the pan—work in batches.
Drain and Serve
Transfer to a paper towel-lined plate or wire rack.
Squeeze fresh lemon over the top, garnish with parsley, and serve immediately.
Summary
Prep Time: 5 minutes | Cook Time: 10 minutes | Total Time: 15 minutes
Yield: 4 servings
Difficulty: Easy
Storage Notes
Schnitzel is best fresh and hot. Leftovers can be refrigerated for 2 days. Reheat in an air fryer at 375°F for 4-5 minutes or in a dry skillet—never microwave, or you’ll lose all that beautiful crunch.
